Total Flavonoids Content and Antioxidant Activity Encapsulation of Curcuma Extract Based on Variation of Coating Concentrations

Ali Rosidi, Umi Syaroh, Addina Rizky Fitriyanti, Yuliana Noor Setiawati Ulvie, Firdananda Fikri Jauharany, Siti Aminah, Muhammad Yusuf, Aisyah Lahdji, Enik Sulistyowai, Mifbahudin, Sunarto, Hersanti Sulistyaningrum

Abstract

Curcuma is a functional food that has active flavonoid compounds and functions as an antioxidant. An attempt to maintain bioactive compounds in Curcuma extract is encapsulation. Recently, application of the encapsulation technology in the extracting process and chitosan as a coating material has shown promising results for antioxidant levels and total flavonoids. This study aimed to determine the effect of variations in coating concentrations of Curcuma encapsulation on total flavonoid content and antioxidant activity. Chitosan was used for encapsulation as the main polymer and STPP (Sodium Tripolyphosphate) was used as a cross-linking agent through the ionic gelation method. This study used a completely randomized design with several treatments. Comparison of variations in chitosan coating: STPP was F1 0.1:0.05, F2 0.2:0.1, F3 0.3:0.15, and F4 0.4:0.2. Total flavonoid content was measured using the colorimetric method, while the antioxidant activity was measured by DPPH (2.2-diphenyl-1-picryl-hydrazyl-hydrate) method. The results show that the highest average total flavonoid content (74.790 ± 3.783 mg QE/g) and antioxidant content (48.765 ± 1.362%) were in formula 1. In conclusion, the lower the concentration of chitosan and STPP, the higher the levels of flavonoids and antioxidant activity.

 

Keywords: antioxidant activity, curcuma, encapsulation, flavonoids.


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