Isolasi Dan Karakterisasi Senyawa Golongan Kapsaisinoid Dengan Metode Ekstraksi Fluida Superkritik Dan Metode Konvensional Dari Tanaman Cabai Rawit (Capsicum frutescens L)

Muchammad Reza Ghozaly, Elfahmi Elfahmi

Abstract


ABSTRAK

Buah cabai rawit (Capsicum frutescens) mengandung berbagai macam senyawa metabolit sekunder diantaranya alkaloid, flavonoid, dan steroid/terpenoid. Salah satu senyawa golongan alkaloid diantaranya kapsaisin, dihidrokapsaisin, nordihidrokapsaisin, homokapsaisin dan homodihidrokapsaisin. Penelitian ini bertujuan untuk mengisolasi senyawa golongan kapsaisinoid yang ada di dalam plasenta, kulit, biji dan buah cabai rawit (Capsicum frutescens). Ekstraksi dilakukan dengan metode maserasi yang dibantu dengan alat ultrasonik dengan menggunakan pelarut n-heksan, etil asetat dan metanol. Berdasarkan hasil pengukuran kadar dengan menggunakan TLC Scanner, sampel plasenta dalam pelarut etil asetat memiliki kadar senyawa kapsaisin dengan bobot 27,5 mg/gram simplisia. Setelah itu, kristal yang didapat dimurnikan dengan metode pencucian dengan menggunakan pelarut n-heksana. Lalu dilakukan uji kemurnian rentang titik leleh dan KLT dua dimensi. Setelah itu kristal (isolat 1) dikarakterisasi dengan menggunakan spektofotometer 1H-NMR dan 13C-NMR. Ekstraksi juga menggunakan alat ekstraksi fluida superkritik (EFS) dengan berbagai variasi suhu dan tekanan. Suhu yang digunakan adalah 40, 60 dan 800C dan tekanan yang digunakan dalam proses ekstraksi adalah 100, 175 dan 250 bar. Berdasarkan hasil pengukuran kadar dengan menggunakan TLC Scanner, sampel hasil EFS pada suhu 400C dan tekanan 175 bar memiliki kadar kapsaisin tertinggi mencapai 32,52 mg.

 

 

Kata kunci: Capsicum frutescens, kapsaisin, cabai rawit, ekstraksi fluida superkritik

 

 

ABSTRACT

Fruit cayenne (Capsicum frutescens L) contains a wide variety of secondary metabolites such as alkaloid, flavonoid, steroid/triterpenoid group, Alkaloid group is a main component of its plants such as capsaicin, dihydrocapsaicin, nordihydrokapsaicin, homocapsaicin and homodihydrocapsaicin. This study aim to isolate capsaicinoid compounds from placenta, skin, seeds and the fruits of (Capsicum frutescens L). Extraction was done by maceration method aided by ultrasonic using n-hexane, ethyl acetate and methanol as solvets. Based on the results of measurements of the levels using TLC Scanner, the crystals obtained from the placenta extract recrystallization in ethyl acetate with a weight of 27,5 mg /grams of crude drug. Therefore, the crystal obtained is purified by washing method using n-hexane. Then the purity is tested by the melting point range and two-dimensional TLC. After the crystal (isolate 1) is characterized by using a spectrophotometer 1H-NMR and 13C-NMR.Extraction was also done using a supercritical fluid extraction (SFE) with a variety of temperatures and pressures. Temperatures used were 40, 60 and 800C. While the pressure used in the extraction process was 100, 175 and 250 bar. Based on the results of measurements of the levels using TLC Scanner, the SFE result had higher levels which is 32,52 mg/grams at 400C and 175 bar.

 

Keywords: Capsicum frutescens, capsaicin, cayenne fruit, Supercritic fluid extraction


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DOI: https://doi.org/10.47007/ap.v2i1.3150

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