Antioxidant Activity of the Ethyl Acetate Fraction, N- Hexane Fraction from the Ethanol Extract of Black Garlic (Allium Sativum L.) using the 2,2- Diphenyl 1-Picrylhydrazyl (DPPH)

Abstract

Garlic (Allium sativum L.) is a plant of the Amaryllydaceae family which is known to have potential as an antioxidant. Black garlic is a fermented product of heating garlic at 70-80°C with 70-80% humidity for 21 days. This study aims to test the antioxidant activity of the ethyl acetate fraction, n-hexane fraction and ethanol extract of black garlic. Black garlic was extracted using maceration method with 70% ethanol solvent and also using ethyl acetate and n-hexane solvents for fractinations. The results of the phytochemical test showed that the ethyl acetate fraction contained alkaloids, flavonoids, phenols and tannins; The N- hexane fraction contains steroid and terpenoid compounds; The ethanol extract contains alkaloids, flavonoids, phenols, tannins, saponins, steroids and terpenoids. The antioxidant activity with the DPPH method obtained IC50 the ethyl acetate fraction, n-hexane fraction and ethanol extract respectively of 31.6818 µg/mL, 194.5385 µg/mL and 6.6000 µg/mL. The results showed that the ethanol extract and ethyl acetate fraction had very strong antioxidant activity, while the n-hexane fraction had weak antioxidant activity.