International Journal of Scientific Engineering and Science Volume 7, Issue 9, pp. 21-25, 2023. ISSN (Online): 2456-7361 21 http://ijses.com/ All rights reserved Antioxidant Activity Combination of Shallot (Allium Ascalonicum L.) and Black Garlic Extracts Patimah 1 , Ai Emalia Sukmawati 2 , Sarah MMR Sitorus 3 1,2,3 Pharmaceutical and Food Analysis, Ministry of Health Polytechnic Jakarta II, South Jakarta, DKI Jakarta, 12540 Abstract—Shallots and garlic are spices in every home that are used as spices in the kitchen. Garlic is fermented at a certain temperature and humidity to produce black garlic. The purpose of this study was to determine the antioxidant activity of the combination of shallot and black garlic extracts in the ratio (4:1), (3:2), and (1:4) compared to vitamin C as a positive control using the DPPH method (1, 1-diphenyl-2- phicrylhydrasyl). The test results of the combination of shallot and black garlic extracts with a comparison (4:1) IC50 value of 81.14 ppm, (3:2) of 110.98 ppm, and (1:4) of 102.26 ppm . The three comparisons that have the highest activity are the ratio (4:1) with an IC50 value of 81.14 ppm with strong activity as an antioxidant, and when compared with the ratio (3:2) and (1:4) have the highest activity. Keywords— Antioxidant, allium ascalonicum L., black garlic, DPPH. I. INTRODUCTION Indonesia is a country rich in plants and spices, and with the rapid advancement of scientific knowledge, it has become evident that there is a growing interest in natural medicine. However, there is still a lack of knowledge about the sorts of plants used as natural treatments [1], such as shallots and garlic, which are generally acknowledged to have health advantages and are commonly used as cooking spices in households [2],[3].Shallots are known to be effective in the treatment of ailments such as fever, diabetes, and cough, and they contain quercetin, a potent antioxidant that inhibits cancer cells growth. Shallots are also known to activate carcinogens and tumor initiators due to their high flavonoid content. Garlic, also known as Allium sativum, is absorbed by glucose in its original form. It is used to prevent and treat many diseases [4], inhibit brain degeneration and the immune system, aid in the aging process, inhibit cancer cell growth, reduce cholesterol levels, function as an antioxidant, and address heart disease, high blood pressure, and obesity [5]. Allicin and alliin are the active ingredients in garlic, which remain relatively stable when dried and have the potential to produce allicin compounds [6]. Black garlic is the result of the natural fermentation of garlic at specific temperature and humidity levels over an extended period [2]. Antioxidants are compounds capable of eliminating, preventing the formation of, or neutralizing the effects of reactive oxygen species. Antioxidant properties are exhibited when a compound donates one or more electrons to prooxidants, subsequently transforming oxidants compounds into more stable ones [7, 8]. Antioxidants biologically counteract the negative effects of oxidants in the body, such as cellular damage. Antioxidants are naturally produced by the human body to counteract the generation of free radicals resulting from stress factors[9]. Free radicals attack the nearest stable molecules and take electrons, the molecules that lose electrons become free radicals, leading to a chain reaction that ultimately damages cells. Antioxidants have the ability to stabilize free radicals before they harm cells [10, 11]. II. RESEARCH METHODOLOGY A. Materials and Tools An Ohaus digital scale, rotary evaporator, a Centrion centrifuge, a Shimadzu UV-Vis spectrophotometer, a Scientific vortex mixer, and various glassware are among the tools required. The ingredients include shallot and black garlic extracts, Libermann-Bouchardat reagent, Mayer's reagent, HCl (hydrochloric acid), FeCl3 (iron chloride), H2SO4 (sulfuric acid), ethanol, and DPPH (2,2-diphenyl-1-picrylhydrazyl). B. Plant Determination Determination was conducted to ensure that the plant's identity matches the condition of the plants to be studied, in order to avoid errors in selecting the plants for research. Determination was carried out at the Indonesian Institute of Sciences (LIPI), Jl. Ir. H. Juanda No. 13, PO.BOX 309, Bogor 16003, Indonesia [12]. C. The Preparation of Shallot and Black Garlic Extracts Shallots were finely blended, then macerated with 98% ethanol and left for 24 hours with occasional stirring. The macerated mixture was filtered, and the filtrate was concentrated using a rotary evaporator to obtain a concentrated extract. Black garlic was prepared by fermenting garlic in a rice cooker by pressing the warm button for 10 days. The black garlic was blended, macerated with 98% ethanol, and allowed to stand for 24 hours with occasional stirring. Subsequently, it underwent filtration, and the filtrate was concentrated using a rotary evaporator to obtain a concentrated extract [13]. D. Phytochemical Screening of Shallot and Black Garlic Extracts Phytochemical screening was conducted to determine the presence of secondary metabolites in the extracts. Phytochemical screening tests were performed to identify the groups of compounds, including alkaloids, triterpenoids, glycosides, flavonoids, saponins, phenols, and tannins [12].