Analysis of Total Phenolic Content of Fresh Tomato Fruit Extract (Solanum Lycopersicum L.) and Processed Extract Using UV-VIS Spectrophotometric Method
DOI:
https://doi.org/10.37287/picnhs.v7i1.2654Keywords:
total phenolic, tomato, spectrophotometryAbstract
Tomatoes are a food fruit that is currently consumed throughout the world. Consuming tomatoes is good for liver health. Phenolic is one of the compounds contained in tomatoes as an antioxidant that acts as a free radical scavenger so that it does not harm the surrounding cells. In addition to being used as a vegetable, tomatoes are also used in culinary arts. One of the processed products from tomatoes is sauce, tomato sauce or tomato paste is the most commercially produced tomato product, tomato sauce is a product produced from a mixture of tomato pulp or tomato paste and obtained from ripe tomatoes, processed with spices and food additives. The purpose of this study was to determine the levels of phenolic compounds and to determine whether there are differences in the levels of total phenolic compounds in fresh tomato (Solanum lycopersicum L.) and processed tomato extracts using the UV-Vis spectrophotometry method. The process of extracting tomato fruit samples was carried out using the maceration method, while the sampling of processed tomatoes in the form of certain brands of tomato sauce as many as 7 bottles was selected with different batch numbers. The research stages include determining tomato plants, sampling, making simplicia, making extracts, testing phenolic compounds in tomato extracts and tomato products in the form of sauce using UV-Vis spectrophotometry, processing and data analysis. The results of qualitative testing of tomato fruit extracts and tomato sauce showed that the samples positively contained phenolic compounds, while the results of quantitative tests obtained an average phenolic content in tomato fruit extracts of 1.3296 mg GAE / g and tomato products in the form of tomato sauce of 0.6738 mg GAE / g. From these results, it can be concluded statistically that tomato fruit extracts have higher phenolic levels than tomato products with a p value > 0.05 (95% confidence level).
References
Anita, A., Basarang, M., & Rahmawati, R. (2019). Inhibition test of Coleus atropurpureus (miana) leaf extract against Escherichia coli. Jurnal Media Analis Kesehatan.
Hasfikasari, P., Faradiba, & Amin, A. (2024). Review Article: Antioxidant activity of tomato (Solanum lycopersicum L.) fruit extract. Makassar Natural Product Journal, Vol. 2 No. 1 (5), Faculty of Pharmacy, Universitas Muslim Indonesia, Makassar, South Sulawesi, 43–50.
Hikmah, N., Arung, T. E., & Sukemi (2020). Phenolic and flavonoid compounds and antioxidant activity of the methanol extract of Dimocarpus longan Lour. var. malesianus Leenh. (ihau) fruit peel. Bivalen: Chemical Studies Journal, September, Vol. 3 No. 2. Chemistry Education, Faculty of Teacher Training and Education, Mulawarman University, 39–42.
Naomi, F., Wayan Rai, W., & Ni Luh Ari, Y. (2016). Effect of leaf maturity and processing method on antioxidant activity and sensory characteristics of avocado (Persea americana Mill.) leaf powder herbal tea. Udayana University. Journal of Innovative and Creativity
Nurlaili, N.A., Safitri, I., Tirtasena, A., et al. (2025). Antioxidant Activity Test of a Combination of Tomato (Solanum lycopersicum L.) and Papaya (Carica papaya L.) Fruit Extracts Using the DPPH Method. Journal of Innovative and Creativity 5 (2), University of Pahlawan Tuanku Tambusai. 12107-12117
Safitri, I.N., & Herdyastuti, N. (2021). Effect of Temperature on Total Phenolic Content and Antioxidant Activity of Garlic Powder and Black Garlic Powder. UNESA Journal of Chemistry, Vol. 3 No. 10. 348-355.
Saloko, S., Dody, H., Rahayu, N., Rahman, S., & Dwiani, A. (2019). Processing Tomatoes into Tomato Sauce. Journal of Chemical Information and Modeling. Vol. 2 No. 2
Sjarif, S. R., Apriani, S. W., & Apriani, S. W. (2018). Effect of Thickening Agents on Tomato Sauce. Journal of Industrial Technology Research. Vol. 8 No. 2. 141-150
