PHYTOCHEMICAL ANALYSIS, ANTIOXIDANT ACTIVITY AND FTIR SPECTROSCOPIC ANALYSIS OF RED LEAF LETTUCE AND GREEN LEAF LETTUCE (LACTUCA SATIVA L.)

Abstract

This study was conducted to analyze the phytochemical compounds, the profile of infrared spectrophotometric, total phenolic contents (TPC) and antioxidant activity of ethanol extract of red leaf lettuce (RL) and green leaf lettuce (GL). RL and GL were extracted with 70 % ethanol using the maceration method for 3 days and re-maceration for 1 day. The secondary metabolites in ethanol extracts were evaluated by phytochemical analysis and profile spectra infrared. Estimation of TPC was conducted by the FolinCiocalteu methods. The antioxidant activity assay was conducted by ABTS and DPPH methods. The determination of TPC showed that the ethanol extract of RL was higher than the ethanol extract of GL. RL has stronger antioxidant activity than GL. The presence of hydroxyl group in the phenolics directly correlates with the antioxidant activity, so consumers could use them as natural antioxidants or to functionalize foods. This understanding is important for improving the safety and quality of leaf lettuce.