Comparison of Tongkat Ali root chemical composition extracted by soxhlet, conventional steam and microwave assisted extraction techniques
Eurycoma longifolia Jack (Tongkat Ali) roots are used in traditional medicines for its wide range of biological effects. The process of extracting out this essential oil from the plant requires a delicate and efficient method. In this research the extract of the essential oil of Eurycoma longifol...
Main Authors: | , , , |
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Format: | Article |
Language: | English English |
Published: |
Pharmacognosy Network Worldwide
2018
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Subjects: | |
Online Access: | http://irep.iium.edu.my/65410/ http://irep.iium.edu.my/65410/ http://irep.iium.edu.my/65410/ http://irep.iium.edu.my/65410/7/65410_Comparison%20of%20tongkat%20ali%20root%20chemical_scopus.pdf http://irep.iium.edu.my/65410/13/65410_Comparison%20of%20Tongkat%20Ali%20root%20chemical%20composition.pdf |
Summary: | Eurycoma longifolia Jack (Tongkat Ali) roots are used in traditional medicines for its wide
range of biological effects. The process of extracting out this essential oil from the plant
requires a delicate and efficient method. In this research the extract of the essential oil of
Eurycoma longifolia’s root using Microwave Assisted Extraction (MAE), Soxhlet Extraction
and Conventional Steam Extraction (CSE) methods, is characterized to identify the components
of essential oil extracted and then to compare the yield percentage and components
of the extracts from both methods. The extract obtained was characterized using gas chromatography
mass spectroscopy (GC-MS) by comparing the compositions of components
present in commercial Tongkat Ali oil stored in the GC-MS library. The findings showed that
the MAE gives a maximum yield percentage of 5 % with six chemical components extracted
in 20 min while SE and CSE gives high yield percentage of 28.3% in 3 h and 2.5 % in 6 h
respectively with only three chemical components extracted. Therefore, MAE is the optimum
method for extracting essential oil from Tongkat Ali with a high quality |
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