Effect of microwave-assisted extraction (mae) exposure time and power toward antioxidant characteristics of raw and fermented pangi seed (pangium edule reinw.)

Gunawan, Caroline (2013) Effect of microwave-assisted extraction (mae) exposure time and power toward antioxidant characteristics of raw and fermented pangi seed (pangium edule reinw.). Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Pangi seed (Pangium edule Reinw.) is a tropical seed which can be found abundantly in Indonesia, available in raw and fermented seeds, and has capability to be source of antioxidant however its usages were limited due to the presence of toxic material hydrogen cyanide. This purpose of this research was to explore microwave-assisted extraction (MAE) as the most recent extraction method for achieving maximum recovery of antioxidant compounds in pangi seed. Raw and fermented pangi seeds were extracted with various microwave power and exposure time. Their extracts were analyzed in term of antioxidant activity, total phenolic and flavonoid content as well as presence of hydrogen cyanide. Low power and short exposure time were proven to be able to extract antioxidant components from pangi seed efficiently, with antioxidant activity of raw pangi seed obtained from usage of 30% microwave power and 3 minutes exposure time (IC50=507.75 mg/L), while fermented pangi seed obtained from usage of 60% and 3 minutes exposure time (IC50=171.21 mg/L). MAE heating exposure was also proven to be able in eliminating hydrogen cyanide that can contribute to toxicity of extract. Total flavonoid and phenolic content of raw and fermented pangi seeds correlated negatively to IC50 (antioxidant activity) value.

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