The Influence Of Maceration Time And Ethanol Volume On Total Flavonoid Content Of Luffa cylindrica Fruit Extract

Abstract

Luffa cylindrica is a potential source of bioactive compounds, particularly flavonoids, which are known for their antioxidant and health-promoting properties. However, information regarding optimal extraction conditions for maximizing flavonoid yield from L. cylindrica fruit remains limited. Therefore, this study aimed to evaluate the effect of solvent volume and maceration time on the total flavonoid content of L. cylindrica fruit extract. Extraction was performed using the maceration method with 70% ethanol at solvent volumes of 750, 1000, and 1250 mL, and maceration times of 3, 5, and 7 days. Total flavonoid content was determined quantitatively using the aluminum chloride colorimetric method and measured by UV–Visible spectrophotometry, with quercetin used as the standard. Flavonoid content was expressed as milligrams of quercetin equivalent per gram of extract (mg QE/g). The results showed that both solvent volume and maceration time significantly affected total flavonoid content (p < 0.05). Flavonoid levels ranged from 1.12 to 3.15 mg QE/g, with a clear increasing pattern observed as solvent volume and maceration time increased. The highest flavonoid content (3.15 mg QE/g) was obtained using a solvent volume of 1250 mL and a maceration time of 7 days. In conclusion, increasing solvent volume and extending maceration time effectively enhanced flavonoid extraction from L. cylindrica fruit. The maceration method using 70% ethanol is a simple, effective, and economical approach for flavonoid extraction from this plant.