APPLICATION OF GREEN EXTRACTION METHODS TO RESVERATROL EXTRACTION FROM PEANUT (ARACHIS HYPOGAEA L.) SKIN

REZI RIADI SYAHDI; RATNA NADYANA; RIZQI HERU PUTRI; ROSEDIANA SANTI; ABDUL MUN’IM

doi:10.22159/ijap.2020.v12s1.FF003

Authors

REZI RIADI SYAHDI Department of Pharmacognosy Phytochemistry, Faculty of Pharmacy, Universitas Indonesia, Depok, Indonesia.
RATNA NADYANA Department of Pharmacognosy Phytochemistry, Faculty of Pharmacy, Universitas Indonesia, Depok, Indonesia.
RIZQI HERU PUTRI Department of Pharmacognosy Phytochemistry, Faculty of Pharmacy, Universitas Indonesia, Depok, Indonesia
ROSEDIANA SANTI epartment of Biomedical Computation, Faculty of Pharmacy, Universitas Indonesia, Depok, Indonesia
ABDUL MUN’IM Department of Pharmacognosy Phytochemistry, Faculty of Pharmacy, Universitas Indonesia, Depok, Indonesia

DOI:

https://doi.org/10.22159/ijap.2020.v12s1.FF003

Keywords:

Arachis hypogaea, Extraction, Ionic liquid, Natural deep eutectic solvent, Resveratrol

Abstract

Objective: This study compared the maceration extraction method with non-conventional extraction methods such as ultrasound-assisted extraction
(UAE) and microwave-assisted extraction (MAE).
Methods: To obtain resveratrol, various conditions were optimized: Solvent types (organic solvent [i.e. 70% ethanol] and green solvents [i.e. natural
deep eutectic solvent (NADES) and ionic liquid (IL)]) and extraction methods. The resveratrol content in the extracts was analyzed by high-performance
liquid chromatography.
Results: It was determined that resveratrol extracted by UAE with NADES was composed of choline chloride–oxalic acid when the following
conditions were used: The solid/liquid ratio of 1:20 (g/mL) and the extraction time of 15 min. These conditions produced higher resveratrol content
(0.049 mg/g dry weight) than that using MAE with 70% ethanol (0.011 mg/g dry weight). However, the maceration method yielded the highest
amount of resveratrol (0.221 mg/g dry weight), and MAE with IL produced the smallest amount of resveratrol (0.157 × 10−3 mg/g dry weight).
Conclusion: Peanut skin extracted using the maceration method produced the highest amount of resveratrol compared to that using other methods.

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