#TITLE_ALTERNATIVE#

• Main Author: Siti Nurfitria (NIM:107 03 058), Rizki
• Format: Final Project
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/6699
• Institution: Institut Teknologi Bandung

Abstract: <br /> <br /> <br /> <br /> Antioxidant activity of aqueous garlic bulb extract, ethanolic turmeric, ginger, and noni fruits extract had been examined in vitro using DPPH method (for single extract) and TBARS formed from lipid peroxidation product (for single extract, garlic-turmeric, and ginger-noni fruit combined extract). The ex vivo antioxidant activity of garlic, turmeric, and its combined extract also had been examined in Swiss Webster female rats. The in vitro DPPH scavenging activity EC50 of garlic, turmeric, ginger, and noni fruits extracts are 4237.61; 104.91; 97.61; 917.37 (myu)g/ml and lipid peroxidation scavenging activity EC50 of garlic, turmeric, garlic-turmeric (1:1), ginger, noni fruits, and ginger-noni fruits (1:1) extracts are 4270.1; 2001.12; 1631.13; 1044.71; 1341.22; 1952.35 (myu)g/ml, respectively. Single 200 mg/kg bw garlic and turmeric extract and both 50-50 and 200-200 mg/kg bw combined garlic-turmeric extract scavenged lipid peroxidation significantly compared to control in about 35,40; 22,71; 19,75; 34,55 % (p<0,05). Ginger extract had highest antioxidant activity in both in vitro methods, almost equivalent to ascorbic acid due to lipid peroxidation mechanism. Combined garlic and turmeric antioxidant activity was higher than each single extracts seen in vitro but lower in ex vivo at dose 200-200 mg/kg bw. <br />