ANTIOXIDANT ACTIVITY OF INFUSION AND ETHANOLIC EXTRACT OF COMBINATION OF TEA AND PAPAYA
WIBOWO, ANDY EKO
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Young papaya stepped in tea, based on empirical experience, has been used to relieve pain after work. Its antioxidant constituents was supposed responsible for this analgesic effect. This study was aimed to determine the antioxidant activity infusion of tea and papaya (ICTP) and ethanolic extract of tea and papaya (EECTP). The antioxidant activity was evaluated with DPPH method. Quercetin was used as the positive control and ethanol was used as the negative control. The absorbance of the samples was observed at the wavelength of 516 nm. The result of the study showed that the three samples had potent antioxidant activity. The IC50 of ICTP and EECTP were yielded value of 17.75 and 7.78 μg/ml, respectively, while IC50 of quercetin was 1.57 μg/ml. All the three samples had potent antioxidant activity.