Antioxidant Activity and Development of Cosmetic Materials of Solvent Extracts from Kaempferia parviflora

Choi, Mi-Hyun; Hee, Kim Kyong; Yook, Hong-Sun

doi:10.3746/jkfn.2018.47.4.414

Cited by 2 publications

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“…Krongrawa et al [ 52 ] reported that levels of total phenolics and flavonoids in K. parviflora are 17.88–19.07 mg GAE/g and 15.90–16.68 mg QE/g, respectively, after gamma radiation. In addition, Choi et al [ 53 ] reported that the contents of total phenolics in different fractions of K. parviflora are 19.48–92.26 mg GAE/g extract. These different levels of total phenolics could be due to different factors, including in vitro culture conditions, extraction methods, and solvents.…”

Section: Resultsmentioning

confidence: 99%

“…Thao et al [ 4 ] reported antioxidant abilities for peroxyl radicals and cupric reducing power of K. parviflora rhizomes. Choi et al [ 53 ] disclosed that the ethyl acetate fraction of K. parviflora has the strongest DPPH, ABTS, and ferric reducing power. As can be seen in earlier papers, few reports are available on the antioxidant properties of K. parviflora .…”

Section: Resultsmentioning

confidence: 99%

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Establishment of a Rapid Micropropagation System for Kaempferia parviflora Wall. Ex Baker: Phytochemical Analysis of Leaf Extracts and Evaluation of Biological Activities

Park

Kim

et al. 2021

Plants

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This study aimed to establish a rapid in vitro plant regeneration method from rhizome buds of Kaempferia parviflora to obtain the valuable secondary metabolites with antioxidant and enzyme inhibition properties. The disinfection effect of silver oxide nanoparticles (AgO NPs) on rhizome and effects of plant growth regulators on shoot multiplication and subsequent rooting were investigated. Surface sterilization of rhizome buds with sodium hypochlorite was insufficient to control contamination. However, immersing rhizome buds in 100 mg L−1 AgO NPs for 60 min eliminated contamination without affecting the survival of explants. The number of shoots (12.2) produced per rhizome bud was higher in Murashige and Skoog (MS) medium containing 8 µM of 6-Benzyladenine (6-BA) and 0.5 µM of Thidiazuron (TDZ) than other treatments. The highest number of roots (24), with a mean root length of 7.8 cm and the maximum shoot length (9.8 cm), were obtained on medium MS with 2 µM of Indole-3-butyric acid (IBA). A survival rate of 98% was attained when plantlets of K. parviflora were acclimatized in a growth room. Liquid chromatography with tandem mass spectrometry (LC-MS/MS) was used to determine the chemical profile of K. parviflora leaf extracts. Results showed that several biologically active flavonoids reported in rhizomes were also present in leaf tissues of both in vitro cultured and ex vitro (greenhouse-grown) plantlets of K. parviflora. We found 40 and 36 compounds in in vitro cultured and ex vitro grown leaf samples, respectively. Greenhouse leaves exhibited more potent antioxidant activities than leaves from in vitro cultures. A higher acetylcholinesterase inhibitory ability was obtained for greenhouse leaves (1.07 mg/mL). However, leaves from in vitro cultures exhibited stronger butyrylcholinesterase inhibitory abilities. These results suggest that leaves of K. parviflora, as major byproducts of black ginger cultivation, could be used as valuable alternative sources for extracting bioactive compounds.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Establishment of a Rapid Micropropagation System for Kaempferia parviflora Wall. Ex Baker: Phytochemical Analysis of Leaf Extracts and Evaluation of Biological Activities

Park

Kim

et al. 2021

Plants

View full text Add to dashboard Cite

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Quality Characteristics and Antioxidant Activity of Yanggaeng Added with Black Ginger (Kaempferia parviflora)

Kwon

Kim

Han

2021

JKFN

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The purpose of this study was to increase the availability and value of traditional foods by adding black ginger Yanggaeng. In this study, quality characteristics and antioxidant activity of Yanggaeng different (0%, 0.25%, 0.5%, 0.75%, and 1.0%) black ginger were analyzed. Yanggaeng's pH and sweetness showed no significant change with the addition of black ginger. The moisture content of the Yanggaeng increased with the increasing addition of black ginger powder. The color value indicated a significant decrease of "L", "b" values with an increase in the additive, and "a" value tended to increase with higher amounts of additive (P<0.001). Texture measurement tests showed a significant decrease in hardness, gumminess, and chewiness (P<0.001), but showed a significant increase in adhesiveness (P<0.05). The sensory evaluation results of Yanggaeng with the addition of black ginger indicated that 0.5% additive had a significantly high preference overall in all items evaluated. Upon testing the antioxidant activity of black ginger Yanggaeng, the total content of polyphenol, flavonoid, and anthocyanin increased with the addition of increasing amounts of black ginger. In addition, the DPPH radical scavenging activities and reducing power significantly increased with an increase in the added black ginger. As a result of these experiments, this study verified the antioxidant activities of black ginger. Thus, Yanggaeng with the addition of 0.5% black ginger can be manufactured as a functional food that can satisfy sensory preferences as well as exhibit antioxidant activity. We conclude that the addition of black ginger powder has a positive effect on the antioxidant activities and sensory properties of Yanggaeng.

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Antioxidant Activity and Development of Cosmetic Materials of Solvent Extracts from Kaempferia parviflora

Cited by 2 publications

References 0 publications

Establishment of a Rapid Micropropagation System for Kaempferia parviflora Wall. Ex Baker: Phytochemical Analysis of Leaf Extracts and Evaluation of Biological Activities

Establishment of a Rapid Micropropagation System for Kaempferia parviflora Wall. Ex Baker: Phytochemical Analysis of Leaf Extracts and Evaluation of Biological Activities

Quality Characteristics and Antioxidant Activity of Yanggaeng Added with Black Ginger (Kaempferia parviflora)

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