Separation of Basil (Ocimum sanctum L.) Essential Oil Using Stahl Distillation and Antioxidant Anctivity Test Using DPPH Method (1,1-diphenyl-2-picrylhydrazil) Muhamad Latief (a), Nunung Kurniasih (b), Asep Supriadin (c), Assyifa Junitasari (d*)
a) b) c) d) Chemisrty Departement, Faculty of Science and Technology, UIN Sunan Gunung Djati Bandung, Jl. A.H. Nasution No. 105, Cipadung, Bandung 40614, Indonesiaa) b) c) d) Chemisrty Departement, Faculty of Science and Technology, UIN Sunan Gunung Djati Bandung, Jl. A.H. Nasution No. 105, Cipadung, Bandung 40614, Indonesia
Abstract
The negative impact caused by free radicals is very detrimental to the body, therefore antioxidants are needed that can protect the negative effects that arise and are relatively easy to obtain, one of which is the use of essential oil from basil leaves. This study aims to measure the natural antioxidant activity of basil essential oil. Basil has the scientific name Ocimum sanctum, Linn. Basil has leaves that have a distinctive smell, and contain essential oils, most of which are eugenol. In this study, basil leaves were distilled using the Stahl distillation method. The basil leaves were dried for approximately one week by aerating, then the sample was mashed to expand the surface of the sample (simplicia), the sample was put into a distillation flask as much as 214 grams and 2/3 of the size of the distillation flask was added with distilled water. The sample was distilled for 4 hours, then the essential oil was separated. The essential oil which is still mixed with a little water is removed by adding NaCl. Basil essential oil was then tested by Thin Layer Chromatography (TLC), with the mobile phase in the form of a mixture of chloroform and benzene (1:1). The results showed purple spots on the TLC GF 254 plate when observed using UV 254 light with an Rf value of 0.73 which was proven to contain terpene compounds. The antioxidant activity test of basil essential oil was carried out using the DPPH (1,1-diphenyl-2-picrylhydrazyl) method, which was measured using a UV-Vis spectrophotometer at max 517 nm. The IC50 value of the sample is 71.22 ppm and is classified as active as an antioxidant.
