Optimization of Bioactive Compound Extraction from Rose Myrtle Fruit (Rhodomyrtus tomentosa, (W.Ait), Myrtaceae) as the Antioxidant Source

Abstract

Rose myrtle fruit (Rhodomyrtus tomentosa, (W.Ait), Myrtaceae) is one of fruits widely found in Kalimantan. This fruit contains a bioactive compound that has a potential to be used as medicine. The aim of this study was to obtain optimal temperature and time of extraction in maintaining and protecting the bioactive compound in rose myrtle fruit extract by using water as solvent. This research applied the response surface method with central composite design for two factors, namely, X1 (temperature/°C) consisting of three levels: 70, 80, and 90°C and X2 (time/minute) which consisted of three levels of 60, 90, and 120 minutes. Research parameters included total phenol and antioxidant activity. Moreover, GC-MS was used for the characterization of the chemical compound component contained in rose myrtle fruit extract. Optimization of extraction condition resulted in an optimum temperature for extraction of 80.43°C and optimum time for extraction of 85 minutes with an optimum yield of total phenol of 73.77 mg/100 g fresh fruit and antioxidant activity of 1.0385 µg/ml with desirability of 0.892 or 89.2%.

The Content of Bioactive Compounds, Nutrients, and Antioxidant Activity of Karamunting Fruit from Tarakan Island

“…The results of the chemical content test of Karamunting fruit are presented in Table 1. Source: laboratory analysis results (Ismandari, 2020).…”

“…In addition, karamunting fruit has a higher piceethanol value than grapes which are usually used as traditional medicine and in the food industry [5]. According to (10), karamunting plant contains bioactive compounds that are beneficial for health. Meanwhile, in the research of (11);(5); (12); (13)…”

Ultrasound-assisted extraction optimization of polyphenols from jambolão (Sygium cumini) fruit and their in vitro antioxidant capacity

“…Recent developments in the relationship between health and food have led to a renewed interest in natural compounds with antioxidant potential. An antioxidant is a bioactive compound that can inhibit free radicals and oxidation substrate (Ismandari et al, 2020). Also, the inclusion of fruit extract as a colorant and preservative in food is of interest due to increasing reports on the toxicity and adverse effect of synthetic antioxidants and colorants on humans (Azima et al, 2017).…”

“…It is now known that the antioxidant potential is correlated with the high concentration of several phytochemical substances known as bioactive compounds, which, when ingested in significant quantities, are responsible for avoiding cellular aging, promoting human health, and assisting in the reduction of the risk of the incidence of various diseases such as diabetes, cancer, and coronary and neurodegenerative diseases (Ismandari et al, 2020;Mahindrakar & Rathod, 2020).…”

Effects of Extraction Period on Bioactive Compounds Extracted from Olea Europaea (var. Domat) Leaves by Ultrasound-Assisted Extraction

“…Due to the variety and structural differences of phenolic compounds, it is difficult to develop an optimum extraction procedure. In recent years, techniques such as UAE, MAE, supercritical and accelerated extraction have been used to obtain biologically active extracts from plants [19][20] . These techniques have specific benefits such as environmental friendliness, cost, and time savings.…”