The Amount of βCarotene, Total Phenolic and Total Flavonoid of Ethanol Extract of Leaf Moringa Oleifera with Variation Concentration of Solvent

Abstract

The use of Moringa leaves is increasing because it contains β carotene, phenolic compounds and flavonoids which are efficacious as antioxidants. The solvent concentration is a factor that affects the active content in the extract. This study aims to determine the effect of ethanol concentration on β carotene levels, total phenolic and total flavonoids in ethanol extract of Moringa leaves. In this study the variation of ethanol solvent concentration was 50%, 70% and 96% for extracting Moringa leaves by maceration method at a ratio of 1:40. The extract obtained was determined as β carotene levels by using HPLC, total phenolic content and total flavonoids contend by spectrophotometer. The results of each test were analyzed by using one-way ANOVA to see a significant difference between solvent concentrations for each test parameter. The test results showed that in each ethanol extract 50%, 70%, 96% had β carotene levels of 0.24 ± 0.01; 0.40 ± 0.00; 5.33 ± 0.15; total phenolic 122.26 ± 1.49; 132.54 ± 2.56; 84.62 ± 2.44; total flavonoids 2.51 ± 0.06; 5.03 ± 0.08; 13.15 ± 0.47, respectively. The highest solvent containing active ingredients is 96% ethanol. Keywords—moringa oleifera, β carotene, total phenolic, total flavonoid, solvent