Comparison of charantin extract from Momordica charantia using modified supercritical carbon dioxide and soxhlet extraction method

Abstract

Charantin extract from Momordica charantia fruits for the anti-diabetic compound was proposed via Supercritical Fluid Extraction using carbon dioxide (SC-CO2) as a solvent. This method is a promising alternative technique to a conventional Soxhlet and shaking water bath extraction method. Experiments were conducted to analyze the charantin i) with and without a modifier (ethanol), ii) Soxhlet extraction with four types of solvent (distilled water, ethanol, dichloromethane, and petroleum ether) and iii) shaking water bath with distilled water as a solvent. A purification step was conducted post extraction to remove intrusive components such as chlorophylls and sugar from the analyte in order to quantify charantin extract using high-performance liquid chromatography (HPLC). The results show that in 2.5 hours SC-CO2 with ethanol as modifier gives highest charantin yield with 0.7817 mg charantin per gram sample. In contrast, shaking water bath gives the highest charantin yield for a conventional method with 0.712 mg charantin per gram sample during 6 hours of extraction. The result shows that by using SC-CO2 modified with ethanol can be a promising “green” extraction than a conventional method.