Phytochemical Properties, Antioxidant Activity and α- Amilase Inhibitory of Curcuma Caesia

Diabetes mellitus (DM) is a metabolic disease characterized by hyperglycemia, which produces free radicals, particularly reactive oxygen species (ROS), through glucose auto-oxidation and glycosylation. Administration of antioxidants polyphenolic compound components can capture radicals reduce oxidative stress. Polyphenols are also able to blood levels inhibiting the action amylase enzymes as carbohydrate catabolism so that absorption does not occur. One plants contain polyphenols Black Turmeric (Curcuma caesia). Some studies on rhizomes this plant include methanol extracts containing phenolics, Flavonoids, alkaloids, triterpenoids, saponins, tannins. Dry powders wet rhizome were studied have antioxidant activity. Research inhibition enzyme alfa still lacking. This study aims determine content chemical compounds using 70% ethanol solvent. The total phenolic flavonoid assay with spectrophotometry, activity DPPH (2,2-diphenyl-1-picrylhydrazyl) at 490 nm α-amylase 3,5- dinitro salicylic acid (DNS) 529 nm. results showed 235 mgGAE/100gr, flavonoids 61 mg QE/100gr, Alkaloids 30 Quinine /100gr saponin 158 Quillaja bark/100gr, dan tannin 535mg tannic acid/100gr. obtained IC50 value 299,18 µg/mLµg/mL α- inhibitory 50,26 µg/mLµg/mL. research extract Curcuma caesia roxb contains phenolic, flavonoids, quinine, saponins constituents been high