| dc.description.abstract | Isolation and identification of flavonoid compounds from Parijoto Fruits (Medinilla speciosa Blume) have been made through the maceration extraction step with methanol solvent. Methanol fraction was evaporated, dissolved with ethyl acetate solvent, concentrated, and evaporated. The ethyl acetate fraction was dissolved with methanol and partitioned with n-hexane solvent. Methanol extract then analyzed TLC, then separated by column chromatography with silica gel as a stationary phase with chloroform: ethyl acetate (90:10, 80:20, 70:30, 60:40, 50:50, 40:60, 30:70, 20:80, 10:90) v/v as mobile phase. The pure compound obtained was amorphous yellowish brown, weight = 6,6 mg with Rf = 0,733 use eluent chloroform: ethyl acetate 30:70 v/v dan Rf = 0,755 with acetone: benzene 50:50 v/v. UV-Vis spectrophotometer analysis with methanol solvent shows that there are two absorptions with a wavelength (λ max) of 366 nm and 267 nm. The FT-IR spectrum shows the presence of OH groups, C-H sp3, C=O ketones, C=C aromatics, O-H bend in plane, C-O-C stretch asymmetrical/symmetrical and C-H bend out of plane respectively at wave number 3407.61 cm-1, 2928.6 cm-1, 1659.21 cm-1, 1445.25 cm-1, 1381.38 cm-1, 1225.24 cm-1, 1034.1 cm-1 and 829.34 – 725, 13 cm-1. Proton Nuclear Magnetic Resonance Spectra (1H-NMR) showed the presence of protons H-8, H-2' and H-6'. Spectroscopy data showed that the isolated compound was a flavonol group.. | en_US |
