Antioxidant of herb plants in nasi kerabu

The present study focus on the antioxidant of plant herb in Nasi Kerabu by using plants herb which are Bunga Telang (Clitoria ternatea), Halia (Zingiber officinale), Daun Kesum (Persicaria odorata), Bunga Kantan (Etlingera elatior), Daun Pitang (Gynochthodes sublanceolata), Jobeh, Samak and Samak Pedas. This study was conducted to analyses the antioxidant activity by using 2,2- Diphenyl-1-picrylhydrazyl radical scavenging activity (DPPH) assay. There were five treatments that use in this study which are 0.1, 0.2, 0.4, 0.8 and 1.6 mg/ml extraction in each sample respectively. Significant differences (P ≤ 0.05) were observed in % inhibition of scavenging activity and IC₅₀. Methanol was used as an extracting solvent and ascorbic acid as a standard antioxidant. In this recent study, Daun Kesum (Persicaria odorata) was the highest sample that contribute to the highest antioxidant activities with IC50 and SD value is 64.28 and ± 0.058 respectively followed by Halia (85.47, ± 0.103), Samak Pedas (96.9, ± 0), Samak (113.64, ± 0.114), Bunga Kantan (121.65, ± 0.091), Jobeh (123.16, ± 0.011), Telang (478.54, ± 0.477) and Pitang (501.51, ± 0.800). This finding show that plants herb in Nasi Kerabu contains high value of antioxidant activity. Nonetheless, there is need a further research as Nasi Kerabu is a famous dish in east coast of Malaysia which contain a good nutrient that are high in antioxidant value.