Profil Kimiawi Ekstrak Ramuan Kunyit, Temulawak, dan Meniran Berdasarkan Aktivitas Antioksidan

Abstract

Research of the antioxidants and chemical profile that generated a lot of herbs have been carried out. The aim of this research is to analyze chemical profile of extracts concoction turmeric, curcuma, and meniran based of the best antioxidant activity. Samples were made formula and prepared by maceration with 96% ethanol. Formula used based on the comparison meniran:turmeric:curcuma, that is 1:1:1, 1:1:0, 1:0:1, 0:1:1, 1:0:0, 0:1:0, and 0:0:1. Antioxidant activity was determined by 1,1-diphenyl-2-picrylhidrazyl (DPPH) method. The extracts concoction chemical profiles was determined by spectrophotometry fourier transform infrared (FTIR) and thin layer chromatography (TLC). The extracts concoction turmeric, curcuma, meniran showed high antioxidant activity because they had IC50 less than 200 ppm, except formula 0:0:1. Three extracts having highest antioxidant activity are formula 1:0:0, 1:0:1, and 0:1:0 were 19.9135 ppm, 69.5428 ppm, and 103.3161 ppm respectively. The chemical profiles from those extracts showed different pattern because they have different functional groups (based of FTIR profiles) and different number of separate compounds (based of TLC profiles).