Phytochemical Properties, Antioxidant Activity and α- Amilase Inhibitory of Curcuma Caesia

Abstract

Diabetes mellitus (DM) is a metabolic disease characterized by hyperglycemia, which produces free radicals, particularly reactive oxygen species (ROS), through glucose auto-oxidation and glycosylation. Administration of antioxidants and polyphenolic compound components can capture free radicals and reduce oxidative stress. Polyphenols are also able to reduce blood glucose levels by inhibiting the action of amylase enzymes as carbohydrate catabolism so that glucose absorption does not occur. One of the plants that contain polyphenols is Black Turmeric (Curcuma caesia).  Some studies on the rhizomes of this plant include methanol extracts containing phenolics, Flavonoids, alkaloids, triterpenoids, saponins, and tannins. Dry powders and wet rhizome powders were studied to have antioxidant activity. Research on the inhibition of the enzyme alfa amylase is still lacking. This study aims to determine the content of chemical compounds using 70% ethanol solvent. The  total phenolic and flavonoid assay  with  spectrophotometry, determine antioxidant activity using DPPH (2,2-diphenyl-1-picrylhydrazyl) at 490 nm and inhibition of α-amylase enzyme using  3,5- dinitro salicylic acid (DNS) at 529 nm. The results showed that phenolic levels were 235 mgGAE/100gr, flavonoids were 61 mg QE/100gr, Alkaloids 30 mg Quinine /100gr and saponin 158 mg Quillaja bark/100gr, dan tannin 535mg tannic acid/100gr. DPPH antioxidant activity obtained IC50 value of 299,18 µg/mLµg/mL and α- amylase inhibitory  50,26 µg/mLµg/mL. The research showed that 70% ethanol  extract Curcuma caesia roxb contains phenolic, flavonoids, alkaloids, quinine, and saponins constituents and have been  antioxidant activity and high α-amylase inhibitory