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All Journal Indonesian Journal of Food Technology
Lestari, Diandra Citra
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Agriculture, Biological Sciences & Forestry

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Extraction of Cardamom Seeds Using the Microwave Assisted Extraction (Mae) Method and Phytochemical Testing Latifasari, Nurul; Raharditya, Carantia; Wulandari, Devi; Raharja, Giovani; Lestari, Diandra Citra
Indonesian Journal of Food Technology Vol 3 No 2 (2024): Indonesian Journal of Food Technology
Publisher : Program Studi Teknologi Pangan Fakultas Pertanian UNSOED

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.ijft.2024.3.2.14532

Abstract

Cardamom (Amomum cardamomum) is a plant from the Zingiberaceae family which is used as a spice and medicine. Productivity in Indonesia reaches 124,766 tonnes per year, with exports increasing to 10,462 tonnes in 2021. Cardamom seeds contain bioactive compounds such as phenols, tannins, terpenoids, flavonoids and sterols which have antioxidant and antibacterial properties. To maximize its use, extraction of bioactive compounds from cardamom seeds needs to be carried out, and the Microwave Assisted Extraction (MAE) method is considered more efficient than conventional methods. This study aims to determine the effect of the type of solvent (polar, semi-polar and non-polar) and the length of extraction time using the MAE method on the content of bioactive compounds (flavonoids, phenols, tannins, alkaloids and saponins) in cardamom seed simplicia to determine the optimal extraction combination. In this research, cardamom seeds were extracted using various types of solvents (aquades, ethyl acetate, N-hexane) and extraction times (5, 7, 9 minutes). The results showed that the MAE method was effective for extracting phenolic compounds and alkaloids, but failed to identify flavonoids, tannins or saponins. Tests show that extraction time influences the extraction results of bioactive compounds.
Co-Authors Devi Wulandari Nurul Latifasari Raharditya, Carantia Raharja, Giovani