Taxonomy, phytochemical and bioactive compounds and potential use as material with different drying methods of Alpinia latilabris Ridl. new record from Thailand

Authors

  • Theeraphan CHUMROENPHAT Mahasarakham University, Laboratory Equipment Center, Division of Research Facilitation and Dissemination (TH)
  • Surapon SAENSOUK Mahasarakham University, Plant and Invertebrate Taxonomy and Its Applications Unit Group, WalaiRukhavej Botanical Research Institute (TH)

DOI:

https://doi.org/10.15835/nbha50112619

Keywords:

antioxidants, flavonoids, organic acids, phenolic acids, volatile compounds

Abstract

Alpinia latilabris Ridl., a new record from Thailand, has great potential for use as a material for food and traditional medicine. Dried samples preserve the quality and avoid the degradation of phytochemicals. The aim here was to determine the taxonomy and changes in the phytochemical and bioactive compounds when using different drying methods as well as the antioxidant properties in this first report for this species.  The results show that freeze-dried samples had greater quality volatile compounds, bioactive compounds, organic acid, phenolic acid, flavonoids and antioxidants compared with a fresh sample while having a microstructure similar to that of the fresh sample. The major volatile compounds were 1,8-cineole in fresh and dried samples, as confirmed by FTIR spectra. The bioactive chemicals are sensitive to thermal drying and sunlight due to degradation of the phytochemicals. This result can be useful information and be applied to the preparation of material for further development of functional foods, medicinal plants or cosmetics.

References

An K, Zhao D, Wang Z, Wu J, Xu Y, Xiao G (2016). Comparison of different drying methods on Chinese ginger (Zingiber officinale Roscoe): changes in volatiles, chemical profile, antioxidant properties, and microstructure. Food Chemistry 197: 1292-1300. https://doi.org/10.1016/j.foodchem.2015.11.033

Agnihotri N, Mishra PC (2011). Scavenging mechanism of curcumin toward the hydroxyl radical: a theoretical study of reactions producing ferulic acid and vanillin. The Journal of Physical Chemistry A 115(49):14221-14232.

https://doi.org/10.1021/jp209318f

Benzie IF, Strain JJ (1996). The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”: the FRAP assay. Analytical Biochemistry 239:70-76. https://doi.org/10.1006/abio.1996.0292

Barretto LCDO, Moreira JDJDS, Santos JABD, Narendra N, Santos RARD (2013). Characterization and extraction of volatile compounds from pineapple (Ananas comosus L. Merril) processing residues. Food Science and Technology 33:638-645. https://doi.org/10.1590/S0101-20612013000400007

Chen Q, Song J, Bi J, Meng X, Wu X (2018). Characterization of volatile profile from ten different varieties of Chinese jujubes by HS-SPME/GC–MS coupled with E-nose. Food Research International 105:605-615. https://doi.org/10.1016/j.foodres.2017.11.054

Chen D, Xing B, Yi H, Li Y, Zheng B, Wang Y, Shao Q (2020). Effects of different drying methods on appearance, microstructure, bioactive compounds and aroma compounds of saffron (Crocus sativus L.). LWT - Food Science and Technology 120:1-7. https://doi.org/10.1016/j.lwt.2019.108913

Ciko L, Andoni A, Ylli F, Plaku E, Taraj K, Çomo A (2016). Extraction of Essential Oil from Albanian Salvia officinalis L. and its Characterization by FTIR Spectroscopy. Asian Journal of Chemistry 28(6):1401-1402. https://doi.org/10.14233/ajchem.2016.19658

Chumroenphat T, Somboonwatthanakul I, Saensouk S, Siriarnpun S (2019). The diversity of biologically active compounds in the rhizomes of recently discovered Zingiberaceae plants native to North Eastern Thailand. Pharmacognosy Journal 11(5):1014-1022. http://dx.doi.org/10.5530/pj.2019.11.160

