Influence of Thermal Treatment on the Composition of <i>Alpinia officinarum</i> Rhizome
<i>Alpinia officinarum</i> is a representative of the Zingiberaceae family, which is known for its wide use in the food and pharmaceutical industries also due to its precious pharmacological potential. The major aim of the present study was to evaluate the influence of thermal treatment...
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MDPI AG
2024-03-01
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| Series: | International Journal of Molecular Sciences |
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| author | Justyna Zagórska Karolina Pietrzak Wirginia Kukula-Koch Marcin Czop Karolina Wojtysiak Wojciech Koch |
| author_facet | Justyna Zagórska Karolina Pietrzak Wirginia Kukula-Koch Marcin Czop Karolina Wojtysiak Wojciech Koch |
| author_sort | Justyna Zagórska |
| collection | DOAJ |
| description | <i>Alpinia officinarum</i> is a representative of the Zingiberaceae family, which is known for its wide use in the food and pharmaceutical industries also due to its precious pharmacological potential. The major aim of the present study was to evaluate the influence of thermal treatment on the composition of the rhizome of <i>Alpinia officinarum</i> and its antioxidant activity. The fresh rhizome was subjected to various thermal treatment processes—boiling, frying and microwave heating during various time intervals—and their composition and antioxidant activity were determined using chromatographic (HPLC – High Performance Liquid Chromatography and HPLC-MS - High Performance Liquid Chromatography Mass Spectrometry) and spectrophotometric (DPPH and TPC – Total Phenolic Content) methods. Pinobanksin was the main compound found in the extract of the fresh rhizome (537.79 mg/kg), followed by galangin (197.7 mg/kg) and zingerone (185.5 mg/kg). The effect of thermal treatment on the rhizome composition was varied. In general, thermal processing significantly decreased the content of active compounds in the rhizome. However, there were some exceptions—boiling for 4 min significantly increased the content of pinobanksin (1162.4 mg/kg) and galangin (280.7 mg/kg), and microwave processing for 4 min increased the content of pinocembrin (213 mg/kg). It was found that boiling and microwave treatment significantly increased the antioxidant activity of the processed rhizomes. |
| first_indexed | 2024-04-24T10:44:28Z |
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| id | doaj.art-66b787a0ee2e42c69b9c03080e844936 |
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| issn | 1661-6596 1422-0067 |
| language | English |
| last_indexed | 2024-04-24T10:44:28Z |
| publishDate | 2024-03-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | International Journal of Molecular Sciences |
| spelling | doaj.art-66b787a0ee2e42c69b9c03080e8449362024-04-12T13:19:17ZengMDPI AGInternational Journal of Molecular Sciences1661-65961422-00672024-03-01257362510.3390/ijms25073625Influence of Thermal Treatment on the Composition of <i>Alpinia officinarum</i> RhizomeJustyna Zagórska0Karolina Pietrzak1Wirginia Kukula-Koch2Marcin Czop3Karolina Wojtysiak4Wojciech Koch5Department of Food and Nutrition, Medical University of Lublin, 4a Chodzki Str., 20-093 Lublin, PolandDepartment of Food and Nutrition, Medical University of Lublin, 4a Chodzki Str., 20-093 Lublin, PolandDepartment of Pharmacognosy with Medical Plants Garden, Medical University of Lublin, 1 Chodzki Str., 20-093 Lublin, PolandDepartment of Clinical Genetics, Medical University of Lublin, 11 Radziwiłłowska Str., 20-080 Lublin, PolandDepartment of Food and Nutrition, Medical University of Lublin, 4a Chodzki Str., 20-093 Lublin, PolandDepartment of Food and Nutrition, Medical University of Lublin, 4a Chodzki Str., 20-093 Lublin, Poland<i>Alpinia officinarum</i> is a representative of the Zingiberaceae family, which is known for its wide use in the food and pharmaceutical industries also due to its precious pharmacological potential. The major aim of the present study was to evaluate the influence of thermal treatment on the composition of the rhizome of <i>Alpinia officinarum</i> and its antioxidant activity. The fresh rhizome was subjected to various thermal treatment processes—boiling, frying and microwave heating during various time intervals—and their composition and antioxidant activity were determined using chromatographic (HPLC – High Performance Liquid Chromatography and HPLC-MS - High Performance Liquid Chromatography Mass Spectrometry) and spectrophotometric (DPPH and TPC – Total Phenolic Content) methods. Pinobanksin was the main compound found in the extract of the fresh rhizome (537.79 mg/kg), followed by galangin (197.7 mg/kg) and zingerone (185.5 mg/kg). The effect of thermal treatment on the rhizome composition was varied. In general, thermal processing significantly decreased the content of active compounds in the rhizome. However, there were some exceptions—boiling for 4 min significantly increased the content of pinobanksin (1162.4 mg/kg) and galangin (280.7 mg/kg), and microwave processing for 4 min increased the content of pinocembrin (213 mg/kg). It was found that boiling and microwave treatment significantly increased the antioxidant activity of the processed rhizomes.https://www.mdpi.com/1422-0067/25/7/3625<i>Alpinia officinarum</i>Zingiberaceaethermal treatmentHPLC-MSHPLCDPPH |
| spellingShingle | Justyna Zagórska Karolina Pietrzak Wirginia Kukula-Koch Marcin Czop Karolina Wojtysiak Wojciech Koch Influence of Thermal Treatment on the Composition of <i>Alpinia officinarum</i> Rhizome International Journal of Molecular Sciences <i>Alpinia officinarum</i> Zingiberaceae thermal treatment HPLC-MS HPLC DPPH |
| title | Influence of Thermal Treatment on the Composition of <i>Alpinia officinarum</i> Rhizome |
| title_full | Influence of Thermal Treatment on the Composition of <i>Alpinia officinarum</i> Rhizome |
| title_fullStr | Influence of Thermal Treatment on the Composition of <i>Alpinia officinarum</i> Rhizome |
| title_full_unstemmed | Influence of Thermal Treatment on the Composition of <i>Alpinia officinarum</i> Rhizome |
| title_short | Influence of Thermal Treatment on the Composition of <i>Alpinia officinarum</i> Rhizome |
| title_sort | influence of thermal treatment on the composition of i alpinia officinarum i rhizome |
| topic | <i>Alpinia officinarum</i> Zingiberaceae thermal treatment HPLC-MS HPLC DPPH |
| url | https://www.mdpi.com/1422-0067/25/7/3625 |
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