Effect of extraction method and solvent ratio on antioxidant activity of Dayak onion extract

Abstract

Dayak onion has antioxidant compounds obtained through the extraction process. The extraction and isolation methods affect the amounts and the quality of extract obtained. Multiple solvents can be used sequentially in the extraction to obtain an optimum amount of compounds in the desired yield. The amount of extract obtained can be related to its antioxidant activity. This study aims to determine the effect extraction method and ratio of solvent to the antioxidant activity of Dayak onion extract. The method used in the research was Factorial Random Block Design (FRBD) with two factors. The factor I was the extraction method (maceration, reflux, and soxhletation). Factor II was the ratio of solvent (ethanol and hexane with ratio of 70:30, 60:40, and 50:50). The observation data analysed with ANOVA, then followed by DMRT with a confidence interval of 99%. The best treatment of the extraction method was maceration with the ratio of solvent ethanol:hexane was 70:30. The results were 3.76% dried extract yield, moisture content of 14.01%. total phenolic content of 8.62 mg GAE/g, total flavonoid of 28.20 mg QE/g, and antioxidant activity IC50 of 17.33 ppm.