Effect of Curcuma xanthorrhiza Extracts on the Phytochemical Content, Antioxidant Activity and Lactobacillus casei Growth
DOI:
https://doi.org/10.11113/bioprocessing.v3n1.45Keywords:
Curcuma xanthorrhiza, antioxidant activity, total phenolic content, total flavonoid contentAbstract
Curcuma xanthorrhiza (CX) has been reported as the most widely cultivated species in Southeast Asia. It is commonly found in the wild and has been traditionally used for medicinal purposes. The rhizome and root of CX contain constituents that offer various health benefits, including the treatment of skin inflammations and acne, as well as having antioxidant properties. Recently, numerous herbal products and traditional medicines made from CX have appeared in the market, available in forms such as capsules and bottled drinks. However, no research has yet validated the potential of growing Lactobacillus casei (L. casei) probiotic bacteria in CX extracts. The aim of this study is to determine the total phytochemical content of CX extracts, the antioxidant activity of CX extracts, and the prebiotic potential of CX. In this article, the chemical contents of CX, including total phenolics, total flavonoids, and antioxidant activity, have been studied using the Folin-Ciocalteu method, the aluminum chloride colorimetric method, and the DPPH free radical scavenging assay for antioxidant activity. The studies were conducted using three different methods of extracting CX: methanol-maceration, fresh juiced, and fresh boiled CX. The prebiotic potential of CX was studied using the L. casei probiotic strain. From the methanol-maceration extraction, the values of TPC and TFC are 111.55 ± 13.64 μg GAE/mg DW and 27.30 ± 7.75 μg QE/mg DW, respectively. Meanwhile, for the fresh juiced extraction, the TPC and TFC values are 30.513 ± 0.917 μg GAE/mg DW and 43.81 ± 5.13 μg QE/mg DW, respectively. Lastly, the boiled extraction method yields a TPC of 10.85 ± 0.21 μg GAE/mg DW and a TFC of 8.00 ± 0.49 μg QE/mg DW. At a concentration of 2000 μg/mL, the scavenging activity of the fresh juiced extraction reached a plateau of 89.33%. Meanwhile, at the same concentration, the scavenging effects of CX fresh methanol maceration and fresh boiled extraction are 61.39% and 49.81%, respectively. The L. casei strain was shown to be actively growing in CX extracts within the first 24 hours; however, after 24 hours, the growth remained almost constant. This may be due to the limited supply of CX extracts for the growth of the probiotic L. casei strain. Altogether, these results demonstrate that CX is a potential source of valuable bioactive compounds that could be used in medical, pharmaceutical, and food industries.
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