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ANTIOXIDANT CAPACITY OF FRANGIPANI (Plumeria alba) POWDER EXTRACT
This research aimed to identify the antioxidant capacity, vitamin C (ascorbic acid), and total phenolic compounds of frangipani flower powder. The powder was extracted using ethanol, methanol, acetic acid, and water (aquadest). Antioxidant capacity of each extract were determined using 2,2-diphenyl-1-picrylhydrazyl radical scavenging method, vitamin C were determined using 2,4 Dinitrophenylhydrazine, and total phenolic compounds were determined using Folin Ciocalteu reagent. All of parametersfatcat:2frcgihszjcxpo5ctnsqx7p3he