EKSTRAKSI BUAH PARIJOTO (MEDINILLA SPECIOSA BLUME) BERBANTU ULTRASONIK PADA BERBAGAI SUHU, WAKTU DAN KONSENTRASI PELARUT ETANOL

Bambang Kunarto, Elly Yuniarti Sani

Abstract


ABSTRAK

 Senyawa bioaktif dalam buah parijoto (Medinilla Speciosa Blume) berpotensi sebagai antioksidan. Agar lebih efektif dalam aplikasi buah parijoto sebagai antioksidan maka perlu dilakukan ekstraksi. Ekstraksi berbantu gelombang ultrasonik akan merusak dinding sel buah parijoto dan membebaskan kandungan senyawa yang ada didalamnya dan terjadi pemanasan lokal pada cairan  sehingga meningkatkan difusi ekstrak. Tujuan penelitian ini adalah  optimasi ekstraksi buah parijoto berbantu gelombang ultrasonik yang dilakukan pada berbagai lama, suhu dan konsentrasi  pelarut etanol. Optimasi dilakukan dengan metoda response surface methodology (RSM). Hasil optimasi kondisi ekstraksi buah parijoto berbantu gelombang ultrasonik adalah suhu 35,30oC, waktu 31,02 menit dan konsentrasi pelarut etanol sebesar 70,23%. Pada kondisi ini diperoleh yield ekstrak 9,49±0,05%, total fenolik sebesar 0,562±0,13mg GAE/g, flavonoid total 0,312±0,07mg CE/100g, dan aktivitas antioksidan (RSA-DPPH) 75,15±0,41%.

 Kata Kunci:  Antioksidan; Parijoto; Ultrasonik 

  

ABSTRACT

Bioactive compounds in parijoto fruit (Medinilla speciosa Blume) has potential as antioxidants. To be more effective in application of parijoto fruits as antioxidants, extraction needs to be done. Ultrasonic-assisted extraction will damage the cell wall of the Parijoto fruit and free the contents of compounds contained therein and local heating occurs in the liquid, so it can increase the extract diffution. The purpose of this study is to optimize the extraction of ultrasonic-assisted extraction in parijoto fruit which is carried out at various times, temperatures and ethanol solvent concentrations. Optimization is done by the response surface methodology (RSM) method. The optimization result of extraction conditions of ultrasonic-assisted parijoto are temperature 35.30oC, time 31.02 minutes and ethanol solvent concentration 70.23%. In this condition, extract yield 9.49 ± 0.05%, phenolic total 0.562 ± 0.13 mg GAE / g, flavonoid total 0.312 ± 0.07 mg CE / 100g, and antioxidant activity (RSA-DPPH) 75.15 ± 0.41%.


Keywords


Antioksidan; Parijoto; Ultrasonik

Full Text:

PDF

References


Al-Juhaimi, -F., Adiamo, -O.Q., Ghafoor, -K. and Babiker, E.E. 2016. Optimization of ultrasonic–assisted extraction of phenolic compound from fenugreek (Trigonella foenum-graecum L.) seed. CyTA-Journal of Food 14(3), 369-374. https://doi.org/10.1080/19476337.2015.1110202.

Assami, -K., Pingret, -D., Chemat, -S., Mekh

lati, -Y.B., Chemat, -F. 2012. Ultrasound induced intensification and selective extraction of essential oil from Carum carvi L. Seeds. Chemical Engineering and Processing. 62, 99-105. https://doi.org/10.1016/j.cep.2012.09.003

Bazykina, -N.I., Nikolaevskii, -A.N., Filippenko, -T.A, Kaloerova, -V.G. 2002. Optimization of conditions for the extraction of natural antioxidants from raw plant materials. Pharmaceutical Chemistry Journal, 36(2), 46-49. https://doi.org/10.1023/A:1016024300843.

