ANTIOXIDANT ACTIVITY OF NUTRI-PEPPER ENHANCER

Abstract

Introduction: Kacangma (Leonurus sibiricus), turmeric (Curcuma longa) and black pepper (Piper nigrum) are the oldest and most important spice crops used for culinary purposes in Malaysia for centuries. Although many biological activities including antioxidant properties (AP) have been reported, there are no confirmed reports on the activities of this cocktail, nutri-Pepper enhancer. Purpose: The study evaluated the AP of the Nutri-Pepper enhancer in vitro. Methodology: The AP were evaluated using in vitro antioxidant assays where the total polyphenolic content (TPC), DPPH radical scavenging activity, tyrosinase inhibition activity, xanthine oxidase superoxide scavenging activity (XOD), and oxygen radical absorbance capacity (ORAC) were measured. Results: Based on the antioxidant activity range, extract of Nutri pepper enhancer was high in tyrosinase inhibition activity, 87.16%, moderate in xanthine oxidase superoxide scavenging activity (XOD) 69.72% and low in 1,2-diphenyl-2picrylhydrazyl radical scavenging activity (DPPH) 46.78%. On the other hand, the extract showed high ORAC and total phenolic content with the value of 236,00 μmol TE/100g and 282 mg/100 GAE. Conclusion: This finding proven that the consumption of this product can reduce or even eliminate the harmful effects on humans from contaminants in foods and from the environment; this is even more important for people living in polluted cities.