The Effect of Extraction Condition On The Polyphenol Content and Antioxidant Activity of
The Effect of Extraction Condition On The Polyphenol Content and Antioxidant Activity of
The Effect of Extraction Condition On The Polyphenol Content and Antioxidant Activity of
ABSTRAK
White turmeric (Curcuma zedoaria (Christm.) Roscoe) is one of Indonesian herbal medicine.
The extraction process to get polyphenol compound from natural product was influenced by
some factor such as solvent, temperature, time, and method of extraction. The objective of this
study was to determine the significant factor of extraction that is solvent, temperature and time
of extraction on the polyphenol content and antioxidant activity of white turmeric (Curcuma
zedoaria (Christm.) Roscoe) rhizome. Extraction was done by dynamic maceration method
with variations (23 factor variable design) of solvent (ethanol 96% and water), temperature
(25°C and 70°C), time (6 and 24 hours). The method of analysis of polyphenol content using
Folin Ciocalteu reagent, and the antioxidant activity using DPPH free radical reduction method.
The experiment design and data analysis using Design-Expert® Software Version 10. The result
showed that extraction using ethanol 96% at 70°C for 24 hours was gave high polyphenol
content and antioxidant activity. Data analysis was showed that polyphenol content and
antioxidant activity was influenced only by solvent of extraction. This study indicated that
solvent is significant extraction factor for polyphenol content and antioxidant activity of white
turmeric (Curcuma zedoaria (Christm.) Roscoe) rhizome.
ABSTRACT
Temu Putih (Curcuma zedoaria (Christm.) Roscoe) adalah salah satu obat herbal Indonesia.
Proses ekstraksi untuk mendapatkan senyawa golongan polifenol dipengaruhi oleh beberapa
factor seperti pelarut, suhu, waktu, dan metode ekstraksi. Tujuan penelitian ini adalah untuk
menentukan faktor ekstraksi (pelarut, suhu, dan waktu ekstraksi) yang signifikan terhadap
kandungan polifenol dan aktivitas antioksidan dari rimpang temu putih (Curcuma zedoaria
(Christm.) Roscoe) rhizome. Ekstraksi dilakukan dengan metode maserasi dinamik dengan
variasi (variasi desain faktorial 23) pelarut (etanol 96% dan air), suhu (25°C and 70°C), waktu
(6 dan 24 jam). Penetapan kadar polifenol menggunakan reagen Folin Ciocalteu dan aktivitas
antioksidan menggunakan metode reduksi radikal bebas DPPH. Design eksperimen dan analisis
data menggunakan Software Design-Expert® Version 10. Hasil penelitian menunjukkan bahwa
ekstraksi menggunakan ethanol 96% pada suhu 70°C selama 24 menghasilkan kandungan
poliphenol dan aktivitas antioksidan tertinggi. Analisis Data menunjukkan bahwa kandungan
Polifenol dan aktivitas antioksidan hanya dipengaruhi oleh pelarut ekstraksi. Penelitian ini
menunjukkan bahwa pelarut merupakan faktor ekstraksi yang signifikan terhadap kandungan
polifenol dan aktivitas antioksidan rimpang Temu Putih (Curcuma zedoaria (Christm.)
Roscoe).
58
IJPST Volume 4, Nomor 2 , Juni 2017
59
IJPST Volume 4, Nomor 2 , Juni 2017
This is accordance with Do et al. maybe the reason why ethanol 96% extract
research 7 which its result showed the gave the highest the total phenol content.
extract obtained by 100% ethanol has Temperature and extraction time are
highest phenolic content than other solvent enhancing the solubility and diffusion
and the water extract showed the lowest coefficient of solute 13. The result showed
phenolic content. Rhizome may contain that at 70⁰C and 24 hour extraction, both
varying phenolic compounds from simple water and ethanol extract gave the highest
to polymerized subtances. The other phenolic compound. The chance of
compound such as carbohydrates and denaturation and oxidation of phenolics is
proteins may also associated with phenolics increased by high temperature and long
compound 3. The complex polyphenols are extraction which decrease the yield of
more soluble in organic solvent, such as 7
phenolics in the extracts . The result
ethanol than water. The solubility of showed that at 70⁰C and 24 hour extraction,
nonphenol compounds like carbohydrate phenolic compound of white turmeric
and protein are higher in water than in (Curcuma zedoaria (Christm.) Roscoe)
ethanol 12. The water can extract other rhizome may not be denaturated or
compound of white turmeric such as oxidized.
amylum that also abundant in rhizome. This
60
(mgGAE/G)
40
20
Air Etanol
WATE Solvent ETHANO
R
Figure.1 : The graphic of solvent effect to A:total phenol L
Pelarut content (Design-Expert®)
content and ethanol 96% gave the highest
Although at different temperature total phenol content (figure 1).
and time of extraction showed different The result of antioxidant activity
phenol content, the data analysis by that determined by free radical DPPH
Design-Expert® showed only solvent scavenging activity showed the lowest IC50
variation ((significance higher than 5%, p value also was obtained by extraction using
p≤0.05) could affecting the total phenol ethanol 96% at 6 hours and temperature
70ºC (see Table 2).
60
IJPST Volume 4, Nomor 2 , Juni 2017
The lowest IC50 value determine the white turmeric (Curcuma zedoaria
more potent antioxidant activity. This result (Christm.) Roscoe). Although at different
(Table 1 and 2) showed that the high total temperature and time of extraction showed
phenol content gave the most active different phenol content, but they are not
antioxidant. It is also determined the role of significant.
polyphenol as antioxidant compound of
Design-Expert® Sof tware
Factor Coding: Actual
Original Scale
One Factor
IC 50 (ppm)
1000
X1 = A: Pelarut
Actual Factors
B: Suhu Ekstraksi = 47,5
C: Waktu Ekstraksi = 15
800
IC 50 (µg/ml)
IC 50 (ppm)
600
400
200
WATE
Air
Solven ETHAN
Etanol
61
IJPST Volume 4, Nomor 2 , Juni 2017
62
IJPST Volume 4, Nomor 2 , Juni 2017
Solvent/Technique on the
Antioxidant Activity of Selected
Medicinal Plant Extracts.
Molecules. 2009; 14 : 2167-2180
13. Spigno G., and De Faveri D. M.
Antioxidants from grape stalks and
marc: influence of extraction
procedure on yield, purity and
antioxidant power of the extracts.
Journal of Food Engineering. 2007;
8:793–801.
63