Antioxidant activity and total fenol content white saffron (Curcuma mangga Val)

Abstract

White saffron (Curcuma mangga Val) is one of the rhizomes that is widely used as traditional medicine or health drinks, because of the presence of antioxidant compounds in the form of curcuminoids. Curcuminoids are compounds that have fenol groups, have the ability to reduce free radicals and can function to repair damaged cells. This study aims to determine the antioxidant activity and total fenol content of white saffron (Curcuma mangga Val) so as to determine the potential of white saffron (Curcuma mangga Val) as an antioxidant. The sample in this study was white saffron (Curcuma mangga Val) powder. Analysis of antioxidant activity using the DPPH method and analysis of total fenol content using the Folin Ciucalceu test. The results of the mean analysis of the samples obtained, the antioxidant activity (IC50) of white saffron (Curcuma mangga Val) was 60.61 ppm and the total fenol level was 87.73 mg/g. From the magnitude of the IC50 value, it can be said that white saffron (Curcuma mangga Val) is a strong antioxidant category, so it can be suggested that white saffron (Curcuma mangga Val) can be used as a functional drink and can be a supplement for degenerative diseases.

Enhancement of shoot proliferation and evaluation of biotic elicitation effects on anatomical changes of pseudo stem and anti-lipid peroxidation activity of Curcuma mangga Val.

“…It has been used as food spices, food preservatives and treatment of various health problems and minor ailments such as fever, stomach-ache, general debility, and postpartum care (Subositi and Wahyono, 2019;Furmuly and Azemi, 2020). It has been proven to have many health beneficial activities due to some bioactive compounds or secondary metabolites such as the alkaloids, flavonoids, tannins, terpenoid and curcuminoid that are present mainly in the rhizomes (Muchtaromah et al, 2018;Yuandani et al, 2019;Awin et al, 2020;Fitriastuti et al, 2020;Maryam and Martiningsih, 2021).…”