Evaluation of phytochemical compositions, total phenolic contents and antioxidant activities in different solvent maceration techniques of Zingiber cassumunar Roxb., Curcuma longa L. and Zingiber officinale Roscoe
Keywords:
Phlai, Turmeric, Ginger, Phytochemical, AntioxidantAbstract
Active ingredients from plants extraction have the ability to act as antioxidants. These free radicals will stimulate the oxidation process that affecting the functioning of cells in the body and leading to various diseases. This research aimed to determine total phenolic contents and antioxidant activity in different solvent maceration techniques of Zingiber cassumunar Roxb. or Phlai (P), Curcuma longa L. or Turmeric (T) and Zingiber officinale Roscoe or Ginger (G) by different 4 techniques including 1) aqueous extract (D) 2) boiling at 60ºC for 10 minutes extract (B) 3) 95 percent of ethanol extract (A-95) and 4) 50 percent of ethanol extract (A-50). The phenolic compound contents and the antioxidant activity were investigated by using Folin-Ciocalteu method, Flavonoid Assay, DPPH, ABTS and Nitric oxide (NO) radical scavenging assay. The results shown that GA-50 and TA-95 extract have the most total phenolic compound and flavonoid at 30.17±1.45 mg GAE/g extract and 100.54±0.56 mg QE/g extract, respectively. Moreover, the antioxidant activity by DPPH and ABTS assay shown that GA-50 extract has the best of the half maximal inhibitory concentration (IC50) at 0.17±0.01 and 5.19±0.03 mg/ml, respectively. In addition, PA-50 extraction is highest of percentage of NO inhibition at 50.21±0.65. Then, the extracts of the 3 herbs with 50 percent of ethanol extract were tested for the phytochemicals by GC-MS as it showed the phenolic content and antioxidant activity better than other methods. It was found that GA-50, TA-50 and PA-50 have 15, 9 and 3 active ingredients, respectively. Conclusion, this research has demonstrated that Phlai, Turmeric and Ginger have high antioxidant capacity due to their identifiable properties of phytochemicals and active substances. The 50 percentage of ethanol fermentation extract technique show the higher level of total phenolic contents and the antioxidant activity than other methods.
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