EXTRACTION TIME EFFECT ON ACTIVE COMPOUNDS LEVELS IN CAT WHISKERS (ORTHOSIPHON ARISTATUS (BLUME) MIQ.)

Abstract

Objective: Determine the best time to boil cat whiskers by observing the impact of boiling time on the quantities of rosmarinic acid in cat whiskers. Methods: For the extraction process, water is boiled for 10, 20, and 30 min at 90 degrees Celsius. High-Performance Liquid Chromatography (HPLC) was used to measure the quantities of rosmarinic acid and validate the analytical procedures in terms of accuracy, precision, linearity, and specificity. The one-way ANOVA test and Duncan's test were used to analyse the data; a p-value of 0.05 was used to indicate a statistically significant difference. Results: The lowest quantities of rosmarinic acid were found in the study's results during a shorter boiling duration of 10 min, or 2.07% w/w. The highest concentrations of rosmarinic acid were found after a prolonged boiling period of 20 min, at 2.32 % w/w. Meanwhile, rosmarinic acid levels dropped to 2.15 % w/w after a 30 min overboiling period. Rosmarinic acid levels from the three boiling durations differed significantly, according to statistical analysis (p=0.000; p<0.05). Conclusion: It was determined that 20 min was the ideal boiling duration for extracting rosmarinic acid from purple cat whiskers.