UJI AKTIVITAS ANTIOKSIDAN EKSTRAK BAWANG PUTIH (Allium sativum)

Authors

  • Djuned Prasonto Prodi Kedokteran Gigi Universitas Yarsi
  • Eriska Riyanti Padjadjaran University image/svg+xml
  • Meirina Gartika Padjadjaran University image/svg+xml

DOI:

https://doi.org/10.30659/odj.4.2.122-128

Keywords:

Antioxidant, DPPH (1, 1-difenil-2- pikrilhidrazil), Garlic (Allium sativum)

Abstract

Background: Organosulfur compound, allicin and phenolic are the main compound in garlic responsible for antioxidant activity. Correlation between free radicals and some dental diseases, such as free radicals and Reactive Oxygen Species (ROS) responsible for periodontal inflammation, caries, lesions and oral cancers. The research objective is to get scientifc data about the antioxidant activity from garlic extract (Allium sativum).
Method: The research was conducted using three different varieties of garlic:local garlic varieties Ciwidey, single local garlic’s clove, and import garlic which is found at the market in Bandung. Garlic extract is made by maceration using ethanol 96% and antioxidant activity test using DPPH method (1,1-diphenyl-2- picrylhydrazyl). Statistical analysis using One Way ANOVA followed by post hoc analysis
Result: three varieties of garlic have a strong antioxidant activity. Value of IC50 = 13.61 mg / ml for local garlic varieties Ciwidey, IC50 = 10.61 mg/ml for single local garlic’s clove and IC50 = 11.32 mg/ml for imports garlic.
Conclusion: Three varieties of garlic have different antioxidant strength and the best antioxidant strength is single local garlic’s clove.

Author Biographies

  • Djuned Prasonto, Prodi Kedokteran Gigi Universitas Yarsi
    Staf pengajar Prodi Kedokteran Gigi Universitas Yarsi
  • Eriska Riyanti, Padjadjaran University
    Staf pengajar Fakultas Kedokteran Gigi Universitas Padjadjaran
  • Meirina Gartika, Padjadjaran University
    Staf pengajar Fakultas Kedokteran Gigi Universitas Padjadjaran

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Published

2017-12-01

Issue

Vol. 4 No. 2 (2017): December 2017

Section

Original Article

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