Flavonoid Stability of Avocado Leaf (Persea americana Mill.) Extract on pH and Temperature Treatment

  • Nico Kemit
  • Mayun Permana
  • Pande Ketut Diah Kencana

Abstract

This research aimed to get the etanol’s consentration and ratio avocado leaf to solvents on highest
flavonoid content and antioxidant activity of avocado leaf extract and also get stability of pH and
temperature for flavonoid extract avocado leaf. This research did into two step. First step was effect of
etanol’s consentration and ratio avocado leaf to solvents. The experimental design used in this research
was a completely randomized design with replication, which consisted of two factors. The first factor
was etanol’s concentration (90 and 96%). The second factor was ratio avocado leaf to solvents (1:6,
1:8, 1:10). Data were analyzed with analysis of variance, followed by Duncan test. The best treatment
on first step would use into second step of this reseach. Second step was effect of flavonoid content’s
stability of extract avocado leaf to pH and temperature. The experimental design used in this research
was a completely randomized design with replication, which consisted of two factors. The first factor
was pH (4, 6 and 8). The second factor was temperature (70, 80 and 90OC). Data were analyzed with
analysis of variance, followed by Duncan test. The results showed that the best treatment in first step
was etanol 90% and ratio avocado leaf to solvent 1:6 which the highest resulted rendemen, total fenol,
total flavonoid and antioxidant activity were 17.54%, 79.19 mg/g extrak, 69.19 mg/g extrak and
72.91%. The results showed that the best treatment second step was pH 4 and temperature 70OC which
the best resulted total fenol, total flavonoid and antioxidant activity that stablest. Persentase that still
stay at extract were 94.9%, 86.99% dan 85.08%.

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Published
2020-05-11
How to Cite
KEMIT, Nico; PERMANA, Mayun; DIAH KENCANA, Pande Ketut. Flavonoid Stability of Avocado Leaf (Persea americana Mill.) Extract on pH and Temperature Treatment. Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology), [S.l.], v. 6, n. 1, p. 34-42, may 2020. ISSN 2477-2739. Available at: <https://ojs.unud.ac.id/index.php/pangan/article/view/58906>. Date accessed: 02 dec. 2022.