Quality and Antioxidant Activity of Faloak (Sterculia quardifida R.Br) Extract Syrup with Variations in Addition of Ginger (Zingiber officinale Roscoe)

Abstract

Background: Faloak is known to contain flavonoids, terpenoids, phenols, and tannins, all of which have antioxidant activity. The preparation of faloak in the dosage form of syrup has been completed, but the suboptimal extraction of the active ingredient reduces the antioxidant activity of the syrup. In this study, the syrup was created by macerating extracts of faloak and red ginger, which contain active substances. The quality of the syrup is further evaluated for its antioxidant activity. Objective: To determine the characteristics of the extract, the quality of the syrup, and the antioxidant activity of the syrup. Method: During extraction using the maceration technique, both specific and non-specific characteristics of the extract are evaluated. The 2,2-diphenyl-1-picrilhydrazyl (DPPH) method was used to measure antioxidant activity. Results: The results of testing particular properties revealed that faloak and red ginger extracts contained flavonoids, triterpenoids, phenols, and tannins. The faloak and red ginger extracts had a water content of 5.926 ± 0.116 and 4.270 ± 0.121, respectively, and a total ash content of 2.430 ± 0.160 and 3.570 ± 0.140, according to non-specific analyses of the extract. The IC50 values for the antioxidant activity of formula 1 and formula 2 syrups were 114.002 ± 0.174 and 107.888 ± 0.115 ppm, respectively. Conclusion: The addition of red ginger to Faloak syrup increases its antioxidant activity compared to that of the syrup without the addition of red ginger, although both syrups have moderate antioxidant activity. Keywords: Faloak, syrup, antioxidant, DPPH