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Journal Article Epublish 2 citations

PubMed: 37936928 DOI: 10.3389/fpls.2023.1284931

Phytochemical analysis, antioxidant, antimicrobial, and anti-enzymatic properties of (sweet ginger) rhizome.

Front Plant Sci 14:1284931

Authors: Xia Wu, Feng Wei, Furong Ding, Nian Yang, Jingming Niu, Yuanquan Ran, Minyi Tian

Affiliations

  • Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), School of Liquor and Food Engineering, Guizhou University, Guiyang, China. National & Local Joint Engineering Research Center for the Exploitation of Homology Resources of Southwest Medicine and Food, Guizhou University, Guiyang, China.
  • Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), School of Liquor and Food Engineering, Guizhou University, Guiyang, China.
  • National & Local Joint Engineering Research Center for the Exploitation of Homology Resources of Southwest Medicine and Food, Guizhou University, Guiyang, China.
  • First Affiliated Hospital of Guizhou University of Traditional Chinese Medicine, Guiyang, China.
  • Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), School of Liquor and Food Engineering, Guizhou University, Guiyang, China. National & Local Joint Engineering Research Center for the Exploitation of Homology Resources of Southwest Medicine and Food, Guizhou University, Guiyang, China. First Affiliated Hospital of Guizhou University of Traditional Chinese Medicine, Guiyang, China.

Abstract

, also known as sweet ginger, is a medicinal and edible plant. rhizome is popularly utilized in traditional Chinese medicine and as flavouring spices, but there are few reports on its constituents and bioactivities. This study analyzed the phytochemical components of rhizome by GC-MS and UHPLC-Q-Orbitrap-MS and evaluated its antioxidant, antimicrobial, and anti-enzymatic properties. According to the GC-FID/MS data, its rhizome essential oil (EO) consisted mainly of ()-2-decenal (53.8%), ()-2-decenyl acetate (24.4%), ()-3-dodecenyl acetate (3.5%), and ()-2-octenal (3.5%). Its water extract (WE) and 70% ethanol extract (EE) showed high total phenolic content (TPC, 52.99-60.49 mg GAEs/g extract) and total flavonoid content (TFC, 260.69-286.42 mg REs/g extract). In addition, the phytochemicals of WE and EE were further characterized using UHPLC-Q-Orbitrap-MS, and a total of sixty-three compounds were identified, including fourteen phenolic components and twenty-three flavonoid compounds. In the antioxidant assay, WE and EE revealed a potent scavenging effect on DPPH (IC: 6.59 ± 0.88 mg/mL and 17.70 ± 1.15 mg/mL, respectively), surpassing the BHT (IC: 21.83 ± 0.89 mg/mL). For the antimicrobial activities, EO displayed excellent antibacterial capabilities against , , , , and with DIZ (12.60-22.17 mm), MIC (0.78-1.56 mg/mL), and MBC (3.13 mg/mL) and significantly inhibited growth (MIC = 0.313 mg/mL, MFC = 0.625 mg/mL, respectively). In addition to weak tyrosinase and cholinesterase inhibition, EE and WE had a prominent inhibitory effect against α-glucosidase (IC: 0.013 ± 0.001 mg/mL and 0.017 ± 0.002 mg/mL), which was significantly higher than acarbose (IC: 0.22 ± 0.01 mg/mL). Hence, the rhizome of has excellent potential for utilization in the pharmaceutical and food fields as a source of bioactive substances.

MeSH

Phytochemicals, Antioxidants