Pengaruh Metode Ekstraksi Terhadap Kadar Total  Fenolik dan Kadar Total Flavonoid Daun Talas  (Colocasia esculenta L.)

Daun talas (Colocasia esculenta L.) diketahui dapat digunakan sebagai antidiabetes, karena adanya kandungan senyawa bioaktif senyawa fenolik dan flavonoid. Aktivitas farmakologis suatu ekstrak bergantung pada kadar senyawa aktif yang terkandung, semakin besar kadar senyawa maka semakin tinggi pula aktivitasnya. Metode ekstraksi mempengaruhi konsentrasi atau hilangnya efek terapi dari simplisia karena beberapa simplisia bersifat relatif tidak stabil dan dapat terurai. Tujuan penelitian ini adalah mengetahui pengaruh perbedaan metode ekstraksi terhadap kadar total senyawa fenolik dan kadar total senyawa flavonoid ekstrak daun talas. Ekstraksi daun talas menggunakan pelarut etanol 96% menggunakan metode maserasi, Microwave Assisted Extraction (MAE) dan sokletasi. Penetapan kadar total senyawa Fenolik menggunakan metode Folin Ciocalteau dengan baku pembanding asam galat. Penetapan kadar total flavonoid menggunakan metode kolorimetri dengan pereaksi AlCl3 dan baku pembanding kuersetin. Metode ekstraksi berpengaruh signifikan terhadap kadar total fenolik dan kadar total flavonoid ekstrak daun talas dengan nilai p<0,05. Kadar total fenolik dan kadar total flavonoid tertinggi pada metode ekstraksi sokletasi yaitu sebesar 10,39 mgGAE/g ekstrak dan 12,44 mgKE/g ekstrak.

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Optimasi Metode Microwave-Assisted Extraction (MAE) untuk Menentukan Kadar Flavonoid Total Alga Coklat Padina australis

ALCHEMY Jurnal Penelitian Kimia ◽

10.20961/alchemy.16.1.34186.38-49 ◽

2020 ◽

Vol 16 (1) ◽

pp. 38

Author(s):

Bina Lohita Sari ◽

Triastinurmiatiningsih Triastinurmiatiningsih ◽

Tri Saptari Haryani

Keyword(s):

Microwave Power ◽

Ethanol Concentration ◽

Total Flavonoid ◽

Total Flavonoid Content ◽

Microwave Assisted Extraction ◽

Flavonoid Content ◽

Extraction Condition ◽

Microwave Assisted ◽

Assisted Extraction ◽

Optimum Extraction

Metode Microwave-Assisted Extraction (MAE) digunakan untuk mengekstraksi senyawa flavonoid dari simplisia alga coklat Padina australis. Sampel diperoleh dari Pantai Bayah, Banten Indonesia. Kondisi optimal ekstraksi ditentukan dengan Response Surface Methodology (RSM). Desain Box-Behnken (BBD) digunakan untuk mengevaluasi pengaruh 3 faktor dengan 3 level yaitu daya microwave (300, 450, 600 watt), konsentrasi etanol (30, 50, 70%), dan waktu ekstraksi (7, 8 dan 9 menit) dengan 15 perlakuan yang berbeda. Hasil disain eksperimen dengan BBD menunjukkan kondisi ekstraksi optimum yaitu pada daya microwave 414 watt, konsentrasi etanol 50,33% dan waktu ekstraksi 7,89 menit menghasilkan kadar prediksi flavonoid sebesar nilai 0,2963%. Nilai ini mendekati nilai kadar flavonoid yang diperoleh secara eksperimental sebesar 0,2961%, pada kondisi menggunakan daya microwave sebesar 450 watt, konsentrasi etanol 50% dengan lama ekstraksi 8 menit. Berdasarkan hasil penelitian, kadar flavonoid total dapat meningkat secara signifikan dengan melakukan optimasi proses MAE menggunakan RSM.Optimization of Microwave-Assisted Extraction for Total Flavonoid Content of Padina australis Brown Algae. Microwave-Assisted Extraction (MAE) was done to extraction flavonoid from Padina australis brown algae simplicial. The sample collected from Bayah coastal waters, Banten Indonesia. Optimum extraction condition was determined by the response surface methodology (RSM). The Box-Behnken design (BBD) was used to evaluate the influence of 3 factors with 3 levels extraction that is microwave power (300, 450, 600 watts), ethanol concentration (30, 50, 70%), and extraction time (7, 8 and 9 minutes) with 15 different runs. The research showed that optimum extraction condition was at 414 watts of microwave power, 50.33% ethanol concentration, and time extraction of 7.89 minutes yielded a predicted value of total flavonoid content of 0.2963%. This value approaches to the flavonoid content obtained experimentally at 0.2961% under condition of 450 watts microwave power, 50% ethanol concentration, and time extraction of 8 minutes. Based on the result, total flavonoid content can be significantly increased by optimizing the MAE process use RSM.

