ORIGINAL ARTICLE

Ethanolic extract of the powder of red earthworm (Lumbricus rubellus) obtained from several organic farmlands in Bali, Indonesia: Analysis of total phenolic content and antioxidant capacity

Ni Wayan Sucindra Dewi , Agung Nova Mahendra, Gustu Widi Kencana Putra, I Made Jawi, Dewa Made Sukrama, Ni Luh Kartini

Ni Wayan Sucindra Dewi
Department of Pharmacology and Therapy Faculty of Medicine Udayana University, Bali, Indonesia. Email: sucindradewi@unud.ac.id

Agung Nova Mahendra
Department of Pharmacology and Therapy, Faculty of Medicine, Udayana University, Bali, Indonesia Division of Drug Development and Laboratory Animal, Integrated Biomedical Laboratory Unit, Faculty of Medicine, Faculty of Medicine, Udayana University, Bali, Indonesia

Gustu Widi Kencana Putra
Laboratory of Food Analysis, Faculty of Agricultural Technology, Faculty of Medicine, Udayana University, Bali, Indonesia

I Made Jawi
Department of Pharmacology and Therapy Faculty of Medicine Udayana University, Bali, Indonesia

Dewa Made Sukrama
Department of Microbiology, Faculty of Medicine, Udayana University, Bali, Indonesia

Ni Luh Kartini
Faculty of Agriculture, Udayana University, Bali, Indonesia
Online First: August 04, 2017 | Cite this Article
Dewi, N., Mahendra, A., Putra, G., Jawi, I., Sukrama, D., Kartini, N. 2017. Ethanolic extract of the powder of red earthworm (Lumbricus rubellus) obtained from several organic farmlands in Bali, Indonesia: Analysis of total phenolic content and antioxidant capacity. Bali Medical Journal 6(3): S80-S83. DOI:10.15562/bmj.v6i3.730


Background: Red earthworm (Lumbricus rubellus) has been used for centuries as an ingredient in Ayurvedic therapy and traditional Chinese medicine (TCM). The worm is used in the treatment of inflammation, hematological disorders, fever, hepatic disorders, joint pain, high blood pressure, and several other indications. To our knowledge, there is no data on the total phenolic content and antioxidant capacity of L. rubellus obtained from Bali.

Methods: Ethanolic extract of L. rubellus powder was made in The Laboratory of Division of Drug Development and Laboratory Animal, Integrated Biomedical Unit, Faculty of Medicine, Udayana University. Total phenolic content and antioxidant capacity were investigated in The Laboratory of Food Analysis, Udayana University. Total phenolic content was determined using Folin-Ciocalteu method. Meanwhile, antioxidant capacity was determined using DPPH method.

Results: We found that ethanolic extract of L. rubellus powder had total phenolic content of 1016.31 mg/100 g gallic acid equivalent (GAE), and exhibited IC 50% of 12.33 mg/mL.

Conclusion: We conclude that ethanolic extract of L. rubellus powder contains phenolic acid and shows an antioxidant effect in vitro. L. rubellus powder can be potentially used as a natural antioxidant source to treat disorders associated with inflammation and oxidative stress.

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