| Issue |
MATEC Web of Conferences
Volume 58, 2016
The 3rd Bali International Seminar on Science & Technology (BISSTECH 2015)
|
|
|---|---|---|
| Article Number | 01026 | |
| Number of page(s) | 4 | |
| Section | Chemical Engineering & Food Technology | |
| DOI | https://doi.org/10.1051/matecconf/20165801026 | |
| Published online | 23 May 2016 | |
The Extraction Process of Trimethyl Xanthina in Vitro Culture of Callus Camellia Sinensis with ethyl Acetate Solvent
1 Agrotechnology Department of Agriculture Faculty UPN “Veteran” Jawa Timur, Indonesia
2 Chemical Engineering Department of Industrial Technology Faculty UPN “Veteran” Jawa Timur, Indonesia
3 Department of Pharmaceutical, Faculty of Pharmacy, Airlangga University, Jawa Timur, Indonesia
4 Department of the school physiology Faculty of Medical Brawijaya University, Malang, Indonesia
E-mail: tien_basuki@yahoo.com
Trimethyl xanthina is one of the compounds contained bioactive culture in vitro Cammelia sinensis callus which is widely used in the field of food, beverage, agriculture and health industries. The presence of trimethyl xanthina on food, beverages and health is needed in a certain amount depending on the use which is achieved by the user. To get a certain amount of trimethyl xanthina from callus culture of Cammelia sinensis, the extraction process is performed on the water solvent, as well as non-solvent water / organic solvent such as ethyl acetate. The purpose of this study was to obtain profile of trimethyl xanthina in the extraction of Cammelia sinensis callus. The experimental methods used consisted of dissolution, filtration, extraction with water solvent and ethyl acetate, then followed by identification of trimethyl xanthina using HPLC. The results shows the profile form of trimethyl xanthina of Cammelia sinensis callus have similarities with the standard form of trimethyl xanthina.
Key words: cultured in vitro / Cammelia sinensis callus / trimethyl xanthina
© Owned by the authors, published by EDP Sciences, 2016
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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