KARAKTERISASI DAN UJI KEMAMPUAN AKTIVITAS SENYAWA ANTIOKSIDAN EKSTRAK JAHE MERAH (Zingiber officinale var rubrum) SECARA IN VITRO
Abstract
ABSTRAK: Jahe merah adalah umbi yang mengandung antioksidan berupa terpenoid, polifenol dan minyak atsiri yang sangat berguna untuk menurunkan oksidan dalam tubuh manusia. Tujuan dari penelitian ini yakni menentukan IC50 fraksi dari ekstrak jahe merah, kadar total flavonoid dan fenol yang terdapat pada jahe merah dengan aktifitas antioksidan terkuat, dan mengidentifikasi senyawanya. Metode DPPH digunakan untuk menentukan aktivitas antioksidan dan metode Folin-Ciocalteu untuk menentukan total flavonoid dan fenol serta identifikasi senyawa aktif menggunakan LC MS/MS. Nilai IC50 fraksi air, n-heksan, dan fraksi kloroform secara berutut-turut 52,92 µg/ml, 149,92 µg/ml, dan 108,10 µg/ml. dengan total flavonoid dan fenol fraksi air 34,9045 mg/g QE dan 2,37 mg/g GAE. Hasil identifikasi LCMS/MS menunjukkan fraksi air jahe merah mengandung Senyawa antara lain 6-gingerol, Zerumbone, 6-shogaol dan 10-gingerol yang muncul pada waktu retensi 3.89; 5.90; 8.60 dan 10.11. Disimpulkan bahwa fraksi air jahe merah mempunyai aktivitas antioksidan terkuat dengan kandungan senyawa aktif yang berkontribusi sebagai antioksidan.
ABSTRACT: Red ginger is a spice that contains antioxidant compounds of terpenoids, polyphenols, and essential oils which are very useful for reducing oxidants in the human body. The IC50 determination of fraction from extract red ginger, the total levels of flavonoids and phenols found in red ginger with the strongest antioxidant activity, and to identify the compounds. The antioxidant activity determination using DPPH methods and the total flavonoids and phenols determination using Folin-Ciocalteu methods meanwhile the identification of active compounds using LC-MS / MS. The antioxidant activity test showed that the IC50 values ??of the water fraction, n-hexane, and chloroform fraction were 52,92 µg/ml, 149,92 µg/ml, and 108,10 µg/ml, respectively. with total flavonoids and phenols, water fraction 34.9045 mg/g QE, and 2.37 mg / g GAE. The results of LCMS / MS identification showed that the red ginger water fraction contained compounds are 6-gingerol, Zerumbone, 6-shogaol, and 10-gingerol which appeared at retention time of 3.89; 5.90; 8.60, and 10.11. Conclusion is red ginger water fraction has the strongest antioxidant activity with active compounds that contribute as antioxidants.
Downloads
References
[2] Aruoma, O.I., Spencer, J.P., Warren, D., Jenner, P., Butler, J., dan Halliwell, B., 1997, Characterization of Food Antioxidants, Illustrated Using Commercial Garlic and Ginger Preparations, Food Chem,60, 49–156.
[3] Betty Lukiati, Sulisetijono, Nugrahaningsih, Rahmi Masita, 2020, Determination of Total Phenol and Flavonoid Levels and Antioxidant Activity of Methanolic and Ethanolic Extract Zingiber officinale Rosc var. Rubrum Rhizome, Universitas Negeri Malang:Malang, https://doi.org/10.1063/5.0002657
[4] Ghasemzadeh, A., Jaafar Z.E.H., dan Rahmat, A., 2010, Antioxidant Activities, Total Phenolics and Flavonoids Content in Two Varieties of Malaysia Young Ginger (Zingiber officinale roscoe), J. Molecules, 15, 4324-4333
[5] Govindarajan, V., 1982. Ginger-chemistry technology and quality evaluation: Part-I CRC. Critical Reviews in Food Science and Nutrition. 17,1–96.
[6] Harborne, J. B. 1987. Metode Fitokimia: Penuntun Cara Modern Menganalisis Tumbuhan, Terbitan Kedua: Penerbit ITB. Bandug. Hal. 239.
[7] Leong L.P., Shui, G. 2002, An Investigation of Antioxidant Capacity of Fruits in Singapore Markets, Food Chemistry 76:69-75
[8] Makham, K. R. 1988, Cara Mengidentifikasi Flavonoid: penerbit ITB. Bandung. Hal.21, 27, 39
[9] National Center for Biotechnology Information. 2006, pubchem.ncbi.nlm.nih.gov diakses 22 Desember 2020
[10] Nigam, M. C., Nigam, I. C., and Levi, L., 1964, Essential oils and their constituents. XXII. Detection of new trace components in oil of ginger, Can. J. Chem., 42, 2610
[11] Nurul M, P Wahyono1 and D Djunaedi, 2020, Antioxidant Activity and Total Phenolic Content of Three Varieties of Ginger (Zingiber Officinale) in Decoction and Infusion Extraction Method, J. Phys.: Conf. Ser. 1567 022028
[12] Peng, F., Tao, Q., Wu, X., Dou, H., Spencer, S., & Mang, C. 2012, Cytotoxic, Cytoprotective and Antioxidant Effects of Isolated Phenolic Compounds from Fresh Ginger. Elsevier Fitoterapia, 83(3), 568-585.
[13] Pietta P-G. 1999, Flavonoids as Antioxidants, Reviews, J. Nat. Prod., 63,1035-1042
[14] Pino Jorge A. 2004, Chemical Composition of The Essential Oil of Zingiber officinale roscoe L from Kuba. J. Essent Oil Res., 16, 186-88
[15] Prakash A., 2001, Antioxidants Activity, Medallion Laboratories Analytical Progress, Vol. 19 (2)
[16] Reynertson, K.A. 2007, Phytochemical Analysis of Bioactive Constituents from Edible Myrtaceae Fruit, Dissertation, The City University of New York, New York.
[17] Robinson, T. 1991, Kandungan Organik Tumbuhan Tingkat Tinggi. Bandung: Penerbit ITB. Pp. 152-196
[18] Sangi, M., M.R.J. Runtuwene.,H.E.I. Simbala.,V.M.A. Makang. 2008, Analisis Fitokimia Tumbuhan Obat di Kabupaten Minahasa Utara. Chem. Prog. 1(1):47-53.
[19] Setyawan, A dwi., 2002, Keragaman Varietas Jahe (Zingiber officinale rosc.) Berdasarkan Kandungan Kimia Minyak Atsir, J. BioSMART., 4, 48-54
[20] Suman Chandra, Shabana Khan, Bharathi Avula, Hemant Lata,1 Min Hye Yang, Mahmoud A. ElSohly, and Ikhlas A. Khan, 2014, Assessment of Total Phenolic and Flavonoid Content, Antioxidant Properties, and Yield of Aeroponically and Conventionally Grown Leafy Vegetables and Fruit Crops: A Comparative Study
[21] N.W. Bogoriani, A.A.B. Putra, S.Wahjuni, W.E. Heltyani, N.P.P.M.S Dewi, dan V.Y.K Sadin, 2020, The effect of Andong (Cordyline terminalis) leave, one of the traditional plants in Bali as antioxidant and antibacterial, IOP Conference Series: Earth and Environmental Science, doi:10.1088/1755-1315/724/1/012018
Petunjuk Penulisan
