Anti-Inflammation Activity Test of Nanoparticles Ethanol Extract of Temulawak Rhizome (Curcuma xanthorrhiza Roxb.) with Protein Denaturation Inhibition Method

Abstract

Javanese turmeric rhizome (Curcuma xanthorrhiza Roxb.) has been known to have many health benefits as antibacterial, anti-inflammatory, antidiabetic and anticancer. The purpose of this study was to compare the anti-inflammatory activity of temulawak rhizome extract with its nanoparticles. Temulawak rhizome extract was obatained by maceration using 96% (v/v) ethanol as a solvent. The extracts were made into nanoparticles by ionic gelation method which used chitosan and tripolyphosphate. The results of antiinflammatory activity test using a method of inhibiting protein denaturation showed the persentage of inhibition of protein denaturation (IC50) of the extract of temulawak rhizome of 521.67±5.80 ppm while the IC50 of the nanoparticles was 398.02±1.78 ppm. Accordingly, the antiinflammatory activity of the nanoparticles was better than the extract of temulawak rhizome.