Burapan Supawadee, Kim Mihyang, Paisooksantivatana Yingyong, Eser Bekir Engin, Han Jaehong
Metalloenzyme Research Group and Department of Plant Science and Technology, Chung-Ang University, Anseong 17546, Korea.
Phytobean, AC. Ltd., Pori 2-gil 16-5, Gamcheon-myeon, Yechon 36810, Korea.
Foods. 2020 Sep 2;9(9):1219. doi: 10.3390/foods9091219.
For the functional food applications, antioxidant properties and the bioactive compounds of the 23 species commercially cultivated in Thailand were studied. Total phenolic content and DPPH radical scavenging activity were determined. The concentrations of eight bioactive compounds, including curcumin (), demethoxycurcumin (), bisdemethoxycurcumin (), 1,7-diphenyl-(4,6)-4,6-heptadien-3-ol (), germacrone (), furanodienone (), zederone (), and -turmerone (), were determined from the by HPLC. While the total phenolic content of was highest (22.3 ± 2.4 mg GAE/g, mg of gallic acid equivalents), Wan Na-Natong exhibited the highest DPPH (2,2-diphenyl-1-picryl-hydrazyl-hydrate) radical scavenging activity. Twenty-three species showed characteristic distributions of the bioactive compounds, which can be utilized for the identification and authentication of the cultivated species. contained the highest content of curcumin () (304.9 ± 0.1 mg/g) and contained the highest content of germacrone () (373.9 ± 1.1 mg/g). It was noteworthy that 1,7-diphenyl-(4,6)-4,6-heptadien-3-ol () was found only from at a very high concentration (300.7 ± 1.4 mg/g). It was concluded that Thai species have a great potential for the application of functional foods and ingredients.
针对功能性食品应用，对泰国商业种植的23种姜黄属植物的抗氧化特性和生物活性化合物进行了研究。测定了总酚含量和DPPH自由基清除活性。通过高效液相色谱法（HPLC）测定了包括姜黄素（）、去甲氧基姜黄素（）、双去甲氧基姜黄素（）、1,7-二苯基-（4,6）-4,6-庚二烯-3-醇（）、莪术酮（）、呋喃二烯酮（）、姜黄酮（）和β-姜黄烯（）在内的8种生物活性化合物的浓度。虽然‘Wan Na-Natong’的总酚含量最高（22.3±2.4毫克没食子酸当量/克，没食子酸毫克当量），但其表现出最高的DPPH（2,2-二苯基-1-苦基肼水合物）自由基清除活性。23种姜黄属植物呈现出生物活性化合物的特征分布，可用于栽培姜黄属植物的鉴定和认证。‘Phuangchai’的姜黄素（）含量最高（304.9±0.1毫克/克），‘Chai Nat’的莪术酮（）含量最高（373.9±1.1毫克/克）。值得注意的是，仅在‘Chai Nat’中发现了高浓度（300.7±1.4毫克/克）的1,7-二苯基-（4,6）-4,6-庚二烯-3-醇（）。得出的结论是，泰国姜黄属植物在功能性食品和成分应用方面具有巨大潜力。
