Ultrasound-assisted Tryptophan Extraction from Chamomile Flowers: Method Development and Validation

Nurul Mutmainah Diah Oktaviani, Dr. Widiastuti Setyaningsih, S.T.P., M.Sc.; Prof. Miguel Palma Lovillo

2023 | Tesis | S2 Teknologi Hasil Perkebunan

Kamomil telah banyak dimanfaatkan sebagai the fungsional dikarenakan efeknya pada beberapa fungsi neurohormon, beberapa diantaranya adalah yang berkaitan dengan triptofan. Teknik analitik ekstraksi berbantu ultrasonik (UAE) berhasil dioptimisasi dan divalidasi untuk mengetahui kadar triptofan pada bunga kamomil. Desain Box-Behnken dan dikonjugasi dengan metode respon permukaan dilakukan berdasarkan tiga faktor dan tiga taraf: suhu (x₁; 30, 50, and 70 °C), komposisi pelarut (x₂; 0, 40, and 80% metanol di air), dan daya ultrasonik (x₃; 20, 60, and 100%). Efek utama (x₂) dan kuadratik dari pelarut (x₂x₂); kuadratik dari suhu (x₁x₁) dan daya ultrasonik (x₃x₃); juga interaksi antara pelarut-daya ultrasonik (x₂x₃) dan suhu-daya ultrasonik (x₁x₃), secara signifikan berpengaruh (p<0>L-triptofan pada ekstrak. Kondisi ekstraksi optimum dicapai dengan kondisi suhu 54 °C selama 15 menit menggunakan 17% methanol di air dan 69?ya ultrasonik. Perolehan tertinggi (94.26%) dihasilkan dengan dua siklus ekstraksi. Koefisien variasi (CV) menunjukkan bahwa metode yang dikembangkan mempunyai tingkat presisi yang memuaskan (CV<5>L-triptofan.

Chamomile has been widely used as a functional tea due to its effects on several neurohormones, some of which are related to tryptophan. An analytical ultrasound-assisted extraction (UAE) technique was successfully optimized and validated to determine tryptophan levels in chamomile flowers. A Box-Behnken design, in conjunction with response surface methodology, was conducted based on three factors and three levels: temperature (x₁; 30, 50, and 70 °C), solvent composition (x₂; 0, 40, and 80% methanol in water), and ultrasonic power (x₃; 20, 60, and 100%). The main (x₂) and quadratic effect of solvent (x₂x₂); quadratic of temperature (x₁x₁) and ultrasonic power (x₃x₃); also, the interaction of solvent-ultrasonic power (x₂x₃) and temperature-ultrasonic power (x₁x₃), significantly affected (p<0>L-tryptophan in the extracts. Optimum extraction conditions were achieved by applying a temperature of 54 °C for 15 min using 17% methanol in water and 69% ultrasonic power. A high recovery (94.26%) was achieved with two extraction cycles. The coefficient of variation (CV) demonstrated that the developed method had a satisfactory level of precision (CV<5>L-tryptophan levels.

Kata Kunci : tryptophan, optimization, edible flower, Box-Behnken design, ray florets, disc florets