Optimization of Extraction of Bioactive Compound from Pegagan Leaves Using Ethanol Solvent With Microwave-Assisted Extraction Method (MAE)

Abstract

Treatment using natural ingredients in Indonesia is the main choice that is growing in society. This is because treatment with natural ingredients has relatively milder side effects compared to synthetic treatment. Therefore, further research is needed on natural ingredients that can be used as natural medicines, one of which is pegagan (Centella asiatica (L.)). Several studies have found bioactive compounds in pegagan that can be used as medicine by various methods. The author wants to know the optimal conditions for extracting pegagan bioactive compounds using the microwave-assisted extraction (MAE) method. This study used pegagan leaf size 40 mesh that had been dried. pegagan leaves were extracted using ethanol as a solvent with microwave power, solvent concentration, and extraction time as variables. Variable power 150 watts, 300 watts, and 450 watts. Variable solvent concentration 25%, 50%, and 75%. Variable extraction time for 5, 10, and 15 minutes. Analysis of the results of the study was carried out using total phenol analysis using the Folin-Ciocalten method. The research data obtained optimum operating conditions at 75% solvent concentration, 450-watt microwave power, and extraction time of 10 minutes with a total phenol content of 1251.410225 mg AGE/g sample.

Extraction of Phenolic Active Compounds from Coffee Leaves (Coffea sp.) Using the Ultrasound Assisted Extraction Method and Total Phenol Analysis

“…The p-value generated in this study was <0.0001, so the parameters of extraction time, ratio, and amplitude of coffee leaves with solvents significantly affected the response, namely the total phenolic content (Rohmah et al, 2022). Meanwhile, the p-value for lack of fit is 0.1855 or doi.org/ 10.19184/jobc.v3i1.278…”

“…The resulting adjusted R2 value of 0.9689 indicates that there is a relationship between extraction time, ratio, and amplitude of coffee leaves and solvents to the response to total phenolic content (Rohmah et al, 2022). The total phenolic content as a response to the extraction parameters is modeled using the following equation = 0,1349 − 0,0016 𝐴 − 0,0505 𝐵 + 0,0010 𝐶 + 0,0018 𝐴𝐵 + 0,0043 𝐴𝐶 − 0,0018 𝐵𝐶 − 0,0004 𝐴 2 + 0,0178 𝐵 2 − 0,0014 𝐶 2…”

“…The values of A, B and C respectively are the variables of extraction time, ratio and amplitude of coffee leaves. If the variable coefficient is negative, it indicates a decrease in value in the total phenolic content and vice versa (Rohmah et al, 2022). Based on the equation above, the extraction ratio variable affects the total phenolic content.…”

Optimization of Total Phenolic Content Analysis of Chayote (Sechium edule) using Ultrasonic-Assisted Extraction and Response Surface Methodology

“…The ANOVA analysis results shown in Table 8 also obtained an R 2 value of 99.29% or 0.9929, indicating that the model used is in accordance with the research results. The R 2 value can be considered appropriate if it is above 75% and approaching 1 indicates a better model [60], [61] The obtained adjusted R 2 value of 0.9837 indicates a strong relations between the variables of extraction time, amplitude, and ratio of raw material to solvent with the response of total phenolic content [62]. Total phenolic content = 1,29291 -0,0458155A + 0,0776B + 0,106731C -0,0587966AB -0,0702505AC + 0,07845BC -0,16442A 2 -0,177974B 2 -0,12337C 2 from the sonicator, which leads to the degradation of phenolic compounds.…”