The Effect of Extraction Methods on the Total Phenols and Total Flavonoids Content of Jackfruit (Artocarpus heterophyllus Lamk) Peels Extract

Dyan Wigati; Lindawati  Setyaningrum; Dwi Koko  Pratoko

doi:10.24036/eksakta/vol24-iss01/371

EKSAKTA: Berkala Ilmiah Bidang MIPA

Open Access

The Effect of Extraction Methods on the Total Phenols and Total Flavonoids Content of Jackfruit (Artocarpus heterophyllus Lamk) Peels Extract

Dyan Wigati ¹

, Lindawati Setyaningrum ¹

, Dwi Koko Pratoko ²

¹ Bachelor in Pharmacy Program, Faculty of Health Science, Universitas dr Soebandi, Jember, Indonesia

² Drug Utilisation and Discovery Research Group, Faculty of Pharmacy, Universitas Jember, Jember, Indonesia

Published 2023-03-30

Vol. 24 No. 01 (2023) PAGES 30-39

DOI 10.24036/eksakta/vol24-iss01/371

Views / Downloads 1033 670

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Abstract

Jackfruit (Artocarpus heterophyllus Lamk), especially the flesh usually consumed in a ripe state. The jackfruit peel is a non-edible waste. The research aims to determine the effect of different extraction methods on the total phenolic content and total flavonoid content of jackfruit peel extract. Extraction methods are percolation, maceration, and digestion. The total phenolic content (TPC) and total flavonoid content (TFC) using a spectrophotometer with AlCl₃ and Folin-ciaocalteu reagents. Rutin and gallic acid as a standarts. Â The data from various extraction methods were analyzed statistically by One-Way Anova. The results showed TPC values by percolation, maceration, and digestion respectively 5.94 Â± 0.92; 3.03 Â± 0.16 and 2.72 Â± 0.22 (GAE mg/g). The TFC respectively 13.04 Â± 0.38; 5.49 Â± 0.33 and 4.16 Â± 0.28 (RTE mg/g). Statistical analysis showed that there were significant differences (p < 0.05) in the levels of flavonoids and total phenolics between various extraction methods from the ethanol extract of jackfruit peel. The percolation method showed the highest TPC, TFC, and yield rather than other methods.

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