The Effect Of Stirring Speed On Flavonoid Extraction From Avocado Skin (Persea Americana Mill.) With Ethanol Solvent

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The Effect of Stirring Speed on Flavonoid Extraction from Avocado Skin (Persea Americana Mill.) with Ethanol Solvent

Introduction

Avocado skin (Persea Americana Mill.) is a rich source of phytochemical components, including saponins, tannins, flavonoids, and alkaloids. Among these components, flavonoids play a crucial role as antioxidants that can protect the body from degenerative diseases. The extraction of flavonoids from avocado skin using ethanol solvent is a crucial step in the production of bioactive compounds for the food and pharmaceutical industry. However, the effect of stirring speed on flavonoid extraction is not well understood. This study aims to evaluate how variations in stirring speed affect the total levels of flavonoids, mass transfer coefficients (KL), and antioxidant activity during the extraction process.

Materials and Methods

In this study, avocado skin that has been cut with a size of about 1 x 1 cm is extracted using 96% ethanol solvent at a constant temperature of 60 ° C. Stirring speeds are varied at levels 100, 200, 300, and 400 rpm. The total flavonoid level is measured using the UV-Vis spectrophotometer with a wavelength of 415 nm every 5 minutes until a constant value is obtained. Furthermore, the concentration of the solute is used to calculate the KL and Sherwood Number (SH) values.

Results

The results showed that the highest total flavonoid content, which was 70.205 ppm, was obtained at a stirring speed of 400 rpm. Antioxidant activity measured in IC50 value reaches 56.107 mg/ml at this speed. In addition, the KL value also increases with the increase in stirring speed. The relationship between the speed of stirring and mass transfer can be illustrated in the equation of the Sherwood Number -Numbers, which is SH = 261,9099 RE^1,244.

Discussion

Stirring speed plays a crucial role in the flavonoid extraction process. The higher the stirring speed, the better the mixing between ethanol solvents and avocado skin, which can increase interactions between the two. This causes the solvent to be more effective in dissolving flavonoids, thereby increasing the total extracted flavonoid levels.

Increased KL value at a higher stirring speed shows that there is an increase in the rate of flavonoid mass transfer from avocado skin into the solvent. Thus, using mathematical models such as Sherwood Number helps in understanding and predicting the behavior of the extraction process.

The use of ethanol as a solvent can also be a factor, because ethanol is a good polar solvent for phytochemical compounds such as flavonoids. The combination of the right stirring speed and the appropriate use of solvents can be optimized to produce extracts that are rich in flavonoids and have high antioxidant activity.

Conclusion

This study has major implications for the food and pharmaceutical industry, where the extraction of bioactive compounds from nature is often needed. Finding optimal conditions for extraction is not only useful for increasing product yields, but also to ensure the quality and health potential of the products produced. Through a measurable scientific approach, we can identify and maximize natural potential, such as avocado skin, for human health purposes.

Recommendations

Based on the results of this study, the following recommendations can be made:

  • Stirring speed should be optimized to achieve the highest total flavonoid content and antioxidant activity.
  • The use of ethanol as a solvent is recommended due to its good polar properties for phytochemical compounds such as flavonoids.
  • Mathematical models such as Sherwood Number can be used to understand and predict the behavior of the extraction process.
  • Further studies can be conducted to investigate the effect of other variables, such as temperature and solvent concentration, on flavonoid extraction.

Future Directions

This study provides a foundation for further research on the extraction of bioactive compounds from nature. Future studies can focus on optimizing the extraction process using different solvents, temperatures, and stirring speeds. Additionally, the antioxidant activity of the extracted flavonoids can be further investigated using different assays and techniques.

Limitations

This study has several limitations. Firstly, the study only investigated the effect of stirring speed on flavonoid extraction, and did not consider other variables such as temperature and solvent concentration. Secondly, the study only used a single type of solvent, ethanol, and did not investigate the effect of other solvents on flavonoid extraction. Finally, the study only measured the total flavonoid content and antioxidant activity, and did not investigate other properties of the extracted flavonoids.

