The Effect of Extraction Duration on the Total Flavonoids Content of Kaempferia parviflora Wall. ex Baker Ethanol Extract Dianita Febrina Leswara, Kholif Sholehah I. Kurniasih
Department of Pharmacy, Faculty of Health, Universitas Jenderal Achmad Yani Yogyakarta, Indonesia
Abstract
Background: Kaempferia parviflora (Black ginger) has phytochemical compounds such as flavonoids, terpenoids, essential oils, and phenols that have the potential to inhibit the growth of several pathogenic bacteria. To maximize the total extracted flavonoids needs to optimize the extraction duration.
Objective: Knowing the optimum maceration duration on the total flavonoid content using the UV-VIS Spectrophotometric method on black ginger ethanol extract.
Method: Black ginger is extracted using the maceration method with ethanol (70%) solvent in maceration duration of 12, 24, 36,48, and 60 hours. The extract will be tested qualitatively for flavonoids, phenolics, alkaloids, steroids, saponins, and tannins. Then proceed with the quantitative test to determine the total levels of flavonoids using the UV-VIS Spectrophotometric method.
Result: Qualitative test of black ginger ethanol extract gave positive results for flavonoids, phenolics, alkaloids, steroids, and tannins. The total level of flavonoids in black ginger ethanol extract was 7,8988 - 0,1223 mgEQ/g (12 jam)- 8,5705 - 0,0,1529 mgEQ/g (24 jam)- 9,8102 - 0,0416 mgEQ/g (36 jam)- 10,6161 - 0,0768 mgEQ/g (48 jam)- 7,2594 - 0,1244 mgEQ/g (60 jam). The statistical analysis indicates a significant difference (p < 0.05) in the total flavonoid content at each maceration time. The highest total flavonoid content is observed at the 48-hour maceration time.
Conclusion: The duration of maceration time significantly affects the total flavonoid content produced. The optimum maceration time results in the highest total flavonoid content, which is at 48 hours.
Keywords: Black Ginger- Kaempferia parviflora- Flavonoids- Maceration- UV-VIS Spectrophotometric
