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Journal : Makara Journal of Science

A Comparison of Unconventional Microwave and Ultrasound-Assisted Extraction Methods used for Flavonoids Rahmawati, Istiqomah; Azizi, Daffa Hafiziaulhaq; Wibowo, Jihan Nafila; Reza, Muhammad; Fachri, Boy Arief; Palupi, Bekti; Rizkiana, Meta Fitri; Amini, Helda Wika; Ramadana, Ifan; Setiawan, Felix Arie
Makara Journal of Science Vol. 29, No. 1
Publisher : UI Scholars Hub

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Abstract

Cocoa pods (Theobroma cacao L.) are a rich source of flavonoids, which are natural antioxidants known for their health benefits. This study investigated the use of microwave-assisted extraction (MAE) and ultrasound-assisted ex-traction (UAE) to extract the maximum flavonoids and antioxidants from cocoa pods. MAE and UAE are efficient and sustainable methods for extracting bioactive compounds like flavonoids and antioxidants from cocoa pods, offer-ing faster extraction, reduced solvent use, and better compound preservation compared to conventional methods. These technologies unlock the untapped potential of cocoa pods for applications in food, cosmetics, and pharmaceuti-cals. The effects of extraction time (2–10 min), microwave power (100–300 W), and the ratio of cocoa husk powder to solvent (0.02–0.06 g/mL) were evaluated for MAE. Meanwhile, for UAE, different temperatures (30–50 °C), times (10–30 min), and powers (16–48 W) were studied. The Design-Expert® software with Response Surface Methodology (RSM) and a Box-Behnken Design was utilized to analyze the effects of a combination of these parameters. The re-sults showed that extraction time, microwave power, and the ratio of cocoa husk powder–solvent significantly affected the total flavonoid yield and antioxidant capacity. The highest total flavonoid yield obtained by the MAE method (123.07 ppm) was at an extraction time of 10 min, cocoa husk–solvent ratio of 0.06 mg/mL, and microwave power of 300 W. The extract obtained by the MAE method showed an excellent antioxidant capacity of 43.49 mg/mL GAEAC, and a robust antioxidant activity indicated by an IC50 value of 42.19. Conversely, the highest total flavonoid yield of the UAE method (8.45 mg/mL GAEAC) was achieved at 30 min, 40 °C, and 40 W. The extract from the UAE method demonstrated a better antioxidant capacity (7.51 mg/mL GAEAC) and antioxidant activity (IC50 value of 23.46) than that from the MAE technique
Co-Authors Abdul Malik Karim Amrullah Abi, Moch Irgi Fadhilal Adelina, Saltsabita Nourin Adrian, Febri Adriansyah, Muhamad Afwal, Diza Raudhatul Anggraini, Ranita Anggi Annisa, Yasmin Aziz, Mohamad Naufal Nizaar Azizi, Daffa Hafiziaulhaq Barid, Siti Shofa Assyifa'ul Qulbi Bekti Palupi Boy Arief Fachri Budiarti, Lutfia Pradisha Danang Yudistiro Dani Hari Tunggal Prasetiyo Devara, Arighy Zahirah Faiqy Ditta Kharisma Yolanda Putri Dyah Ayu Savitri Elida Novita Elisah, Nor Fachri, Boy Fandora, Ardan Jauza Farwah, Zilma Aliyah Felix Arie Setiawan Firmansyah, Alex Gunawan, Arvidhea Safira Humaidi, Fakhri Arkaan Husnul Khotimah Iffah, Fauziyatul Indrayani, Lilin Intan Permatasari Ismail, Abdul Fatah Istiqomah Rahmawati Lestari, Afrila Tutut Dwijati Ma'rifah, Binti Ni'matul Maharani, Regita Gustiayu Pramisti Masruri Masruri Megasari, Tri Elok Setya Meta Fitri Rizkiana Muhammad Reza Muhammad Reza Muharja, Maktum Nugroho, Yeremia Prasetya Nurani, Yukti Nurjannah, Lailia Nurtsulutsiyah, Nurtsulutsiyah Nurul Hidayati Permana, Rafly Surya Pradipta, Shima Nuril Prasetyani, Tiana Febrianti Eka Rachman, Darryl Akeyla Rahman, Agus Ramadana, Ifan Rekfa Wika Amini Rizalluddin, Muhammad Rizki Fitria Darmayanti Salahuddin Junus Saputri, Ocha Sa’roni, Achmad Septianti, Kiki Shabrina, Nadhilah Shofa, Ghaitsa Zhahira Sholeha, Irdatus Sholihah, Athaya Farras Siti Mariyah Ulfa Sonya Hakim Raharjo Susilowati Syarifah, Ratna Dewi Ulfiani, Khoirun Nisya' Wardani, Salza Belila Kusuma Wardhani, Maharani Tri Wenny Maulina, Wenny Wibowo, Jihan Nafila Zikrillah, M Zuhriah Mumtazah