Effervescent Formulation of Oil Palm Leaf Extract as a Free Radical Scavenger

Department of Chemical Engineering, Universitas Negeri Semarang, Semarang, Indonesia 50229

^* Corresponding author: fahmiazim@students.unnes.ac.id

Abstract

Non-communicable diseases have become the leading cause of death in Indonesia, accounting for approximately 69% of deaths in 2023. Various health disorders, such as cancer, neurodegenerative diseases, inflammation, hypertension, and heart disease, are linked to oxidative stress caused by reactive oxygen species (ROS). Chemical treatments often have side effects and high costs, prompting many to turn to natural remedies. One preventive measure against ROS is consuming natural foods rich in antioxidants, such as oil palm leaf extract. This study uses the roller slugging compaction method to transform oil palm leaf extract into effervescent tablets. Palm oil leaf extract has been prepared in 2 different sources ( 1st and 17th leaf) to assess percent inhibition. The experimental results showed that the 17th leaf extract had the highest antioxidant activity value (IC50 = 20.35). Then, the 17th palm oil leaf extract was used in effervescent tablet formulations. The results obtained indicate that formulation 1, consisting of 0.5 grams of oil palm leaf extract, 0.195 grams of citric acid, 0.2925 grams of tartaric acid, 0.4875 grams of NaHCO3, 0.975 grams of maltodextrin, and 0.05 grams of PVP, is the best formula for oil palm leaf extract effervescent tablets. This formulation demonstrated the highest antioxidant activity (IC50 = 30.22), consistent with its total phenolic content (394.451 mg GAE/mL).