COMPARISON OF MACERATION, INFUSION & SOXHLET EXTRACTION METHODS ON THE TOTAL FLAVONOID CONTENT OF Syzygium polyanthum LEAVES

Abstract

Bay leaves (Syzygium polyanthum) contain flavonoid compounds that have the potential as anti-inflammatory, antimicrobial, anti-inflammatory, anti-allergic, antihyperuricemic, anticancer, and antioxidants. This study aims to determine the total flavonoid content and distribution pattern of compounds extracted from bay leaves using maceration, infusion, and soxhlet methods. Maceration and soxhlet used 70% ethanol as a solvent, while infusion used water as a solvent. Total flavonoid content was measured by UV-Vis spectrophotometry using quercetin as a standard, and the distribution pattern of compounds was analyzed by TLC. The results showed that the highest yield was obtained by the soxhlet method (28.08%), followed by maceration (23.08%), and infusion (18.52%), with all values meeting the yield requirement of ≥18.2%. The highest total flavonoid content was produced by soxhlet (82.2 mgQE/g extract), followed by maceration (59.2 mgQE/g extract), and infusion (1.6 mgQE/g extract). Under the conditions investigated, soxhlet extraction using 70% ethanol produced the highest measured extract yield and total flavonoid content.