The Temperature Effect of Madeira Vine (Anredera Cordifolia) Leaf Oil Extraction and Its Characterization as An Additive in Health Supplement Product

Abstract

The immune system is one of the most important things that need to be preserved in the midst of the Corona Virus Disease 2019 (Covid-19) pandemic. Consuming the components of the compounds contained in Madeira vine (Binahong) leaf oil in the right and regular doses can be one way to enhance the immune system.  This oil can be obtained by carrying out the extraction process with the reflux method on Madeira vine leaf. This study aimed to determine the optimal time and temperature of Madeira vine leaf oil extraction process. The extraction process was carried out at 40, 50, and 60 °C for 90, 100, and 110 minutes. Madeira vine leaf oil obtained was analyzed for its density, solubility in ethanol, and chemical compounds. The results showed that the highest yield (62.45% w/w) was achieved using optimal temperature of 60 °C and time of 110 minutes. The density of the oil obtained ranges from 0.786-0.812 gr/ml. Analysis using Gas Chromatography-Mass Spectrophotometry (GCMS) showed that the resulting extract contained several components namely Neophytadiene; 2-Hexadecen-1-ol, 3,7,11,15-tetramethyl (phytol); Hexadecanoic Acid, methyl ester (methyl palmitate); 9,12-Octadecadienoic acid (Z,Z), methyl ester (methyl linoleate); 9-Octadecenoic acid (Z), methyl ester (methyl oleate); 9-Octadecenoic acid, methyl ester;and Octadecanoic acid, methyl ester (Stearic acid).