| Summary: | Phyllanthus niruri, a plant commonly utilized in traditional medicine, is known for its healing properties, including its antioxidant capacity and nutritional benefits. This research examines the antioxidant properties and amino acid compositions of P. niruri leaves extracts obtained using ethanol and water. The extracts were created through maceration and subsequently analyzed. High-performance liquid chromatography (HPLC) was employed to determine the amino acid profile, while standard methods were used to assess antioxidant activity. The analysis revealed both essential amino acids (histidine, threonine, arginine, valine, methionine, phenylalanine, isoleucine, leucine, and proline) and non-essential amino acids (glutamic acid, glycine, alanine, tyrosine, cysteine). The ethanol extract exhibited a higher total amino acid concentration compared to the aqueous extract. In terms of antioxidant activity, total phenol content in ethanol extracts demonstrated the highest potency, while ascorbate oxidase in aqueous extracts showed the lowest. Additionally, the ethanol extract of P. niruri leaves had low IC50 value when compared to the aqueous extract. These results suggest that P. niruri leaves ethanol extracts could serve as a valuable source of natural antioxidants and essential amino acids, supporting their use in pharmaceutical products.
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