Correlation between Antioxidant Activity, Total Flavonoid and Green Color Index, Bitterness Value of Carica papaya Leaves

Abstract

Papaya leaves is a common vegetable consumed by the people of Indonesia, especially Java people. Carica papaya leaves is known to contain flavonoids as antioxidants in the body. The diversity of varieties of Carica papaya leaves in Indonesia raises questions from the public about how to pick a papaya leaves that has flavonoids and high antioxidant activity. Selection of papaya leaves is easy to do with the physical properties of papaya leaves is the color and the level of bitterness papaya. This study aims to determine the relationship between antioxidant activity and total flavonoids in green color index and the degree of bitterness papaya. Papaya leaves used in the study is papaya Grendel, Bangkok, Purple, California and Gold. Analysis of antioxidant activity using DPPH and FRAP method while total flavonoid testing using spectrophotometric method. Analysis of papaya leaves color index using chroma meter, while the bitterness value using Europian Pharmacopoeia method. The results showed antioxidant activity and total flavonoids five varieties of papaya leaves significantly different and the highest is papaya Grendel leaves. Green color index five varieties of papaya leaves significantly different, and the greenest is papaya Grendel leaves. The bitterness value of five varieties of papaya leaves significantly different and the lowest degree of bitterness is papaya Gold leaves and papaya Grendel leaves. Based on the results of this study can be concluded that there is correlation between antioxidant activity and total flavonoids with green color index. There is a correlation between antioxidant activities and bitterness value. It means high green color index of papaya leaves have high antioxidant activity and papaya leaves with low bitterness value have high antioxidant activity.