The effect of blanching and extraction method on total phenolic content, total flavonoid content and antioxidant activity of Kencur (Kaempferia galanga. L) extract

Abstract

Kencur (Kaempferia galanga. L) is a rhizome used to make Jamu, a traditional herbal drink commonly consume in Indonesia, that has been studied to be rich in phytochemical sources with biological properties that contribute to the health of the human body. The purpose of this study is to evaluate the effect of blanching treatment and extraction methods (maceration and ultrasonic) on total phenolic, total flavonoid, and antioxidant activity of kencur extract. The kencur samples were divided into five treatments; control (without any treatment), fresh by maceration extraction, blanching by maceration extraction, fresh by ultrasonic extraction, and blanching by ultrasonic extraction then analyzed the pH value, total phenolic, total flavonoid, and antioxidant activities using the 2-2-diphenyl-1 method-picrylhydrazyl (DPPH). The results of this study indicate that the kencur extract sample has a pH value ranging from 6.2 to 6.5. The total phenolic sample of kencur extract by blanching and ultrasonic extraction (67.32 mgGAE/L) was higher than control (41.66 mgGAE/L). Total flavonoid sample of kencur extract by blanching and ultrasonic extraction (452.76 mgEK/L) was higher than control (282.87 mgEK/L). The antioxidant activity sample of kencur extract by blanching and ultrasonic extraction (56.20% RSA) was higher than control (22.1% RSA). This study concludes that the combination of blanching treatment with ultrasonic extraction showed a significant increase in total phenolic, total flavonoid, and antioxidant activity of kencur extract.

ISOLASI, PEMURNIAN DAN KARAKTERISASI ETIL-P-METOKSISINAMAT (EPMS) DARI RIMPANG KENCUR (Kaempferia galanga L.)

“…Tanaman kencur merupakan salah satu tanaman obat tradisional yang sudah banyak dikenal dan dimanfaatkan oleh masyarakat Indonesia, baik untuk rempah-rempah maupun sebagai bahan baku berbagai jenis pengobatan alternatif yang cukup efektif (Sutrisno et al, 2022). Tanaman ini mempunyai kandungan kimia antara lain minyak atsiri 2,4 -3,9% serta senyawa metabolit sekunder seperti pentadekana, katekin, epikatekin, kuersetin, mirisetin, naringenin, luteolin, kamfer, sineol, apigenin, dan borneol (Kiptiyah et al, 2021). Tanaman kencur juga mengandung senyawa etilpara-metoksisinamat (EPMS) sebanyak 1,2-2,5% dengan rendemen 78,28 pada sampel uji kencur di Kota Malang, 77,23% di Kota Blitar, dan 73,33% di Kota Trenggalek (Adianingsih et al, 2021).…”

Pharmacological Activities of Kencur Plant (Kaempferia Galanga L.) as an Asma and Anti Bacterial Medicine

“…Besides that, there are also other benefits of kencur which when mixed with other ingredients such as coconut oil can soothe sprained feet [8]. Kencur itself when it is processed into a drink such as kencur rice can increase endurance, prevent and eliminate colds [9,10], this is because in kencur there are several compounds such as essential oils, saponins, flavonoids, polyphenols which are known to have many benefits [11,12,13] One of the medicinal compounds is found from herbal plants, namely herbal medicinal raw materials which contain secondary metabolites [14,15] . Secondary metabolites are defined as compounds produced or synthesized from plants which are often used as defenses found in specific plants so that secondary metabolites only occur under certain conditions in small amounts [16,17].…”

Comparison of Bioactive Compounds and Antioxidant Activities in Differentially Pigmented Cerasus humilis Fruits

“…Therefore, these bioactive substances are regarded as important sources of new green therapeutic natural compounds [6]. For example, carotenoids are natural pigments beneficial to the eyes and cardiovascular system [7], while phenols and flavonoids have been widely identified as free radical scavenging molecules [1,8]. Moreover, anthocyanin is a water-soluble flavonoid that has been considered a hotspot in health-beneficial compounds research in recent years [9].…”