Perbandingan Ekstraksi Flavonoid dari Jamur Pleurotus ostreatus menggunakan Metode Microwave Asssisted Extraction dan Metode Sokletasi
Abstract
ABSTRAK
Jamur Pleurotus ostreatus mengandung flavonoid yang memiliki manfaat penting bagi kesehatan, sehingga diperlukan pemilihan proses ekstraksi yang efektif dan efisien. Penelitian ini bertujuan untuk membandingkan efisiensi ekstraksi antara metode Microwave Assisted Extraction (MAE) dan sokletasi. Jenis penelitian yang digunakan adalah eksperimental laboratorium. Sampel penelitian yaitu miselium jamur Pleurotus ostreatus. Sampel dikeringkan dan dihaluskan, kemudian diekstraksi menggunakan metode MAE dengan pelarut akuades pada rasio 1:40, pada daya sedang selama 4 menit. Sedangkan pada metode sokletasi, digunakan pelarut etanol dengan suhu ekstraksi 78°C dan waktu ekstraksi selama 90 menit. Pengulangan sebanyak tiga kali dilakukan untuk setiap metode ekstraksi. Hasil penelitian menunjukkan bahwa metode MAE menghasilkan konsentrasi flavonoid sebesar 272,07 ppm dan total flavonoid sebesar 0,085 (QE/g). Di sisi lain, metode sokletasi menghasilkan konsentrasi flavonoid sebesar 343,47 ppm dengan total flavonoid 0,107 (QE/g). Hasil penelitian menunjukkan bahwa metode sokletasi menghasilkan kadar flavonoid yang sedikit lebih tinggi, namun tidak terdapat perbedaan yang signifikan dengan metode MAE. Selain itu, metode MAE menawarkan waktu ekstraksi yang jauh lebih singkat. Implikasi dari penelitian ini adalah metode MAE dapat menjadi alternatif yang efisien dan kompetitif untuk ekstraksi flavonoid dari Pleurotus ostreatus karena kecepatannya dan penggunaan pelarut air.
ABSTRACT
Pleurotus ostreatus mushrooms contain flavonoids that have significant health benefits, making the selection of an effective and efficient extraction process necessary. This study aims to compare the extraction efficiency between Microwave Assisted Extraction (MAE) and Soxhlet extraction techniques. The type of research used was laboratory experimental. The research sample, Pleurotus ostreatus mycelium, was dried and ground, then extracted using the MAE technique with aquades solvent at a ratio of 1:40, at 400 Watts for 4 minutes. Meanwhile, in the Soxhlet extraction technique, ethanol solvent was used with an extraction temperature of 78°C and an extraction time of 90 minutes. Three repetitions were conducted for each extraction technique. The results showed that the MAE technique produced a flavonoid concentration of 272.07 ppm and a total flavonoid content of 0.085 (QE/g). On the other hand, the Soxhlet technique yielded a flavonoid concentration of 343.47 ppm with a total flavonoid content of 0.107 (QE/g). The findings indicate that the Soxhlet technique produces a slightly higher flavonoid content, but there is no significant difference compared to the MAE technique. Furthermore, the MAE technique offers a significantly shorter extraction time. The implication of this study is that MAE can be an efficient and competitive alternative for extracting flavonoids from Pleurotus ostreatus due to its speed and the use of water as a solvent.
References
Aaby, K., Li, Q., & Wang, X. (2003). Flavonoids as potent anti-carcinogenic agents. Journal of Medicinal Plants, 23(4), 111-118.
Camel, V. (2000). Microwave-assisted extraction of environmental samples. Analytical Chemistry, 72(14), 1223-1232. https://doi.org/10.1021/ac991632v
Deepalakshmi, K., & Mirunalini, S. (2014). Bioactive compounds and medicinal properties of Pleurotus ostreatus. Journal of Functional Foods, 8, 3-16. https://doi.org/10.1016/j.jff.2014.03.002
Dewi, S. R., Argo, B. D., & Ulya, N. (2018). Kandungan Flavonoid dan Aktivitas Antioksidan Ekstrak Pleurotus ostreatus. Rona Teknik Pertanian, 11(1), 1–10. https://doi.org/10.17969/rtp.v11i1.9571
Dwyer, J. T., & Peterson, J. J. (2002). Measuring flavonoid intake: need for advanced tools. Public Health Nutrition, 5(6a), 925–930. https://doi.org/10.1079/phn2002373
El-Sayed, E., Kamel, M., & Abdel-Mogib, M. (2018). Solvent extraction and its role in the chemical composition of flavonoids from different plants. Journal of Chemical Technology, 12(5), 234-243.
Gao, Z., Wang, Y., & Zheng, L. (2017). Effect of microwave-assisted extraction on flavonoid content of natural products. Food Chemistry, 229, 209-215. https://doi.org/10.1016/j.foodchem.2017.02.053
Ghasemzadeh, A., Jaafar, H., Juraimi, A., & Tayebi-Meigooni, A. (2015). Comparative evaluation of different extraction techniques and solvents for the assay of phytochemicals and antioxidant activity of hashemi rice bran. Molecules, 20(6), 10822–10838. https://doi.org/10.3390/molecules200610822
Gonzalez-Palma, R., Perez-Ramirez, M., & Garcia-Perez, J. (2016). Extraction of flavonoids from medicinal plants using different solvents and techniques. Phytochemical Analysis, 27(4), 345-353. https://doi.org/10.1002/pca.2882
Iftikhar, S., Butt, M., & Ameen, S. (2022). Flavonoid extraction from Pleurotus ostreatus using Soxhlet and supercritical fluid extraction. Industrial Crops and Products, 172, 113945. https://doi.org/10.1016/j.indcrop.2021.113945
Marston, A., & Hostettmann, K. (2005). Flavonoids and their natural occurrence. Phytochemistry Reviews, 4(1), 31-34. https://doi.org/10.1007/s11101-005-0134-x
Rahman, M., Islam, M., & Haque, M. (2019). Extraction of flavonoids from Pleurotus ostreatus using different solvents: A comparative study. Journal of Food Science and Technology, 56(4), 2163-2172. https://doi.org/10.1007/s11483-019-01938-1
Shao, Y., Li, S., & Zhang, Y. (2011). Microwave-assisted extraction of flavonoids from medicinal plants. Phytochemistry, 72(2), 128-134. https://doi.org/10.1016/j.phytochem.2010.12.010
Vuong, Q. V., & Roach, P. D. (2011). A review on the extraction and quantification of bioactive compounds from mushroom species. Journal of Food Science, 76(9), 678-685. https://doi.org/10.1111/j.1750-3841.2011.02216.x
Waktola, G., & Temesgen, T. (2020). Pharmacological activities of Oyster mushroom (Pleurotus ostreatus). Novel Research in Microbiology Journal, 4(2), 688–695. https://doi.org/10.21608/nrmj.2020.84017
Wijaya, H., Jubaidah, S., & Rukayyah, R. (2022). Perbandingan metode esktraksi terhadap rendemen ekstrak batang turi (Sesbania grandiflora L.) dengan menggunakan metode maserasi dan sokhletasi. Indonesian Journal of Pharmacy and Natural Product, 5(1), 1–11. https://doi.org/10.35473/ijpnp.v5i1.1469
Zhang, Q., Liu, Y., & Zhang, X. (2018). Sonication, microwave-assisted extraction, and Soxhlet extraction for flavonoid compounds. Food Chemistry, 257, 84-92. https://doi.org/10.1016/j.foodchem.2018.03.089
