Research Article | Volume: 7, Issue: 10, October, 2017

Comparison of Ionic Liquid-Microwave-Assisted Extraction and MAE of Resveratrol from Melinjo (Gnetum gnemon L.) Seeds

Maesya Rachmawati Imalia Nurrachma Ayuningtyas S. Sutriyo Abdul Mun’im   

Open Access   

Published:  Oct 30, 2017

DOI: 10.7324/JAPS.2017.71004
Abstract

Purpose: This study investigated the effect of [Bmim]Br microwave assisted extraction (MAE), and MAE methods using ethanol on trans-resveratrol extraction from Melinjo (Gnetum gnemon) seeds.

Methods: The three-level response surface methodology was used to optimize extraction conditions for trans-resveratrol content from Melinjo seeds using MAE method and IL-MAE. Resveratrol content was determined using HPLC, and antioxidant activity was examined by DPPH assay.

Results: Compared to the MAE-ethanol method, then the optimum result of IL-MAE was reached with [Bmim] Br concentration 2.5 mol/L; microwave power

10%; and extraction time 10 min with the trans-resveratrol value 0.52 mg/g. The antioxidant activity value of IL-MAE melinjo seed extract was in 82.82% of DPPH inhibition.

Conclusion: This IL-MAE method was suitable to apply as an alternative technique to extract the active compound from the plant.


Keyword:     Microwave assisted extraction melinjo trans-resveratrolGnetum gnemon ionic liquid.


Citation:

Rachmawati M, Ayuningtyas IN, Sutriyo S, Mun’im A. Comparison of Ionic Liquid-Microwave-Assisted Extraction and MAE of Resveratrol from Melinjo (Gnetum gnemonL.) Seeds. J App Pharm Sci, 2017; 7 (10): 023-029.

Copyright: © The Author(s). This is an open-access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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