Conclusion

In conclusion, this study demonstrates the importance of stirring speed in flavonoid extraction from avocado skin using ethanol solvent. The results show that higher stirring speeds can lead to higher total flavonoid content and antioxidant activity. The use of mathematical models such as Sherwood Number can help in understanding and predicting the behavior of the extraction process. This study provides a foundation for further research on the extraction of bioactive compounds from nature and has major implications for the food and pharmaceutical industry.
Frequently Asked Questions (FAQs) on the Effect of Stirring Speed on Flavonoid Extraction from Avocado Skin (Persea Americana Mill.) with Ethanol Solvent

Q: What is the significance of stirring speed in flavonoid extraction?

A: Stirring speed plays a crucial role in the flavonoid extraction process. The higher the stirring speed, the better the mixing between ethanol solvents and avocado skin, which can increase interactions between the two. This causes the solvent to be more effective in dissolving flavonoids, thereby increasing the total extracted flavonoid levels.

Q: What is the optimal stirring speed for flavonoid extraction from avocado skin?

A: The results of this study show that the highest total flavonoid content, which was 70.205 ppm, was obtained at a stirring speed of 400 rpm. This suggests that a stirring speed of 400 rpm is optimal for flavonoid extraction from avocado skin.

Q: What is the role of ethanol as a solvent in flavonoid extraction?

A: Ethanol is a good polar solvent for phytochemical compounds such as flavonoids. The combination of the right stirring speed and the appropriate use of solvents can be optimized to produce extracts that are rich in flavonoids and have high antioxidant activity.

Q: How can mathematical models such as Sherwood Number be used in flavonoid extraction?

A: Mathematical models such as Sherwood Number can help in understanding and predicting the behavior of the extraction process. By using these models, researchers can identify the optimal conditions for extraction, such as stirring speed and solvent concentration, to produce extracts with high flavonoid content and antioxidant activity.

Q: What are the implications of this study for the food and pharmaceutical industry?

A: This study has major implications for the food and pharmaceutical industry, where the extraction of bioactive compounds from nature is often needed. Finding optimal conditions for extraction is not only useful for increasing product yields, but also to ensure the quality and health potential of the products produced.

Q: What are the limitations of this study?

A: This study has several limitations. Firstly, the study only investigated the effect of stirring speed on flavonoid extraction, and did not consider other variables such as temperature and solvent concentration. Secondly, the study only used a single type of solvent, ethanol, and did not investigate the effect of other solvents on flavonoid extraction. Finally, the study only measured the total flavonoid content and antioxidant activity, and did not investigate other properties of the extracted flavonoids.

Q: What are the future directions for research on flavonoid extraction?

A: This study provides a foundation for further research on the extraction of bioactive compounds from nature. Future studies can focus on optimizing the extraction process using different solvents, temperatures, and stirring speeds. Additionally, the antioxidant activity of the extracted flavonoids can be further investigated using different assays and techniques.

Q: How can the results of this study be applied in practice?

A: The results of this study can be applied in practice by optimizing the extraction process using the optimal stirring speed and solvent concentration identified in this study. This can lead to the production of extracts with high flavonoid content and antioxidant activity, which can be used in various applications such as food, pharmaceuticals, and cosmetics.

Q: What are the potential applications of flavonoids extracted from avocado skin?

A: Flavonoids extracted from avocado skin have potential applications in various fields, including food, pharmaceuticals, and cosmetics. They can be used as natural antioxidants, anti-inflammatory agents, and antimicrobial agents, among others.

Q: How can the antioxidant activity of flavonoids be measured?

A: The antioxidant activity of flavonoids can be measured using various assays and techniques, such as the DPPH (2,2-diphenyl-1-picrylhydrazyl) assay, the FRAP (ferric reducing antioxidant power) assay, and the ORAC (oxygen radical absorbance capacity) assay, among others.

Q: What are the potential health benefits of flavonoids extracted from avocado skin?

A: Flavonoids extracted from avocado skin have potential health benefits, including antioxidant, anti-inflammatory, and antimicrobial effects. They can help protect against chronic diseases such as heart disease, cancer, and neurodegenerative diseases, among others.