Free Radicals Scavenging Activities of Spices and Curcumin
| Main Authors: | Widowati, Wahyu, Sardjono, Caroline Tan, Wijaya, Laura, Laksmitawati, Dian R. , Darsono, Lusiana |
|---|---|
| Format: | Proceeding PeerReviewed Book |
| Subjects: | |
| Online Access: |
http://repository.maranatha.edu/7146/1/Proceeding%20Temulawak.pdf http://repository.maranatha.edu/7146/ |
Daftar Isi:
- Antioxidants possess ability to protect body from damage caused by free radical-induced oxidative stress. In order to evaluate the antioxidant activity of spice ethanol extracts of cucurmin has been used as positive control. Antioxidant activities have been determined by measuring 1,1-diphenyl-2-picryl-hydrazyl (DPPH) free radical scavenging activity and hydrogen peroxide (H2O2) scavenging activity of spice extracts including turmeric (Curcuma longa L.), white saffron (Curcuma mangga Val.), temulawak (Curcuma xanthorrhiza Roxb), ginger (Zingiber officinale Roscoe). Ten concentrations of extracts 100; 50; 25; 12.5; 6.25; 3.125; 1.563; 0.781; 0.391 and 0.195 mg/mL were performed to determine the DPPH and H2O2 scavenging activities. Results showed that Inhibitory Concentrations (IC)-50 of DPPH were as followed C. longa 8.33 mg/mL; C. mangga 277.79; C. xanthorrhiza 39.58 mg/mL mg/m; Z. officinale 10.51 mg/mL; and C. mangga 44.52@, C, xanthorrhiza 49.04%, Z. officinale 46.21 and curcumin 52.77%. In our current study, C. longa extract showed the highest antioxidant activity among all tested extracts and the lowest antioxidant activity was C. mangga. C. longa could be a potential candidate to inhibit the oxidative stress.