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In vitro antioxidant activity of Amomum cardamomumleafs and stems

Hery Winarsi
1*)
, Nurtjahjo D Sasongko
2)
, Agus Purwanto
3)
, I Gede Arinton
4)
, Indah Nuraeni
1)


1
Medical and Sciences Health Faculty, Nutrition Science Department of Jenderal Soedirman University;
2
Biology
Faculty of Jenderal Soedirman University,
3
General Hospital of Margono Soekarjo, Purwokerto,
4
Medical and
Sciences Health Faculty, Medical Department of Jenderal Soedirman University * Author address for
Correspondence: winarsi@yahoo.com

Abstract
The aims of the research were to uncover the antioxidants potential in Amomum
cardamomum leafs and stems. The research used extraction and maceration methods. The leafs
and stems of cardamom, crushed in a fresh and dry condition, then immersed in 96% ethanol
solvent, filtered, and soaked again, repeatedly, until the filtrate was clear. The filtrate was
evaporated using a rotary evaporator to obtain concentrated extracts. The antioxidant activity of
extracts was tested by the method of TBA (Thiobarbituric acids). Based on the % inhibition of
lipid peroxidation, the stems extract of cardamom has the highest antioxidant activity, followed
by extracts of leafs, and rhizomes. However, based on IC
50
the rhizome extract showed the
highest antioxidant activity. In conclusion, extracts of rhizomes, stems, and leafs have potency as
a functional food components as well as traditional medicine.

Key words: antioxidants, leafs and stems cardamom.

Aktivitas antioksidan in vitro daun dan batang kapulaga
Penelitian ini bertujuan untuk mengungkap potensi antioksidan daun dan batang tanaman
kapulaga. Penelitian ini menggunakan metode ekstraksi dan maserasi. Bagian tanaman kapulaga
berupa daun dan batang kapulaga, dalam kondisi segar dan kering dihancurkan dengan cara
diblender, kemudian direndam dalam pelarut etanol 96%, disaring, dan direndam kembali,
berulang-ulang, hingga diperoleh filtrat bening. Solven dalam filtrat diuapkan menggunakan
rotary evaporator, hingga didapat ekstrak pekat. Ekstrak diuji aktivitas antioksidannya dengan
metode TBA (Thiobarbituric acids) berdasar % inhibisi peroksidasi lipid dan IC
50
. Berdasarkan
% inhibisinya, ekstrak batang kapulaga memiliki aktivitas antioksidan lebih tinggi daripada
daun. Potensi tersebut didukung oleh lebih rendahnya IC
50
ekstrak batang (3.95 mg/ml)
dibanding ekstrak daun kapulaga (4.05 mg/ml), tetapi keduanya memiliki aktivitas antioksidan
yang lebih tinggi dibandingkan asam askorbat yang memiliki IC
50
sebesar 18.5 mg/ml. Meskipun
demikian rendemen ekstrak daun lebih besar dibanding batang, baik yang berasal dari bahan
segar maupun kering. Kesimpulannya, ekstrak batang dan daun kapulaga berpotensi sebagai
komponen pangan fungsional dan juga obat tradisional.

Key words: antioxidants, leafs and stems cardamom.