Total Flavonoid Content and Antioxidant Activity of Temu Mangga (Curcuma mangga Val. & Zijp) and its Classification with Chemometrics

Abstract

Indonesia is a rich country in terms of its biodiversity. Herbs that are widely used tomaintain a healthy body comes from the Zingiberaceae family, including temu mangga. Temu mangga(Curcuma mangga Val. & Zijp) is effective for relieving gastric pain, diarrhea, menstrual pain, acneand ulcers, and increasing appetite. Besides, temu mangga is considered to have antioxidant activitydue to the presence of the phenolic and flavonoid compounds. This study aims to determine thecorrelation and classification of temu mangga from various places based on total flavonoid contentand antioxidant activities. The samples were extracted with methanol, then tested for totalflavonoid content by AlCl3 method and antioxidant activity by DPPH free radical capture method.Analysis was performed using correlation coefficient value and chemometrics PCA (PrincipalComponent Analysis) and CA (Cluster Analysis) to see the relationship between total flavonoidcontent with their antioxidant activity and to see their classification. Total flavonoid content ofmethanolic extract of temu mangga gives a moderate correlation to its antioxidant activity with r =-0.6085 and clustering samples successfully determined by PCA and CA which resulted in 4 groups.Keywords: Curcuma mangga Val. & Zijp, Methanolic Extract, Flavonoid, Antioxidant, PCA, CA

Formulasi Sirup Ekstrak Temu Mangga (Curcuma mangga Val) Dengan Variasi Konsentrasi Sorbitol Dan CMC-Na

“…Temu mangga mengandung flavonoid yang diketahui memiliki aktivitas antidiabetes dengan mekanisme merangsang dan menstabilkan pelepasan insulin dari sel-β pulau Langerhans pankreas dan menurunkan kadar glukosa dalam darah. Menurut penelitian Madihah, ekstrak rimpang temu mangga dengan dosis 400 mg/kgBB optimum untuk menurunkan kadar glukosa darah dan memperbaiki kerusakan histologis pankreas mencit yang diinduksi aloksan (Madihah et al, 2016) Temu mangga memiliki ciri khas aroma rimpang yang spesifik seperti aroma khas mangga segar, rasa yang manis, dan sedikit pahit (Hartono et al, 2020). Dalam pemanfaatannya untuk menghilangkan rasa pahit dari temu mangga, maka dibuat dalam bentuk sediaan sirup.…”