Chumroenphat T, Somboonwatthanakul I, Saensouk S, Siriamornpun S (2021). Changes in curcuminoids and chemical components of turmeric (Curcuma longa L.) under freeze-drying and low-temperature drying methods. Food Chemistry 339:1-9. https://doi.org/10.1016/j.foodchem.2020.128121

Delgado T, Ramalhosa E, Pereira JA, Casal S (2018). Organic acid profile of chestnut (Castanea sativa Mill.) as affected by hot air convective drying: drying influence on chestnut organic acids. International Journal of Food Properties 21(1):557-565. https://doi.org/10.1080/10942912.2018.1454945

Deng Y, Zhao YY (2008). Effect of pulsed vacuum and ultrasound osmopretreatments on glass transition temperature, texture, microstructure and calcium penetration of dried apples (Fuji). LWT- Food Science and Technology 41:1575-1585. https://doi.org/10.1016/j.lwt.2007.10.018

Ding SH, An KJ, Zhao CP, Li Y, Guo YH, Wang ZF (2012). Effect of drying methods on volatiles of Chinese ginger (Zingiber officinale Roscoe). Food and bioproducts processing 90(3):515-524. https://doi.org/10.1016/j.fbp.2011.10.003

Elzaawely AA, Xuan TD, Tawata S (2007). Changes in essential oil, kava pyrones and total phenolics of Alpinia zerumbet (Pers.) BL Burtt. & RM Sm. leaves exposed to copper sulphate. Environmental and Experimental Botany 59(3):347-353. https://doi.org/10.1016/j.envexpbot.2006.04.007

Gallage NJ, Møller BL (2015). Vanillin–bioconversion and bioengineering of the most popular plant flavor and its de novo biosynthesis in the vanilla orchid. Molecular Plant 8(1):40-57. https://doi.org/10.1016/j.molp.2014.11.008

Gao QH, Wu CS, Yu JG, Wang M, Ma YJ, Li CL (2012). Textural characteristic, antioxidant activity, sugar, organic acid, and phenolic profiles of 10 promising jujube (Ziziphus jujuba Mill.) selections. Journal of Food Science 77(11):1218-1225. https://doi.org/10.1111/j.1750-3841.2012.02946.x

Ibrahim H, Sivasothy Y, Syamsir DR, Nagoor NH, Jamil N, Awang K (2014). Essential oil composition and antimicrobial activities of two closely related species, Alpinia mutica Roxb. and Alpinia latilabris Ridl., from Peninsular Malaysia. The Scientific World Journal 2014:1-7. https://doi.org/10.1155/2014/430831

Indrayan AK, Tyagi PK, Agrawal NK (2010). Chemical composition and antimicrobial activity of the essential oil of Alpinia speciosa K. Schum. rhizome from India. Journal of Essential Oil Research 22(2):179-182. https://doi.org/10.1080/10412905.2010.9700297

Kainama H, Fatmawati S, Santoso M, Papilaya PM, Ersam T (2020). The relationship of free radical scavenging and total phenolic and flavonoid contents of Garcinia lasoar PAM. Pharmaceutical Chemistry Journal 53(12):1151-1157.

https://doi.org/10.1007/s11094-020-02139-5

Kew Science (2021). World Checklist of selected plant families (WCSP). http://apps.kew.org/wcsp/

Kress WJ, Prince LM, Williams KJ (2002). The phylogeny and a new classification of the gingers (Zingiberaceae): evidence from molecular data. American Journal of Botany 89(10):1682-1696. https://doi.org/10.3732/ajb.89.10.1682

Lakshmi DVN, Muthukumar P, Layek A, Nayak PK (2018). Drying kinetics and quality analysis of black turmeric (Curcuma caesia) drying in a mixed mode forced convection solar dryer integrated with thermal energy storage. Renewable Energy 120:23-34. https://doi.org/10.1016/j.renene.2017.12.053

Larsen K (1996). A preliminary checklist of the Zingiberaceae of Thailand. Thai For Bull. (Bot.) 24:35-49.

Larsen K, Larsen SS (2006). Gingers of Thailand. Queen Sirikit Botanic Garden, Chiang Mai, Thailand.

