Antioxidant Activity and Pancreatic Lipase Inhibition of Curcuma aeruginosa Roxb Rhizome Fractions

Abstract

Antiobesity with a lipase inhibitor mechanism will block the
hydrolysis of triglycerides into fatty acids and glycerol, while antioxidant
compounds are
very useful in conditions of obesity to prevent
excess
damage from
degenerative
diseases.
Curcuma
aeruginosa Roxb
extract
has
been proven
to
inhibit pancreatic
lipase,
so
further effects
will be seen at the fraction level. This research aims to investigate the
phytochemical components, antioxidant activity and pancreatic lipase
inhibition of Curcuma aeruginosa Roxb fractions. Ethanolic extract
of the Curcuma aeruginosa Roxb rhizome was separated using the
solid-liquid chromatography with 3 different solvents (n-hexane, ethyl
acetate, ethanol) to give n-hexane (HF), ethyl acetate (EAF), and
ethanol (EF), and the insoluble (IF) fractions. Each fraction detected

phenolics, flavonoids, alkaloids, tannins, saponins, triterpenoids/
steroids. EF has the highest total flavonoid and phenolic content. Antioxidant
activity
of
all
fractions
were
measured
using
DPPH
reduction,
ABTS,
and FRAP
methods. The best antioxidant activity
of
all
fractions
using
the
DPPH
method
was
EF
with
IC50
21.93
±
3.39µg/
mL,

ABTS method was HF with IC50 24.56±1,03 µg/mL and FRAP
method was IF with IC50 20.79±1,03 µg/mL. The total number of
phenolics and flavonoids in EF strongly supports the antioxidant activity
of
the DPPH
method. The highest inhibition
of
pancreatic
lipase

was
found
in
EAF
at
35.16±0.24
%
(100
µg/ml).
There
was
significant

difference
between EAF and xenical (orlistat) (p<0.05).
Keywords: antioxidant, curcuma aeruginosa, fraction, pancreatic
lipase inhibition