Antioxidant activities of roots, leaves, and stems of carrot (Daucus carota L.) using DPPH and FRAP methods

Abstract

Free radicals are chemical species with unpaired electrons in their outer orbital that can attack other molecules, causing cell oxidative damage and degenerative diseases. Free radicals can be prevented by antioxidant. An antioxidant can be found in nature as secondary metabolites in plants, such as carrot (Daucus carota L.). This research was conducted to study the antioxidant activities of roots, leaves, and stems of carrot extracts using DPPH and FRAP methods, determine total phenolic content (TPC) and total flavonoid content (TFC), analyse the correlation between TPC and TFC with AAI DPPH and FRAP, and the correlation between two methods. The sample was extracted by reflux using n-hexane, ethyl acetate, and ethanol. Determination of TPC, TFC, AAI DPPH and FRAP was performed using UV-visible spectrophotometry. Correlation of TPC and TFC with AAI DPPH and FRAP and also the correlation between the two methods were conducted using Pearson’s method. Ethyl acetate carrot leaves extract showed the highest TPC and TFC (8.88 ± 0.44 g GAE/100 g and 9.00 ± 0.31 g QE/100 g). AAI DPPH of carrot extract in the range of 0.16 – 1.42, meanwhile AAI FRAP 1.89 – 5.45. TPC and TFC of carrot roots extract showed a significantly positive correlation with AAI DPPH and FRAP. AAI DPPH and FRAP of carrot roots extract gave a significantly positive correlation. Ethyl acetate and ethanol carrot leave extracts were strong to very strong antioxidant by DPPH and FRAP methods. TPC and TFC in carrot roots extract contributed to antioxidant activities by DPPH and FRAP. DPPH and FRAP presented linear results in antioxidant activities of carrot roots extract.