Antioxidant Activity Test and Phytochemical Content of Ocimum sanctum Extract Based on Different Extraction Methods
Keywords:
antioxidants, DPPH, maceration, MAE, Ocimum sanctumAbstract
Ocimum sanctum, a member of the Lamiaceae family, is widely utilized in traditional medicine due to its pharmacological properties. Among its bioactive constituents, flavonoids exhibit significant antioxidant activity, capable of scavenging free radicals and inhibiting cancer growth and proliferation. This study aimed to evaluate the antioxidant activity and phytochemical composition of O. sanctum leaf extracts obtained using two different extraction techniques: maceration and Microwave-Assisted Extraction (MAE), and to determine the most effective method. The leaves were extracted using 70% ethanol, and the resulting extracts were analyzed qualitatively for the presence of phytochemical compounds. Antioxidant activity was assessed using the DPPH (2,2-diphenyl-1-picrylhydrazyl) assay, with vitamin C serving as the positive control. Absorbance measurements were performed at a wavelength of 516 nm using a visible spectrophotometer. Statistical analysis to determine the most effective extraction method was conducted using SPSS version 24. The results revealed that O. sanctum leaf extracts possess antioxidant activity, with IC₅₀ values of 111.843 ± 0.14789 ppm for the maceration method (moderate antioxidant intensity) and 75.725 ± 0.4498 ppm for the MAE method (strong antioxidant intensity). Qualitative phytochemical screening confirmed the presence of alkaloids, flavonoids, saponins, and tannins in both extraction methods, as well as in the powdered leaf material. The MAE method yielded the highest antioxidant activity, with an IC₅₀ value of 75.725 ± 0.4498 ppm, classifying it as a strong antioxidant source. Both extraction methods demonstrated the presence of key secondary metabolites, including alkaloids, flavonoids, saponins, and tannins.
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