The effect of blanching on antioxidant activity and glycosides of white saffron (Curcuma mangga Val.)

White saffron (Curcuma mangga Val.) rhizome grows well in Indonesia. The objectives of this research were to determine antioxidant activity and to identify and quantify glycoside and aglicone substances in fresh and blanched white saffron. Sample of white saffron rhizome was extracted with methanol, rota-evaporated, and freeze dried. Dried extract was identified and quantified for its glycoside and aglicone content by High Performance Liquid Chromatography (HPLC). One of the identified glycoside compound was quercetin-3-rutinoside. The antioxidant activity and quercetin content of blanched white saffron extracts were significantly higher (p ≤ 0.05) than that of fresh white saffron. Blanching of white saffron with citric acid and distilled water hydrolyzed quercetin-3-rutinoside into quercetin.