SETYADJI, IRFAN ADITYA (2019) OPTIMIZATION OF ULTRASOUND-ASSISTED EXTRACTION OF TOTAL PHENOL FROM Piper betle Linn. USING RESPONSE SURFACE METHODOLOGY. Other thesis, UNIKA SOEGIJAPRANATA SEMARANG.
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Abstract
Piper betle Linn., or better known as betel vine is an important plant that is widely grown in South and Southeast Asia. Betel leaves contain numerous phytochemicals which have several health benefits including anti-inflammation, anticancer, antioxidant, antibacterial, antifungus, etc. Due to these highly valuable phytochemicals in betel leaves, extraction of phytochemicals from betel leaves has been thoroughly studied on. Owing to Green Chemistry principles, advanced technologies are being employed to increase the efficiency of phytochemicals extraction from betel leaves. Out of these avant-garde extraction technologies, ultrasound-assisted extraction is considered one of the best method to maximize the yield of phytochemical and at the same time preserve them. Ultrasound wave is defined as a soundwave which has a frequency of over 20 kHz. Ultrasound-assisted extraction, as its name suggests, utilize ultrasound wave to create a series of cavitation that breaks down the cell wall of plants, assisting in the mass transfer of the solutes from inside the plant to the solvent. In this study, the extraction factors studied were waterbath temperature, extraction time, and sonication power; with the aim of optimizing these factors to obtain highest total phenol value. Since polyphenolic content in betel leaves is responsible for the antioxidant activity of the leaf’s extract, the antioxidant activity of the crude extract was also studied on. The betel leaves were dried at 50oC at 0.5 atm for 6 hours in a vacuum dryer and then ground and sifted through mesh number 30 prior to extraction. The solvent used was 96% ethanol with leaves to solvent ratio of 1:30 (wv-1). Ultrasound bath working at 45 kHz was used in the experimental stage. Each factor was set at 3 treatment levels; extraction time of 20, 25, 30 minutes, waterbath temperature of 45, 50, 55oC, sonication power of 50, 70, 90 Watt. The optimization of extraction parameters was done using response surface methodology, particularly central composite design. The experimental data was analyzed using JMP pro 13 as the statistical tool. The result showed that the most optimum extraction conditions are: extraction time of 27.55 minutes, temperature of 55oC, and sonication power of 73.04 Watt. The statistical result showed that extraction time and temperature are significant factors in the extraction of polyphenolic compounds in betel leaves while sonication power is an insignificant factor. At high extraction conditions (time= 30 minutes, temperature of 55oC, and power of 90 Watt) the amount of polyphenolic compound and subsequently, the antioxidant activity decreased. While the general trend showed that with increasing time and temperature, the amount of total phenolic content extracted also increased, at high extraction conditions there seemed to be degradation of some polyphenolic compounds. In the future, this study can be improved by conducting a onefactor trial runs prior to engaging in the main experimental run so as to screen for any insignificant factors and to find the best range of treatments.
| Item Type: | Thesis (Other) |
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| Subjects: | 600 Technology (Applied sciences) > 660 Chemical engineering > Food Technology |
| Divisions: | Faculty of Agricultural Technology > Department of Food Technology |
| Depositing User: | Mr Lucius Oentoeng |
| Date Deposited: | 28 Nov 2019 01:44 |
| Last Modified: | 10 Nov 2020 07:25 |
| URI: | http://repository.unika.ac.id/id/eprint/20472 |
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