Optimization and Interaction Effects of a Traditional Antioxidant Polyherbal Drink using Design Expert

A polyherbal drink consisting of ginger, aromatic ginger, turmeric and rice starch is utilized by the people of Baturraden, Central Java, to treat masuk angin. This study contributed to optimize the ratio of the component crude drugs for obtaining a formulation with most favorable antioxidant properties. Twenty formulations were prepared by mixing powdered ginger, aromatic ginger, turmeric, and rice starch in different weight ratios. Each formulation was extracted using the decoction method for 30 minutes, with a crude drug-to-water ratio of 1:20. The extracts were subjected to the standard total flavonoid content (TFC), total phenolic content (TPC), and 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging activity assays. The TFC, TPC, and DPPH scavenging activity was used as the response for predicting the interaction effect and optimal composition of the formulation by simplex lattice design (LSD). The results showed that the highest TFC, TPC, and DPPH scavenging activity was observed in Formula 8 (turmeric only, 10.0 ± 0.01 mg QE/g), Formula 3 (a combination of equal ratios of ginger and turmeric, 9.01 ± 0.01 mg GAE/g), and Formula 10 (rice starch only, 333.76 ± 0.04 mmol TE/g), respectively. The antagonistic interaction effect on the DPPH scavenging activity was observed in most formulations. A synergistic effect was only predicted to occur in a combination of ginger, aromatic ginger, and turmeric. The incorporation of rice starch into the formulations resulted in an antagonistic interaction. These findings support the refinement of traditional polyherbal drinks by optimizing crude drug ratios to enhance antioxidant potential.