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Optimization of Microwave-Assisted Extraction of Total Phenolic and Total Flavonoid Contents from Fruits of Docynia indica (Wall.) Decne. Using Response Surface Methodology

Processes ◽

10.3390/pr7080485 ◽

2019 ◽

Vol 7 (8) ◽

pp. 485 ◽

Cited By ~ 5

Author(s):

Xuan Le ◽

Manh Nguyen ◽

Dinh Vu ◽

Minh Pham ◽

Quoc Pham ◽

...

Keyword(s):

Response Surface Methodology ◽

Microwave Power ◽

Ethanol Concentration ◽

Biological Activities ◽

Total Flavonoid ◽

Total Phenolic ◽

Microwave Assisted Extraction ◽

Microwave Assisted ◽

Assisted Extraction ◽

Phenolic And Flavonoid

Docynia indica (D. indica) shows various useful biological activities, such as antioxidant, anti-inflammatory, antibacterial effects, and positive benefits for human health. Such biological activities relate to the main phytochemicals of D. indica including phenolic and flavonoid. However, isolation for phenolic and flavonoid by popular methods such as hot extraction, soxhlet extraction, and ultrasonic extraction have been relatively ineffective. Therefore, in this study, microwave-assisted extraction (MAE) was used for the extraction of total phenolic and total flavonoid from D. indica. The optimization experiments were conducted based on response surface methodology (RMS) according to a central composite design with four independent variables: extraction time (min), ethanol concentration (%, v/v), microwave power (W), and pH of the solvent. Three dependent variables were total phenolic content (TPC), total flavonoid content (TFC), and yield. The optimal conditions for the extraction of phenolic and flavonoid from D. indica were: extraction time of 50 min, ethanol concentration of 65%, microwave power of 440 W, and solvent pH of 5.4. These conditions corresponded to TPC, TFC, and yield values of 33.57 ± 0.12 (mg GAE/g), 25.01 ± 0.11 (mg QE/g) and 33.44 ± 0.14 (%), respectively.

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Kandungan Flavonoid dan Aktivitas Antioksidan Ekstrak Pleurotus ostreatus

Rona Teknik Pertanian ◽

10.17969/rtp.v11i1.9571 ◽

2018 ◽

Vol 11 (1) ◽

pp. 1-10

Author(s):

Shinta Rosalia Dewi ◽

Bambang Dwi Argo ◽

Naily Ulya

Keyword(s):

Antioxidant Activity ◽

Pleurotus Ostreatus ◽

Colorimetric Method ◽

Total Flavonoid ◽

Extraction Time ◽

Microwave Assisted Extraction ◽

Flavonoid Content ◽

Microwave Assisted ◽

Assisted Extraction ◽

Dpph Method

Abstrak. Flavonoid merupakan senyawa fenolik yang banyak diisolasi dari tanaman karena manfaatnya sebagai antioksidan, anti mikroba, dan antikanker. Sebagai antioksidan, flavonoid dapat menangkap radikal bebas yang dapat merusak sel tubuh. Oleh karena itu, kandungan total flavonoid (TFC) dan aktivitas antioksidan (IC50) ekstrak jamur Pleurotus ostreatus penting untuk diteliti. Flavonoid diekstrak menggunakan metode Microwave-Assisted Extraction (MAE) dengan variasi waktu ekstraksi (2, 3, dan 4 menit) dan variasi rasio antara jamur dan pelarut (1:30, 1:35, dan 1:40). Kandungan flavonoid dianalisis dengan metode kolorimetri menggunakan alumunium klorida, sedangkan aktivitas antioksidan ditentukan dengan metode DPPH. Hasil penelitian menunjukkan bahwa semakin lama waktu ekstraksi, semakin tinggi TFC dan aktivitas antioksidan. Kandungan flavonoid tertinggi diperoleh pada perlakuan waktu ekstraksi 4 menit dan rasio jamur:pelarut 1:30, yaitu sebesar 1,53 mg QE/ g dw dengan nilai IC50 sebesar 14,66 mg/ml. Flavonoid Content and Antioxidant Activity of Pleurotus ostreatus Extract Abstract. Flavonoids-phenolic substances- are isolated from plant due to their benefits as an antioxidant, an antimicrobial, and an anticancer. As an antioxidant, flavonoids can scavenge free radicals that damage body cells. In this study, the total flavonoid content (TFC) and its antioxidant activity (IC50) of Pleurotus ostreatus -an oyster mushroom- extract were investigated. The flavonoid was extracted by using Microwave-assisted Extraction (MAE) at different of extraction time (2, 3, and 4 minutes) and ratio of P.ostreatus and solvent (1:30, 1:35 and 1:40). The flavonoid contents were determined by alumunium chloride colorimetric method whereas the antioxidant activity was determined by DPPH method. The results revealed that the higher extraction time, the higher TFC and antioxidant activity, where the highest TFC was obtained at 4 minutes extraction with ratio of P.ostreatus and solvent of 1:30. The highest TFC of P.ostreatus extract was 1.53 mg QE/ g dw with antioxidant activity (IC50) of 14.66 mg/ml.

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