Sandalwood Fruit Hot Water Extract as an Antioxidant

Sandalwood (Santalum album L. ) cultivation is an effort to use this plant in a sustainable manner. This cultivation effort faces time challenges considering that the harvesting period of this plant takes a very long time. Therefore, this cultivation effort must be strengthened by utilizing the value of this plant before the harvest. The use of sandalwood fruit can be used as an opportunity to increase the potential economic benefits of the plant before its harvest. Communities in parts of East Nusa Tenggara have traditionally used sandalwood to increase their immune systems. The use of sandalwood fruit as an antioxidant functional food commodity is an urgent need, based on the description of this plant's traditional use of its fruit. The use of a simple extraction method with a decoction method using hot water needs to be considered to make it easier for the community to produce sandalwood fruit extract. The purpose of this study was to evaluate the antioxidant activity and total phenol content of sandalwood fruit hot water extract. The IC50 value of the antioxidant activity of sandalwood hot water extract is 154.07 ppm. The total amount of phenols contained in the extract is directly related to this antioxidant activity. The total phenol content of the hot water extract of sandalwood fruit is 76,012 ± 1,653 mg GAE/g. The results of this study show that sandalwood ethanol extract has higher antioxidant activity than sandalwood hot water extract (IC50 = 108.98ppm). Total phenol calculation results support this claim. Compared to the hot water extract, the ethanol extract of sandalwood fruit contains more total phenols. Nevertheless, the antioxidant activity of sandalwood fruit water extract is still sufficient.