Comparison of Ionic Liquid-Microwave-Assisted Extraction and MAE of Resveratrol from Melinjo (Gnetum gnemon L.) Seeds

Abstract

Purpose: This study investigated the effect of [Bmim]Br microwave assisted extraction (MAE), and MAE methods using ethanol on trans-resveratrol extraction from Melinjo (Gnetum gnemon) seeds. Methods: The three-level response surface methodology was used to optimize extraction conditions for transresveratrol content from Melinjo seeds using MAE method and IL-MAE. Resveratrol content was determined using HPLC, and antioxidant activity was examined by DPPH assay. Results: Compared to the MAE-ethanol method, then the optimum result of IL-MAE was reached with [Bmim]Br concentration 2.5 mol/L; microwave power 10%; and extraction time 10 min with the trans-resveratrol value 0.52 mg/g. The antioxidant activity value of IL-MAE melinjo seed extract was in 82.82% of DPPH inhibition. Conclusion: This IL-MAE method was suitable to apply as an alternative technique to extract the active compound from the plant.