01389nas a2200193 4500008004100000245013600041210006900177260001800246300001000264490000700274520073700281653003101018653002201049653002901071100001501100700002801115700001701143856003501160 2018 eng d00aQualitative and Quantitative Test of Total Flavonoid Buni Fruit (Antidesma bunius (L.) Spreng) with UV-Vis Spectrophotometry Method0 aQualitative and Quantitative Test of Total Flavonoid Buni Fruit cDecember 2017 a60-630 v103 a
The aim of this research is to determine of total flavonoid content in the Buni fruit (Antidesma bunius L. Spreng) extract. The extract was produced by stratified maceration method with the different solvent, i.e n-Hexane, Ethyl acetate and ethanol. The analysis of chemical compound using chemical reagent and Thin Layer Chromatography (TLC) method. The method is used to determines total flavonoid contains Buni fruit (Antidesma bunius L.) extract was based on the amount of Rutin Equivalent (RE) were used. The result shows that the flavonoid content higher in the n-Hexane extract is 10.72 %, then ethyl acetate extract is 7.9 % and 3.56 % ethanol extract was counted to or as a Rutin.
10aAntidesma bunius L. Spreng10aFlavonoid content10aSpectrophotometry UV-VIS1 aHamidu, La1 aAhmad, Aktsar, Roskiana1 aNajib, Ahmad uhttp://fulltxt.org/article/367