ANTIOXIDANT ACTIVITY TEST AND INFRARED PROFILE OF HEXANE, EHYL ACETATE, AND ETHANOL EXTRACT OF BREADFRUIT LEAVES (Artocarpus altilis)

The emergence of various degenerative diseases caused by highly active and dangerous chemical compounds known as free radicals requires the use of antioxidants to inhibit oxidation reactions and prevent cell damage by binding free radicals and highly reactive molecules. Breadfruit (Artocarpus altilis) leaves are rich in phytochemical secondary metabolites. This study aimed to determine the antioxidant activity and correlate the functional group obtained by infrared profile in the hexane, ethyl acetate, and ethanol extracts of breadfruit leaves with variations in solvent polarity. This study was conducted using an experimental method using breadfruit (Artocarpus altilis) leaves as test materials. The extract was obtained by the maceration method with variations of solvent polarity, namely hexane, ethyl acetate, and ethanol. The examination of antioxidant activity by Diphenyl Picrylhydrazyl (DPPH) method to determine the Inhibitory Concentration 50% (IC50) values and determination of functional groups using the Fourier Transform Infrared (FTIR) method. The antioxidant activity is indicated by Inhibitory Concentration of 50% (IC50) of hexane, ethyl acetate, and ethanol extracts of breadfruit leaves, respectively 139.24 µg/mL (moderate), 47.26 µg/mL (very strong), and 129.31 µg/mL (moderate). The functional group obtained for hexane extract were C–H, C=O, C=C, C– O; for ethyl acetate extract were O–H, C–H, C=O, C=C, C–O; and for ethanol extract were O–H, C–H, C=O, C=C, C–O.