METABOLIT SEKUDER, METODE EKSTRAKSI, DAN BIOAKTIVITAS CABAI (CAPSICUM)
Abstract
Cabai merupakan tanaman yang berasal dari Amerika Tengah dan Selatan dengan genus Capsicum. Tanaman genus ini dilaporkan memiliki turunan senyawa capsaicinoid. Capsaicin merupakan senyawa capsaicinoid utama pada cabai yang dapat menimbulkan sensasi panas pada tanaman ini. Sensasi tersebut dapat dimanfaatkan untuk meredakan nyeri sehingga senyawa ini banyak dmanfaatkan sebagai obat analgesik atau penghilang rasa sakit di bidang farmasi. Selain itu, tanaman genus ini juga memiliki kelompok senyawa karotenoid yang berperan sebagai pemberi warna pada buah tanaman tersebut, fenolik, flavonoid, vitamin dan senyawa volatil. Kadar metabolit sekunder cabai ini dipengaruhi oleh pemilihan metode dan kondisi ekstraksi yang digunakan sehingga penelitian terkait ekstraksi cabai ini banyak dilakukan dengan berbagai variasi. Beberapa metode ekstraksi yang digunakan yaitu maserasi, sokletasi, dan refluks hingga ekstraksi modern seperti sonikasi, microwave, subcritical fluid dan supercritical fluid (SFE). Bioaktivitas pada buah cabai yang telah dilaporkan oleh beberapa literatur meliputi antiinflamasi, antimikroba, antioksidan, antidiabetes, antikanker dan analgesik. Meskipun bioaktivitas tanaman ini telah banyak dilaporkan, penelitian lebih lanjut diperlukan untuk mengetahui keamanan, dosis penggunaan dan efek samping dari cabai tersebut. Oleh karena itu, review ini bertujuan untuk memberikan informasi ilmiah tentang Senyawa metabolit sekunder, metode ekstraksi dan bioaktivitas buah cabai yang nantinya diperlukan dalam penelitian selanjutnya.
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DOI: http://dx.doi.org/10.12962/j25493736.v7i1.11239
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