Phytochemical analysis and quantification of flavonoid content of ethyl acetate fraction from ‘Alugbati’ (Basella rubra L.) leaves

Basella rubra L. (Alugbati) is a branching, herbaceous vine with heart-shaped leaves widely grown in Asia, with the leaves used as a herb in soups and salads. Several studies have highlighted this plant’s nutritional and biological benefits, which contain various phytochemical substances, including flavonoids. Flavonoids are polyphenolic compounds known to scavenge free radicals through specific mechanisms. This study aimed to extract and quantify flavonoids from the leaves of Basella rubra L. to emphasize its potential benefits as a food or nutraceutical. The dried leaves were pulverized and macerated with 99% methanol before partitioning with ethyl acetate and water. The fractions were tested qualitatively and then analyzed using Fourier Transform Infrared Spectroscopy (FTIR) to detect the presence of flavonoids, followed by thin layer chromatographic (TLC) analysis to confirm the presence of flavonoids. A total flavonoid content (TFC) test was performed to quantify the extracted flavonoids. The positive results from the qualitative tests and the subsequent FTIR spectra reflecting the constituent bonds and functional groups validated the presence of flavonoids in the plant fractions. The aqueous and ethyl acetate fractions yielded a total flavonoid content of 2.71 ± 0.01 and 9.61 ± 0.04 mg QE/g extract, respectively. The plant's physical and environmental background, the extraction process used, and the plant part used are all potential contributors to its flavonoid content. To maximize its nutritional and therapeutic potential, further research into other plant organs, and performing other extraction and purifying procedures, is recommended.