Test The Antioxidant Activity Of Yellow Turmeric (Curcuma domestica Val.) And White Turmeric (Curcuma mangga Val.) Rhizome Extracts Using The DPPH (2,2-Diphenyl-1-Picryhydrazyl) Method

Abstract

Yellow turmeric (Curcuma domestica Val.) and white turmeric (Curcuma mangga Val.) are traditional plants widely used as herbal remedies, and they contain active compounds with antioxidant properties. Antioxidants are substances that can delay or prevent oxidative reactions of free radicals in lipid oxidation. In Kaledupa Selatan District, Southeast Sulawesi, which is known for turmeric production, samples were collected from two villages: Taou and Sandi. This study aimed to determine the antioxidant activity of yellow turmeric (Curcuma domestica Val.) and white turmeric (Curcuma mangga Val.) in these villages. The antioxidant activity was tested using the DPPH (2,2-Diphenyl-1-Picrylhydrazyl) method. Antioxidant activity was assessed by inhibition percentage and IC50 (Inhibition Concentration) values. The results showed that ethanol extracts of white turmeric and yellow turmeric from the two villages had the following IC50 values: 73.92 ppm for white turmeric from Taou, 57.33 ppm for yellow turmeric from Taou, 52.61 ppm for white turmeric from Sandi, 68.83 ppm for yellow turmeric from Sandi, and 3.75 ppm for vitamin C. The conclusion is that both white and yellow turmeric from Taou and Sandi exhibit strong antioxidant activity (50-100 ppm).