Extraction of Phenolic Compounds and Antioxidant Activity from Cayenne Pepper fruit by Microwave Assisted Extraction

The consideration of extraction methods to obtain bioactive compounds of plant origin were the time efficiency and the amount of extraction solvent. Previous studies showed that microwave assisted extraction of active ingredients decrease the extraction time and minimize the solvent compared to conventional methods, but short extraction time and less solvents make extraction less optimal. The aim of this study to determine the effect of materials:solvent and extraction time of microwave assisted extraction to phytochemical content and antioxidant activity of the cayenne pepper extract. The study was conducted using a Randomized Block Design 2 factors of the ratio of material:solvent (1:5; 1:10; and 1:15) and extraction time (5, 10, and 15 min). The results showed that material:solvent ratio of 1:10 gave the best value for total capsaicinoid content, total phenol, total flavonoid and IC50 with average value of 138.06 ± 6.35 mg CE/g DW, 33.75 ± 1.75 mg GAE/g DW extract, 205.41 ± 26.13 mg QE/g DW extract, and 447.96 ± 25.63 μg/ml respectively. The optimal extraction time to generate total capsaicinoid and total phenol content was 5 minutes, while the optimal extraction time for total flavonoid was 10 and 15 minutes. IC50 in this study had a linear correlation with total capsaicinoid, total phenol, and total flavonoid. The best treatment with multiple attribute method showed the materials:solvent ratio of 1:10 and extraction time of 10 minutes was the most optimal treatment combination for extraction of phenol compound by microwave assisted extraction