Optimum Conditions and Comparison of Extraction Methods of Red Roselle Water on the Contents of Anthocyanin, Total Phenolic, Total Flavonoid, and Anti-Radical Scavenging Activity

Abstract

Red roselle (Hibiscus sabdariffa L.) is an herb that is widely used. Because it has a wide variety of properties and also contains the main substance such as anthocyanin. Which is a substance that has two times higher antioxidant activity than Vitamin C and Vitamin E. This research aimed to study the optimum conditions for extracting red roselle water on the contents of anthocyanin, total phenolic, total flavonoid, and anti-radical scavenging activity. Red roselle with moisture contents of 19.92 percent was used and extracted with water in a ratio of 1:10 w/v (Red roselle from Non-Sung, Nakhon Ratchasima). It was extracted by using 4 methods, there Microwave extraction method at 100 (100 W ME) and 200 watts (200 W ME), the Boiling method (BE), the Maceration method (MA) at   25ºC and room temperature (METR) and Sonication extraction method (SE) for 7 15 30 45 60 120 180 and 240 minutes. The results showed the optimum conditions for extraction of Red roselle water on anthocyanin content were boiling extraction for 15 minutes. showed anthocyanin content cyanidin-3-glucoside and pelargonidin-3-glucoside 35.58±1.07 and 21.01±0.63 mg/L respectively. Extraction methods with the highest total phenolic content and total flavonoid content were extracted with microwave 100 watts for 30 minutes showing total phenolic content was 1,234±12.09 µg GAE/mL extract. The total flavonoid content was 141.71±1.06 µg QE/mL extract. The extraction methods with the highest anti-radical scavenging activity were sonication extraction for 7 min. The anti-radical scavenging activity was 134.02 ±1.85 µg Vit.CE/mL extract. Red roselle water extract of each condition showed a pH in the range of 2.00-2.50.