Antioxidant Activity And Bioactive Compounds Of Seredele Extract In Various Types Of Solvents

Abstract

Soybeans contain bioactive compounds such as flavonoids. The flavonoid content of soybeans such as isoflavones acts as an antioxidant, anti-cancer, anti-osteoporosis, antibacterial and anti-mutation. Soybeans can be processed into fermented foods, one of the fermented foods made from processed soybeans is seredele. Seredele is a traditional dish typical of the city of Gianyar whose production process uses natural bacteria. This research aims to determine the effect of the type of solvent on the antioxidant activity and bioactive compounds of seredele extract and determine the best solvent to produce the highest active seredele extract. Antioxidants. The experimental design used was a randomized block design with 5 solvent treatments, namely:Ethanol 70%, ethanol 90%, ethanol 96%, ethyl acetate, n-hexane with component/solvent ratio 1:10. This research was grouped into 3 based on the extraction process time, resulting in 15 experimental units. Data analysis was carried out using variance analysis and if the treatment had an effect on the observed variables, it was continued with the least significant difference test. The results showed that the type of solvent treatment had an effect on antioxidant activity, total phenols and total flavonoids. The best solvent to produce seredele extract with the highest antioxidant activity is 70% ethanol with the following extraction properties: IC50 antioxidant activity was 183.16 ± 30.88 ppm, total phenols 21.19 ± 1.95 mg GAE/g and total flavonoids 11.88 ± 0.87 mg QE/g.