Bhat, -R., Yahya, -B.N. 2014. Evaluating melinjau (Gnetum gnemon L.) seed flour quality as a base for development of novel food products and food formulations. Food Chemistry. 156, 42-49. https://doi.org/ 10.1016/j.foodchem.2014.01.063.

Chen, -X.M., Tait, -A.R., Kitts, -D.D. 2017. Flavonoid composition of orange peel and its association with antioxidant and anti-inflammatory activities. Food Chem-istry, 218, 15-21. https://doi.org/10.1016/j.foodchem. 2016.09.016.

Ciric, -A., Krajnc, -B., Heath, -D. Ogrinc, -N. 2019. Response surface methodology and artificial neural network approach for the optimization of ultrasound-assisted extraction of polyphenols from gar-lic. Food and Chemical Toxicology. 135, 110976. https://doi.org/10.1016/j.fct.2019.

Dewanto, -V., Wu, -X., Adom, K-.K., Liu, -R.H. 2002. Thermal processing enhances the nutritional value of tomatoes by increa-sing total antioxidant activity. Journal of Agricultural and Food Chemistry 50(10), 3010-3014. https://doi.org/10.1021/j.f0115589.

Dolatowski, -Z.J., Stadnik, -J. Stasiak, -D. 2007. Applications of ultrasound in food technology. Acta Sci. Pol. Tecnol. Aliment. 6(3), 88-99. http://www.food.actapol.net/issue3/volume/8_3_2007.pdf

Feng, -S., Luo, -Z., Tao, -B., Chen, -C. 2014. Ultrasonic-assisted extraction and purification of phenolic compounds from sugar cane (Saccaharum oficinarum L.) rinds. LWT-Food Science and Technology. 10(2), 970-976. https://doi.org/10.1590/1678-457x.13516

Ghasempour, -N., Rad, -A., Javanmard, -M., Azarpazhouh, -E. Armin, -M., 2019. Optimization of conditions of ultrasounsound-assisted extraction of phenolic compounds from orange pomace (Citrus sinensis). International Journal of Biology and Chemistry. 12(2), 10-19. https://doi.org/10.3390/antiox8080248

Koddami, -A., Wilkes, -M., Roberts, -T. 2013. Techniques for analysis of plant pheno-lic compounds. Molecules, 18(2), 2328-2375. https://doi.org/10.3390/molecules18022328.

Kuldiloke, -J. 2002. Effect of ultrasound, temperatrure and pressure treatments onn enzyme activity and quality indicators of fruit and vegetable juices. Dissertationder Technischen Univeritat Berlin. Berlin.

Kunarto, -B., Sutardi, Supriyanto, Anwar, -C. 2019. Optimasi ekstraksi berbantu gelombang ultrasonic pada biji melinjo kerikil (Gnetum gnemon L., ‘Kerikil’) menggunakan reponse surface methodology. Jurnal aplikasi teknologi pangan. 8(3),104-111.

Li, -H.Z., Zhang, -Z.J., Xue, -J., Cui, -L.X., Chen, -T. 2016. Optimization of ultrasound-assisted extraction of pheno-lic compounds, antioxidants and rosma-rinic acid from perilla leaves using res-ponse surface methodology. Food Science and Technology. 36(4), 686-693. https://

doi.org/10.1590/1678-457x.13516.

Liu, -Y., Luo, -X., Lan, -Z., Tang, -J., Zhao, -P., Kan, -H. 2017. Ultrasonic-assisted extraction and antioxidant capacities of flavonoids from Camellia fascicularis leaves. CyTA-Journal of Food. 16(1), 105-112. https://doi.org/10.1080/ 19476337.2017.1343867.

Lu, -J., Zhou, -C., Rong, -O., Xu, -Y., Zhou, -B., Li, -Z. 2013. Optimization of microwave-assisted extraction of flavonoids from Cryptotaenia japonica hassk using response surface methodology. Advance Journal of Food Science and Technology. 5, 310-317.https://doi.org/10.19026/ajfst.

3262.

