Abstract

Slamet Tuty*, Nurlinda Sapitri and Sri Maryam

ABSTRACT

The insulin or yacon plant (Smallanthus sonchifolius) is a plant that comes from the Andes Mountains, Peru. Insulin leaves contain protein, lipids, fiber, saccharides, catechones, terpenes, and flavonoids. Flavonoids are one of the phenol group compounds known to have free radical scavenger properties, inhibit hydrolysis, oxidative enzymes, and work as anti-inflammatory. Insulin leaves are very suitable for people with diabetes mellitus.This study aims to determine the total levels of flavonoids in the ethanol extract of insulin leaves and to test the antioxidant activity using DPPH(2,2-diphenyl-1-pikrilhidrazil) and ascorbic acid as a comparison. The determination was made at the Jatinangor Herbarium, Plant Taxonomy Laboratory, Department of Biology, Faculty of Mathematics and Natural Sciences, Padjadjaran University, Bandung. Extraction was carried out by maceration method using ethanol 96% with a yield of 10.90%. Determination of total flavonoid levels of ethanol leaf insulin extract was determined based on the absorbance value measured at a wavelength of 437 nm using a quercetin comparison. The results of the determination of total flavonoid levels were 24,905 mg QE / gr. The antioxidant activity test used a UV-Vis spectrophotometer with the DPPH method by ethanol extract of insulin leaves at a wavelength of 517 nm. The results of the antioxidant activity test of the ethanol extract of insulin leaves showed an IC50 value of 4,583 ?g/mL, indicating very strong antioxidant activity with the DPPH method.