Effect of Aerobic Fermentation on Total Phenolic, Flavonoid, and Antioxidant Activity of Leucaena leucocephala (Lam.) de Wit

Authors

  • Jeisen Pajar Dewantara Faculty of Pharmacy, Kader Bangsa University
  • Mauritz Pandapotan Marpaung Department of Pharmacy, STIKES Abdurachman Palembang
  • Khairunnisa Department of Pharmacy, STIK Siti Khadijah
  • Nurul Hidayati Akademi Farmasi Cendikia Farma Husada
  • Arif Setiawansyah Faculty of Pharmacy, Universitas Kader Bangsa, Palembang

Keywords:

Petai cina, flavonoid content, phenolic content, antioxidant, aerobic fermentation

Abstract

Introduction: Leucaena leucocephala (Lam.) de Wit., commonly known as the petai cina plant, contains significant concentrations of bioactive compounds, particularly flavonoids and phenolic compounds, and demonstrates substantial antioxidant properties. These beneficial compounds, however, can be significantly influenced by various processing methods, with fermentation during simplicia preparation being a notable factor. Aims: This research investigated the impact of fermentation on three key characteristics of petai cina leaf extract: total flavonoid content, total phenolic content, and antioxidant activity. Methods: The study utilized experimental methodology, incorporating both qualitative and quantitative analyses to evaluate these properties. The results revealed that five days fermentation demonstrated the highest value of TFC, TPC, and antioxidant activity. Results: The extract yielded a TFC of 279.08 mg QE/g, while TPC measured 282.34 mg GAE/g. The antioxidant activity demonstrated notable potency, with an IC50 and AAI values of 69.66 µg/mL and 0.574. Conclusion: These findings conclusively demonstrate that the fermentation process significantly influences the concentration of flavonoids and phenolic compounds, yet unsignificant impact antioxidant activity in the extract. This enhanced understanding of fermentation's effects on bioactive compounds in L. leucocephala provides valuable insights for optimizing processing methods to maximize the plant's therapeutic potential.

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Published

2025-06-07

How to Cite

Dewantara, J. P., Marpaung, M. P., Khairunnisa, Hidayati, N., & Setiawansyah, A. (2025). Effect of Aerobic Fermentation on Total Phenolic, Flavonoid, and Antioxidant Activity of Leucaena leucocephala (Lam.) de Wit. Ad-Dawaa’ Journal of Pharmaceutical Sciences, 8(1). Retrieved from https://journal.uin-alauddin.ac.id/index.php/addawaa/article/view/57063

Issue

Vol. 8 No. 1 (2025): on progress

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Copyright (c) 2025 Jeisen Pajar Dewantara, Mauritz Pandapotan Marpaung, Khairunnisa, Arif Setiawansyah

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