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The research aimed to evaluate quality profiles, optimize the antioxidant activity, and total phenolic and flavonoid content in a mixture of three crude drug: turmeric, java tea, and seed-under-leaf, using the Simplex Lattice Mixture Design. Ultimately, a quadratic model was used, as it best adjusted to the experimental behavior. It predicted the optimal composition of herbal mixtures antioxidant activity, determined by 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging and Ferri Reducing Antioxidant Power (FRAP) techniques, also in Total Phenolic Content (TPC) and Total Flavonoid Content (TFC). The crude drugs were of good quality according to selected pharmacognostic quality parameters of the official Malaysian herbal monograph (MHM). The optimum responses with the highest synergistic effect were composed of 5% (w/w) of turmeric, 40% (w/w) of Java tea, and 55% (w/w) of seed-under-leaf. The values were 1796 mM TE/g, 2230 mM TE/g, 355 mg GAE/g, and 177 mg QE/g for DPPH, FRAP, TPC, and TFC, respectively. The greatest contribution of antioxidant activity was shown in that mixture as potential as a functional beverage. [ABSTRACT FROM AUTHOR]

Java tea, seed-under-leaf, and turmeric are well-known for their antioxidant activity. The mixture with 40% Java tea leaves, 55% seed-under-leaf aerial parts, and 5% turmeric rhizomes produced a polyherbal formulation with a satisfactory antioxidant profile. This study aimed to develop the optimal extraction condition to produce water extract with good antioxidant properties that are stable during storage. The herbal mixture was extracted using Decoction A, Decoction B, and infusion methods at crude drug-tosolvent ratios of 1:10, 1:20, and 1:100. The antioxidant activity was evaluated by the standard 2,2-diphenyl1-picrylhydrazyl (DPPH) scavenging activity and ferric reducing antioxidant power (FRAP) assays. The total phenolic content (TPC) and total flavonoid content (TFC) were determined according to the standard methods. The extract from Decoction A at a 1:10 ratio was stored for 18 days at 7±3°C, and their physicochemical properties, i.e., color, pH, DPPH scavenging activity, TPC, and TFC, were evaluated accordingly. The extraction method and crude drug-to-solvent ratio significantly affected the extracts’ DPPH scavenging activity, FRAP, TPC, and TFC. Decoction A at a 1:10 ratio yielded extracts with the highest DPPH activity, TPC, and TFC and total flavonoid content, while Decoction B at a 1:20 ratio resulted in the highest FRAP. Extracts from Decoction A at a 1:10 ratio underwent chemical changes on day 6 of refrigerated storage. In conclusion, extraction by Decoction A at a crude drug-to-solvent ratio of 1:10 produced an antioxidant-rich extract that remained stable for six days during storage.

Lemongrass (Cymbopogon citratus (DC.) Stapf, Poaceae) has been known for demonstrating antimicrobial activity against food spoilage bacteria. These antimicrobial properties can be further utilized for the development of natural food preservatives. In this study, the compounds present in water extract and essential oil of lemongrass were analyzed and their potential as tofu preservatives was evaluated. The water extract was prepared by the infusion method, while the essential oil was made by steam and water distillation. The phytochemicals composition of the water extract and essential oil was analyzed by qualitative colorimetric phytochemical screening and Gas Chromatography-Mass Spectroscopy (GC-MS) technique, respectively. Their preservative activity on tofu was evaluated by observing their ability to inhibit the growth of bacteria on the tofu and the physical changes of tofu during 10 days of preservation at room temperature. The results showed that lemongrass water extract contained terpenoids, tannins, and saponins. The GC-MS analysis identified 13 compounds in the essential oil. Neral, geranial, ß-myrcene, juniper camphor, and viridiflorol were found as the major compounds. At concentration of 20%, lemongrass water extract demonstrated inhibition of bacterial growth during 10 day storage of tofu and improved the shelf life by 4 days longer from those of the negative control. In contrast, lemongrass essential oil did not show inhibitory activity in bacterial growth in tofu but it was capable of maintaining the color, odor, and texture of tofu as well as delaying the slime formation up to 4 days. [ABSTRACT FROM AUTHOR]

A novel polyherbal formula was developed from crude drugs of Andrographis paniculata (Burm.f.) Wall., Tinospora crispa (L.) Hook.f. & Thomson, Curcuma longa L., Curcuma comosa Roxb., and Phyllanthus niruri L. The powdered crude drugs were combined in the ratio of 5-5-3-3-3, respectively. The determination of total phenolic content (TPC), the 2,2-diphenyl,1-picrylhydrazyl (DPPH) scavenging activity, and ferric reducing antioxidant power (FRAP) of the polyherbal formula and the individual constituents were conducted as per standard methods. The interaction effect of the components in the polyherbal formula toward antioxidant activities was statistically predicted. Curcuma longa contained the highest TPC at 625.35±28.39 mg Gallic acid equivalent (GAE)/g dry weight (DW) crude drugs and showed the strongest DPPH scavenging activity and FRAP at 1546.18±88.16 and 1292.92±43.42 mM Trolox equivalent (TE)/g DW, respectively. The polyherbal formula was in the median range of the component's value, with TPC, DPPH scavenging activity, and FRAP of 83.52±0.93 mg GAE/g DW, 652.63±28.84 mM TE/g DW, and 401.77±9.42 mM TE/g DW. TPC of all samples positively correlated to DPPH scavenging activity and FRAP. The combination of Andrographis paniculata, Tinospora crispa, Curcuma longa, Curcuma comosa, and Phyllanthus niruri generated interaction effects of additive and antagonist towards DPPH scavenging activity and FRAP, respectively. [ABSTRACT FROM AUTHOR]