scholarly journals UJI MUTU REFINED KARAGINAN DARI Eucheuma spinosum BERDASARKAN PERBEDAAN KONSENTRASI KALIUM HIDROKSIDA DENGAN METODE MICROWAVE ASSITED EXTRACTION (MAE)

2021 ◽  
Vol 2 (02) ◽  
pp. 38
Author(s):  
Yanu Andhi Arto
Keyword(s):  
Water Content ◽  
Ash Content ◽  
Gelling Agent ◽  
Alkaline Solutions ◽  
Microwave Assisted Extraction ◽  
Sulfate Content ◽  
Microwave Assisted ◽  
Assisted Extraction ◽  
Significant Difference ◽  
Carrageenan Quality

Carrageenan in the pharmaceutical industry can be used as a stabilizer, thickener, gelling agent, emulsifier, and binder. Alkaline solutions such as KOH have two functions, which help extract polysaccharides to be more perfect and accelerate the elimination of 6-sulfate from the monomer unit to 3,6-anhydro-D-galactose so that it can improve the quality of carrageenan. The purpose of this study is to evaluate the effect of  to determine the effect KOH of differences concentration on yield carrageenan characteristics from the extraction results Microwave-assisted extraction (MAE). The carrageenan quality parameters tested water content, ash content, sulfate content and viscosity. The Eucheuma spinosum originating from the waters of Sumenep, Madura was extracted at the Phytochemical Laboratory of Pharmacy Program, Hang Tuah University, Surabaya using different concentrations of KOH 10%, 15%, and 20% with the Microwave Assisted Extraction (MAE) method which was then filtered and neutralized with filtration and neutralized with The HCl is then precipitated with ethanol 96%, drying and grinding until to obtain a fine carrageenan is powder. The carrageenan obtained was then calculated the for yield percentage and analyzed for the water content, ash content, sulfate content and viscosity. The concentration of KOH affects % yield where an average increase in yield results along with increasing the concentration of KOH, the highest yield at 20% concentration of KOH is 37.41% ± 1.186 and an analysis of the standard carrageenan quality test is carried out where those that meet the quality requirements are water content, ash content, and sulfate content. As for viscosity, there was no significant difference in the KOH concentrations of 15% and 20%.

scholarly journals Effect of Power and Time in Pectin Production from Cocoa Pod Husk Using Microwave-Assisted Extraction Technique

2020 ◽  
Vol 9 (1) ◽  
pp. 125-130
Author(s):  
Maya Sarah ◽  
Hisham Hisham ◽  
Mushila Rizki ◽  
Ricka Erwinda
Keyword(s):  
Citric Acid ◽  
Hydrochloric Acid ◽  
Ash Content ◽  
Microwave Assisted Extraction ◽  
Equivalent Weight ◽  
Microwave Assisted ◽  
Yield And Quality ◽  
Assisted Extraction ◽  
Cocoa Pod Husk

Investigation on microwave technique to extract pectin from cocoa pod husk in this study carries out using citric acid and hydrochloric acid (HCl). Extraction proceeds at various microwave powers (180, 300, 450, 600 Watt) and irradiation periods (10, 15, 20, 25, 30 minutes). This study observed effect of power and time to yield and quality of pectin.  Yield of pectin increased at elevated power and time either with citric acid or HCl solvent. Overall pectin quality in this study meet the IPPA quality factor exclude water content which relatively higher. MAE treatment with citric acid using microwave power of 300 Watt for 30 minutes resulted yield of 42% and high pectin quality as compare to MAE treatment with HCl. The best pectin product in this study has moisture content of 8%, ash content of 10%, equivalent weight of 714.29 mg, methoxyl content of 4.8% and galacturonate level of 43%. ©2020. CBIORE-IJRED. All rights reserved

scholarly journals Microwave-assisted extraction of pectin from pineapple peel

2021 ◽  
Vol 17 (1) ◽  
pp. 33-38
Author(s):  
Noorzetty Akhtar Zakaria ◽  
Roshanida A. Rahman ◽  
Dayang Norulfairuz Abang Zaidel ◽  
Daniel Joe Dailin ◽  
Mazura Jusoh
Keyword(s):  
Microwave Power ◽  
Irradiation Time ◽  
Extraction Process ◽  
Gelling Agent ◽  
High Yield ◽  
Microwave Assisted Extraction ◽  
Technology Application ◽  
Microwave Assisted ◽  
Assisted Extraction ◽  
Pineapple Peel

