Optimization of pandan leaves extract (Pandanus amarillyfolius roxb) with Microwave Assistance Extraction (MAE) using Responce Surface Methodology
Qomarudin1 , Erni Sofia Murtini2 , Yunianta3 , Yuli Witono4

1,2,3 Food Science and Biotechnology Department, Agricultural Technology, Universitas Brawijaya, Malang, 65145, Indonesia
1 Faculty of Agricultural, Universitas Wisnuwardhana, Malang, 65139. Indonesia
4 Agricultural Product Technology, Agricultural Technology, Universitas Jember, Jember 68121, Indonesia

Abstract

This study aimed to determine the best conditions for extracting antioxidant compounds and 2acetyl1pyrroline (2AP) from Pandan leaf using Microwave-assisted Extraction (MAE) through the use of Box-Behnken Design Response Surface Methodology (BBD-RSM), with three factors: ethanol concentration (65, 80, and 95%), temperature (55,65, and 75 C), and time (15,25, and 35 min).The spectrophotometry method determined total phenolic content (TPC) and antioxidant activity (IC50). Gas chromatography (GC) was used to quantify 2acetyl1pyrroline 2AP) content compared with the 2acetyl1pyrroline (2AP) standard. The findings indicated that the extraction parameters significantly impacted the total phenolic content, antioxidant activity (IC50), and 2AP content of pandan leaf extracts. Furthermore, the optimal extraction conditions determined were 80% ethanol concentration, 65 C extraction temperature, and 25 minutes of extraction time, resulting in a total phenolics content of 0.34 mg GAE/g, antioxidant activity (IC50) of 14.27 ppm, and 2AP content of 7.78 ppm.

Keywords: MAE, pandan leaf extract, BBD RSM

Topic: Food science and biotechnology