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All Journal Journal of Innovation in Community Empowerment (JICE) Journal of Biotechnology and Natural Science Journal of Pharmaceutical (JOP) Jurnal Pengabdian Masyarakat Wadah Publikasi Cendekia
Ulvia, Rengganis
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Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Education Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Nursing Public Health Social Sciences

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Journal : Journal of Biotechnology and Natural Science

 1 
The Effect of Ethanol Concentration Variations on The Total Phenolic And Flavonoid Levels of Bauhinia purpurea L. Leaf Extract Nurhasanah, Devika; Ulvia, Rengganis; Junita, Fina
Journal of Biotechnology and Natural Science Vol. 4 No. 2 (2024): December
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jbns.v4i2.12060

Abstract

Bauhinia purpurea L. is an ornamental plant that is not widely known or explored by the public, despite its significant antioxidant properties. Phenolic compounds and flavonoids, known for their antioxidant activity, can be extracted from the leaves through maceration with 70% ethanol and 96% ethanol. The difference in solvent polarity between these two ethanol concentrations affects the solubility of bioactive compounds. This study aimed to evaluate the effect of 70% and 96% ethanol concentrations Bauhinia purpurea L on the total phenolic and flavonoid levels in. An experimental method was employed, using Bauhinia purpurea L powder macerated with 70% and 96% ethanol, followed by evaporation at 40°C-50°C to obtain thick extracts. The extracts were subjected to organoleptic tests, phytochemical screening, Thin Layer Chromatography (TLC), and UV-Vis spectrophotometry. Total phenolic content was determined using gallic acid standards (mg GAE/g extract), while total flavonoid content was measured using quercetin standards (mg QE/g extract). The organoleptic test revealed that both the 70% and 96% ethanol extracts of Bauhinia purpurea L had a blackish-green color, thick consistency, distinctive odor, and bland taste. Phytochemical screening indicated the presence of phenolics, flavonoids, and saponins. The total phenolic content for the 70% ethanol extract was 14.644 ± 0.222 mg GAE/g, and the total flavonoid content was 25.519 ± 0.921 mg QE/g. The total phenolic content for the 96% ethanol extract was 7.176 ± 0.347 mg GAE/g, and the total flavonoid content was 11.208 ± 0.412 mg QE/g. These results indicate a significant difference between the use of 70% and 96% ethanol in extracting total phenolic and flavonoid content from Bauhinia purpurea L, with the 70% ethanol extract showing higher levels of both compounds.
The Effect of Extraction Method on Total Flavonoid Content of Hedyotis corymbosa L. Ulvia, Rengganis; Nurhasanah, Devika; Camelia, Azhar; Widianingrum, Lucia
Journal of Biotechnology and Natural Science Vol. 5 No. 1 (2025): June
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jbns.v5i1.13187

Abstract

Hedyotis corymbosa L. (H. corymbosa) is an Indonesian herbal plant with many health benefits. This activity comes from secondary metabolite compounds, one of which is flavonoids. These compounds can be obtained through an extraction process, where the extraction method is one of the factors that can affect the levels of compounds. This study aims to determine the effect of conventional extraction methods: maceration and soxhletation with non-conventional methods, Ultrasound Assisted Extraction (UAE) on the total flavonoid content of H. corymbose. The sample was extracted using 70% ethanol solvent (1:10 w/v) with the maceration, soxhletation, and UAE methods. The total flavonoid content of the H. corymbosa extract was measured using UV-Vis spectrophotometry. The data obtained were then analyzed statistically using SPSS One-Way ANOVA, followed by Post Hoc Tukey with a 95% confidence level.  The soxhletation method has the highest flavonoid content at 72.255±1.334 mg QE/g, followed by UAE at 69.118±1.782 mg QE/g, and maceration at 43.725±0.679 mg QE/g. Statistical analysis confirmed that the extraction method significantly influences total flavonoid content. While both soxhletation and UAE methods produced similarly high flavonoid contents, UAE offers a substantial advantage in efficiency due to its shorter extraction time, making it a promising alternative to conventional soxhletation.
Co-Authors Agung Pranoto Ardianto, Lisman Septa Arjo, Waldetrudis Kamona Azizah, Nuriyatul Azzahra, Cindy Camelia, Azhar Febrianti, Fosa Natalia Fitriyanti, Ririn Aunia Hidayat, Nabiilah Salmaa Dhiyaa Junita, Fina Khusna, Zella Nufusul Lailatul Husna Latifah, Lailatul Niken Larasati Novitasari, Trilia Nurhasanah, Devika Nurjanah, Baiti Nurmalita, Anindia Pratama, Nofran Putra Putri, Anggraeni Widya Rahmah, Syafira Atika Riziq, Muhammad Miftah Sabilah, Nakkyah Sal Sari, Kurnia Rahayu Purnomo Widianingrum, Lucia Wulandari, Desvia Wulandari, Sephia