Comparison between maceration and microwave extraction techniques of strawberry fruit (fragaria sp) and antioxidant activity test

Abstract

Extraction of strawberry fruit (Fragaria sp) by maceration and microwave and antioxidant activity test was studied. The objectives of this research are (1) to compare the maceration and microwave extraction techniques, and (2) to determine the antioxidant activity of strawberry fruit extract. The research steps consist of sample preparation, maceration and microwave extraction with 96% ethanol solution, phytochemical screening test and antioxidant activity test with DPPH method. The yield of extraction of 5.77%, 2.12%, 1.55% and 2.58% is achieved at 24 hours maceration and 3, 5 and 7 min microwaves, respectively. The phytochemical screening result shows that the strawberry fruit ethanol extract contains tannins, flavanoids, alkaloids, and saponins compounds. The identification result of flavanoids compounds by UV-Vis spectophotometer reveals that the strawberry fruit ethanol extract is interpreted to contain isoflavones compounds. The FTIR spectra displays the existence of specific function groups of flavanoids compound such as OH, C-O alcohol, C=C aromatic, C-H aromatic, C-H alifatic, C=O and C-O ether. Antioxidant activity test by DPPH method reveals that strawberry fruit ethanol extract at 24 h maceration and 3, 5 and 7 min microwave containing IC50 of 50.61 ppm and 67.97, 118.45 and 61.42 ppm, respectively. Moreover, LC-MS-MS analysis indicates the presence of isoflavones compounds peak i.e. formononetin and daidzin.