【摘 要】
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Extract of commercial gambir product with various solvents and performed by maceration technique and Soxhlet extraction methods varies in the product recoveries,phenolic contents,as well as antibacter
【机 构】
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Study Program of Food Science, Faculty of Agricultural Technology, Gadjah Mada University, INDONESIA
论文部分内容阅读
Extract of commercial gambir product with various solvents and performed by maceration technique and Soxhlet extraction methods varies in the product recoveries,phenolic contents,as well as antibacterial properties.The results show that the highest yield of the extract obtained from the solvent combination of ethanol and water (1∶1 v/v) both with maceration technique and Soxhlet methods,i.e.84.77 and 87.69 %,respectivelly.The Soxhlet method gave higher yield of extract than that of maceration technique.The highest phenolic contents were found at the ethyl acetate extracts both in maceration and Soxhlet methods,i.e.88,30 and 90,85 %,respectivelly.
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