PENENTUAN FENOLIK, VITAMIN C DAN AKTIVITAS ANTIOKSIDAN TANAMAN SELADA (Lactuca sativa L.) YANG DIRAWAT DENGAN EKSTRAK TANAMAN TERFERMENTASI
No Thumbnail Available
Date
2012-11-20
Journal Title
Journal ISSN
Volume Title
Publisher
Abstract
Lettuce (Lactuca sativa L) can serve as a source of vitamins, minerals and
natural antioxidants. The cultivation system organically and conventionally can
influence the nutrients and antioxidant contents. In this study, the total phenolic,
flavonoid, vitamin C content, antioxidant activity and flavonoid composition of
lettuce extract were carried out. Fresh weight and percentage of damaged leaves
of lettuce were determine too as physical analysis. Two different treatment (FPE
and control) were used for organic lettuce. The results showed that the fresh
weight of plants were not significantly different. Organic lettuce with FPE
treatment (5,10%) had lower (P0,05) percentage of leaves damaged than control
treatment (18,23%). Compared to conventional lettuce, organic lettuce with FPE
(9,873 GAE mg/g) and control (9,000 GAE mg/g) treatment had a significantly
(P0,05) higher content of phenolic. Organic lettuce with FPE treatment showed
higher flavonoid (10,681 QE mg/g) and vitamin C (0,460 AAE mg/g) content.
For antioxidant activities, organic lettuce with FPE treatment gave the best FRAP
(0,234 mmol Fe2+/g), FTC (55,05%), DPPH (482,33 g/mL) and NO radical
scavenging (4,619 mg/mL) values. Determination of flavonoid composition
showed that lettuce extracts didn’t contain standards of flavonoid compound
(quercetin, catechin, naringin, and rutin). Lettuce extracts could be contained
other flavonoid compounds. From this study, it can be concluded that the
percentage of phenolic and vitamin C might be contributed to the antioxidant
activity and the amount of total phenolic and vitamin C content which might be
influenced by the cultivation system.
Description
Keywords
Antioxidant activity, Fermented plant extract, Lettuce