The Extraction of Gambier by Using Ultrasonic Assisted at Various Temperature

Abstract Gambier is an extract from the leaves Uncaria gambier Roxb plant that contain polyphenolic compounds. One of polyphenol compounds in gambier is catechin, that can act as antioxidant and antimicrobial. This study aimed to determine the effect of heat on the catechin extraction from gambier by using ultrasonic assisted. The experimental design used a completely randomized design with four temperature treatments, i.e. 50°C, 60°C, 70°C, and 80°C with 3 replications. The variables measured were IC50, polyphenol content and catechin content. This study showed that the heating process during the extraction with ultrasonic waves has an impact on the content of antioxidants, polyphenols and catechins of the extract produced. The extraction process using ultrasonic assisted at 50°C showed the best result for antioxidant activity, polyphenol content, and catechin content. The value of IC50 was 1.3538 mg/L, polyphenol content was 6.6724 mg/L, and catechin content was 957.01 μg/mg.