Abstract
Flavonoid compounds are widely applied in the nutrition and pharmacy fields. Flavonoids have anti-cancer, anti-microbial, and antioxidant properties. This study compared the extraction of flavonoid compounds from moringa oleifera, apple, onion and orange using maceration, ultrasonic-assisted extraction (UAE), and microwave-assisted extraction (MAE) methods. The extraction process using ethanol solvent with a concentration of 96% ethanol. Total flavonoid content (TF) was analyzed using the colorimetric method. The results of this research showed that extraction using the combination of microwave-ultrasonic had the highest yield. The results showed that the extraction with the combination of microwave-ultrasound-assisted extraction (MUAE) processes produced the highest yield of flavonoid. The TF analyzed show that the contains of flavonoids in orange extract were higher than the flavonoids in moringa, onion and apple. In the MUAE process, the total flavonoid content of moringa oleifera, apple, onion, and orange was 2.140, 1.975, 3.923, and 6.080 mg QE / g, respectively. Orange extract tends to the highest contain flavonoids than onion, moringa oleifera, and apples. High flavonoids contain indicate that these samples can be used as antioxidants.
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