Quantification of Total Phenol Concentration in Ethanol Extracts of Red and Black Betel Leaves Using UV-Vis Spectrophotometric

Abstract

Red betel (Piper crocatum Ruiz & Pav) and black betel leaves (Piper betle var. nigra) are plant varieties known for their medicinal properties. These plants have various contents including flavonoids, essential oils, tannins and polyphenols. The objective of this research is to ascertain the quantity of phenolic compounds present in ethanol extracts of red and black betel leaves. Determination of the levels of ethanol extracts of red and black betel leaves is done quantitatively by the folin-ciocalteu method. This method relies on the formation of a blue complex compound of of phosphomolybdat-phosphotungstat, generated by the reduction of phenolic compounds in an alkaline environment. The measurement is performed using uv-vis spectrophotometry. Gallic acid, derived from hydroxybenzoic acid and identified as a simple phenolic acid, is employed. This stable and pure polyphenolic compound is commonly found in almost all plants. Drawing conclusions from the study results, it can be affirmed that the average total phenol concentration of red betel was 31.87 GAE per gram extract and the average total phenol concentration of black betel leaves was 39.09 mg GAE per gram extract.