C. Nilda, Y. Abubakar, A. Anhar, D. Hasni, H.P. Widayat, R. Mariana
Zanthoxylum acanthopodium L., often known as empan in the Gayo community, is a traditional spice from Gayo Highland, Aceh, Indonesia. The plant is employed in the culinary industry as a food flavoring and also in traditional medicine. This study aims to identify the chemical characteristics and bioactive compounds in Z. acanthopodium leaves and fruits. Z. acanthopodium leaves and fruits were dried for 5 hours at 50 °C, then reduced in size to pass a 60 mesh sieve. The dried Z. acanthopodium was analyzed for proximate, total phenolics, and antioxidant activity. Z. acanthopodium leaves and fruits were extracted using n-hexane solvent for bioactive component assays and identified using gas chromatography-mass spectrometry (GC-MS). The result showed that the IC50 value of Z. acanthopodium leaves is 16.07 ppm, while the Z. acanthopodium fruits are 13.55 ppm. The total phenolic of Z. acanthopodium leaves (730.159 mg GAE/100g sample) is higher than the fruits (541.799 mg GAE/100g sample). Over 50 compounds have been isolated and identified from Z. acanthopodium leaves and fruits, including alkaloids, terpenoids, amino acids, flavonoids, and free fatty acids. © Published under licence by IOP Publishing Ltd.
Doctoral Program of Agricultural Science, Postgraduate School, Universitas Syiah Kuala, Banda Aceh, 23111, Indonesia; Department of Agricultural Product Technology, Agriculture Faculty, Universitas Syiah Kuala, Darussalam, Banda Aceh, 23111, Indonesia; Center for Coffee and Cacao Research, Agriculture Faculty, Universitas Syiah Kuala, Darussalam, Banda Aceh, 23111, Indonesia; Department of Forestry, Agriculture Faculty, Universitas Syiah Kuala, Darussalam, Banda Aceh, 23111, Indonesia; Department of Agro Industrial Engineering, Politeknik ATI Padang Padang, Bungo Pasang Tabing, West Sumatra, 2517, Indonesia
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