Comparison and characteristics of antioxidant components of traditional herbal medicine hygienically produced

Abstract

Antioxidants in traditional herbal medicine are proven to have health benefits. The purpose of this study were to compare and characterize the antioxidant components of traditional herbal medicines serbat secang, keras kencur, kunyit asam and zingiber curcuma (zicurma). The total antioxidants of phenols, flavonoids, tannins, alkaloids and saponins were determined with a spectrophotometry, viscosity with a viscometery, and coloform with coliform test. Total phenols, flavonoids, tannins, alkaloids and saponins as well as viscosity on T: 67,25; 19.36; 114.52; not detected; 0.06; and 3.45. BK: 16,19; 30.07; 21.90; 0.03; 0.09; and 5.85. KA: 41.06; 27.31; 39.58; not detected; 0.13 and 5.10. Zicurma is made from Curcuma xanthorrhiza, Curcuma longa, and Zingiber officinalle contain the highest antioxidants, namely: total phenol 91.62 mg; flavonoids 127, 50; tannin 119.70 mg; alkaloid 0.003%; and 0.58% saponins. Viscosity 15.30 cP. Coliform on all herbs were not detected. In conclusion, antioxidants content on Sc, BK, KA, and zicurma are varies. Viscosity is ideal asa a drink and hygienically produced. Zicurma is a potential traditional herbal medicine that has higher antioxidant component than others. Traditional herbal medicine is very potential, hygienic and suitable for consumption every day.