Investigate the Effects of Solvent Type, Solvent Concentration and Extraction Time on the Antioxidant Properties of Spondias Dulcis (Amberella) Fruit Extract

Soon, Zhi Xuen (2026) Investigate the Effects of Solvent Type, Solvent Concentration and Extraction Time on the Antioxidant Properties of Spondias Dulcis (Amberella) Fruit Extract. Final Year Project (Bachelor), Tunku Abdul Rahman University of Management and Technology.

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Abstract

This study aimed to evaluate the influence of solvent type, solvent concentration, and extraction time on the antioxidant potential of Spondias dulcis (Ambarella) fruit extracts. The objective was to investigate how different solvents type (methanol, ethanol, and distilled water), solvent concentrations (50% to 90%), and extraction times (60 minutes and 120 minutes) affect the total phenolic content (TPC), total flavonoid content (TFC), and antioxidant activities determined by DPPH and FRAP assays. The experimental design employed maceration, using a solid to solvent ratio of 1:20 (g/mL). Extract was analyzed by using spectrophotometer to quantify TPC (mg GAE/g), TFC (mg QE/g), DPPH radical scavenging activity (RSA%) and FRAP reducing power (mg Fe2+ /g). All assays were performed in triplicate to ensure statistical reliability. The results demonstrated that solvent polarity and concentration strongly influenced extraction efficiency. At 50% concentration, both ethanol and methanol yielded significantly higher TPC and TFC value compared to more concentrated solvents, with ethanol showing slightly higher TPC at 60 minutes. For antioxidant assays, methanol at 60% achieved the highest DPPH RSA (%) value, while ethanol at 90% and extended extraction times showed the strongest FRAP values, though possible interference from non-phenolic reductants was observed. For distilled water extract, despite initially lower yields, showed remarkable improvements in TPC and TFC after 120 minutes, indicating that prolonged extraction favored the recovery of hydrophilic compounds. In conclusion, the findings highlight that solvent polarity and extraction duration are critical in maximizing antioxidant recovery from Spondias dulcis. The mixture of ethanol and water around 50% to 60% were most effective for phenolic and flavonoid recovery, while methanol performed best for radical scavenging activity. These results suggest that Spondias dulcis fruit has strong potential as a natural source of antioxidant for functional food and nutraceutical applications and also bridging laboratory findings to practical use.