The effect of microwave power variations on phytochemical characteristic of pandan leaves (Pandanus Amaryllifolius) using the Microwave-Assisted Extraction (MAE)

Abstract

Pandan leaves (Pandanus Amaryllifolius) are widely used as aroma ingredients, spices, flavouring ingredients, and green givers on dishes or snacks. The extracts of Pandan leaves consist of a number of active compounds in a group of alkaloids, flavonoids, saponins, tannins, polyphenols, and dyes. From several research results, these active compounds can be obtained through Soxhlet extraction, supercritical CO2 extraction and maceration. However, the type of extraction above requires a relatively longer time with low yield extract. In this research Microwave-Assisted Extraction (MAE) method using water as solvent. Varying microwave power and extraction time were used to extract active compounds from pandan leaves. The results of this research showed that the highest yield of pandan leaves extract obtained was 23.53 percent at 450 Watt microwave power. Based on the phytochemical test, it was found that pandan leaves extract positively contain alkaloids, flavonoids, saponins and tannins. Using spectrophotometry method obtained the highest flavonoid concentration of 0.4130 percent at 450 Watt microwave power.