Analysis of the Effect of Temperature on Flavonoid Extraction

Oct 13, 2025 by magicalceylontours.com 64 views

The Effect of Temperature on Flavonoid Extraction from Avocado Fruit Skin (Persea Americana Mill.) With Ethanol Solvents

Introduction

Avocado skin is a rich source of secondary metabolitic compounds, including flavonoids, tannins, and anthocyanins. Flavonoids, as one of the phenolic compounds found in the skin of this fruit, have been shown to possess antioxidant properties and potential as an anticancer agent. In this study, we will discuss the effect of extraction temperature on the mass transfer coefficient (KL) and antioxidant activity from flavonoids extracted using 96% ethanol solvents.

Background

Avocado skin is a byproduct of the avocado fruit industry, and its utilization as a source of bioactive compounds has gained significant attention in recent years. Flavonoids, in particular, have been shown to possess a range of health benefits, including antioxidant, anti-inflammatory, and anticancer properties. However, the extraction of flavonoids from avocado skin is a complex process that requires careful optimization of extraction conditions, including temperature, solvent, and time.

Materials and Methods

This study was conducted by varying the extraction temperature at 40 ° C, 50 ° C, 60 ° C, and 70 ° C. At each five-minute time interval, the sample was taken to measure the total extracted flavonoid content until a constant result was obtained. The results of the study showed that an increase in temperature and extraction time tends to increase the total levels of flavonoids, except at a temperature of 70 ° C, where there is a significant decrease in flavonoid levels.

Analysis of the Effect of Temperature on Flavonoid Extraction

Increased extraction temperature in the range of 40 ° C to 60 ° C has been proven effective in maximizing flavonoid retrieval. This is because higher temperatures can increase the solubility of compounds in ethanol solvents, so that more flavonoids can be dispersed and extracted into the solution. This process occurs because the higher temperature makes the movement of the solvent molecule faster, speeding up the process of diffusion from the skin of the fruit into the solvent.

However, when the extraction temperature reaches 70 ° C, there is a decrease in the total extracted flavonoid level. This phenomenon can be explained by the possibility of foul flavonoid compounds that are sensitive to high temperatures, or the occurrence of degradation of important compounds during the extraction process. In addition, the temperature that is too high can also damage the polar structure of flavonoids, thereby reducing its ability to remain dissolved in ethanol.

Flavonoid Antioxidant Activity

Flavonoids have the potential as a strong antioxidant, and antioxidant activity analysis can be done using the DPPH method (1,1-diphenyl-2-picrylhydrazyl). This method measures the ability of compounds to give electrons to DPPH free radicals, which in turn decrease the intensity of the color of the solution and show antioxidant activity.

In this study, an increase in extraction temperature not only affects the total flavonoid content, but also significantly affects the antioxidant activity of the extract. The results show that the extract obtained at 60 ° C provides the highest antioxidant activity, while the extract at 70 ° C shows a decrease in activity. This decrease is in line with a decrease in flavonoid levels, indicating that the presence of flavonoids that contribute more to stronger antioxidant effects.

Conclusion

From this study, it can be concluded that the extraction temperature has a significant effect on the success of flavonoid extraction of avocado skin. Increased temperatures up to 60 ° C can provide optimal results in increasing flavonoid levels and antioxidant activity, while extraction at 70 ° C should be avoided to prevent decreased extract quality. This study provides an important insight into the processing and utilization of avocado fruit skin as a source of bioactive compounds that have the potential to be used in health products.

Recommendations

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

The optimal extraction temperature for flavonoid extraction from avocado skin is between 40 ° C to 60 ° C.
The extraction time should be optimized to ensure that the maximum amount of flavonoids is extracted.
The use of 96% ethanol solvents is recommended for flavonoid extraction from avocado skin.
Further studies should be conducted to investigate the effects of other extraction conditions, such as solvent concentration and extraction time, on flavonoid extraction and antioxidant activity.

Future Directions

This study provides a foundation for further research into the extraction and utilization of bioactive compounds from avocado fruit skin. Future studies should focus on optimizing the extraction conditions to maximize the yield and quality of flavonoids, as well as investigating the potential health benefits of these compounds. Additionally, the development of new technologies and methods for the extraction and purification of flavonoids from avocado skin should be explored.

