Chemical components and antioxidant properties of acetone extracts of four different species of Zingiberaceae

Authors

  • Thi Hoi Huynh Institute of Biotechnology and Food Technology, Industrial University of Ho Chi Minh City, No. 12 Nguyen Van Bao Street, Go Vap District, Ho Chi Minh City, Vietnam https://orcid.org/0009-0007-4332-7256
  • Gia Hoa Tran Institute of Biotechnology and Food Technology, Industrial University of Ho Chi Minh City, No. 12 Nguyen Van Bao Street, Go Vap District, Ho Chi Minh City, Vietnam https://orcid.org/0000-0002-7217-4304
  • Ngoc Nam Trinh Office of Science Management and International Affairs, Industrial University of Ho Chi Minh City, No. 12 Nguyen Van Bao Street, Go Vap District, Ho Chi Minh City, Vietnam https://orcid.org/0000-0002-7983-7270
  • Quoc Hung Nguyen Center of Analytical Services and Experimentation HCMC, Vietnam, 2 Nguyen Van Thu, Dakao Ward, District 1, Ho Chi Minh City, Vietnam https://orcid.org/0000-0003-2668-6293
  • Thien Hoang Ho Institute of Biotechnology and Food Technology, Industrial University of Ho Chi Minh City, No. 12 Nguyen Van Bao Street, Go Vap District, Ho Chi Minh City, Vietnam https://orcid.org/0000-0002-3706-7917
  • Le Pham Tan Quoc Institute of Biotechnology and Food Technology, Industrial University of Ho Chi Minh City, No. 12 Nguyen Van Bao Street, Go Vap District, Ho Chi Minh City, Vietnam https://orcid.org/0000-0002-2309-5423
  • Nguyen Tuong An Huynh Institute of Biotechnology and Food Technology, Industrial University of Ho Chi Minh City, No. 12 Nguyen Van Bao Street, Go Vap District, Ho Chi Minh City, Vietnam https://orcid.org/0000-0003-0015-7158
  • Hong Thien Van Institute of Biotechnology and Food Technology, Industrial University of Ho Chi Minh City, No. 12 Nguyen Van Bao Street, Go Vap District, Ho Chi Minh City, Vietnam https://orcid.org/0000-0003-0151-5068

DOI:

https://doi.org/10.14719/pst.3272

Abstract

In this report, the chemical components and antioxidant properties of the acetone extracts obtained from 4 Zingiberaceae species, including Curcuma gracillima Gagnep., Curcuma pierreana Gagnep., Globba marantina L. and Amomum biflorum Jack were investigated for the first time. A total of 142 chemical compounds were determined in 4 studied extracts using GC/MS techniques. Furthermore, the extract obtained from C. gracillima showed the strongest antioxidant effect with an IC50 value of 1.76 mg/mL, followed by G. marantina (IC50 = 2.45 mg/mL), C. pierreana (IC50 = 2.97 mg/mL) and A. biflorum (IC50 = 6.32 mg/mL).

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Published

27-03-2024 — Updated on 01-04-2024

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How to Cite

1.
Huynh TH, Tran GH, Trinh NN, Nguyen QH, Ho TH, Quoc LPT, Huynh NTA, Van HT. Chemical components and antioxidant properties of acetone extracts of four different species of Zingiberaceae . Plant Sci. Today [Internet]. 2024 Apr. 1 [cited 2024 Nov. 4];11(2). Available from: https://horizonepublishing.com/journals/index.php/PST/article/view/3272

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