Optimizing Polyphenol Content and Extraction Methods for Antioxidant Constituents from Portulaca oleracea: Comparing Reflux and Maceration Methods with Various Solvents

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Authors

  • Haryoto
     Universitas Muhammadiyah Surakarta, Kartasura, Sukoharjo – 57169, Central Java ,ID
  • Waras Nurcholis
     Tropical Biopharmaca Research Center, IPB University, Bogor – 16128, West Java ,ID
  • Novian Liwanda
     Department of Biochemistry, IPB University, Bogor – 16680, West Java ,IN
  • Roni Kartiman
     Research Center for Applied Botany, National Research and Innovation Agency, Bogor Regency – 16911, West Java ,ID
  • Syarifah Iis Aisyah
     Department of Agronomy and Horticulture, IPB University, Bogor – 16680, West Java ,ID

DOI:

https://doi.org/10.18311/jnr/2024/35407

Keywords:

Flavonoids, Maceration, Phenolics, Portulaca oleracea, Reflux, Radical Scavenging Activity

Abstract

Background: The pursuit of developing effective drugs as antioxidants can be traced back to herbal ingredients, including purslane (Portulaca oleracea). The potential of purslane as a medicinal herb can be maximized by selecting the most suitable extraction method and type of solvent. Objective: To assess the levels of total phenolic compounds, total flavonoids, and radical scavenging capacity in P. oleracea obtained through various extraction methods and solvents. Methods: This study combines maceration and reflux methods with 96% ethanol, 80% ethanol, 96% methanol, and 80% methanol solvents to extract total phenolics, flavonoids, and radical scavenging activity from purslane. The folin-ciocalteu method was employed for measuring phenolic content, the AlCl3 method for flavonoid content, and the DPPH method for radical scavenging activity determination. Results: The reflux method using 80% methanol produced the highest total phenolic content, 5.15 ± 0.07 mg GAE/g DW. The maceration method using the same solvent yielded the highest total flavonoid content, 5.74 ± 0.29 mg QE/g DW. Both extraction methods showed similar radical scavenging activity, 1.10 ± 0.003 mg AAE/g DW for maceration and 1.07 ± 0.04 mg AAE/g DW for reflux. Conclusion: The extraction method and solvent significantly impact the total phenolic and flavonoid content produced by P. oleracea.

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Published

2024-08-31

How to Cite

Haryoto, Nurcholis, W., Liwanda, N., Kartiman, R., & Aisyah, S. I. (2024). Optimizing Polyphenol Content and Extraction Methods for Antioxidant Constituents from <i>Portulaca oleracea</i>: Comparing Reflux and Maceration Methods with Various Solvents. Journal of Natural Remedies, 24(8), 1855–1862. https://doi.org/10.18311/jnr/2024/35407

Issue

Volume 24, Issue 8, August 2024

Section

Short Communication

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Copyright (c) 2024 Haryoto, Waras Nurcholis, Novian Liwanda, Roni Kartiman, Syarifah Iis Aisyah (Author)

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

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Europe PMC
Received 2023-10-22
Accepted 2024-07-22
Published 2024-08-31

 

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