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Preparation of Alpinia galanga Water Extract with High Antioxidant Properties
Nik Hasan, M.K., Kamarazaman, I.S., Azman, M., Abd Rashid L.

Abstract
Alpinia galanga is one of the most common herbs in Malaysia. Because of its good aroma and taste, A. galanga has been used widely for Asian cooking. The objective of this study is to determine the optimum parameter (temperature and period) for A. galanga water extract preparation with preservation of its antioxidant property. A. galanga was cut, dried and ground into powder. The powder was put into a tube containing water and heated at different temperatures which were 40, 60, 80, and 100oC. Each of temperature, the extract was used with different periods which were 15 min, 30 min, 1 h, 2 h and 3 h. the extract was filtered and used for DPPH, FRAP, TPC and MDA tests to determine its antioxidant value. The result show that A. galanga has different antioxidant property when it is prepared with different parameters. It can be concluded that the optimum parameter to prepare A. galanga extract with high antioxidant activity is at a the temperature of 80oC with a period of 2 h.

Keywords: Alpinia galangal;antioxidant