Extraction of Phenolic Compounds and Antioxidant Activity from Cayenne Pepper fruit by Microwave Assisted Extraction

Joni Kusnadi, Dedi Dedi, Yunianta Yunianta, Estri Laras Arumingtyas
  JTP, pp. 181-190  

Abstract


The consideration of extraction methods usage to obtain bioactive compounds of plant origin were the time efficiency and the amount of extraction solvent. The application of microwaves in the extraction process can be an alternative of extraction method that is more effective and efficient, especially compared with conventional methods. This study aimed to determine the effect of materials: solvent ratio and extraction time of microwave assisted extraction to phytochemical content and antioxidant activity of the cayenne pepper extract. The study was conducted using a randomized block design consisting of 2 factors: the ratio of material (g): solvent (ml) (1:5, 1:10, and 1:15) and extraction time (5, 10, and 15 min). The results showed the material:solvent ratio of 1:10 gave the best value for total capsaicinoid content, total phenol, total flavonoid and IC50 with average value of 138.06 ± 6.35 mg CE/g DW extract, 33.75 ± 1.75 mg GAE/g DW extract, 205.41 ± 26.13 mg QE/g DW extract, and 447.96 ± 25.63 μg/ml respectively. The optimal extraction time to generate total capsaicinoid and total phenol content was 5 minutes while The optimal extraction time for total flavonoid was 10 and 15 minutes. IC50 values in this study had a linear correlation with total capsaicinoid, total phenol, and total flavonoid. The selection of best treatment with multiple attribute method showed the materials: solvent ratio of 1:10 and extraction time of 10 minutes was the most optimal treatment combination for extraction of phenol compound by using microwave assisted extraction.


Keywords


Capsaicinoid; Flavonoid; IC50

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