Antioxidant Exploration in Cardamom Rhizome Potential as a Functional Food Ingredient

Abstract

Oxidative stress triggers the emergence of degenerative diseases. Antioxidant-rich products have been shown to reduce the degree of oxidative stress. Cardamom rhizome is reported to be rich in antioxidants, but the components and levels are unknown. This study aims to explore the flavonoids, vitamin C and essential oils content in cardamom rhizome, and its potential as functional food ingredients. The research method used is quantitative exploration. Cardamom rhizome is washed, thin sliced, oven dried at 50-60°C, then ground into flour. Cardamom rhizome flour was then analyzed for flavonoids, vitamin C and essential oils content. The results show that level of flavonoid is 324.51 mg/g extract, vitamin C 0.73 mg/g extract; and essential oil 0.22 ml/g extract. Cardamom rhizome flavonoid level is almost 3 times higher than that of leaf. Meanwhile cardamom leaf has been proven able to be formulated into functional drinks. On the other hand, flavonoids, vitamin C, and essential oils are known to many experts as potential antioxidant compounds, and are beneficial for health. Therefore, it is believed that cardamom rhizome can be used as a component of functional food. In conclusion, cardamom rhizome is rich in flavonoid antioxidant and has the potential as a functional food ingredient.