Phytochemical content and antioxidant activity of Komba-komba (Eupatorium odoratum L)

• Published in: Food Research (Online) Vol. 6; no. 3; pp. 335 - 341
• Main Authors: Sabarudin, Nuralifah, Zubaydah, W.O.S., Sahumena, M.H., Sari, F.N., Nelisa, Yamin
• Format: Journal Article
• Language: English
• Published: 16-06-2022
• ISSN: 2550-2166; 2550-2166
• DOI: 10.26656/fr.2017.6(3).495

Komba-komba (Eupatorium odoratum L) is a shrub, which is native to America.
Traditionally, komba-komba is used to treat burns, wounds, skin infections, postpartum
wounds, malaria, coughs and colds, and has anti-gonorrhoea, anti-inflammatory,
anthelmintic, analgesic and antioxidant properties. This study aimed to investigate the
phytochemicals from Komba-komba roots and in vitro antioxidant activity. Komba-komba
root powder was macerated using methanol as solvent. Then fractionated with n-hexane,
chloroform, and ethyl acetate. The antioxidant power was measured using the DPPH
radical inhibition method and reducing agents using the FRAP method. Komba-komba
root exhibited the strongest antioxidant activity. The ethyl acetate fraction showed the
strongest antioxidant activity using both the DPPH method and the FRAP method with
IC50 values, 10.0598±0.0665 g/mL, and 16.4782±0.3558 g/mL, respectively. The
antioxidant activity of komba-komba root was correlated with its phenolic and flavonoid
content. Komba-komba root showed very high phenolic and flavonoid contents to be
developed as a source of natural antioxidants.