DIFFERENT EXTRACTION TECHNIQUES AND SOLVENTS INTERFERE PHENOL CONTENTS IN ANTIOXIDANT PROPERTY FROM ROSELLA LEAF EXTRACTS

The Rosella plant (Hibiscus sabdariffa L.) is one of natural antioxidant source. Each part of the plant (flowers, calyces, stems, roots, seeds and leaves) has antioxidant capability. The objective of this research is to find the correlation between extraction techniques, solvents uses and total phenol contents with antioxidant properties from four Rosella leaf extracts. The differences among the extracts are in the technique of extraction (maceration, infusion, reflux) and solvents use (water, ethanol). The extracts using maceration and infusion techniques with water solvent are AM, AI. The extracts using maceration and reflux techniques with ethanol solvent are EM, ER. Determination of total phenol content is performing by Folin-Ciocalteu reagent. Phenol contents of AM, AI, EM, ER, are 34.691 mg/g, 26.829 mg/g, 61.485 mg/g, 73.31 mg/g of extract as expressed in tannic acid equivalents . The highest phenol contents has identified in ER. By means, the chromatogram pattern in all various extracts using DPPH 0.2% as spray detection for the antioxidant activities are identified. Determination of antioxidant property from four different extracts of Rosella leaf is performing by DPPH (1,1-diphenyl-2-picrylhidrazil) method. The IC50 value from AM, AI, EM and ER extracts are 0,00056 ppm (very strong), 0,00057 (very strong), 0,00044 ppm (very strong), 0,00092 ppm (very strong), respectively. The result indicates that ethanol extract with maceration technique (EM) possesses more antioxidant activities compare to the others. The phenol contents and antioxidant activity from the four Rosella leaf extracts depend on extraction techniques and solvent uses.   Keywords: Rosella, leaf extracts, phenols, Folin-Ciocalteu, DPPH.