Abstract

This research has been conducted to measure the total of phenolic content and the test of antioxidant activity in cocoa pod husk. Cocoa pod husk extract was obtained by maceration using 2 kinds of solvents, they are 70% ethanol and acetone: water (7: 3). Folin Ciocalteu method was used to measure the total of phenolic compounds and DPPH (1,1- diphenyl-2-pikrilhidrazil) method was used to measure the antioxidant activity. The results obtained, the total phenolic content of 70% ethanol extract and acetone extract: water (7: 3) respectively had the following values: 94.92 GAE/g, 49.92 GAE/g. while the antioxidant activity of 70% ethanol extract and acetone extract: water respectively had the following values: 88.16%, 44.11%.

Details

Title
Analysis of phenolic content and antioxidant activity of cocoa pod husk (theobroma cacao l.)
Author
Rachmawaty 1 ; Andi Mu’nisa 1 ; Hasri 2 ; Pagarra, Halifah 1 ; Hartati 1 

1  Biology Department, FMIPA, Universitas Negeri Makassar, South Sulawesi, Indonesia 
2  Chemistry Department, FMIPA, Universitas Negeri Makassar, South Sulawesi, Indonesia 
Publication year
2019
Publication date
Oct 2019
Publisher
IOP Publishing
ISSN
17426588
e-ISSN
17426596
Source type
Scholarly Journal
Language of publication
English
DOI
https://doi.org/10.1088/1742-6596/1317/1/012087
ProQuest document ID
2567972689
Copyright
© 2019. This work is published under http://creativecommons.org/licenses/by/3.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.