Comparison of ionic liquid-microwave-assisted extraction and MAE of resveratrol from Melinjo (Gnetum gnemon L.) seeds

Maesya Rachmawati, Imalia Nurrachma Ayuningtyas, Sutriyo, Abdul Mun'im

Research output: Contribution to journalArticle

3 Citations (Scopus)

Abstract

Purpose: This study investigated the effect of [Bmim]Br microwave assisted extraction (MAE), and MAE methods using ethanol on trans-resveratrol extraction from Melinjo (Gnetum gnemon) seeds. Methods: The three-level response surface methodology was used to optimize extraction conditions for trans-resveratrol content from Melinjo seeds using MAE method and IL-MAE. Resveratrol content was determined using HPLC, and antioxidant activity was examined by DPPH assay. Results: Compared to the MAE-ethanol method, then the optimum result of IL-MAE was reached with [Bmim] Br concentration 2.5 mol/L; microwave power 10%; and extraction time 10 min with the trans-resveratrol value 0.52 mg/g. The antioxidant activity value of IL-MAE melinjo seed extract was in 82.82% of DPPH inhibition. Conclusion: This IL-MAE method was suitable to apply as an alternative technique to extract the active compound from the plant.

Original languageEnglish
Pages (from-to)23-29
Number of pages7
JournalJournal of Applied Pharmaceutical Science
Volume7
Issue number10
DOIs
Publication statusPublished - 1 Oct 2017

Keywords

  • Gnetum gnemon
  • Ionic liquid
  • Melinjo
  • Microwave assisted extraction
  • Trans-resveratrol

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