The Amount of βCarotene, Total Phenolic and Total Flavonoid of Ethanol Extract of Leaf Moringa Oleifera with Variation Concentration of Solvent

Sugihartini, Nining; Sari, Dessy Erliani Mugita; Bachri, Mochammad Saiful; Yuliani, Sapto

doi:10.2991/adics-phs-19.2019.22

Cited by 4 publications

(4 citation statements)

References 12 publications

(14 reference statements)

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“…In this Moringa leaf extraction, ethanol solvent is used. Moringa leaf extract will tend to dissolve in polar solvents [14] . Ethanol will be able to extract active compounds such as tannins, flavonoids, alkaloids, polyphenols, polyacetylene, terpenoids, and sterols [15] .…”

Section: Results and Disscusionmentioning

confidence: 99%

Antibacterial Edible Coating from Mandarin Orange Peel (Citrus reticulata) and Moringa Leaf (Moringa oleifera) Extract for Fish Preservation

et al. 2023

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Approximately 10% of total fish production is wasted due to decomposition. Excessive formalin use in fish preservation can be potentially lethal. One of the natural preservatives is edible coating, which can be prepared from natural ingredients such as mandarin orange peel (Citrus reticulata) pectin and Moringa leaves (Moringa oleifera) which contain antibacterial compounds. The purpose of this research was to examine the antibacterial influence of edible coatings made from pectin of mandarin orange peel with the addition of Moringa leaf extract and to determine its effect on the freshness of nile tilapia (Oreochromis niloticus). Moringa leaf extraction was performed using the Soxhlet extraction method with 96% ethanol at 60–80 °C, while the mandarin orange peel was isolated by reflux using 1% HCl with a pH of 1.5 for 4 hours at 90 °C. Edible coating was synthesized from mandarin orange peel pectin and carboxymethyl cellulose (CMC) which was homogenized with distilled water, and glycerol was added as a plasticizer. Edible coatings were prepared with various concentrations of 0%, 50%, and 100% Moringa leaf extract. Nile tilapia with the addition of edible coatings experienced slower decay, especially in the variations of 100% Moringa leaf extract. This was evidenced by the quantitative test through the Total Plate Count (TPC) test which still did not exceed the limit of >5.6 log CFU/g.

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Section: Results and Disscusionmentioning

confidence: 99%

Antibacterial Edible Coating from Mandarin Orange Peel (Citrus reticulata) and Moringa Leaf (Moringa oleifera) Extract for Fish Preservation

et al. 2023

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“…Accuracy was determined by the value of data recovery in 3 concentration variations (5, 20, and 35 ppm) and repeated 3 times. LOD & LOQ were obtained by injecting standard β-carotene at concentrations of 0.05; 0.1; 0.2; 0.3; 0.4; 0.6 ppm to obtain the standard curve equation for LOD & LOQ (Sugihartini et al, 2019).…”

Section: Quantification Of β-Carotene Levelsmentioning

confidence: 99%

Effect of ethanol solvent concentrations in pepino melon fruit (Solanum muricatum Aiton) extraction on total flavonoid, phenolic, and beta-carotene content

2023

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The quality of an extract is determined by the type and level of compounds contained therein. The solvent is one of the elements that influences the extract's quality. Therefore, extraction must be carried out using a solvent that can extract bioactive substances. This study was aimed at obtaining the optimal concentration of ethanol in extracting flavonoids, phenolics, and β-carotene from pepino melon fruit. In this study, dried pepino melon fruit was extracted using ethanol of 50%, 70%, and 96%. The extracts were analyzed qualitatively for phenolic and flavonoid using thin layer chromatography (TLC), and quantitatively using a spectrophotometry. Meanwhile, β-carotene levels were determined using high pressure liquid chromatography (HPLC). The data of level flavonoid, phenolic, and βcarotene were statistically analyzed using multivariate analysis of variance. The results showed that 50%, 70%, and 96% ethanol solvent produced extracts with a yield value of 51.8%; 87.4%; 54.6%; total flavonoid content of 0.298 ± 0.04 mgQE/g; 0.559 ± 0.03 mgQE/g; 0.289 ± 0.01 mgQE/g; total phenolic content of 4.763 ± 0.08 mgGAE/g; 3.631 ± 0.12 mgGAE/g; 3.317 ± 0.10 mgGAE/g; βcarotene level of 0.157 ± 0.02 mg/g; 0.910 ± 0.16 mg/g; 1.054 ± 0.13 mg/g, respectively. The statistical analysis showed that there was a significant difference in different ethanol concentrations in extraction with the content of total flavonoids, total phenolics, and β-carotene (p<0.05). The optimal ethanol solvent for extracting flavonoids, phenolic compounds, and β-carotene from pepino melon fruit was 70% ethanol.

