Optimization of vitamin c extraction of roselle petals (Hibiscus sabdariffa) assisted with microwaves using response surface methodology

Purbowati I.S.M., I.S.M. and Maksum, A. and Ritonga, A.M. and Kurniawan, R.E.K. (2022) Optimization of vitamin c extraction of roselle petals (Hibiscus sabdariffa) assisted with microwaves using response surface methodology. Food Research (Malaysia), 6. pp. 88-95. ISSN 2550-2166

Vitamin C contained in roselle petals acts as an antioxidant that provides health benefits. In order to make it easier to use, vitamin C needs to be extracted out of the roselle petal cells in the form of extracted raw roselle juice. The commonly used conventional method has disadvantages that can damage heat-sensitive compounds such as vitamin C. An alternative extraction method used was microwave-assisted extraction. The success of this method in extracting vitamin C was influenced by a few factors, such as the ratio of the roselle petals-water, microwave power, and extraction time. The purpose of this study was to determine the optimum conditions for microwave-assisted extraction of vitamin C in roselle extract and to determine the physical and chemical characteristics of roselle extract produced in the optimum conditions. This study utilized response surface methodology (RSM) in a central composite design (CCD). The optimized factors included the roselle petals-water ratio (5 - 10%), microwave power (150 - 350 W), and extraction time (3 – 7 mins). The parameter response tested in this study was vitamin C. While the extract produced under optimum conditions was also characterized by the total anthocyanin content, total phenols, antioxidant activity, pH value and colour (L, a* and b*). The results showed that the recommended optimum conditions were a 5% roselle petals-water ratio, 250 W of microwave power, and 6.09 mins of extraction time. The verification results show that this optimum condition produced vitamin C higher than the conventional method. The characteristics of roselle extract produced by microwave-assisted extraction at optimum conditions were vitamin C at 9.973±0.508 mg/g, total anthocyanins at 1.771±0.124 mg/100 g, phenol at 30.848±1;899 m/g, IC50 at 6.699±0.627 ppm, pH at 2.133±0.057, colour with an L value of 31.033±0.404, a* value of 1.066±0.155, and b* value of 18.100±0.458.

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Abstract

Vitamin C contained in roselle petals acts as an antioxidant that provides health benefits. In order to make it easier to use, vitamin C needs to be extracted out of the roselle petal cells in the form of extracted raw roselle juice. The commonly used conventional method has disadvantages that can damage heat-sensitive compounds such as vitamin C. An alternative extraction method used was microwave-assisted extraction. The success of this method in extracting vitamin C was influenced by a few factors, such as the ratio of the roselle petals-water, microwave power, and extraction time. The purpose of this study was to determine the optimum conditions for microwave-assisted extraction of vitamin C in roselle extract and to determine the physical and chemical characteristics of roselle extract produced in the optimum conditions. This study utilized response surface methodology (RSM) in a central composite design (CCD). The optimized factors included the roselle petals-water ratio (5 - 10%), microwave power (150 - 350 W), and extraction time (3 – 7 mins). The parameter response tested in this study was vitamin C. While the extract produced under optimum conditions was also characterized by the total anthocyanin content, total phenols, antioxidant activity, pH value and colour (L, a* and b*). The results showed that the recommended optimum conditions were a 5% roselle petals-water ratio, 250 W of microwave power, and 6.09 mins of extraction time. The verification results show that this optimum condition produced vitamin C higher than the conventional method. The characteristics of roselle extract produced by microwave-assisted extraction at optimum conditions were vitamin C at 9.973±0.508 mg/g, total anthocyanins at 1.771±0.124 mg/100 g, phenol at 30.848±1;899 m/g, IC50 at 6.699±0.627 ppm, pH at 2.133±0.057, colour with an L value of 31.033±0.404, a* value of 1.066±0.155, and b* value of 18.100±0.458.

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Item Type:	Article
AGROVOC Term:	roselle
AGROVOC Term:	vitamin content
AGROVOC Term:	anthocyanins
AGROVOC Term:	phenols
AGROVOC Term:	pear juice
AGROVOC Term:	extraction
AGROVOC Term:	optimization methods
AGROVOC Term:	characterization
AGROVOC Term:	water
AGROVOC Term:	antioxidants
Geographical Term:	Indonesia
Depositing User:	Mr. Khoirul Asrimi Md Nor
Date Deposited:	20 Feb 2026 08:06
Last Modified:	20 Feb 2026 08:06
URI:	http://webagris.upm.edu.my/id/eprint/3465

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