Kopling Oksidatif Eugenol Menggunakan Ekstrak Enzim Peroksidase dari Akar Tanaman Sawi Hijau serta Uji Bioaktivitasnya

Bayu Ardiansah, Antonius Herry Cahyana, Wahyudi Priyono Suwarso, Rianti Maryana, Siti Merly

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Peroxidase has been successfully extracted from root of mustard greens (Brassica juncea L. Czern). The root partially purified using ammonium sulfate. This enzyme was applied as biocatalyst to coupling reaction of eugenol. The product was analyzed optical properties and antioxidant activity. Structure elucidation of product was conducted by FTIR, UV-vis, and GC-MS. Protein content and specific activities of peroxidase were 0.747 mg/mL and 0.244 U/mg, respectively. Peroxidase was applied as biocatalyst for green oxidative coupling reaction of eugenol to produce dimeric form of eugenol, an orange crystal (84% yields). The optical property of dimeric eugenol was Ra-configuration. Furthermore, biological activity of the product as antioxidant has been evaluated resulting in IC50 values of 32.14 and 42.43 ppm for dimeric and monomeric eugenol, respectively.
Original languageIndonesian
Pages (from-to)78-84
JournalALCHEMY: Journal of Chemistry
Issue number3
Publication statusPublished - 9 May 2017


  • peroksidase, Brassica juncea, kopling oksidatif, eugenol

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