Antioxidant Capacity of Combined Extract from Galangal, Curcuma and Aromatic Ginger Based on DPPH, ABTS and FRAP Sri Rahayu, Novita Rahma Mujayani, Tri Handayani Kurniati, Sri Sofiati Umami, Jungshan Chang
Universitas Negeri Jakarta
Abstract
Galangal, curcuma and ginger has been long used as traditional jamu. This study Reveal the antioxidant capacity of Galangal, curcuma and ginger based on DPPH, ABTS and FRAP. Method used was complete randomized design with 5 concentration variation of 10,50,100,150 and 200 ppm and 3 combination of 1:1:1, 1:2:1 and 2:1:2 of the extract. Data was analyzed with Anova followed by DMRT. Findings of the study exhibit that all extract consist of flavonoid from the type of Flavonon dan dihidroflavonol. Combination of 2:1:2 of the extract qualitatively showed the strongest phenol and Flavonoid content. Concentration of 200 ppm has most promising inhibition against DPPH, ABTS and FRAP. All samples also showed high IC50 of more that 1.000 and considered to be safely used. Result suggest that combination of the extracts have good antioxidant capacity and can be used as potential candidate for pgarmaceutical products.
