Comparative Study of Antioxidant Activity of Turmeric Ethanol Extract (Curcuma longa L.) and Ethanol Extract of Curcuma (Curcuma xanthorrhiza Roxb.) Using the 1.1- Diphenyl-2-Picrylhydrazil (DPPH) Radical Scavenging Method

Antioxidants can scavenge free radicals, cancer prevention, and premature aging. One of the uses of antioxidant
compounds can be found in the Zingiberaceae family, for example, turmeric (Curcuma longa L.) and Curcuma (Curcuma
xanthorrhiza Roxb.). The sample used in this research is turmeric (Curcuma longa L.) and Curcuma (Curcuma xanthorrhiza
Roxb.) which is included in the Zingiberaceae family. This study aimed to compare the antioxidant activity of turmeric
ethanol extract (Curcuma longa L.) and Curcuma (Curcuma xanthorrhiza Roxb.) by using the radical 1,1-Diphenyl-2-
Picrylhydrazil Scavenging Method. Extraction of turmeric and Curcuma using maceration method with 96% ethanol
solvent and obtained yield value of 15.75% of turmeric ethanol extract and 13.44% of Curcuma ethanol extract. Qualitative
analysis was performed by thin-layer chromatography method which was characterized by yellow stain after being sprayed
of 1,1-Diphenyl-2-Picrylhydrazil solution. Quantitative antioxidant activity test using UV-Vis spectrophotometric method
measured at 515 nm wavelength. The results showed that turmeric ethanol extract and Curcuma ethanol extract had different
antioxidant activities, where turmeric had a weak antioxidant activity with IC50 value 155,78μg/mL and Curcuma had
strong antioxidant activity with IC50 value 26.38μg/mL