Curcumin, as the main active compound in Zingiberaceae plants, turmeric and temulawak, with various health benefits. That active compound generally exists in low concentrations, thus an effective and efficient method is needed to extract these compounds, such as Enzyme Assisted Extraction (EAE), one of which involves cellulase enzyme. This study aims to use the Enzyme Assisted-Extraction (EAE) method with cellulase enzyme in the extraction of curcumin from turmeric and temulawak plants, and to evaluate the extraction yield and efficiency of extract, comparing the curcumin content in turmeric and temulawak extracts between EAE and conventional maceration extraction method. The research was conducted using a Randomized Block Design (RBD) experiment with variations in temperature (45°, 50°, 55℃), time (1 hour, 2 hours, 3 hours), and enzyme concentration of 6%. The research stages included determining the water and ash content in the raw materials, water content in the extracts, extraction using maceration and EAE methods, determination of extract yield, extract purification, phenol screening, analysis of curcumin content using UV-Vis Spectrophotometry, and statistical analysis using the Mann-Whitney test. The results showed that the use of cellulase enzyme in the extraction process of turmeric and temulawak successfully increased the extract yield and curcumin content. The highest yield was obtained in turmeric at 34.24%± 0.038, and the highest curcumin content was achieved at a temperature of 45˚C for 2 hours, reaching 56.86% ± 0.090. Meanwhile, in temulawak, the highest yield was 53.11%± 0.385, and the highest curcumin content was obtained at a temperature of 50˚C for 2 hours, reaching 54.10% ± 0.100. There was an increase in curcumin content in turmeric and temulawak EAE extract compared to the conventional maceration extraction method. Statistical analysis using the Mann-Whitney test (p < 0.05,) indicating a significant difference between the EAE and conventional maceration extraction method.
Oxidative stress and inflammation are closely linked pathological processes. Although non-steroidal anti-inflammatory drugs (NSAIDs) are effective, their use is associated with gastrointestinal, cardiovascular, and renal side effects, highlighting the need for safer alternatives. Jamu, an Indonesian traditional medicine, is widely used, yet scientific evidence supporting its efficacy and safety remains limited. The objective of this study was to investigate the anti-inflammatory and antioxidant activities of four different Indonesian jamu brands available for purchase on e-commerce platforms in Indonesia, and examine their correlation with the total phenolics, flavonoids, and alkaloids content in those jamu. The anti-inflammatory activity of jamu was assessed in vitro by evaluating its ability to stabilize red blood cell membranes and inhibit protein denaturation, using diclofenac sodium as a positive control. The antioxidant activity was evaluated using the 1-diphenyl-2-picrylhydrazyl (DPPH) assay, with ascorbic acid as the standard antioxidant. Total phenolics, flavonoids, and alkaloids contents were determined spectrophotometrically and expressed as gallic acid equivalents (GAE), rutin equivalents (RE), and berberine equivalents (BE) per gram of jamu extract, respectively. The correlations were evaluated based on multiple regression and Pearson correlation analysis using 99% confidence level. The aqueous extracts of Jamu A, B, C, and D were able to stabilize red blood cell membranes, inhibit protein denaturation, and exhibit free radical scavenging activity. Among the extracts, Jamu B demonstrated the lowest IC50 value, indicating the most effective anti-inflammatory and antioxidant properties followed by Jamu A, Jamu D, and Jamu C. These activities were significantly correlated with their total phenolics, flavonoids, and alkaloids content (p < 0.01).
Oxidative stress, which arises by an imbalance among the formation of free radicals and the body's antioxidant defenses, is a pivotal factor in the pathogenesis of numerous degenerative abnormalities, comprising cardiovascular abnormality. Flavonoids, that are natural chemicals by antioxidant capabilities, have been identified as potential agents for protection against the adverse impacts of oxidative stress. The objective of this study was to ascertain the flavonoid substance of Apium graveolens and Orthosipon stamineus extracts and their antioxidant activity. The technique comprising qualitative and quantitative phytochemical tests to decide the flavonoid substance of the extracts. In addition, bioactive compounds were screened utilizing LC-HRMS, and antioxidant activity was evaluated utilizing the DPPH technique. The outcomes of this study drawn the presence of flavonoid compounds, alkaloids, tannins, and saponins in the Apium graveolens and Orthosipon stamineus extracts. The Orthosipon stamineus extract was found to contain steroid compounds. The screening of flavonoids compounds utilizing LC-HRMS has drawn the presence of the greatest diversity of flavonoid compounds in the Apium graveolens extract. The antioxidant activity assay employed quercetin as the standard, possessing an IC₅₀ value of 3.95 μg/mL. Apium graveolens extract exhibited an IC₅₀ value of 58.86±0.44μg/mL, Orthosiphon stamineus extract drawn an IC₅₀ value of 61.69±0.21 μg/mL, whereas the combined extract yielded an IC₅₀ value of 46.32±0.34 μg/mL. The outcomes indicate that the extract combination shows superior free radical scavenging ability compared to the individual extracts, suggesting its potential to enhance the antioxidant efficacy of bioactive compounds derived by herbal plants.
