Background : In Indonesia, there are three main colors of paprika (Capsicum annum L.): red, yellow and green. They contain many antioxidants. Plant’s pigments could affect antioxidant capacity. The purpose of this research is knowing and comparing antioxidant activity of red (KLBPM), yellow (KLPBK), and green (KLBPH) paprika in various ethanol concentrations.
Method : Samples were prepared using maceration technique for four days in ethanol concentrations of 60%, 75% and 90%. Phytochemical analyses for five phytochemicals (alkaloid, flavonoid, steroid, terpenoid, tannin, glycoside) was done to the extracts. Then, antioxidant activities were determined using iodometric
titration.
Result : Data shows that KLBPM, KLPBK, and KLBPH have antioxidant activity. Ethanol solvent affects antioxidant activity of KLBPH significantly at concentration of 60% and 75% (p=0,001) also 60% and 90% (p=0,026). Color pigments affect KLBPK and KLBPH significantly only if extracted at concentration of 60% (p=0,030) and 75% (p=0,026). KLBPH in 60% ethanol has the highest antioxidant activity.
Conclusion : This research proves that pigments in the outer skin of paprika and the concentration of ethanol solvent affect antioxidant activity. |