Radical Scavenger and Antioxidant Potency Of Kaopi and Kasoami Made By Yellow Cassava: A Traditional Functional Food from Southeast Sulawesi

Abstract

Yellow cassava (Manihot esculenta crantz) is an antioxidant source due to the phenolic compound and flavonoid in Yellow cassava. The purpose of this study is to examine the phytochemical constituent of processed Yellow cassava, which were Kaopi and Kasoami qualitative and quantitatively, following by assaying its antioxidant capacity. Kaopi and Kasoami from yellow cassava were qualitatively screening their chemical constituent and quantitatively measured their total phenolic and flavonoid content. They were conducted using colorimetric methods. After that, the samples were assayed their antioxidant capacity, according to ABTS and DPPH methods. The results showed that both samples contain phenolic, flavonoids, and alkaloids. Continued by measured the total phenolic content which were 11.34 ± 0.61 41 mgGAE / g for Kaopi and 14.03 ± 1.82 mgGAE / g ex for Kasoami, respectively and the total flavonoid content were 0.49 ± 0.34 mgQE / g for Kaopi and 0.26 ± 0.24 mgQE / g for Kasoami. According to antioxidant capacity assay, Kaopi had IC₅₀ of 193.76 ± 1.50 mg / L for ABTS and 196.67 ± 1.04 mg / mL for DPPH, while Kasoami had IC₅₀ of 179,83±2,11 mg/L for ABTS and 182,59±1,52 mg/L for DPPH. It concluded that processed yellow cassava still has the antioxidant capacity and can be beneficial for health.