The Effect of Extraction Solutions And Incubation Time on Chlorophyll Solubility and Antioxidant Capacity of Suji (Pleomele angustifolia N.E. Brown) Leaf Extracts

Abstract

Natural chlorophylls are lipophyllic that are due to the hydrophobic phytyl chain. Unphytyllated chlorophyll derivatives have been reported to be more hydrQphyllic and have greater antioxidant capacity than phytyllated chlorophyll. These derivatives can be produced by chlorophyllase in leaves. Suji leaves (Pleomele angustifolia N.R Brown) are commonly consumed as food colorant and used as traditional health promoter. This study fIrst compared the effIciency of extraction solutions, namely Na2C03 (0.1-0.5%), NaHC03 (0.1 - 0.5%), Na-citrate 12 mM, and incubation time from 1 to 60 minutes at 70-75°C to produce extracts with high amount of both water-soluble chlorophyll content and antioxidant capacity. The effect of adding Tween 80 in the extraction solutions was also investigated. Conversion to phytil-free derivatives were verified by checking their insolubility in petroleum ether and measuring by spectrophotometer. Antioxidant capacity was measured by DPPH radical-scavenging activity method. This research showed that 0,75% Tween 80 in Nacitrate 12 mM as extraction solution combined with 30 minutes incubation time yielded the highest solubility and antioxidant capacity of suji leaf extract. We assumed that the emulsion capacity of Tween 80 used influenced the solubility of the leaf chlorophyll, which resulted in the increase the antioxidant capacity