Ekstraksi Tanin dari Buah Balakka (Phyllanthus emblica L.) dengan Bantuan Microwave: Pengaruh Daya Microwave, Perbandingan Massa Kering  Terhadap Jumlah Pelarut Etil Asetat

Tannins are phenolic compounds with considerable abundance in nature. In this study, the extraction of Indian gooseberry fruit was performed using Microwave Assisted Extraction (MAE) method with ethyl acetate as solvent. Two grams of Indian gooseberry fruit were extracted for 1 minute with variable microwave power operation (100, 180, 300, 450 and 600) W. The experiment is continued at the power that gave the highest yield of tannin with variable ratio sample to solvent (1/10, 1/20, 1/30, 1/40 and 1/50) g/mL. Total tannins in the extract were analyzed using UV-Vis Spectroscopy method to find the yield of tannin. Functional groups that were contained in the extract were analyzed using Fourier-Transform Infrared Spectroscopy (FTIR) method. The results of this study indicate that the extract contains tannins in qualitative tests with gelatin and FeCl3 as well as in FTIR analysis. The highest yield of tannin was 36.86 mg/g which was obtained under conditions of power 100 W and ratio sample with ethyl acetate 1/50 g/mL.

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Sustainable Biosynthesis of Antioxidants from Koji Rice Fermented with Aspergillus flavus Using Microwave-Assisted Extraction

Applied Sciences ◽

10.3390/app11010430 ◽

2021 ◽

Vol 11 (1) ◽

pp. 430

Author(s):

Hassan Hadi Mehdi Al Rubaiy ◽

Ammar Altemimi ◽

Ali Khudair Jaber Al Rikabi ◽

Naoufal Lakhssassi ◽

Anubhav Pratap-Singh

Keyword(s):

Ethyl Acetate ◽

Aspergillus Flavus ◽

Bioactive Compounds ◽

Ethylenediaminetetraacetic Acid ◽

Ethyl Acetate Extract ◽

Antioxidant Properties ◽

Antioxidant Compounds ◽

Microwave Assisted Extraction ◽

Microwave Assisted ◽

Assisted Extraction

The present study proposes microwave-assisted extraction as a sustainable technique for the biosynthesis of bioactive compounds from rice fermented with Aspergillus flavus (koji). First, fermentation conditions (i.e., pH from 3–12, five temperatures from 20–40 °C, and four culture-fermentation media viz. wheat, wheat bran, malt and rice) were optimized for producing microbial bioactive compounds. Microwave extraction was performed at 2450 MHz and 500 W for 20, 30, and 40 s with seven solvents (distilled water, ethyl acetate, hexane, ethanol, chloroform, diethyl ether, and methanol). The obtained results revealed that ethyl acetate is the most appropriate solvent for extraction. Effects of this ethyl acetate extract were compared with a commercial synthetic antioxidant. Antioxidant properties were enhanced by preventing the oxidation of the linoleic acid (C18H32O2) with an inhibition rate (antioxidant efficacy) of 73.13%. Notably, the ferrous ion binding ability was marginally lower when compared to the disodium salt of ethylenediaminetetraacetic acid (EDTA). Additionally, the obtained total content of phenolic compounds in the ethyl acetate extract of fermented rice (koji) by Aspergillus flavus was 232.11 mg based on gallic acid/mL. Antioxidant compounds in the ethyl acetate extract of fermented rice showed stability under neutral conditions, as well as at high temperatures reaching 185 °C during 2 h, but were unstable under acidic and alkaline conditions. The results demonstrate the efficacy of novel microwave-assisted extraction technique for accelerating antioxidant production during rice fermentation.

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