Hepatoprotective properties of white turmeric ( Curcuma mangga Val.) and yellow turmeric ( Curcuma longa Linn.) prepared by blanching in CCl 4 -induced rats

This study aimed to evaluate the hepatoprotective effects of white and yellow turmeric powders with blanching pretreatment in male Wistar rats induced with carbon tetrachloride (CCl4). The analysis conducted included color, FTIR, and antioxidant properties. The in vivo study was conducted by giving the powder samples at a dose of 81 mg/g 200 BW. The results showed that blanching significantly preserved bioactive compounds and enhanced antioxidant activity. In the in vivo study, blanched white turmeric and yellow turmeric groups exhibited significant hepatoprotective effects (P < 0.05). Both reduced ALT levels by 54.3% and 48.2%, and AST levels by 42.1% and 37.6%, respectively, compared to the negative control. Furthermore, MDA levels were significantly reduced (P < 0.05), from 7.82 nmol/mL in the CCl4 group to 3.15 nmol/mL in the BWT group, values comparable to those in the silymarin-treated group. Histopathological analysis confirmed reduced necrosis and inflammation in turmeric-treated rats.