Antioxidant Activity, Total Phenol, and Total Flavonoid of Syzygium Polyanthum

Free radicals are molecules that have an unpaired electron in their outer orbital so they are highly reactive. Antioxidants (free radical scavenging compounds) are substances that can neutralize free radicals, or materials that function to prevent the body's biological systems from being oxidized excessively. Syzygium polyanthum has previously been frequently used as a food additive and also for traditional medicine. Syzygium polyanthum is also known to have antioxidant activity and pharmacological effects such as antidiabetic and anticancer. This study aims to identify the antioxidant activity, total phenol, and total flavonoid from the ethanol extract of Syzygium polyanthum using colorimetric techniques. The results showed that the ethanolic extract of bay leaf had antioxidant activity of 12.65 ppm and 48.98 ppm by DPPH and ABTS methods, respectively, flavonoids and phenol totals of 15,666 QE/g and 206 GAE/g, respectively. It can be concluded that the ethanolic extract of Syzygium polyanthum has a very strong antioxidant category with an IC50 value below 50 ppm.