Effect of microwave assisted extraction on total phenolic, flavonoids, and antioxidant from Stenochlaena palustris leaves

Abstract

Degenerative disease is a disease caused by too many free radicals in the body. To neutralize, reduce, and inhibit the formation of new free radical compounds in the body, antioxidant compounds are needed. One source of antioxidants can come from plants that contain phenolic compounds. S. palestris plant is one of the plants from Bangka Belitung which contains phenolic compounds. The purpose of this study was to determine the effectiveness of the microwave assisted extraction method for the total phenolic and flavonoid content and antioxidants in the chloroform, acetone, and methanol extracts of S. palustris leaves with MAE times of 5, 10, 15, and 30 minutes (60° C, 1200 Watts). Based on the results of the analysis of the average yield values, total phenolics, total flavonoids, and antioxidant activity of the leaves of S. palustris using the MAE method had higher results compared to maceration. Based on the time difference used, the 5 minute MAE time has a higher value than the 10, 15, and 30 minute time. In terms of the extraction time used and the results obtained, the MAE method is more efficient and effective than the maceration method.