Phytochemical Identification and Antioxidant Activity of Sea Cucumber Collagen Extracted by Maceration and Soxhletation Methods

https://doi.org/10.22146/mot.105457

Nina Salamah(1), Dian Prasasti(2), Muslih Anwar(3), Ramses Ramses(4), Fitrah Amelia(5), Ismarti Ismarti(6*)

(1) Department of Pharmacy, Faculty of Pharmacy, Universitas Ahmad Dahlan, Yogyakarta, D.I. Yogyakarta
(2) Department of Pharmacy, Faculty of Pharmacy, Universitas Ahmad Dahlan, Yogyakarta, D.I. Yogyakarta
(3) Research Center for Food Technology and Processing, National Research and Innovation Agency of the Republic of Indonesia, Gunungkidul, D.I. Yogyakarta
(4) Department of Biology Education, Faculty Teaching Training and Education, Universitas Riau Kepulauan, Batam, Riau Islands
(5) Department of Mathematics Education, Faculty Teaching Training and Education, Universitas Riau Kepulauan, Batam, Riau Islands
(6) Department of Mathematics Education, Faculty Teaching Training and Education, Universitas Riau Kepulauan, Batam, Riau Islands
(*) Corresponding Author

Abstract


Free radicals exert numerous detrimental impacts, necessitating the presence of antioxidants to mitigate these adverse consequences. Previous studies have documented the antioxidant activity of sea cucumber from the Holothuroidea family. However, the impact of extraction techniques on the antioxidant activity of sea cucumber extracts has not been well-studied. Thus, this study aims to examine collagen extracts’ antioxidant activity through two distinct processes: Soxhlet extraction and maceration. The extracted samples were concentrated using the freeze-drying method, followed by a phytochemical analysis, functional group identification via FTIR, and an antioxidant activity assessment using the DPPH method. The antioxidant activity is quantified by the IC50 value. The phytochemical analysis showed that the sea cucumber extract had alkaloids, phenolics, and saponins. The FTIR results indicated that the sea cucumber extract contained a functional carbonyl amide group, akin to that of peptide compounds. The IC50 value of sea cucumber extract obtained from maceration (10.558 ± 0.033) was compared to Soxhlet extraction (19.107 ± 0.041) µg/mL. The antioxidant activity of sea cucumber extract obtained from maceration was superior to that derived from the Soxhlet method.


Keywords


Antioxidant; Identification; Collagen; Sea cucumber; maceration; soxhletation

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DOI: https://doi.org/10.22146/mot.105457

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