Limitations

This study has several limitations that should be acknowledged. Firstly, the study was conducted using a single type of solvent, 96% ethanol, and further studies should be conducted to investigate the effects of other solvents on flavonoid extraction and antioxidant activity. Secondly, the study was conducted using a single type of avocado fruit, and further studies should be conducted to investigate the effects of different types of avocado fruit on flavonoid extraction and antioxidant activity. Finally, the study was conducted using a small sample size, and further studies should be conducted to investigate the effects of larger sample sizes on flavonoid extraction and antioxidant activity.

Conclusion

In conclusion, this study provides an important insight into the processing and utilization of avocado fruit skin as a source of bioactive compounds that have the potential to be used in health products. The results of this study show that the extraction temperature has a significant effect on the success of flavonoid extraction of avocado skin, and that increased temperatures up to 60 ° C can provide optimal results in increasing flavonoid levels and antioxidant activity. Further studies should be conducted to investigate the effects of other extraction conditions, such as solvent concentration and extraction time, on flavonoid extraction and antioxidant activity.
Frequently Asked Questions (FAQs) about the Effect of Temperature on Flavonoid Extraction from Avocado Fruit Skin

Q: What is the purpose of this study?

A: The purpose of this study is to investigate the effect of temperature on flavonoid extraction from avocado fruit skin using 96% ethanol solvents.

Q: What are flavonoids, and why are they important?

A: Flavonoids are a type of phenolic compound found in plants, including avocado fruit skin. They have been shown to possess antioxidant, anti-inflammatory, and anticancer properties, making them potentially useful in the development of health products.

Q: What is the optimal extraction temperature for flavonoid extraction from avocado fruit skin?

A: The optimal extraction temperature for flavonoid extraction from avocado fruit skin is between 40 ° C to 60 ° C.

Q: Why is it important to optimize the extraction temperature?

A: Optimizing the extraction temperature is important because it can affect the yield and quality of flavonoids extracted from avocado fruit skin. Higher temperatures can increase the solubility of compounds in ethanol solvents, but temperatures that are too high can damage the polar structure of flavonoids, reducing their ability to remain dissolved in ethanol.

Q: What is the effect of extraction temperature on flavonoid antioxidant activity?

A: The results of this study show that an increase in extraction temperature not only affects the total flavonoid content, but also significantly affects the antioxidant activity of the extract. The extract obtained at 60 ° C provides the highest antioxidant activity, while the extract at 70 ° C shows a decrease in activity.

Q: What are the limitations of this study?

A: This study has several limitations, including the use of a single type of solvent, 96% ethanol, and a single type of avocado fruit. Further studies should be conducted to investigate the effects of other solvents and types of avocado fruit on flavonoid extraction and antioxidant activity.

Q: What are the potential applications of this study?

A: The results of this study have potential applications in the development of health products, such as dietary supplements and pharmaceuticals, that utilize flavonoids extracted from avocado fruit skin.

Q: What are the next steps in this research?

A: The next steps in this research include optimizing the extraction conditions to maximize the yield and quality of flavonoids, as well as investigating the potential health benefits of these compounds. Additionally, the development of new technologies and methods for the extraction and purification of flavonoids from avocado skin should be explored.

Q: How can this study be replicated?

A: This study can be replicated by following the same experimental design and procedures used in this study. However, it is recommended that further studies be conducted to investigate the effects of other extraction conditions, such as solvent concentration and extraction time, on flavonoid extraction and antioxidant activity.

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

A: The results of this study have implications for the food and pharmaceutical industries, as they suggest that avocado fruit skin can be a valuable source of bioactive compounds with potential health benefits. The development of new products and technologies that utilize these compounds could have significant economic and social impacts.

Q: What are the potential risks associated with this study?

A: The potential risks associated with this study include the use of high temperatures, which can damage the polar structure of flavonoids, reducing their ability to remain dissolved in ethanol. Additionally, the use of 96% ethanol solvents can be hazardous to human health and the environment if not handled properly.

Q: How can the results of this study be applied in real-world settings?

A: The results of this study can be applied in real-world settings by optimizing the extraction conditions to maximize the yield and quality of flavonoids, as well as investigating the potential health benefits of these compounds. Additionally, the development of new technologies and methods for the extraction and purification of flavonoids from avocado skin should be explored.