Determination of Antioxidant Activity and Shelf-Life Test of Turmeric (Curcuma longa) Fortified Bread

Abstract

The increasing public awareness for healthy living is parallel to community demands for healthy food that contains good nutritional compounds to support the physiological function of the body but also has good and attractive taste. In Indonesia, bread, as a substitute for rice, has now become part of the community. With some fortification, the bread will become healthier. In this research, turmeric fortified bread is evaluated for its antioxidant activity and shelf-life test. Turmeric is one of the most popular spices in Indonesia because of its health benefits as a strong antioxidant and antiinflammation. Curcumin, the active ingredient of turmeric, exhibits therapeutic potential for the treatment of diabetes, cardiovascular disorders, various types of cancers and functions as hepatoprotective. Antioxidant activity of ethanolic extract of turmeric-fortified bread was measured using 2,2-diphenyl-1-picrylhydrazyl (DPPH) method, using Rigol U3600 UV/Vis spectrophotometer. The result showed that antioxidant activity in terms of inhibitory concentration (IC50) value of plain bread has 227.59 ppm (weak), of 4% turmeric bread has 114.8 ppm (medium), 6% turmeric bread has 80.37 ppm (strong), and 8% turmeric bread has 63.09 ppm (strong). The shelf-life test (according to flavor, appearance, and texture) of bread, packaged using PP-plastic, was conducted for 15 days. The result showed that plain bread has 4.11 days of shelf-life, 4% turmeric bread has 10.11 days, 6% turmeric bread has 11.55 days, and 8% turmeric bread has 12.11 days. The research concluded that turmeric-fortified bread enhances the antioxidant value of bread and acts as a powerful natural preservative.

Keywords: bread, turmeric, antioxidant, DPPH, shelf life