Systematic Review : Perbandingan Aktifitas Antioksidan dari Ekstrak Etanol, Etil Asetat dan Air Bawang Merah (Allium cepa L.) Dengan Kandungan Polifenol

Abstract

Background: Allium cepa L were extracted by ethanol, ethyl acetate and water fractions and their antioxidant
activities were evaluated. The Polyphenolics are classified important groups: phenolic acids, flavonoids, and
tannins. They are free radicalscavengers and reported for their therapeutic effects in various diseases. So in this
study want to comparison antioxidant activity from many fractions that one of them have the highest
polyphenolic content..
Objective: The articels had been published from 2006 to 2023 in the reliable journal and it content about
antioxidant activity from ethanol, ethyl acetate and water fractions of red onion with polyphenolic content
Method: Research journal from articels of antioxidant activity of Allium cepa L. from three fractions with
polyphenolics content and use PICO method.
Result: The average of phenolic total is 236,53±3,63mg (EtOH), 320,47±4,5mg (EA) and 57,12±2,86mg (Wt)
fraction. The flavonoid total or quercetin is 41,46±1,28mg (EtOH), 100,06 ±1,98mg (EA); 19,5 ±1,84mg (Wt)
Fraction and the antioxidant activity (TEAC) is 41.7±0.4 µg/mL (EtOH); 74.86±1.77 µmol/g (EA); 24.07 ± 0.45
µmol/g (Water) fraction.
Conclusion: From obtained articels, they can be concluded that ethyl acetate fraction has highest polyphenolic
content (phenolic total and flavonoid total) and antioxidant activity than ethanol and water fraction Allium cepa
L.
Keywords: Allium cepa, polyphenolic, antioxidant, ethanolic, ethyl acetate.