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Research Journal of Phytochemistry
  Year: 2018 | Volume: 12 | Issue: 2 | Page No.: 52-59
DOI: 10.3923/rjphyto.2018.52.59
Antioxidant Activity of Ethanol Extract of Red Yeast Rice and its Fractionation Products
Hasim , Dimas Andrianto, Wira Islamiati, Annisa Farhiah Wahdah Hamid and Didah Nur Faridah

Abstract:
Background and Objective: Red yeast rice (angkak) can be used as therapeutic agents for controlling cholesterol and blood sugar, given the bioactive compounds contained. The research was aimed to study antioxidant activity, total phenolic and flavonoid contents of crude ethanol extract of red yeast rice and its fractions using liquid-liquid partition. Materials and Methods: The crude ethanol extract of red yeast rice was fractionated using organic solvents with different polarity: n-hexane, dichloromethane, ethyl acetate and water. Antioxidant activity was determined using 1,1-diphenyl-2 picrylhydrazyl (DPPH) and ferric reducing antioxidant power (FRAP). Results: The highest antioxidant activity was from ethyl acetate fraction with IC50 value of 12.82 mg L–1 and 190.84 mg TEAC g–1 (FRAP method). Total phenolic and flavonoid content were also the highest in ethyl acetate fraction, at 66.23 mg GAE g–1 and 22.09 mg QE g–1, respectively. Conclusion: Fractionation of ethanol extract of red yeast rice showed that ethyl acetate fraction had the highest total phenols, flavonoids and antioxidant activity compared to the crude ethanol extract, n-hexane, dichloromethane and water fraction of red yeast rice.
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How to cite this article:

Hasim , Dimas Andrianto, Wira Islamiati, Annisa Farhiah Wahdah Hamid and Didah Nur Faridah, 2018. Antioxidant Activity of Ethanol Extract of Red Yeast Rice and its Fractionation Products. Research Journal of Phytochemistry, 12: 52-59.

DOI: 10.3923/rjphyto.2018.52.59

URL: https://scialert.net/abstract/?doi=rjphyto.2018.52.59

 
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