The antioxidant activity of white kapul (Baccaurea macrocarpa) fruit rinds

Astuti, Maria Dewi; Ana, Wahyu Fitri; Rosyidah, Kholifatu Rosyidah; Rodiansono

dc.contributor.author	Astuti, Maria Dewi
dc.contributor.author	Ana, Wahyu Fitri
dc.contributor.author	Rosyidah, Kholifatu Rosyidah
dc.contributor.author	Rodiansono
dc.date.accessioned	2021-08-06T14:34:08Z
dc.date.available	2021-08-06T14:34:08Z
dc.date.issued	2020
dc.identifier.uri	https://repo-dosen.ulm.ac.id//handle/123456789/20743
dc.description.abstract	Abstract. The antioxidant activity of white kapul (Baccaurea macrocarpa) fruit rinds was investigated in this research. Baccaurea macrocarpa fruit rinds were extracted with n-hexane, ethyl acetate, and methanol, consecutively. All extracts were determined for their antioxidant activity based on the DPPH method. The yields from hexane, ethyl acetate, and methanol extract were 0.14%, 0.64%, and 0.94%, respectively. The highest antioxidant activity was observed in methanol extract (IC50 22.968 ppm), followed by the activity from ethyl acetate extract (IC50 29.741 ppm), and hexane extract (IC50 141.931 ppm). As a comparison, the IC50 of vitamin C was 5.019 ppm.	en_US
dc.language.iso	en_US	en_US
dc.publisher	IOP Publishing	en_US
dc.relation.ispartofseries	980;
dc.subject	Baccaurea macrocarpa, Kapul, antioxidant, friut rinds	en_US
dc.title	The antioxidant activity of white kapul (Baccaurea macrocarpa) fruit rinds	en_US
dc.type	Book chapter	en_US