TOTAL PHENOLIC AND FLAVONOID CONTENT, FREE RADICAL SCAVENGING ACTIVITY AND TYROSINASE INHIBITION OF CORN COB (ZEA MAYS) EXTRACT
Keywords:Total phenolic, Total flavonoid, Free radical scavenging, Tyrosinase inhibiton, 2,2-difenill-1-pikrilhidrazil, Corn cob
Objective: Corn cob is a part of plant Zea mays that have a phenolic and flavonoid compounds. This research aims to evaluate total phenolic and flavonoid content, free radical scavenging activity and tyrosinase inhibiton of corn cob (Zea mays) extract.
Methods: Corn cob were determined in Poltekkes Kemenkes Surakarta. Meanwhile, corn cob were extracted using maceration method applying 70% ethanol solvent. This extract were analyzed through the total fenolic and flavonoids content tests apply spectrofotometric UV Vis, antioxidant activity using radical scavenging test 2,2-difenill-1-pikrilhidrazil (DPPH) and tyrosinase inhibition test applying in vitro tyrosinase enzyme inhibition.
Results: Total phenolic content of the corn cob extract were 1.76 %b/b EAG, while the total of flavonoids content were 0.42%b/b EK. The antioxidant activity using DPPH method test of corn cob extract were values IC50 38.57 µg/ml. Tyrosinase inhibition of corn cob extract were values IC50 919.78µg/ml.
Conclusion: Corn cob extract had antioxidant activity and tyrosinase inhibition.
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