Antioxidant potential effect combination of the bitter, red ginger, and turmeric extract with the DPPH method

Introduction: Bitter (Andrographis paniculata or Burm.f.), red ginger (Zingiber officinale var Rubrum Rhizoma), and turmeric (Curcuma domestica) are medicinal herbs of Asian countries used in many traditional medicinal. This study aimed to evaluate the potential antioxidant effect combination of bitter, red ginger, and turmeric extract with the DPPH (1,1-diphenyl-2-picrylhydrazyl) method. Methods: This is an observational analytic study using the DPPH method to evaluate the potential antioxidant effect of four extracts, including bitter, red ginger, turmeric, and a combination of those three extracts called “SIJAKUN,” which stands for SambIloto, JAhe merah, and KUNyit in Indonesian. The antioxidant effect was evaluated by IC50 value. The comparable standard of antioxidants was Vitamin C. Result: The IC50 value showed from the lowest to highest was 2.34, 3.75, 10.15, and 13.5 μg/mL occur in red ginger extract, “SIJAKUN” combination extract, turmeric extract, and bitter extract, respectively. The IC50 value of Vitamin C as a comparable compound was 13.2 μg/mL. The “SIJAKUN” combination extract was better than the single turmeric, bitter, and vitamin C extract, but not with red ginger extract. Conclusion: The highest potential antioxidant effect with the DPPH method occurred in red ginger extract, even better than other extracts, such as combining the “SIJAKUN” extract based on the lowest IC50 value.