DIFFERENCE IN SOLVENT TYPE ON TOTAL PHENOLIC CONTENT OF CLOVE LEAF EXTRACT BY UV-VIS SPECTROPHOTOMETRY

Dhea Amanda Putri, Nur Habibah, Nyoman Mastra, Ni Putu Elda Febriyanti

Abstract


Background: Clove is one of the natural ingredients rich in phenolic compounds have several pharmacological activities, such as antioxidant, antimicrobial, anticancer, anti-inflammatory, cardio-protective, neuroprotective, endothelial protective, and hormonal modulation. The content of active compounds in cloves leaf extract is highly dependent on the ability of the solvent to extract secondary metabolites during the extraction process. This research aims to study the effect of solvent type on the total phenolic content (TPC) of cloves leaf extract using three different solvents.

Methods: This study is quasi-experimental research to evaluate the impact of different solvents, namely ethyl acetate, 96% ethanol, and distilled water, on the TPC in cloves leaf extract. Analysis of TPC was carried out by UV-Vis. spectrophotometry using the Folin-Ciocalteu Method, a widely used technique for quantifying TPC in plant extracts. The difference between the three types of solvents in Total Phenolic Content was analyzed statistically using a one-way ANOVA test.  

Results: The distilled water extract showed the highest yield of 22%, followed by 96% ethanol extract with a 21% yield, and ethyl acetate extract had the lowest yield of 15.1%. The results showed that the extract using distilled water had the highest Total Phenolic Content of 668.54±2.68 mg/GAE/g. The 96% ethanol extract has a 634.09±2.72 mg/GAE/g phenol, while the ethyl acetate extract has the lowest phenol content, 600.84±3.48 mg/GAE/g.

Conclusion:  There is a significant difference in the use of solvent types on Total Phenolic Content, as indicated by the results of the one-way ANOVA test and Post hoc test. The obtained p-value of <0.05 (0.00) suggests that the difference is not due to random chance but rather due to the choice of solvent.

 


Keywords


Cloves leaf, Extract, Total phenolic content

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DOI: https://doi.org/10.33992/icmahs.v2i1.3636

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