Abstract:
Mace is a part of nutmeg fruit (Myristica fragrans) which robe the seed. The color of mace range from orange to dark red is assumed comes from carotenoid substance groups have function as antioxidant like phenolic substance groups. This research aims to know total phenolic content, β-carotene content and antioxidant activity of mace extracts. Mace extract obtained from extraction by utilizing organic solvent with different of polarity level (ethanol 96%, ethanol pa., acetic ethyl pa. and n-hexane pa.). Each mace extract was measured its total phenolic content, β-carotene content and antioxidant activity. Antioxidant activity of extracts was determined based on its ability in scavenge the radical substances by using DPPH (2,2-diphenyl 1 picrylhydrazyl) method and declared as IC50 value. The result showed ethanol extract 96% have higher total phenolic content, followed by ethanol pa., acetic ethyl and n-hexane extracts, whilst the higher of β-carotene content belong to acetic ethyl pa. extract, followed by n-hexane, ethanol pa. and ethanol 96% extracts. Ethanol extract 96% has both the higher of total phenolic content and antioxidant activity with IC50 value 62.31 ppm, followed by ethanol pa., acetic ethyl pa. and n-hexane pa. extracts, respectively.
