The Effect Of Maceration Extract And Sonication Extract Of Seeds Areca Nut ( Areca Catechu L.) On Antioxidant Activity On Dpph Free Radicals ( 1,1-Diphenyl-2-Picrylhydrazyl )

Abstract

Free radicals are relatively unstable molecules, having one or more unpaired electrons in their outer orbitals. These molecules are reactive in the emergence of various diseases such as inflammation, atherosclerosis, cancer and premature aging. The activity of these radicals can be inhibited by the work of antioxidants. Areca nut seeds are proven to contain phenolic compounds and have activity as free radical scavengers . This research is an experimental study because an experiment was conducted on the samples used, namely areca nut seeds. The results of the antioxidant activity test showed that the IC _{50 value} of the sonication extract was smaller than the maceration extract. Therefore, when compared with the IC _{50 category table,} the sonication extract is included in the group of substances that have stronger antioxidant activity than the maceration extract. This is indicated by the IC _{50 value} of 97.34 ppm which is classified as strong in the IC _{50 category table. While the IC 50} value of the maceration extract is 145.063 ppm which is included in the medium category. However, the IC _{50 values} of both extracts are still far from the IC _{50 value} of vitamin E which is classified as a very strong antioxidant with an IC _{50 value} of 0.514 ppm.