Total phenolic content and antioxidant activity of Pandanus amaryllifolius by soaking and microwave-assisted extraction

Many studies have reported on the limitation of conventional extraction methods. Therefore, this work aims to compare the effects of conventional soaking extraction and microwave-assisted extraction (MAE) on the total phenolic content (TPC) and antioxidant activity of Pandanus amaryllifolius leaves. For soaking method, the pandan leaves were soaked in various ethanol-water mixture (50, 75 and 100%) at different temperatures (40, 50, 60, 70 degrees C) for 10 minutes. Meanwhile for MAE method, the pandan leaves were extracted in the same concentrations of ethanol-water and subjected to different microwave power level (100, 180, 300, 450, 600 and 850W) for 10 minutes. It was found that MAE resulted in higher yield of TPC (1.557 mg/g gallic acid equivalent) compared to conventional soaking method (0.979 mg/g gallic acid equivalent). MAE could remarkably retain bioactive total phenolic content and antioxidant activity and has huge potential and application in the food industry.