The Identify of Antioxidants Constituents of Cemba Leaves (Acacia rugata (Lam.) Fawc. Rendle)

Cemba (Acacia rugata (Lam.) Fawc Rendle), is an endemic plant of Enrekang district and belongs to the Fabaceae family that was empirically used as spicy and could protect from hypertension and diabetic diseases by Enrekang society. Standardization of cemba leaves (Acacia rugata (Lam.) Fawc Rendle) was reported the chemical constituents involved flavonoids, tannins, terpenoids, and alkaloids. This research aims to isolate a compound that has a function as antioxidants. The simplisia of cemba leaves about 300 g were extracted by using maceration and collected 38.751 g crude extract. The isolation of the compound was performed by using vacuum liquid chromatography with a gradient mobile phase (n-hexane: ethyl acetate and ethyl acetate: methanol). The crystal constituent was isolated and identified by using UV-Vis spectrophotometry. From this experiment we conclude that the phenolic compound isolated from methanol extract of cemba leaves (Acacia rugata (Lam.) Fawc. Rendle) and it showed an antioxidant activity with IC50 94.039 ug/ml.