Characterization of Curcuminoid from Curcuma xanthorrhiza and Its Activity Test as Antioxidant and Antibacterial

Curcuminoids are the main component found in many Zingiberaceae family plants. The aim of this study was to characterize curcuminoid and its activity  test  as an antioxidant and antibacterial. Dryed  powder of  C. xanthorrhiza  (1 kg) was macerated with ethanol for 24 hours at room temperature. Ethanol extract of  C. xanthorrhiza  was subsequently fractionated with  n -hexane and chloroform to take the yellow or orange  indicated contain of curcuminoids.  Analysis of total phenolic levels was carried out by the Follin-Ciaocalteau method.  The isolation of  curcuminoid componens  from this  fraction   was carried out by chromatographic method and the structure elucidation was performed by interpretation of spectroscopic data, including UV, IR,  1 H and  13 C NMR 1D and 2D.  The antioxidant activity test used the DPPH (2,2-diphenylpicrylhydrazyl) method, while the antibacterial activity test used Kirby Bauer test diffusion method.  The results showed that the curcuminoid fraction yield was 10.06%  from ethanol extract  C. xanthorrhiza .  The  total phenolic content of curcuminoids  fraction  was 745.45 ± 18.5 mg galic acid (GA)/g extract.  Curcuminoids fraction was isolated a known compound desmethoxycurcumin (1). The content of demethoxycurcumin (1) in curcuminoid fraction is 20.97 %. The antioxidant activity of curcuminoids  fraction  showed  strongest activity  with IC 50  24.98 µg/ml. Antibacterial activity against of the four pathogenic bacteria showed medium activity.  The study suggests that  curcuminoids extract from  C. xanthorrhiza  rhizome have potential compounds could be suitable for  antioxidant and  the treatment of various infections caused of microbial.