Solvent extraction of Amla (Phyllanthus emblica) seed oil using hexane

This study investigated the effect of extraction time on yield, phytochemical content in the form of phenolic and flavonoid compounds, and functional groups contained in amla seed oil extract. The research was conducted by extraction using hexane solvent equipped with a stirrer at a speed of 400 rpm at 60 °C for 30 and 120 minutes. The results showed that the extraction time affected the yield of amla seed oil. The highest yield was obtained by using an extraction time of 120 minutes. It can be proven by the morphological structure analysis using scanning electron microscope. Phytochemical analysis showed amla seed oil has high phenolic and flavonoid compounds at the extraction time of 120 minutes compared than 30 minutes. The results of FTIR (Fourier Transform Infrared Spectroscopy) of amla seed oil with different extraction times showed the same functional group content in the form of a hydroxyl group (O-H) indicating the presence of polyphenolic compounds, a ketone group (C=O) indicating the presence of ascorbic acid compounds and an ether group (C-O) indicating the presence of ascorbic acid the presence of flavonoid compounds in amla seed oil.