Objective: The aims of the study was to explore the application effect of ionic liquid as a green solvent in the polyphenolics content extraction from Peperomia pellucida (L.) Kunth herbs using 1-butyl-3-methyl imidazolium bromide ([BMIM]Br) and 1-butyl-3-methyl imidazolium chloride ([BMIM]Cl). Methods: The polyphenolics content extraction was performed by using the ionic liquid based microwave-assisted extraction (IL-MAE) method with some extraction parameters, including extraction time, microwave power, ratio liquid-solid, and ionic liquid concentration. The yields of total polyphenolic content were examined using a microplate reader 96 well method, and the extraction mechanism was analyzed using scanning electron microscopy (SEM). Results: The results showed that the effect of ionic liquid on the yield of total polyphenolics content, including 18.287 μg GAE/g (0.7 mol/l [BMIM]Cl concentration, 14 ml/l liquid-solid ratio, and 270 Watts microwave power for 10 minutes), and 15.734 μg GAE/g (0.7 mol/l [BMIM] Br concentration, 14 ml/l liquid-solid ratio, and 270 Watts microwave power for 15 minutes), whereas the SEM demonstrated the extraction mechanism with significant physical changes in matrix sample after treatment using different solvents. Conclusion: Application of green chemistry principles using an ionic liquid as a green solvent for the polyphenolic extraction of P. pellucida herbs to be rapid, easy, and efficient.
Key words: Peperomia pellucida (L.) Kunth, total polyphenolic content, ionic liquid-based microwave-assisted extraction, 1-butyl-3-methyl imidazolium bromide, 1-butyl-3-methyl imidazolium chloride.