Effects Of Extraction Methods On Curcuminoids Contents And Antioxidant Activity Of Curcuma Longa Linn.

Abstract

Curcuma longa Linn. is widely used in Indonesia ,as an important traditional medicine. Curcuminoids are the mosl important compound of C. longa which is responsible for its antioxidant activity. A comparative study of maceration. microwave, and sonication methods using 70% ethanol as a solvent has been assessed for the antioxidant activity anc curcuminoids content of the fresh and dried rhizome of C. longa . DPPH (l,1-diphenyl-2-picrylhydrazyl) assay was usec for measuring antioxidant activity and spectrophotometry for curcuminoids contents. The 70% ethanol extracts frorr sonication method possessed the highest antioxidant activity and curcuminoids content. The ICso values of antioxidani activity from 70% ethanol extract of fresh and dried rhizome of C. longa were 69.24 to 215.32 and 35.44 to 61.~3 μ~ mL·1 , respectively. The curcuminoids content from 70% ethanol extract of fresh and dried rhizome of C. longa wen 1.89 to 2.45 and 7.17 to 17.91 %. A positive correlation between antioxidant activity and the curcuminoids conten was found in the three of extraction methods.