Mangosteen peel extract (Garcinia mangostana L.) shows strong potential in treating diabetic ulcers. Topical applications via dermal patches enable direct delivery of active compounds while protecting wounds from contaminants, preventing bacterial invasion, and maintaining moisture factors essential for promoting effective wound healing in diabetic patients. The dermal patches of mangosteen peel extract were developed using a combination of EC and PVP K-30 polymers. Previously, the mangosteen peels were extracted utilizing the ultrasound-assisted extraction method. Subsequently, the dermal patches were prepared utilizing solvent casting techniques, employing a combination of ethyl cellulose and polyvinyl pyrrolidone in ratios of 1:3 (F1), 1:2 (F2), and 1:1 (F3). The dermal patches were assessed for their physicochemical properties, including organoleptic characteristics, thickness, weight uniformity, folding endurance, moisture uptake, moisture loss, and pH values. The content of alpha-mangostin was analyzed using UV spectrophotometry, while the interactions between the active ingredient and excipients were examined through Fourier Transform Infrared Spectroscopy. The crystallinity profiles were analyzed using an X-ray diffractometer. Surface morphologies were assessed using scanning electron microscopy. The dermal patches were thin, light yellow, smelled of menthol, uniform in size, and exhibited good folding endurance (>300 folds). The moisture uptake and moisture loss were minimal. The pH values ranged from 6.99 to 7.24. The total xanthone concentrations in patches F1, F2, and F3 were 95.26% ± 0.47, 71.42% ± 1.99, and 78.54% ± 0.47, respectively. It showed no chemical interaction between active ingredients and excipients and had amorphous forms. The surface morphologies displayed smoothness for F1, whereas F2 and F3 exhibited solid spots. It was concluded that formulation F1, which contained ethyl cellulose and polyvinyl pyrrolidone in a 1:3 ratio, was the optimal formulation.
Black garlic is obtained through a controlled fermentation process that alters its color, aroma, and flavor while enhancing its concentration of bioactive compounds. This product is rich in phenolics, flavonoids, alkaloids, and organosulfur compounds such as S-allyl cysteine, which are known to exhibit antioxidant, anti-inflammatory, and antimicrobial properties. This study aimed to determine the total alkaloid, flavonoid, and phenolic content, antioxidant activity, and acute toxicity profile of black garlic. Black garlic samples were prepared by fermenting Solo garlic for 12 days at 60–70 °C. Alkaloid content was analyzed spectrophotometrically using Bromocresol Green reagent with quinine as the standard, flavonoid content was determined using quercetin, and total phenolic content was measured using the Folin–Ciocalteu method with gallic acid as the standard. Antioxidant activity was assessed using the DPPH method, while acute toxicity testing was conducted on male BALB/c mice at doses of 500–5.000 mg/kg BW following OECD/GHS guidelines. The results showed that black garlic contained 301.65 ± 3.436 mg QE/kg alkaloids, 2.190 ± 0.051 mg QE/g flavonoids, and 81.976 ± 1.179 mg GAE/g phenolics. Antioxidant activity was categorized as very strong with an IC₅₀ value of 9.94 ± 0.012 ppm, comparable to Vitamin C (9.92 ± 0.005 ppm). Acute toxicity tests revealed no toxic symptoms or mortality up to 5.000 mg/kg BW, classifying black garlic as practically non-toxic. In conclusion, black garlic is rich in bioactive compounds, demonstrates strong antioxidant activity, and is safe for consumption, making it a potential functional food and health supplement.
