Effects of time and temperature variations on curcumin contents and antioxidant activity of tamarind-turmeric herbs

Abstract

Tamarind-turmeric herbs also known that contain curcuminoid compounds, antioxidants that function as anti-inflammatory, decrease the level of dysmenorrhoea, and prevent body odour. This study aims to change tamarind-turmeric herbs into lozenges in order to facilitate the accessibility of the consumer get tamarind-turmeric herbs which have a longer shelf life and provides a source of curcumin. This method of the research is early to make tamarind-turmeric herbs with completely randomized design (RAL) are variously treated of time and temperature boiled as P1: 2,5 minute and 80°C, P2: 2,5 minute and 90°C, P3: 2,5 minute and 100°C, P4: 5 minute and 80°C, P5: 5 minute and 100°C, P6: 5 minute and 100°C with replication. Turmeric-tamarind herbs after treatment are tested of antioxidant activity (DPPH) and curcumin contents. ANOVA statistical results shows antioxidant activity (DPPH) and curcumin contents is significantly (p≤0.05). The highest of antioxidant activity (DPPH) was obtained P2 treatment (2,5 minute and 90°C) with value is 55,5% and curcumin content is 0,024 mg/L.