Background: Free radicals can damage the immune system and cause some
degenerative diseases, one of which is cancer. Therefore, the formation of radicals
needs to be prevented or inhibited by antioxidants. One plant with antioxidant
properties is the green gendola fruit (Basella alba, L.). This study aimed to determine
the phytochemical content, the value of total phenolic content, and the antioxidant
activity profile of the ethanol extract of green gendola fruit. Methods: Phytochemical
screening test, determination of total phenolic content with follin ciocalteu method,
determination of antioxidants using the FRAP (Ferric Reducing Antioxidant Power)
method and the ABTS (2,2 azino-bis (3-ethylbenzathiazolin-6-sulfonic acid) method).
Results: The results showed that the extract of Green gendola fruit ethanol contains
alkaloids, flavonoids, tannins, saponins, terpenoids, and phenolics and has a phenolic
content of 107.04 ± 5.52 mgGAE/g extract. The antioxidant activity test of the ethanol
extract of green gendola fruit using the FRAP method had a FRAP value of 1.23
mmolFeSO4/mg. The antioxidant activity test of the ethanol extract of green gendola
fruit using the ABTS method had an IC50 value of 57.750 ppm Conclusion: the ethanol
extract of green gondola fruit using the ABTS method has stronger antioxidant activity
than using the FRAP method