THE COMBINATION OF ROSELLA (HIBISCUS SABDARIFFA, L) AND STEVIA (STEVIA REBAUDIANA) EXTRACTS INCREASE THE ANTIOXIDANT ACTIVITY AND STABILITY
Keywords:
Hibiscus sabdariffa, antioxidant, combination, stabilityAbstract
Objective: The objective of this study was to determine the antioxidant activity of the combination of rosella (Hibiscus sabdariffa, L) and stevia (Stevia rebaudiana, L) leaf extract and the influence of combination on antioxidant stability.
Methods: Rosella and stevia were extracted by maceration. The combination of rosella and stevia extract prepared were 0:1; 3:1; 1:1; 1:3; and 1:0. The antioxidant activity was determined using the DPPH method. The antioxidant stability test was carried out by incubate the extract solution on different temperature of 60,70, and 80o C and followed by DPPH assay.
Results: The results showed that antioxidant value expressed as the IC50 of rosella and stevia extract of 0:1; 3:1; 1:1; 1:3; and 1:0 were 450.32 ± 14.10; 418.8 ± 18.48; 272.9 ± 7.14; 246.39 ± 4.96; and 148.29 ± 3.81 ug/ml respectively. The antioxidant stability expressed as degradation constant (K) of rosella and stevia extract of 0:1; 3:1; 1:1; 1:3; and 1:0 were 1.804.1024; 2.825.1014; 2.704.105;  2.708.104; 2.089.109; 2.062.102 min-1.Â
Conclusion: The combination of rosella:stevia 1:3 had the most active antioxidant and the most stabil compotition. The increasing of antioxidant and stability of combination was significant (P<0.05)Downloads
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