THE STABILITY OF ANTIOXIDANTS TURMERIC (Curcuma domestica Val.) AND TAMARIND (Tamarindus indica L.) LEAVES EXTRACT DURING STORAGE

A mixture of turmeric and tamarind leaves extract potential as a source of antioxidants. The purpose of this study was to evaluate the stability of the antioxidant mixture of turmeric and tamarind leaves extract during storage. The experiments using complete randomized design (CRD), with the treatment: room temperature (25±2)°C; cold temperatures (5±2)°C; and frozen temperatures (-10±2)°C, observed every week for 8 weeks, treatment was repeated three times. Variables measured were total phenolic, vitamin C, the antioxidant capacity and IC50. Results showed: storage temperatures had no effect on all observed variables: the total phenolic content, vitamin C, antioxidants capacity, and IC50 of the extract remained stable at all temperature storage during 8-week storage. Extract stored at (25±2)oC, (0 ±2) oC and (-10 ±2) oC had total phenolic content (15,013 15,571, 15,655) g GAE/100g; vitamin C content (340,52;448,54 and 454,21) mg/100g; the antioxidants capacity (6,149, 6,516, and 6,836) g GAEAC/100g; and IC50 (93,333, 84,667 and 79,647) µg /mL. Keyword: turmeric, tamarind leaves, antioxidant, temperature storage