Formulation and characterization of the physicochemical, antioxidant activity and sensory attributes of curcuma-based herbal drink

Abstract

Curcuma-based drinks consist of temulawak (Curcuma xanthorrhiza, CX) and turmeric (Curcuma longa, CL) rhizome extracts are widely consumed in the Asian community for health maintenance and beauty. However, the physicochemical and antioxidative properties of Curcuma-based drinks has not been reported. Thus, this study aims to develop and obtain the best ratio of CX and CL rhizome mixture and to analyze its physicochemical and antioxidant properties. The physicochemical properties including total soluble solids (TSS), viscosity, pH and colour of the drinks were analyzed while total phenolic content (TPC) was determined using standard method Folin-ciocalteu assay, total flavonoid content (TFC) using colorimetric assay of aluminum chloride and antioxidant activity using 1,1-diphenyl-2-picrylhydrazyl (DPPH) assay. Four formulations of CX:CL ratios (F1 = 4:1, F2 = 3:2, F3 = 2:3, F4 = 1:4) were developed while other ingredient was kept constant. Sensory analysis with 21 panelists was done to determine the sensory acceptability. The results of the physicochemical properties for all formulations were obtained and compared. Formulation F4 has the highest total soluble solid (11.83 %). The pH range of the Curcuma-based drink was between 3.37 and 3.46. F1 has the darkest colour with the Lab value of 0.81 ± 0.1, 1.60 ± 0.30 and 8.15 ± 1.57, respectively. F4 obtained the highest mean score (4.81 ± 0.52) for overall sensory acceptability. The antioxidant properties of F3 had the highest total phenolic content (0.4422 ± 0.01 mg GAE / ml) and percentage of DPPH inhibition (56.61 %) and F4 has the highest flavonoids content (0.82 g GAE / ml). Thus, formulations with a higher content of CL have better sensory acceptability and higher antioxidant activity.