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“…Hal ini berkaitan dengan teori like dissolve like, yaitu pelarut polar akan melarutkan solut yang polar dan pelarut non polar akan melarutkan solut non polar [19]. Pada penelitian yang lain disampaikan bahwa kadar β-karoten pada setiap ekstrak etanol 50%, 70%, 96% memiliki β-karoten 0,24 ± 0,01; 0,40 ± 0,00; 5,33 ± 0,15; µg/ml [20]. Ada perbedaan kadar dimungkinkan karena adanya proses dalam pengukuran kadar.…”

Section: Penetapan β-Karotenunclassified

Pengaruh Purifikasi Terhadap Kandungan Zat Aktif dan Aktivitas Antioksidan Ekstrak Etanol 50% Daun Kelor (Moringa oleifera L.)

Purwanto¹

2021

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Purifikasi ekstrak etanol 50% daun kelor (Moringa oleifera L.) dilakukan untuk meningkatkan kandungan zat aktif flavanoid, β-karoten, saponin dan tanin yang memiliki aktivitas sebagai antioksidan. Tujuan penelitian ini adalah mengetahui jenis pelarut yang paling optimal antara etil asetat dan n-heksan dalam fraksinasi ekstrak etanol 50% daun kelor. Penelitian dimulai ekstraksi etanol 50% daun kelor dengan maserasi dan dilanjutkan evaporator kemudian waterbath sampai diperoleh ekstrak kental. Ekstrak kental yang diperoleh dari ekstraksi selanjutnya dilakukan purifikasi. Fraksinasi dengan melarutkan ekstrak kental etanol 50% daun kelor (E1) dan aquades pada suhu 70ºC kemudian ditambahkan etil asetat pada corong pisah hingga di peroleh fraksi etil asetat (E2), ekstrak kental etanol 50% daun kelor (E1) ditambahkan n-heksan pada corong pisah hingga terjadi pemisahan fase sehingga diperoleh fraksi n-heksana (E3). Ekstrak dan fraksi dievaluasi parameter meliputi kadar air ekstrak dengan gravimetri, kadar β-karoten dengan HPLC dan aktivitas antioksidan dengan DPPH. Data dianalisis statistik dengan taraf kepercayaam 95%. Hasil Penelitian menunjukkan bahwa kadar air ekstrak etanol 50% daun kelor adalah 4,16 dengan CV 4,62%. Kadar β-karoten paling optimal pada fraksi n-heksana (E3) kemudian etil asetat (E2) dan etanol 50% (E1) yaitu 1.48 ± 0.01%, 1.19 ± 005% dan 0.73 ± 0.01%. Sedangkan aktivitas antioksidan (IC50) paling optimal pada fraksi n-heksana (E3) kemudian etanol 50% (E1) dan etil asetat (E2) yaitu 40.83 ± 0.04 ug/ml, 47.75 ± 0.09 ug/ml dan 58.79 ± 0.10ug/ml. Nilai aktivitas antioksian menunjukkan pada fraksi n-heksana dan ekstrak etanol 50% termasuk dalam kategori sangat kuat sedangkan fraksi etil asetat termasuk dalam kategori kuat sehingga berpotensi sebagai antioksidan.

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The Amount of βCarotene, Total Phenolic and Total Flavonoid of Ethanol Extract of Leaf Moringa Oleifera with Variation Concentration of Solvent

Cited by 4 publications

References 12 publications

Antibacterial Edible Coating from Mandarin Orange Peel (Citrus reticulata) and Moringa Leaf (Moringa oleifera) Extract for Fish Preservation

Antibacterial Edible Coating from Mandarin Orange Peel (Citrus reticulata) and Moringa Leaf (Moringa oleifera) Extract for Fish Preservation

Effect of ethanol solvent concentrations in pepino melon fruit (Solanum muricatum Aiton) extraction on total flavonoid, phenolic, and beta-carotene content

Pengaruh Purifikasi Terhadap Kandungan Zat Aktif dan Aktivitas Antioksidan Ekstrak Etanol 50% Daun Kelor (Moringa oleifera L.)

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