The Difference of Temperature and Storage Time on the Antioxidant Activity of Curcuma Ethanol Extract (Curcuma zanthorrhiza) using the DPPH

Abstract

Hendrik Setia Budi, Indah Pebriani

Curcuma is one of the abundant natural resources used as a medicinal plant in Indonesia. It contains desmetoxicurcumin and bis-desmetoxicurcumin compounds which have effects antidiuretic, anti-inflammatory, antioxidant, antihypertensive, antihepatotoxic, antibacterial and antifungal. Degenerative diseases tend to occur due to the ability of the antioxidant compounds to react with the free radical in the body. This study aims to determine the effect of temperature and storage time of Curcuma ethanol extract (EET) as antioxidant. Curcuma was made from the ethanol extract preparations. The antioxidant activity test using 2,2-diphenyl-1-picrylhydrazyl (DPPH) by measuring the absorbance with a UV-Visible (UV-Vis) spectrophotometer at a wavelength of 517 nm. The study comprises of four research groups, namely the negative control group (K-) using DPPH solvent, positive control group (K+) using vitamin C solution, EET37 group in the form of EET with 100% concentration stored at 37oC and the EET4 group in the form of EET with 100% concentration stored in a refrigerator at 4oC. All groups were tested for DPPH on days 0, 3, and 7. There were antioxidant activity in the group treated with vitamin C and EET compared to the control group, which showed a decrease in the absorbance value of DPPH (p<0.00). The difference of EET storage at room and refrigerator temperatures in significantly affects the antioxidant activity at (p>0.05). The prolonged storage time for EET to 3 and 7 days showed an increase in DPPH absorbance value compared to the 0th day (p<0.05). The differences in temperature and storage time influences the antioxidant activity of Curcuma ethanol extract.