Yuliana Ruth Yabansabra, Andrea Kristianto Kissya, Septiani Mangiwa


Free radicals are charged atom or molecules which have an unpaired electron, which causes them to seek out and capture electrons from other substances in order to neutralize themselves. Ultra violet radiation and heat from sunlight can activate oxygen to produce free radicals which may damage healthy cells of the body, causing them to lose their structure and. Antioxidants are chemical compound that can inhibit free radicals. Mangosteen rind (Gracinia mangostana) have many chemical compounds that have high antioxidative activity from xantone class such as 8-hidroksikudraxanton, gartanin, alpha-mangostin, gamma-mangostin, and smeathxanton A. Likewise with the antioxidant activity of the ethyl acetate extract of noni fruit (Morinda citrifolia) which is comparable to both a- tocopherol and BHT. This study was conducted to measure the antioxidant activity of the combination of extract noni fruit and mangosteen peels. The extract obtained by maceration method , then the combination of extracts made by comparison of extracts of noni : mangosteen rind ( 3 : 1 , 2 : 1 , 1 : 1, 2 : 1 and 3 : 1 ) 2 ml in methanol and each reacted with free radical 1,1-diphenyl-2-picryl-hydrazyl ( DPPH ) in the ratio of 1 : 1 , and was measured at a wavelength of 516 nm using a uv-vis spectrophotometer. From the measurement capabilities of the combined antioxidant activity increased with increasing concentration of mangosteen peel extract or reduced concentration of noni fruit extract. IC50 value of each comparison noni fruit extract : mangosteen rind extract( 3 : 1 , 2 : 1 , 1 : 1 , 2 : 1 and 3 : 1 ) is 81.71 ; 67.17 ; 54.77 ; 42.14 ; and 28.04 .


Keywords : Combination, noni, mangosteen, antioxidant, DPPH.

Full Text:



Aribowo B., 2015, Xanthone di kulit manggis, http://www.kompasiana.com/ budiaribo wo/xanthone-di-kulit manggis_5509ddb6813311f101b1e542, Diakses 27 Mei 2016.

Dungir G. S., Dkk, 2012, Aktivitas Antioksidan Ekstrak Fenolik dari Kulit Buah Manggis (Garcinia mangostana L.), Jurnal Mipa Unsrat Online,1 (1) 11-15, Manado.

Fitri Nyoman, 2013, Butylated hydroxyanisole sebagai Bahan Aditif Antioksidan pada Makanan dilihat dari Perspektif Kesehatan, Pusat Biomedis dan Teknologi Dasar Kesehatan, Badan Litbangkes, Kemenkes RI, Jakarta.

Jun, M.H.Y., J., Fong, X., Wan, C.S., Yang, C.T., Ho. 2003. Camparison of Antioxidant Activities of Isoflavones Form Kudzu Root (Puerarua labata O). Journal Food Science Institute of Technologist. 68:2117-2122.

Lu, F., & Foo, L. Y. (1995). Phenolic antioxidant component of evening primrose. In A. S. H. Ong, E. Niki, & L. Packer (Eds.), Nutrition, lipids, health and disease. Champaign: American Oil Chemists Society Press.

Mohd, Z., Abdul-Hamid, A., Osman, A., 2001. Antioxidative activity

extracts from Mengkudu (Morinda citrifolia L.) root, fruit and leaf. Food Chemistry 78, 227–231.

Molyneux P., 2004. The use of the stable free radical diphenylpicrylhydrazyl (DPPH) for estimating antioxidant activity. Songklanakarin J. Sci. Technol, 26(2) : 211-219.

Nugroho E. Agung, 2008, Manggis (Garcinia mangostana L.) : Dari Kulit Buah Yang Terbuang Hinggamenjadi Kandidat Suatu Obat. Laboratorium Farmakologi dan Toksikologi, Bagian Farmakologi dan Farmasi Klinik, Fakultas Farmasi, Universitas Gadjah Mada, Yogyakarta.

Percival M., 1998, Antioxidant, Clinical Nutrition Insights, Advanced Nutrition Publications, Inc.

Subroto. A., 2005, PCO (Pandanus Cocos Oil), Penebar Swadaya, Jakarta.

DOI: https://doi.org/10.31957/.v3i1.914


  • There are currently no refbacks.