Total Phenolic Content of Methanol Extract from Buni Fruits (Antidesma bunius L.) Water

Abstract

Buni Fruit Water was extracted with methanol solvent using Ultrasound technology at a temperature of 50°C for 45 minutes. Total Phenolic Content contained in the methanol extract of buni fruits water is 67 mg/g in GAE. The results of interpretation using GCMS obtained three phenolic compounds, namely 3-(Hydrazinomethyl) Phenol, 5 Allyl-2 Methoxy Phenol and 3 (3,5-di-Tertier Butyl, 4-Hydroxyphenyl) Propionic Acid. IR Spectrum analysis results obtained aromatic and OH group as a marker of the presence of phenolic compounds. These results indicate that the Buni fruit water can be developed as functional food.