Open AccessAntioxidant activity and total fenol content white saffron (Curcuma mangga Val)
Author(s) -
Sri Maryam,
Martiningsih
Publication year - 2021
Publication title -
iop conference series. materials science and engineering
Language(s) - English
Resource type - Journals
eISSN - 1757-899X
pISSN - 1757-8981
DOI - 10.1088/1757-899x/1115/1/012081
Subject(s) - curcuma , antioxidant , traditional medicine , dpph , rhizome , chemistry , food science , medicine , biochemistry
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 (IC 50 ) 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 IC 50 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.