Jana LŠ, Tran HD, Nguyen QB, Kristyna H, Nguyen QD, Nguyen TT, Mark N (2019). The identity of Amomum trilobum and Amomum unifolium (Zingiberaceae: Alpinioideae), and description of four new related species from Vietnam. Phytotaxa 401(3):149-165. https://doi.org/10.11646/phytotaxa.401.3.1

Mallavarapu GR, Rao L, Ramesh S, Dimri BP, Rajeswara Rao BR., Kaul PN, Bhattacharya AK (2002). Composition of the volatile oils of Alpinia galanga rhizomes and leaves from India. Journal of Essential Oil Research 14(6):397-399. https://doi.org/10.1080/10412905.2002.9699900

Mohammed HA, Al-Omar MS, Mohammed SA, Aly MS, Alsuqub AN, Khan RA (2020). Drying induced impact on composition and oil quality of rosemary herb, Rosmarinus officinalis Linn. Molecules 25(12):1-12.

https://doi.org/10.3390/molecules25122830

Moreno-Ortega A, Pereira-Caro G, Ordóñez JL, Muñoz-Redondo J M, Moreno-Rojas R, Pérez-Aparicio J, Moreno-Rojas JM (2020). Changes in the antioxidant activity and metabolite profile of three onion varieties during the elaboration of ‘black onion’. Food Chemistry 311:1-9. https://doi.org/10.1016/j.foodchem.2019.125958

Murakami S, Li W, Matsuura M, Satou T, Hayashi S, Koike K (2009). Composition and seasonal variation of essential oil in Alpinia zerumbet from Okinawa Island. Journal of Natural Medicines 63(2):204-208. https://doi.org/10.1007/s11418-008-0306-4

Narushima H, Omori T, Minoda Y (1982). Microbial transformation of α-pinene. European Journal of Applied Microbiology and Biotechnology 16(4):174-178. https://doi.org/10.1007/BF00505828

Padalia RC, Chanotiya CS, Sundaresan V (2010). Compositional variability in essential oil from different parts of Alpinia speciosa from India. Natural Product Communications 5(2):1-4. https://doi.org/10.1177%2F1934578X1000500223

Prathapan A, Lukhman M, Arumughan C, Sundaresan A, Raghu KG (2009). Effect of heat treatment on curcuminoid, colour value and total polyphenols of fresh turmeric rhizome. International Journal of Food Science & Technology 44(7):1438-1444.

Raj Gopan, Pradeep DP, Yusufali C, Dan M, Baby S (2013). Chemical profiles of volatiles in four Alpinia species from Kerala, South India. Journal of Essential Oil Research 25(2):97-102. https://doi.org/10.1080/10412905.2012.751058

Rashed MM, Chao Z, Abduljalil DG, Jing PL, Ahlam N, Hamid M, Amr MB, Junaid H, Zhou X, Qunyi T (2019). Techno-functional properties and sustainable application of nanoparticles-based Lavandula angustifolia essential oil fabricated using unsaturated lipid-carrier and biodegradable wall material. Industrial Crops and Products 136:66-76. https://doi.org/10.1016/j.indcrop.2019.04.070

Rana VS, Verdeguer M, Blazquez MA (2010). GC and GC/MS analysis of the volatile constituents of the oils of Alpinia galanga (L.) Willd and A. officinarum Hance rhizomes. Journal of Essential Oil Research 22(6):521-524. https://doi.org/10.1080/10412905.2010.9700388

Ridley HN (1899). The Scitamineae of the Malay Peninsula. Journal of the Straits Branch Royal Asiatic Society 32:85-184.

Saensouk S, Chantaranothai P, Larsen K. 2003. Notes on the genus Alpinia (Zingiberaceae) in Thailand. Thai For Bull (Bot.) 31:95-104.