Pineapple peel has the potential to become one of the sources for pectin production due to the high content of pectin in its dietary fibre composition. Pectin is used as food thickener, emulsifier, stabiliser and gelling agent in food industry. The conventional extraction process with long operating hours at high temperature has been identified to cause thermal degradation of pectin molecules. Microwave technology application in pectin extraction has shown high potential to expedite the extraction process and produce higher yield. Therefore, this research was intended to investigate the effect of various factors (irradiation time, pH, temperature, microwave power and solid-to-solvent (S/S) ratio) of microwave-assisted extraction (MAE) on the pineapple peel pectin (PPP) yield. Pectin extracted was then analysed for its dry weight yield percentage and degree of esterification (DE). It was shown that the pectin yield was significantly affected by pH, S/S ratio and microwave power. From this study, no significant effect of irradiation time was observed from 2.5 min until 20 min to the yield of pectin, thus longer time of extraction is not necessary in MAE. The highest yield of PPP obtained was in the range of 2.27 to 2.79% w/w at pH 2.0 and S/S ratio of 1:20. The result of DE (63.93 ± 0.30%) indicated that PPP is categorized in high methoxyl pectin (HMP) pectin type because the DE values were greater than 50%. This study showed that MAE is highly potential for extraction of high yield of PPP.

Orthogonal test in optimizing microwave-assisted extraction process of magnolin from Magnoliae Flos

2010 ◽  
Vol 30 (5) ◽  
pp. 567-568
Author(s):  
Xiao-li LI ◽  
Ming-yuan ZHANG ◽  
Wei-quan ZHAO ◽  
Man Li ◽  
Hai-ying TENG ◽  
...  
Keyword(s):  
Extraction Process ◽  
Orthogonal Test ◽  
Microwave Assisted Extraction ◽  
Microwave Assisted ◽  
Assisted Extraction

Optimization of the Microwave-Assisted Extraction of Azadirachta indica (Neem) Leaves Using NMR-based Metabolic Fingerprinting

2015 ◽  
Vol 11 (3) ◽  
pp. 142-145 ◽  
Author(s):  
Simone Carradori ◽  
Luisa Mannina ◽  
Federica De Cosmi ◽  
Tamara Beccarini ◽  
Daniela Secci ◽  
...  
Keyword(s):  
Azadirachta Indica ◽  
Metabolic Fingerprinting ◽  
Microwave Assisted Extraction ◽  
Microwave Assisted ◽  
Assisted Extraction ◽  
Neem Leaves

Extraction and Quantification of Eugenol from Clove Buds Using HPLC

2020 ◽  
Vol 7 (1) ◽  
pp. 17-23
Author(s):  
Khadiza Fitri Shafira ◽  
Abul Kalam Azad ◽  
Zubair Khalid Labu ◽  
Abul Bashar Mohammed Helal Uddin
Keyword(s):  
Processing Time ◽  
Soxhlet Extraction ◽  
Extraction Methods ◽  
Past Study ◽  
Solvent Ratio ◽  
Clove Oil ◽  
Microwave Assisted ◽  
Assisted Extraction ◽  
Significant Difference ◽  
Clove Essential Oil

Background: Eugenol is the main constituent of clove essential oil. Past studies have found that clove oil has diverse uses in the pharmaceutical field due to its antioxidant, antibacterial and anesthetic properties. Objective: This work compares the performance of different extraction methods and factors and identifies the effect of the treatments on oil yields and eugenol content. Materials and Methods: Maceration, Hydro distillation, microwave-assisted extraction (MAE), and Soxhlet were performed. The best technique was identified according to yield and content. Further studies were conducted to examine the effects of different factors, such as solvent types (ethanol and methanol) and sample-to-solvent ratio (1:10 and 1:15). HPLC UV-Vis was utilized in the analysis of eugenol concentration. Results and Discussion: Soxhlet extraction provided the highest yield (39.98%) and eugenol content (15.83%), compared to other methods. The results observed from several Soxhlet extraction factors showed that there is no significant difference between the different factors. In the meantime, methanol 1:15 provided the greatest amount of yields (57.83%) and eugenol content (22.21%). In this regard, the higher ratio resulted in higher eugenol content. Conclusion: The results obtained are less comparable because the processing time, the working solvent, and the separation technique were carried out differently for each method. In the meantime, as there is no past study that compared the selected methods and factors, this study’s findings will contribute substantially to fill the gap in this field.

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