ANALYSIS OF TOTAL FLAVONOID CONTENT EXTRACT OF JACKFUIT SEED (Artocarpus heterophyllus)

Abstract

Jackfruit, known for its sweet taste and attractive color, contains seeds that offer numerous benefits yet are frequently discarded. The starch content and chemical compounds within jackfruit seeds provide various health benefits. The red and yellow hues observed in jackfruit seed extract reflect the chemical compounds present. This study aimed to identify the phytochemical constituents of jackfruit seeds and determine their total flavonoid content. The methodology involved extracting the seeds by boiling them until the water volume was reduced to half of the initial amount, performing phytochemical screening, and quantifying total flavonoids to assess their concentration in the extract. Phytochemical screening revealed the presence of flavonoids, alkaloids, saponins, and tannins. The equation derived for the total flavonoid content analysis was Y = 0.0031x – 0.1618, resulting in a total flavonoid content of 2.60 mgRE/g of jackfruit seed extract.