Investigating the Effects of Extraction Parameters on the Antioxidant Properties of Acorus Calamus (Sweet Flag) Leaf Extract

Lau, Xin Yu (2026) Investigating the Effects of Extraction Parameters on the Antioxidant Properties of Acorus Calamus (Sweet Flag) Leaf Extract. Final Year Project (Bachelor), Tunku Abdul Rahman University of Management and Technology.

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Abstract

This study investigated how solvent type, solvent concentration, and extraction duration influence the antioxidant properties of Acorus calamus (sweet flag) leaves, with the aim of determining the most effective extraction conditions for maximizing bioactive yields. The study focused on assessing Total Phenolic Content (TPC), Total Flavonoid Content (TFC), as well as antioxidant activities through DPPH and FRAP assays. Maceration was performed with ethanol, methanol, and water at varying concentrations (50-90%) and extraction times (60 and 120 minutes). The results demonstrated that solvent type was a critical determinant of antioxidant recovery. Ethanol consistently outperformed methanol and water, producing significantly higher TPC, TFC, and antioxidant activities. The concentration of the solvent was also a key factor, where 70-80% ethanol achieved the best balance for extracting phenolic and flavonoid compounds, whereas higher concentrations, such as 90%, led to reduced extraction efficiency. Extraction time further influenced activity, as ethanol extracts at 120 minutes exhibited the strongest radical scavenging activity and flavonoid content, although 60 minutes also yielded considerable levels of phenolics and antioxidants. These divergent outcomes across assays suggest that both solvent polarity and extraction duration shape the recovery and stability of antioxidant compounds. In conclusion, ethanol at 70-80% concentration and 120 minutes of extraction was identified as the most effective condition for maximizing antioxidant activity in A. calamus leaves. These results emphasize the promise of A. calamus leaves as a sustainable source of natural antioxidants, offering potential applications in both the food and nutraceutical sectors. Future studies are recommended to characterize the specific compounds involved and explore advanced extraction techniques for improved efficiency and safety.