Effect of time and temperature on vitamin c contents and antioxidant activity in the hot water extraction of melinjo peels

Abstract

Melinjo peel contains ascorbic acid, tocopherol, polyphenols and has the potential as a xanthine oxidase inhibitor. Melinjo peel also has the potential as an antioxidant naturally good for the body. The purpose of this studies to determine effect of variation of time and temperature extractions on antioxidant activity and vitamin C of melinjo peel. This study used a completely randomized design with two factors. firstly, 75 and 100oC for temperature and then secondary factors is different extraction times are 30, 45, and 60 minutes. The highest value of vitamin C content is 313,30 mg/L at 100oC for 60 minutes. Although, the highest value was 30,89% at 100oC for 30 minutes. Consequently, the best treatments at 100 °C and 30 minutes would be appropriate extraction operating conditions.