Open AccessThe antioxidant activity of Roselle (Hibiscus sabdariffa Linii) phenolic compounds in different variations microwave-assisted extraction time and power
Author(s) -
Ike Sitoresmi Mulyo Purbowati,
Ali Maksum
Publication year - 2019
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/406/1/012005
Subject(s) - hibiscus sabdariffa , anthocyanin , antioxidant , extraction (chemistry) , chemistry , vitamin c , bioactive compound , microwave , randomized block design , chromatography , harvest time , food science , botany , horticulture , biochemistry , biology , computer science , telecommunications
The roselle flower bioactive compounds must be extracted out of the cell to facilitate their use. The use of microwave-assisted extraction methods is considered more effective and efficient, but improper use of microwave power and extraction time will actually cause damage to the bioactive compound. The focus of these study was to evaluate the effect of different microwave power and extraction time on chemical characteristics and antioxidant activity of roselle flower extract. The research design used in this study was randomized block design (RBD) trial with 2 (two) factors. The first factor is microwave power (100, 175, 250, 325 and 400 watts). Second one is extraction time (1, 3, 5, 7 and 9 minutes). The effect showed that the use of microwave power which give the best results is 325 watts with total anthocyanin 13.8591 mg/100g, vitamin C 110.88 mg/100g,. The best extraction time was 5 minutes with total anthocyanin 13.8381 mg/100g, vitamin C 121.44 mg/100g. The bioactive content is directly proportional to the antioxidant activity produced, namely IC50 of 0.515 ug/ml.