This study investigated the effect of extraction time on yield, phytochemical content in the form of phenolic and flavonoid compounds, and functional groups contained in amla seed oil extract. The research was conducted by extraction using hexane solvent equipped with a stirrer at a speed of 400 rpm at 60 °C for 30 and 120 minutes. The results showed that the extraction time affected the yield of amla seed oil. The highest yield was obtained by using an extraction time of 120 minutes. It can be proven by the morphological structure analysis using scanning electron microscope. Phytochemical analysis showed amla seed oil has high phenolic and flavonoid compounds at the extraction time of 120 minutes compared than 30 minutes. The results of FTIR (Fourier Transform Infrared Spectroscopy) of amla seed oil with different extraction times showed the same functional group content in the form of a hydroxyl group (O-H) indicating the presence of polyphenolic compounds, a ketone group (C=O) indicating the presence of ascorbic acid compounds and an ether group (C-O) indicating the presence of ascorbic acid the presence of flavonoid compounds in amla seed oil.
The screw press is a tool used to separate the oil from the flesh by pushing and pressing the raw material so that extraction occurs. This study aims to study the performance of the combined process of boiling and drying of avocado flesh as raw materials in avocado oil extraction using a screw press. The boiling aims to remove components that hinder the extraction process and plant cell membrane degradation. Meanwhile, the drying aims to remove part of the water from a material by evaporating the water using heat energy. The research variables used were boiling method of the raw materials (using water, CaCO3, and control) and drying method of the raw materials (using microwave, oven, and sun drying). The combination of boiling and drying of raw materials that produces the highest yield of avocado oil is boiling with water and microwave drying (48.98% w/w). Meanwhile, the lowest yield was produced in the control treatment (without boiling) with sun drying (37.92% w/w). The results of the FTIR analysis show that the main component in avocado oil is triglycerides. The characteristics of oil extracted are similar with the commercial avocado oil. avocado oil; drying; boiling; screw press
The results showed that the highest yield was obtained, namely 10.97% in the treatment of the raw material to solvent ratio of 1:30 and the extraction time of 120 minutes, while the lowest yield was 2.66% in the treatment of the raw material to solvent ratio of 1:20 and the extraction time of 30 minutes. Based on the phytochemical analysis, the highest concentrations of phenolic compounds and flavonoids, namely 66.12 mg GAE/g and 95.70 mg QE/g, were obtained from the treatment of the ratio of raw materials to solvents of 1:25 and extraction time of 120 minutes. Meanwhile, the lowest concentrations of phenol and flavonoids, namely 24.87 mg GAE/g and 39 mg QE/g, were achieved in the treatment of the raw material to solvent ratio of 1:20 and the extraction time of 30 minutes. The FTIR of amla seed oil with different aw material to solvent ratio and extraction times indicated the presence of the same functional group content. In the form of O-H indicating the presence of polyphenolic compounds, C=O indicating the presence of ascorbic acid compounds, C-O indicating the presence of pectin compounds, and C-O-C indicating flavonoid compounds in amla seed oil. The fatty acid components contained in amla seed oil analyzed using GCMS showed that the content of unsaturated fatty acids was higher than saturated fatty acids with linoleic acid as the main component. Physical-chemical analysis of pH, density, acid number, FFA, and peroxide number showed that the extracted oil quality was better than in previous studies.
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