Total Phenolic and Flavonoid Contents, Antioxidant, Antibacterial and Anti-Inflammatory Activities and Toxicities of Ethanol Extracts from Curcuma Mangga, Zingiber Officinale and Zingiber Montanum

Abstract

The objectives of this study were to determine and to compare total phenolic and flavonoid contents (TPC and TFC), antioxidant, antibacterial and anti-inflammatory activities and toxicities of ethanol extracts from Curcuma mangga, Zingiber officinale and Zingiber montanum. The study was performed by determinations of 1) TPC using Folin-Ciocalteu reagent method and TFC using colorimetric method of aluminum chloride, 2) antioxidant activities using DPPH, ABTS and FRAP assay, 3) antibacterial activities through evaluation inhibition of bacterial growth, MIC and MBC against Bacillus cereus, Bacillus subtilis, Escherichia coli, and Staphylococcus aureus, 4) anti-inflammatory activity using Griess reaction to measure nitric oxide (NO) production in LPS-stimulated RAW 264.7 macrophage cells and 5) toxicities using lethality assay in brine shrimps and MTT assay in the RAW 264.7 cells. The results revealed that all the extracts possess TPC and TFC, antioxidant, antibacterial and anti-inflammatory activities which the highest TPC and TFC and strongest activities were found in the Z. montanum extract. However, the extracts showed mildly to moderately toxic to brine shrimps, consider to Artemia salina nauplii, and nontoxic to the RAW 264.7 cells. And also, the results confirm the utilization of these extracts for the treatment and/or management of diseases that related to antioxidant, antibacterial and anti-inflammatory activities.