<![CDATA[Turmeric (Curcuma longa) is a perennial herbaceous plant belonging to the ginger family (Zingiberaceae), characterized by its distinctive rhizomes. Recent studies have elucidated the mechanisms of action of turmeric and its bioactive components. The primary polyphenolic compound naturally present in Curcuma longa rhizomes is curcumin (1,7-bis(4-hydroxy-3-methoxyphenyl)-1,6-heptadiene-3,5-dione), also known as diferuloylmethane. In Asian countries, Curcuma longa has been traditionally employed as an herbal remedy due to its well-documented antioxidant, anti-inflammatory, antimutagenic, antimicrobial, and anticancer properties. While yellow turmeric (Curcuma longa) is widely recognized as a primary source of curcumin, another variety white turmeric (Curcuma zedoaria) remains understudied and underutilized despite its potential therapeutic value. This study aimed to compare the curcumin content between yellow turmeric (Curcuma longa) and white turmeric (Curcuma zedoaria) through Soxhlet extraction followed by visible spectrophotometric analysis. Samples of both species were collected from Probolinggo, Indonesia, and evaluated for their potential as alternative curcumin sources. Quantitative analysis revealed curcumin concentrations of 74104,4±4745,97 mg/mL in yellow turmeric and 265,37±21,25 mg/mL in white turmeric, demonstrating Curcuma longa's superior curcumin yield. These findings provide critical data for selecting optimal raw materials in herbal drug development and highlight the need for further investigation into the bioactive compounds of Curcuma zedoaria.]]>
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