Mason, -T., Lorimer, -J.P. 2002. Applied sonocchemistry: uses of power ultrasound in chemistry and processing. Wiley-VCH Verlag GmbH. Weinheim.

Maffei, -M. 2003. Dietary supplements of plat origin: a nutrition and health approach. Taylor & Francis Ltd.

Manzano Durán, -R., Sánchez, -J.E.F., Velardo-Micharet, -B. Gómez, -M.J.R., 2019. Multivariate optimization of ultrasound-assisted extraction for the determination of phenolic compounds in plums (Prunus salicina Lindl.) by high-performance liquid chromato-graphy (HPLC). Instrumentation Science & Technology. 48(2), 113-127. https://doi.org/10.1080/10739149.2019.1662438

Maria, -C., Buta, -E., Hort -D. 2014. Medinilla: an exotic and attractive indoor plant with great value. Journal of Horticulture, Forestry and Biotechnology. 16(2), 9-12. https://www.cabi.org/isc/FullTextPDF/2012/20123267534.pdf

Odabas, -H.I., Koca, -I. 2016. Application of response surface methodology for optimizing the recovery of phenolic compounds from hazelnut skin using different extraction methods. Industrial Crops and Products. 91,114-124. https://doi.org/10.1016/j.indcrop.2016.05. 033.

Oroian, -M., Dranca, -F. Ursachi, -F., 2019. Comparative evaluation of maceration, microwave and ultrasonic-assisted extraction of phenolic compounds from propolis. Journal of Food Science and Technology. 57(1), 70-78. https://doi.org/10.1007/s13197-019-04031-x

Piluzza, -G., Bullitta, -S. 2011. Correlations between phenolic content and antioxidant properties in twenty-four plant species of traditional ethnovete-rinary use in the Mediterranean area. Pharma ceutical Biology 49(3), 240-247. https://doi.org/10.3109/13880209.2010.501083

Savić-Gajić, -I., Savić, -I.M., Nikolić, -L.B., Popsavin, -M.M., Rakić, -S.J. 2017. The improvement of phtostability and antioxidant activity of trans-resveratrol by cyclodextrins. Advanced Technologies 6(2), 18-25. https://doi.org/10.5937/savteh1702018S.

Tabaraki, -R., Nateghi, -A. 2011. Optimization of ultrasonic-assisted extraction of natural antioxidants from rice bran using response surface methodology. Ultrasonics Sonochemistry. 18(6), 1279-1286. https://doi.org/10.1016/ j.ultsonch.2011.05.004

Terpinc, -P., Čeh, -B., Ulrih, -N.P., Abramovič, -H. 2012. Studies of the correlation between antioxidant properties and the total phenolic content of different oil cake extracts. Industrial Crops and Products. 39, 210-217. https://doi.org/10.1016/j.indcrop.2012.02.023

Wachidah, -L.N. 2013. Uji aktivitas antioksidan serta penentuan kandungan fenolat dan flavonoid total dari buah parijoto (Medinilla speciosa Blume). Skripsi UIN Syarif Hidayatullah Jakarta.

Wang, -X., Wu, -Q., Wu, -Y., Chen, -G., Yue, -W., and Liang, Q. 2012. Response surface optimized ultrasonic-assisted extraction of flavonoids from Sparganii rhizoma and evaluation of their in vitro antioxidant activities. Molecules. 17(6), 6769-6783. https://doi.org/10.3390/molecules17066769.

Wibowo, -H.A., Wasino, Setyowati, -D.L. 2012. Kearifan lokal dalam menjaga lingkungan hidup (studi kasus masyarakat di Desa Colo Kecematan Dawe Kabupaten Kudus). Journal of Educational Social Studies. 1 (1), 25-30. https://journal.unnes.ac.id/sju/index.php/jess/article/view/79/71




DOI: http://dx.doi.org/10.21776/ub.jtp.2020.021.01.4

Refbacks

  • There are currently no refbacks.


Copyright (c) 2020 Bambang Kunarto, Elly Yuniarti Sani

Creative Commons License
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.