Antioxidant and Antimicrobial Activity of Zingiberaceae Plants in Taiwan |
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Authors: | I-Nan Chen Chen-Chin Chang Chang-Chai Ng Chung-Yi Wang Yuan-Tay Shyu Tsu-Liang Chang |
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Institution: | (1) Department of Horticulture, National Taiwan University, 140 Keelung Rd. Section 4, Taipei, 10600, Taiwan, Republic of China;(2) Department of Living Sciences, Tainan University of Technology, 529 Jhongjheng Rd., Yongkang, Tainan, 71002, Taiwan, Republic of China |
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Abstract: | The rhizomes of the Zingiberaceae family are a vegetable widely used in many Asian countries, and their medicinal functions
have been broadly discussed and accepted in many traditional recipes. In this study, 18 species of five genus of Zingiberaceae
plants from Taiwan area were collected and analyzed for their functional properties. Methanolic extracts of the plants were
analyzed for their total phenol compounds, α,α-diphenyl-β-picrylhydrazyl (DPPH) scavenging activity, and reducing power. Antimicrobial
activity of these samples was also determined. The results showed that the total phenol compounds of the Alpinia genus averaged 17, 30 mg/g for Curcumas, and the highest, 36.5 mg/g for Vanoverberghia sasakiana. Antioxidant performances were best observed in Vanoverberghia and Hedychium, both 89%, and DPPH scavenging activity followed similar trends. Particularly, Zingiber oligophyllum, considered as a traditional medicinal plant used in Taiwan exhibited low DPPH scavenging activity and reducing power. Most
Zingiberaceae plant extracts exhibited antimicrobial activity against all tested food microorganisms. Hedychium and Vanoverberghia, did not show antimicrobial activities on Escherichia coli and Vibrio parahaemolyticus. This study is a positive demonstration of the utility of screening Taiwan’s endemic Zingiberaceous plants for their food
and medicinal uses. |
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Keywords: | Antimicrobial Antioxidant Ginger Reducing power Zingiberaceae |
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