ICWPS2016 – Palu, Indonesia

International Conferences and Workshop on Pharmacy and Statistic 2016, presented by Dept. of Pharmacy and Dept. of Statistics, Tadulako University, Indonesia. (November, 26-27, 2016)

EXTRACTION OF THE PHENOLIC CONTENT FROM PEPEROMIA PELLUCIDA (L) KUNTH HERB USING 1-ETHYL-3-METHYLIMIDAZOLIUM BROMIDE AS A SOLVENT

ISLAMUDIN AHMAD1,2, KAMARZA MULIA3, ARRY YANUAR1, ABDUL MUN’IM1*

 

1Departement of Pharmaceutical Sciences, Pharmacy Faculty of Universitas Indonesia, Depok, West Java, Indonesia

2Departement of Pharmaceutical Sciences, Pharmacy Faculty of Mulawarman University, Samarinda, East Kalimantan, Indonesia

3Departement of Chemical Engineering, Engineering Faculty of Universitas Indonesia, Depok, West Java, Indonesia

 

*Corresponding: Email munimabdoel@gmail.com, Phone. 085216104550

ABSTRACT

The present study aimed to known of the efficiency of 1-ethyl-3-methylimidazolium bromide ([bmim]Br) solvent to the extraction of the total phenolic content from Peperomia pellucida (L) Kunth herb using the ionic liquid based microwave-assisted extraction (IL-MAE) methods. The total phenolic content of Peperomia pellucida (L) Kunth were extracted using IL-MAE method and [bmim]Br as a solvent with several factors such as time of extraction (10, 15, and 20 minutes), microwave power (10, 30, and 50 %W), concentration of solvent (0.2, 0.7, and 1.2 mol/L), and liquid/solid ratio (10, 12, and 14 ml/g). The result of the study was obtained the highest total phenolic content of P. pellucida extract using IL-MAE methods with the extraction time of 10 minutes, microwave power of 30 %W, the solvent concentration of 0.7 mol/L, and liquid/solid ratio of  14 ml/g. From the results, we can perform extraction of a secondary metabolite (especially total phenolic content) from this herb using 1-ethyl-3-methylimidazolium bromide as a solvent so that the extraction process becomes more rapid, easy, and efficient.

Keywords: Peperomia pellucida (L). Kunth, 1-ethyl-3-methylimidazolium bromide, IL-MAE, total phenolic content.

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