THE FLAVONOIDS CONTENT IN LEAVES AND FRUITS OF PAPAYA (Carica papaya L.) VAR. CALIFORNIA AND VAR. GANDUL

Abstract

Papaya has widely used as traditional medicine. Papaya leaves and fruits contain flavonoids that can be used as anti-bacterial, anti-fungal and anti-cancer. Flavonoid is one of secondary metabolite products. Flavonoids are ubiquitous in photosynthesis cells. Flavonoid content can be affected by enzyme which arranged from protein, meanwhile difference formation of gene can affect protein content. The aim of this research was to measure flavonoid content in leaves and fruits of genetical engineering papaya (var. California) and local papaya (var. Gandul). Leaf and fruit samples were dried to make powder. Samples were reflucted with HCl 4 N and extracted with Eter (three times). NaNO3 5 %, AlCl3 10 % and NaOH 1 M were added into samples then analyzed using spectrophotometer (á 454 nm) with quercetin as standard. Data analyzed using T test (p < 0,05). The result showed in California leaves has higher concentration of flavonoid (0,73% w/ w ± 0,05) than Gandul leaves (0,69% w/w ± 0,08). meanwhile California fruits significantly has lower flavonoid concentration (0,59% w/w ± 0,02) than gandul fruits (0,8% w/w ± 0,03). Difference of flavonoids content in leaf and fruit indicates genetic variation affect flavonoids translocation among organ. According to variety California fruits have lower concentration than it’s leaves, meanwhile in gandul variety fruits have higher concentration than leaves. In conclusion, difference of flavonoid content in California variety and gandul variety indicates different ability in flavonoids distribution among individual. Keywords : flavonoids, Carica papaya L. var. California, Carica papaya L. var. Gandul, spectrophotometry