The Effect of Freeze-Drying Procedures on Frangipani Sap Chloroform Extract Quality

Abstract

The water content in the frangipani sap enormously influences the product of the extraction process of natural materials. Before extraction, water content on the herbal material based sap is reduced by using the drying process. This study aimed to analyze the impact of water content reduction through freeze and non-freeze dry in the quality chloroform extract of frangipani sap. This research was designed into two groups to reduce frangipani sap water content through freeze-drying and without freeze-drying. Both groups were extracted by maceration method and chloroform solvents. The result of extraction was seen the physical quality and phytochemical screening through the Thin Layer Chromatography method (flavonoids, anthraquinone, polyphenols, alkaloids, terpenoids, and triterpenoids). Furthermore, the color intensity assay is produced from the Thin Layer Chromatography assay results and then carried out statistical tests. The results of this study are that without the freeze-drying group there is a fungus in the storage period. Both groups do not contain active ingredients flavonoids, anthraquinone, and polyphenols but contain alkaloids, terpenoids, and triterpenoids. The results of the color intensity test on the active ingredients contained showed that the freeze-drying group was higher and there were statistically significant differences in values. The results of this study indicated that chloroform extract of frangipani extract by freeze-drying showed higher quality than non-freeze drying. In the freeze-drying group, it can be found that there were no fungi and had the right color intensity. However, this study requires further study to know the compound properties quantitatively.