Comparison of Maseration and Sonication Method on Flavonoid Extraction from Mango Leaves: Effect of Solvent Ratio

Alifiana Permata Sari (Department of Chemical Engineering, Universitas Pertamina Jalan Teuku Nyak Arief, Simprug, Kebayoran Lama, Jakarta 12220, Indonesia)
Nur Layli Amanah (Department of Materials Science and Engineering, National Taiwan University of Science and Technology, No.43, Sec. 4, Keelung Road, Taipei 10607, Taiwan)
Awalia Wardatullathifah (Department of Chemical Engineering, Universitas Pertamina Jalan Teuku Nyak Arief, Simprug, Kebayoran Lama, Jakarta 12220, Indonesia)
Agung Nugroho (Department of Chemical Engineering, Universitas Pertamina Jalan Teuku Nyak Arief, Simprug, Kebayoran Lama, Jakarta 12220, Indonesia)

ASEAN Journal of Chemical Engineering
Vol 22, No 2 (2022)

Mango leaf extract has proven to contain flavonoids that serve as antioxidants. In this study, a comparison between traditional maceration and sonication on flavonoid extraction from mango leaf was investigated. The various ratios of ethanol and acetone were utilized as solvents (1:5, 1:10, and 1:15). The sonication process, which uses an ultrasonic cleaning bath set at 40 oC, takes 30 minutes as contrasted to the maceration procedure of 36 hours treatment at room temperature. The flavonoid test using aluminum (III) chloride (AlCl3) colorimetric technique shows that acetone provides greater solvent power than ethanol. According to this study, the optimal ratios for the maceration and sonication procedures are 1:10 and 1:15, respectively. The maceration process resulted in the optimum extract of 0.186 mgQE/g dry leaves. Meanwhile, using a 1:15 acetone solvent ratio and the sonication method, the highest concentration of flavonoid components was discovered, reaching 0.143 mgQE/g dry material with 54 times shorter time.