Kecapi (Sandoricum koetjape) and matoa (Pometia pinnata) fruit peel, which are often considered as waste, have the potential as a source of natural antioxidants. This study examines the antioxidant potential of kecapi fruit peel and matoa fruit peel in ecoenzyme production using the DPPH method and reducing power using the FRAP method. The chemicals content in the ecoenzyme samples were also identified using LC-HRMS. The EcoE- 2 sample had the highest total phenolic content of 1613.962 ppm eq. gallic acid and also the highest total flavonoid content of 66.653 ppm eq. quercetin. The antioxidant power using the DPPH method for the EcoE-2 product (crude solution) was also greater than EcoE-1, the IC50 value is 2633.0 ppm, the IC50 for the EcoE-2 paste (without water/ethanol) was 119.3 ppm. For the reduction power with the FRAP method, data obtained that EcoE-2 also has a better reduction power than EcoE-1. It can be concluded that the higher content of matoa fruit peel will increase the antioxidant power of this ecoenzyme product. There are 118 putative chemical substances identified from the EcoE-2 sample, including several flavonoids and phenolic derivatives such as catechin, coumarin derivatives, and benzofuran compounds, supporting the observed antioxidant activity.
Telaumbanua et al. (Fri,) studied this question.
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