Effect of the Extraction Solvent Polarity and the Ratio of Feed and Solvent on the Phytochemical Content and Antioxidant Activity of Red Betel Leaves (Piper crocatum)

Monika Rahardjo; Gelora Mangalik; Monang Sihombing; Junet Franzisca da Costa

doi:10.32734/injar.v1i1.173

Authors

Monika Rahardjo Department of Food Technology, Faculty of Medicine and Health Sciences, Universitas Kristen Satya Wacana
Gelora Mangalik Department of Nutrition, Faculty of Medicine and Health Sciences, Universitas Kristen Satya Wacana
Monang Sihombing Department of Food Technology, Faculty of Medicine and Health Sciences, Universitas Kristen Satya Wacana
Junet Franzisca da Costa Department of Nutrition, Faculty of Medicine and Health Sciences, Universitas Kristen Satya Wacana

DOI:

https://doi.org/10.32734/injar.v1i1.173

Keywords:

antioxidant, phytochemicals, red betel, solvent

Abstract

Red betel leaf (Piper crocatum) is a plant growing in tropical areas and previously known as an ornamental plant, but then later used as medicinal plant. Previous researches found that red betel leaves contain bioactive compounds such as alkaloids, flavonoids, tannins, and many more that have potential to be used as antioxidant. The extractions were carried out using variations of solvent types (ethanol, water, and ethyl acetate) and feed to solvent (F:S) ratios in g/ml (F:S=1:20, F:S=1:25, F:S=1:30). The best conditions from this research were the usage of ethanol as the solvent. In addition to its ability to extract the compounds potential as antioxidant and F:S ratio of 1:30, it could give highest yield of extract. Variation of solvent type and variation of F:S have significant effect on the value of antioxidant activity (IC₅₀) of the red betel leaf sample.

Downloads

Download data is not yet available.

References

M. Safithri and F. Fahma. (2008). Hayati Journal of Biosciences. [Online]. Available: http://journal.ipb.ac.id/index.php/hayati/article/view/267.

F. Juliantina R, D. A. Citra, B. Nirwani, T. Nurmasitoh, and E. T. Bowo, “Manfaat Sirih Merah (Piper crocatum)sebagai Agen Anti Bakterial terhadap Bakteri Gram Positif dan Bakteri Gram Negatif,” Jurnal Kedokteran dan Kesehatan Indonesia, vol. 1, no. 10, pp.2527-2950, 2009.

S. Gupta, S. M. Gupta, A. P. Sane, and N. Kumar. (2012). Chlorophyllase in Piper Betle L. Has a Role in Chlorophyll Homeostasis and Senescence Dependent Chlorophyll Breakdown, Molecular Biology Report. [Online]. Available: http://link.springer.com/10.1007/s11033-012-1545-8.

C. A. Rice-Evans, N. J. Miller, P. G. Bolwell, P. M. Bramley, and J. B. Pridham, “The relative antioxidant activities of plant-derived polyphenolic flavonoids,” Journal Free Radical Research, vol. 22, no. 4, pp.375–383, 1995.

J. S. Rathee, B. S. Patro, S. Mula, S. Gamre, amd S. Chattopadhyay, “Antioxidant activity of piper betel leaf extract and its constituents,” Journal of Agricultural and Food Chemistry, vol. 54, no. 24, pp.9046–9054, 2006.

S. Balasubramanian, R. Sharma, R. K. Gupta, and R. T. Patil, “Validation of Drying Models and Rehydration Characteristics of Betel (Piper betel L.) Leaves,” Journal of Food Science and Technology, vol. 48, no. 6, pp.685–691, 2011.

M. Alfarabi, M. Bintang, Suryani, and M. Safithri. (2010). The comparative ability of antioxidant activity of piper crocatum in inhibiting fatty acid oxidation and free radical scavenging. Hayati Journal of Biosciences. [Online]. Available: http://linkinghub.elsevier.com/retrieve/pii/S1978301916302285.

D. Chakraborty and B. Shah, "Antimicrobial, antioxidative and antihemolytic activity of piper betel leaf extracts," International Journal of Pharmacy and Pharmaceutical Sciences, vol. 3, no. 3, pp.192–199, 2011.