Comparison of Total Flavonoid Content on Fresh and Dried Fig (Ficus carica) Leaf with Various Brewing Temperature
Abstract
Fig leaf as an antioxidant attracts attention. One of the fig leaf’s compounds which can act as antioxidant is flavonoid. The use of fig leaf often involves the heating process (boiled or brewed), so it affects the flavonoid content due to the non-heat resistant properties. This study aims to determine the comparison of total flavonoid content on fresh and dried fig leaf with various brewing temperature. The temperature of the water used for brewing was varied from 60oC, 70oC, and 80oC. The total flavonoid content was determined by spectrophotometric method with the standard quercetin solution. The total flavonoid contents of fresh fig leaf brew with the brewing temperatures of 60oC, 70oC, and 80oC are 0.0031±0.0004%, 0.0081±0.0002%, and 0.0092±0.0002%. The total flavonoid contents of dried fig leaf brew with the brewing temperatures of 60oC, 70oC, and 80oC are 0.0010±0.0002%, 0.0015±0.00004%, and 0.0017±0.0002%. Based on the Two Way Anova test, it can be concluded that the brewing temperature and simplicia preparation of fig leaf (fresh and dried) significantly affect the total flavonoid content. The fig leaf brew with the highest flavonoid content is 0.0092±0.0002% obtained from brewing the fresh fig leaf at 80oC.
Keywords: total flavonoid content, fresh fig leaf, dried fig leaf, brewing temperature
