Chemical Components of 96% Ethanol Extract of Basil Leaves (Ocimum basilicum L.) and Evaluation of their Antioxidant Activities using DPPH Method from various regions in Central Java

Basil leaves (Ocimum basilicum L.) offer various health benefits due to their analgesic, antipyretic, antiseptic, antibacterial, and antifungal properties. They contain phenolic compounds, flavonoids, and tannins, which exhibit antioxidant activity. This research focuses on evaluating the antioxidant activity of basil leaves and determining their total phenolic, flavonoid, and tannin content. Samples were collected from different locations in Central Java and analyzed using chemometric techniques, specifically Principal Component Analysis (PCA) and Cluster Analysis (CA), for classification. Basil leaves are processed through the maceration technique utilizing a 96% ethanol solvent to produce a concentrated extract. The ethanol extract of basil leaves is then evaluated for its antioxidant potential using the DPPH method, with vitamin C serving as a reference standard; total flavonoid levels were determined using a quercetin comparator, and tannin levels were determined using a tannic acid comparator. The results showed that 96% ethanol extract of basil leaves had the highest antioxidant value, phenolic content, flavonoid content, and tannin content of 56.26ppm, respectively; 106.068mgGAE/g, 18.56mgQE/g, 42.75mgTAE/g from the Banjarnegara area. The sample was divided into three groups analyzed using the PCA and CA methods based on the variables used. Group 1 is Klaten, Kudus, and Pekalongan; group 2, namely Bandungan and Magelang; group 3 is Banjarnegara.