Ivanović Milena, Makoter Kaja, Islamčević Razboršek Maša
Faculty of Chemistry and Chemical Engineering, University of Maribor, Smetanova ulica 17, SI-2000 Maribor, Slovenia.
Plants (Basel). 2021 Mar 8;10(3):501. doi: 10.3390/plants10030501.
The ginger family () includes plants that are known worldwide to have a distinctive smell and taste, which are often used as spices in the kitchen, but also in various industries (pharmaceutical, medical, and cosmetic) due to their proven biological activity. The aim of this study was to investigate and compare the chemical composition and antioxidant activity (AA) of essential oils (EOs) of four characteristic ginger species: L. Maton (cardamom), L. (turmeric), Roscoe (ginger), and Hance (galangal). Furthermore, the total phenolic content (TPC) and AA of crude extracts obtained after using ultrasound-assisted extraction (UAE) and different extraction solvents (80% ethanol, 80% methanol and water) were evaluated. A total of 87 different chemical components were determined by GC-MS/MS in the EOs obtained after hydrodistillation, 14 of which were identified in varying amounts in all EOs. The major compounds found in cardamom, turmeric, ginger, and galangal were α-terpinyl acetate (40.70%), β-turmerone (25.77%), α-zingiberene (22.69%) and 1,8-cineol (42.71%), respectively. In general, 80% ethanol was found to be the most effective extracting solvent for the bioactivities of the investigated species from the family. Among the crude extracts, ethanolic extract of galangal showed the highest TPC value (63.01 ± 1.06 mg GA g DW), while the lowest TPC content was found in cardamom water extract (1.04 ± 0.29 mg GA g DW). The AA evaluated by two different assays (ferric-reducing antioxidant power-FRAP and the scavenging activity of the cationic ABTS radical) proved that galangal rhizome is the plant with the highest antioxidant potential. In addition, no statistical difference was found between the AA of turmeric and ginger extracts, while cardamom rhizome was again inferior. In contrast to the crude extracts, the EOs resulted in significantly lower ABTS and FRAP values, with turmeric EO showing the highest AA.
姜科植物包括在全球范围内都广为人知的具有独特气味和味道的植物，它们常在厨房中用作香料，同时由于其已被证实的生物活性，也被用于各个行业（制药、医疗和化妆品行业）。本研究的目的是调查和比较四种特色姜科植物的精油（EOs）的化学成分和抗氧化活性（AA）：白豆蔻（L. Maton）（小豆蔻）、姜黄（L.）（姜黄）、姜（Roscoe）（生姜）和大高良姜（Hance）（高良姜）。此外，还评估了使用超声辅助萃取（UAE）和不同萃取溶剂（80%乙醇、80%甲醇和水）后获得的粗提物的总酚含量（TPC）和AA。通过GC-MS/MS共测定了水蒸馏后获得的精油中的87种不同化学成分，其中14种在所有精油中均有不同含量的鉴定。在小豆蔻、姜黄、生姜和高良姜中发现的主要化合物分别为乙酸α-萜品酯（40.70%）、β-姜黄酮（25.77%）、α-姜烯（22.69%）和1,8-桉叶素（42.71%）。总体而言，发现80%乙醇是从姜科植物中提取所研究物种生物活性的最有效萃取溶剂。在粗提物中，高良姜的乙醇提取物显示出最高的TPC值（63.01±1.06 mg GA g DW），而小豆蔻水提取物中的TPC含量最低（1.04±0.29 mg GA g DW）。通过两种不同的测定方法（铁还原抗氧化能力-FRAP和阳离子ABTS自由基清除活性）评估AA，结果证明高良姜根茎是抗氧化潜力最高的植物。此外，姜黄提取物和生姜提取物的AA之间未发现统计学差异，而小豆蔻根茎的AA再次较低。与粗提物相反，精油的ABTS和FRAP值明显较低，其中姜黄精油的AA最高。
