An Assessment of Antioxidant Characteristics from different ratios Of Turmeric and Tamarind (Curcuma domestica Val.-Tamarindus indica L.) Leaves extracts.

Turmeric and tamarind leaves have potential as an antioxidant source and combining the two different types of antioxidants can improve its effectiveness and synergism.The objective of this research is to determine the antioxidant characteristics of different ratios of turmeric and tamarind leaves extract. This research used randomized block design with the ratio of turmeric and tamarind leaves extracted as follows: (10: 0; 9 :1: 8:2; 7:3; 6: 4; 5:5; 4:6; 3:7; 2:8 ; 1:9; 0: 10). The research was repeated twice resulting in 22 experimental units. The variables measured during this research included total phenolic level, antioxidant capacity, IC50 and vitamin C. After the data was analysis based on its variables, it was then tested using the Tukey HSD test. The results showed that the ratio of turmeric and tamarind leaves extract affected the total phenolic level, IC50 and Vitamin C. The total phenolic level increased with the higher ratio of turmeric extract (2.91 to 11.15 mg GAE / 100g extract); IC50 increased with the increasing ratio of tamarind leaves extract of (0,225 - 0.830)ppm; and vitamin C increased with the increasing ratio of tamarind leaves extract of (242.6 to 752.5) mg / 100 g extract. Changing the ratio of tamarind leaves and turmeric had no effect on the antioxidant capacity the value was (2.07 -5.44) mg GAEAC /100 g. Antioxidant synergism occurred when the ratio of turmeric and tamarind leaves extract was (9:1; 8:2; 7:3)