Sarkar T, Salauddin M, Hazra S K, Chakraborty R (2020). The impact of raw and differently dried pineapple (Ananas comosus) fortification on the vitamins, organic acid and carotene profile of dairy rasgulla (sweetened cheese ball). Heliyon 6(10):1-10. https://doi.org/10.1016/j.heliyon.2020.e05233

Sellami IH, Wannes WA, Bettaieb I, Berrima S, Chahed T, Marzouk, B, Limam F (2011). Qualitative and quantitative changes in the essential oil of Laurus nobilis L. leaves as affected by different drying methods. Food Chemistry 126(2):691-697. https://doi.org/10.1016/j.foodchem.2010.11.022

Siriamornpun S, Kaewseejan N (2017). Quality, bioactive compounds and antioxidant capacity of selected climacteric fruits with relation to their maturity. Scientia Horticulturae 221:33-42. https://doi.org/10.1016/j.scienta.2017.04.020

Shen Y, Zhang X, He Q, Wang X, Wang Z, Yang J, Chen Z, Yu J, Duo H, Wang X (2020). Study of VOCs release during drying of plantation-grown Pinus sylvestris and naturally grown Russian Pinus sylvestris. Journal of Wood Science 66(1):1-13. https://doi.org/10.1186/s10086-020-01882-3

Suresh D, Gurudutt KN, Srinivasan K (2009). Degradation of bioactive spice compound: curcumin during domestic cooking. European Food Research and Technology 228(5):807-812. https://doi.org/10.1007/s00217-008-0993-9

Staurt B (2004). Infrared spectroscopy: fundamentals and applications. John Wiley and Sons, Ltd., West Sussex, England.

https://doi.org/10.1002/9781119373421.ch7

Summen MA, Erge HS (2014). Thermal degradation kinetics of bioactive compounds and visual color in raspberry pulp. Journal of Food Processing and Preservation 38(1):551-557. https://ifst.onlinelibrary.wiley.com/journal/17454549

Victório CP, Arruda RDCDO, Riehl CAS, Lage CLS (2011). Leaf volatiles and secretory cells of Alpinia zerumbet (Pers.) Burtt et Smith (Zingiberaceae). Natural Product Research 25(10):939-948. https://doi.org/10.1080/14786419.2010.514575

Wan-Ibrahim WI, Sidik K, Kuppusamy UR (2010). A high antioxidant level in edible plants is associated with genotoxic properties. Food Chemistry 122(4):1139-1144. https://doi.org/10.1016/j.foodchem.2010.03.101

Wu J, Lei LW, Mei WL, Dai HF, Peng M (2012). High-level 1, 8-cineole in the Alpinia officinarum essential oil from Hainan Island of China. Chemistry of Natural Compounds 48(2):325-326. https://doi.org/10.1007/s10600-012-0238-9

Yin H, Chenxiao W, Jin Y, Yun D, Shunshan J, Yanyun Z, Jie Z, Ting C (2021). Optimization and characterization of 1, 8-cineole/hydroxypropyl-β-cyclodextrin inclusion complex and study of its release kinetics. Food Hydrocolloids 110:1-10. https://doi.org/10.1016/j.foodhyd.2020.106159

Zhang C, Xia S, Zhang Y, Zhu S, Li H, Liu X (2022). Identification of soybean peptides and their effect on the growth and metabolism of Limosilactobacillus reuteri LR08. Food Chemistry 369:1-8. https://doi.org/10.1016/j.foodchem.2021.130923

Zhou C, Li C, Siva S, Cui H, Lin L (2021). Chemical composition, antibacterial activity and study of the interaction mechanisms of the main compounds present in the Alpinia galanga rhizomes essential oil. Industrial Crops and Products 165:1-11. https://doi.org/10.1016/j.indcrop.2021.113441

Published

2022-02-10

How to Cite

CHUMROENPHAT, T., & SAENSOUK, S. (2022). Taxonomy, phytochemical and bioactive compounds and potential use as material with different drying methods of Alpinia latilabris Ridl. new record from Thailand. Notulae Botanicae Horti Agrobotanici Cluj-Napoca, 50(1), 12619. https://doi.org/10.15835/nbha50112619

Issue

Section

Research Articles
CITATION
DOI: 10.15835/nbha50112619

Most read articles by the same author(s)