Isolation of Flavonoid Compound from Kareumbi Fruit (Homalanthus populneus (Geiseler) Pax)

Authors

  • Lamek Marpaung Department of Chemistry, Faculty of Mathematics and Natural Sciences, Universitas Sumatera Utara
  • Ronal Simbolon Department of Chemistry, Faculty of Mathematics and Natural Sciences, Universitas Sumatera Utara, Medan, 20155, Indonesia

DOI:

https://doi.org/10.32734/jcnar.v6i2.18120

Keywords:

Flavonoid, Flavonol, Homalanthus populneus (Geiseler) Pax, Kareumbi

Abstract

Flavonoid compounds were isolated from Kareumbi fruit (Homalanthus populneus) using a sequential extraction and purification process. Methanol-concentrated extract was partitioned with ethyl acetate and n-hexane. The concentrated methanol extract was separated by column chromatography using a gradient elution of chloroform and methanol, varying the ratio 90:10; 80:20; 70:30; and 60:40 (v/v). Subsequent column chromatography yielded a yellowish-orange paste (19.6 mg, Rf = 0.73) from the chloroform:methanol (70:30) fraction. UV-visible, FT-IR, and 1H-NMR spectroscopic analysis confirmed that the isolated compounds belonged to the flavonol class of flavonoids.

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Published

2024-11-05