Synergistic Antioxidant Activity of Mengkudu Fruit Juice (Morinda citrifolia Linn.) and Temulawak Rhizome Juice (Curcuma xanthorrhiza Roxb.)
Antioxidant Activity of Mengkudu Fruit Juice (Morinda citrifolia Linn.) and Temulawak Rhizome Juice
Keywords:
Antioxidant activity, DPPH, IC50, mengkudu, synergistic, temulawakAbstract
Free radicals are known to be responsible for many diseases, such as diabetes mellitus, cardiovascular, and other degenerative disorders. Mengkudu (Morinda citrifolia Linn.) and temulawak (Curcuma xanthorrhiza Roxb.) are well known plants for their use in curing diseases like diabetes mellitus caused by free radicals. This study aimed to assess the interaction effect of antioxidant activities of mengkudu fruit juice (MFJ) and temulawak rhizome juice (TRJ). Fresh juices of mengkudu fruit and temulawak rhizome were measured in terms of their antioxidant activity, using the method of 2,2 diphenyl-1pikrilhidrazil (DPPH) so that the data obtained were antioxidant activity and Inhibitory Concentration50 (IC50) of the fresh juices of mengkudu fruit and temulawak rhizome. Then, interaction of antioxidant activity between MFJ and TRJ were analyzed using combination index (CI) and isobologram methods.
IC50 of MFJ was 1 823 μg mL–1, IC50 of TRJ was 4 797.92 μg mL–1, whereas the IC50 of MFJ and TRJ combination was
228 μg mL–1 and 599 μg mL–1, respectively. The data analysis were based on IC50 of MFJ, TRJ, and their combination
indicated that CI < 1 and the plot point lied under the additives line (i.e., in the synergistic area). Thus, combined effect
of MFJ and TRJ was synergistic in generating antioxidant activity based on CI and isobologram examinations.
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