Perbandingan Flavonoid Total pada Ekstrak Biji Pepaya (Carica papaya L.) Varietas Bangkok dan California

Abstract

Barely used by the community, papaya seeds (Carica papaya L.) astonishingly contain flavonoid compounds that can be turned into antioxidants to counter free radicals. However, the amount of flavonoids in papaya depends on where it grows. Types of papaya (Carica papaya L.) that are often grown and consumed by the Gorontalo community are Bangkok and California varieties. Therefore, this study aims to analyze the levels of flavonoid compounds in papaya seeds (Carica papaya L.) of Bangkok and California varieties grown in Gorontalo province using UV-Vis spectrophotometry instruments. Qualitative analysis in this study is conducted through phytochemical screening methods. Meanwhile, the quantitavie analysis uses the UV-Vis spectrophotometry method at 419 nm wavelength with quercetin’s standard comparison solution. The result discloses that highest average flavonoid compound of papaya seed extract (Carica papaya L.) is in Bangkok variety with 10,197% w/v, followed by the California variety with 3,475% w/v. Bangkok and California papaya seed extracts have met validation standards with correlation coefficient values of 0,9991, regression function coefficient values (Vx0) 0f 2,1%, %retrieval values of Bangkok papaya seed extract is 100,05% and California is 101, 29%, RSD% values for Bangkok papaya seed ethanol extract is 1,775% and California is 1,348%.