A Comparison of Unconventional Microwave and Ultrasound-Assisted Extraction Methods used for Flavonoids

Authors

Istiqomah Rahmawati, Department of Chemical Engineering, University of Jember, Jawa Timur 68121, IndonesiaFollow
Daffa Hafiziaulhaq Azizi, Department of Chemical Engineering, University of Jember, Jawa Timur 68121, Indonesia
Jihan Nafila Wibowo, Department of Chemical Engineering, University of Jember, Jawa Timur 68121, Indonesia
Muhammad Reza, Department of Chemistry, University of Jember, Jawa Timur 68121, Indonesia
Boy Arief Fachri, Department of Chemical Engineering, University of Jember, Jawa Timur 68121, Indonesia
Bekti Palupi, Department of Chemical Engineering, University of Jember, Jawa Timur 68121, Indonesia
Meta Fitri Rizkiana, Department of Chemical Engineering, University of Jember, Jawa Timur 68121, Indonesia
Helda Wika Amini, Department of Chemical Engineering, University of Jember, Jawa Timur 68121, Indonesia
Ifan Ramadana, Department of Chemical Engineering, University of Jember, Jawa Timur 68121, Indonesia
Felix Arie Setiawan, Department of Chemical and Biological Engineering, The University of British Columbia, Vancouver, BC Canada V5T 1Z4

Abstract

Cocoa pods (Theobroma cacao L.) are a rich source of flavonoids, which are natural antioxidants known for their health benefits. This study investigated the use of microwave-assisted extraction (MAE) and ultrasound-assisted ex-traction (UAE) to extract the maximum flavonoids and antioxidants from cocoa pods. MAE and UAE are efficient and sustainable methods for extracting bioactive compounds like flavonoids and antioxidants from cocoa pods, offer-ing faster extraction, reduced solvent use, and better compound preservation compared to conventional methods. These technologies unlock the untapped potential of cocoa pods for applications in food, cosmetics, and pharmaceuti-cals. The effects of extraction time (2–10 min), microwave power (100–300 W), and the ratio of cocoa husk powder to solvent (0.02–0.06 g/mL) were evaluated for MAE. Meanwhile, for UAE, different temperatures (30–50 °C), times (10–30 min), and powers (16–48 W) were studied. The Design-Expert® software with Response Surface Methodology (RSM) and a Box-Behnken Design was utilized to analyze the effects of a combination of these parameters. The re-sults showed that extraction time, microwave power, and the ratio of cocoa husk powder–solvent significantly affected the total flavonoid yield and antioxidant capacity. The highest total flavonoid yield obtained by the MAE method (123.07 ppm) was at an extraction time of 10 min, cocoa husk–solvent ratio of 0.06 mg/mL, and microwave power of 300 W. The extract obtained by the MAE method showed an excellent antioxidant capacity of 43.49 mg/mL GAEAC, and a robust antioxidant activity indicated by an IC50 value of 42.19. Conversely, the highest total flavonoid yield of the UAE method (8.45 mg/mL GAEAC) was achieved at 30 min, 40 °C, and 40 W. The extract from the UAE method demonstrated a better antioxidant capacity (7.51 mg/mL GAEAC) and antioxidant activity (IC50 value of 23.46) than that from the MAE technique

Recommended Citation

Rahmawati, Istiqomah; Azizi, Daffa Hafiziaulhaq; Wibowo, Jihan Nafila; Reza, Muhammad; Fachri, Boy Arief; Palupi, Bekti; Rizkiana, Meta Fitri; Amini, Helda Wika; Ramadana, Ifan; and Setiawan, Felix Arie (2025) "A Comparison of Unconventional Microwave and Ultrasound-Assisted Extraction Methods used for Flavonoids," Makara Journal of Science: Vol. 29: Iss. 1, Article 14.
DOI: 10.7454/mss.v29i1.2317
Available at: https://scholarhub.ui.ac.id/science/vol29/iss1/14