Total Flavonoid Content in the Ethanol Extract Fraction of Carrot (Daucus carota L.)

Fadilah  Qonitah; Mustika  Inayatul Khasanah; Ahwan Ahwan

doi:10.58327/jstfi.v14i2.127

Authors

Fadilah Qonitah Departement of Pharmacy, Faculty of Science, Technology and Health, Universitas Sahid Surakarta, Surakarta, 57144, Jawa Tengah, Indonesia
Mustika Inayatul Khasanah Departement of Pharmacy, Faculty of Science, Technology and Health, Universitas Sahid Surakarta, Surakarta, 57144, Jawa Tengah, Indonesia
Ahwan Ahwan Departement of Pharmacy, Faculty of Science, Technology and Health, Universitas Sahid Surakarta, Surakarta, 57144, Jawa Tengah, Indonesia

DOI:

https://doi.org/10.58327/jstfi.v14i2.127

Keywords:

carrot, fractionation, UV-Vis Spectrophotometry

Abstract

Carrot (Daucus carota L.) is a plant that contains flavonoids. Flavonoids are secondary metabolites that play an important role as antioxidants and hold significant potential for utilisation in the health sector. This study aims to determine the differences in total flavonoid content in the n-hexane, ethyl acetate, and aqueous fractions of ethanol extract of carrot. Extraction was carried out using the maceration method with 96% ethanol, followed by successive liquid-liquid fractionation with n-hexane, ethyl acetate, and water. Qualitative testing for flavonoids was conducted using the Wilstater-Cyanidin method, while the total flavonoid content was determined quantitatively using UV-Vis spectrophotometry at a wavelength of 438 nm with quercetin as the standard solution. The qualitative test results indicated that all fractions tested positive for the presence of flavonoids. The highest total flavonoid content was found in the n-hexane fraction, amounting to 267.70 ± 9.54 mg QE/g, followed by the ethyl acetate fraction with 30.99 ± 0.87 mg QE/g, and the aqueous fraction with 4.78 ± 0.08 mg QE/g. The Kruskal-Wallis statistical test showed a significant difference among the three fractions (p < 0.05). This study demonstrates that the n-hexane fraction contains the highest level of flavonoids compared to the other fractions, indicating that flavonoid compounds in carrots are more soluble in non-polar solvents.

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