Antioxidant Activity of Physalis angulata Linn. Assessed by Various Methods

Introduction: Physalis angulata Linn. contains chemical components, such as flavonoids, phenolics, and alkaloids, that can neutralize free radicals. This study aims to assess the antioxidant activity of the roots, stems, leaves, and fruits of Physalis angulata Linn. using DPPH, ABTS, FRAP, CUPRAC, and BCB (β-Carotene Bleaching) methods. Methods: Roots, stems, leaves, and fruits of Physalis angulata Linn. were extracted using 70% ethanol as a solvent and then extracted by sonication. Antioxidant activity was assessed using DPPH (2,2-diphenyl-1-picrylhydrazyl), ABTS (2,2-azinobis-3-ethylbenzothiazoline-6-sulfonic acid), FRAP (Ferric Reducing Antioxidant Power), CUPRAC (Cupric Ion Reducing Antioxidant Capacity), and BCB (β-Carotene Bleaching). Results: Antioxidant activity assays of Physalis angulata Linn. using various methods showed that the highest antioxidant activity was found in the following parts in the respective order: fruit at 25.09 ppm (BCB method); leaves at 165.45 ppm (ABTS), leaves at 158.80 ppm (DPPH), 45513.04 μM/g (FRAP), and 30567.90 μM/g (CUPRAC); roots at 615.65 ppm (ABTS), 14039.13 μM/g (FRAP), and 11234.56 μM/g (CUPRAC); stems at 730.47 ppm (ABTS), 95.32 ppm (BCB), 2278.26 μM/g (FRAP), and 10817.90 μM/g (CUPRAC). Discussion: The antioxidant test using the thin-layer chromatography method was indicated by the white plate changing to a purple background. Samples containing antioxidants were indicated by the presence of yellow on the TLC plate. The fruit of Physalis angulata Linn. exhibited higher antioxidant activity with a value of 25.09 ppm, indicating very strong antioxidant intensity. This was supported by the presence of flavonoid content in the fruits of Physalis angulata Linn. Conclusion: The fruit of Physalis angulata Linn. exhibits higher antioxidant activity with a value of 25.09 ppm, indicating very strong antioxidant intensity using the β-Carotene Bleaching method.