Dependence of Phenolic and Flavonoid Content from Temulawak (Curcuma xanthorrhiza Rob) on the Extraction Methods and Solvents
Jorgi Korleone, Mei Lilis Suryani, Renasya Athira Firzana, Jocelyn Latreia Ronauli Sidauruk, *Ni^matul Izza

Study Program of Bioprocess Engineering, Department of Biosystem Engineering, Brawijaya University

Abstract

Temulawak (Curcuma xanthorrhiza Rob) is a native Indonesian rhizome which is abundantly available and contains many bioactive compounds that can be beneficial for human health. Extraction process is required to take the active components of temulawak. Therefore, the aim of this study is to investigate the dependence of the extraction product of temulawak on the extraction methods and solvents. In this study, different extraction methods, ultrasound (UAE) and microwave assisted extraction (MAE) were utilized. Then, water, ethanol, and mixture of water ethanol (50:50) was used as the solvent^s extraction. The total phenolic content (TPC) and total flavanoid content (TC) from the whole temulawak extract were analyzed.
The result shows that the highest TPC and TC were both obtained by pure ethanol solvent with MAE methods. Based on the result of ethanol solvent, TPC by MAE could reach almost two times higher than by UAE. However, the same trend could not be found in the other solvents. Also, TC was not significantly affected by the extraction methods. In the near future, the result of this study will be used for the optimization data input of the operating conditions of temulawak extraction by MAE and ethanol as the solvent.

Keywords: Curcuma xanthorrhiza Rob, MAE, UAE, Temulawak, TPC, TFC

Topic: Food biotechnology and bioprocess engineering