The effect of microwave AID extraction temperature of Kedawung Leaves (Parkia biglobosa) on antioxidant activity and flavonoid leavels

Abstract

Parkia biglobosa contains various ingredients such as alkaloids, saponins, tannins, flavonoids, and terpenoids. The flavonoid content in kedawung is thought to have an antioxidant effect. Antioxidants have the ability to provide electrons, bind and have a free radical chain reaction chain. Currently, the microwave-assisted extraction (MAE) method is widely used because extraction using MAE can increase the mass transfer rate of solutes from the sample matrix into the solvent compared to the Soxlet method. One of the factors affecting microwave-assisted extraction is temperature because a higher temperature will increase the solubility of the solute in the solvent. The temperature is limited by the boiling point of the solvent used. This study aims to determine the effect of temperature on the solvent in order to get the best extraction results. This method uses temperature variations to determine the highest levels of flavonoids from microwave-assisted extraction of leaves and bark of kedawung, the temperature used is 30oC, 40oC, 50oC, 60oC with ethanol solvent at a wavelength of 300 W. The results of this study say that there is an effect of temperature on the extraction results. microwave-assisted to the yield of kedawung leaf extract (Parkia biglobosa) at the best temperature of 40oC. Kedawung leaves (parkia biglobosa) have high levels of flavonoids so they have antioxidant activity.