Extraction of Curcuma sessilis Gage and Its Antioxidant Determinations Compared between before and after in vitro Simulated Digestion

Abstract

Edible cultivar of Curcuma sessilis Gageis in the same family with ginger which has antioxidant activities. The plant was divided into 3 parts: red flower, green flower, and rhizome. All samples were extracted with either water, methanol, or acetone. The objective of this study was to investigate antioxidant activities before and after simulated digestion of the samples compared to ginger and vitamin E. Results showed that the red flower extracted with water or methanol contained highest amount of phenolic compounds. The red and the green flower extracts were good sources of ABTS antioxidant activity. After in vitro simulated digestion, the red and the green flowers were good sources of antioxidants against hydroxyl radical and Fe²⁺–chelating agents. In summary, Curcuma sessilis Gage has antioxidant activities similar to that of ginger.