EVALUATION OF ANTIOXIDANT (FREE RADICAL SCAVENGING) ACTIVITY OF MINT (Mentha sp.) ALCOHOLIC EXTRACT BASED ON DPPH METHOD

This study investigated the antioxidant, i.e., free radical scavenging activity of mint (Mentha sp.) alcoholic extract using the DPPH (2,2-diphenyl-1-picrylhydrazyl) radical. Antioxidants play a vital role in reducing oxidative stress in living organisms, and their extraction from plant sources has been widely studied in recent years. Mint samples were prepared using 96% ethanol via ultrasonic extraction, and the ability of the extract to inhibit DPPH• free radicals was measured spectrophotometrically at 517 nm. Experiments were performed based on the classic method proposed by Blois, with minor modifications. Different volumes of extract (25–100 µL) were reacted with DPPH solution, and changes in absorbance were monitored for 30 minutes. From these results, the radical scavenging activity (RSA%) and IC50 value were determined. The mint alcoholic extract showed significant free radical scavenging activity, with an IC50 value of 391.33 µL. These findings highlight mint as a natural source of antioxidants, with potential applications in food, pharmaceutical, and traditional medi-cine.

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