Chemical composition, antimicrobial properties, and antioxidant activity of galangal rhizome

Abstract

This study investigated the chemical composition (proximate composition, fatty acids, minerals, and phenolic compounds), antioxidant activity, and antimicrobial activity of galangal rhizomes. The rhizomes contain appreciable amounts of ash (5.38%), protein (5.86%), carbohydrate (81.13%), potassium (159.79 mg/kg), calcium (25.7 mg/kg), phosphorous (17.36 mg/kg), magnesium (15.57 mg/kg), iron (7.2 mg/kg) and manganese (3.82 mg/kg). Galangal rhizome oil is rich in unsaturated fatty acids (91.8%), elaidic (67.82%), linoleic (22.56%), palmitic (5.18%), and stearic (2.26%) acids found as the main fatty acids in the oil. Galangal rhizome extract contains substantial amounts of total phenolic content (53.18 mg GAE/g), total flavonoid content (14.12 mg CE/g), gallic acid (160.04 mg/100 g), (+)-catechin (124.33 mg/100 g), quercetin (105.34 mg/100 g), catechol (100.18 mg/100 g), isorhamnetin (82.2 mg/100 g), trans-cinnamic acid (81.97 mg/100 g) and protocatechuic acid (71.46 mg/100 g). The extract of galangal rhizomes also possessed high antioxidant activity, as assessed by DPPH (77.76%), ABTS (8.66 mmol TE/g), and FRAP (3.99 mmol TE/g), as well as antimicrobial activity against ten Gram-positive and Gram-negative pathogenic bacteria. In conclusion, Galangal is a rich source of nutrients and phytochemicals and exhibits antioxidant and antimicrobial activities.

Physicochemical and Antimicrobial Characterization of Chitosan and Native Glutinous Rice Starch-Based Composite Edible Films: Influence of Different Essential Oils Incorporation

“…It might be because of the smaller galangal EO droplet size which allowed an increase in the interactions between the polymer matrix and the oil, and resulted in a less cohesive chitosan and NGRS matrix. This finding is an accordance with the study of Aljobair [ 67 ]. Sapbhon et al [ 68 ] tested the non-starch-polysaccharide-based edible incorporated with kaffir lime EO.…”

Zingiberaceae Rhizome Essential Oil: A Review of Chemical Composition, Biological Activity, and Application in Food Industry

“…Certain rhizome essential oils have been deemed safe for consumption by both the European Commission and the United States FDA, and are classified as GRAS. One such oil is galangal rhizome essential oil, which is derived from dried and fresh galangal rhizome and has a mildly spicy scent (76). Studies have shown that galangal essential oil, traditionally used in food, can also serve as an antioxidant functional ingredient in sausages (89), biscuits (90), and liquors like Chartreuse and Angostura.…”

“…Galangal oil also has antimicrobial activity against various food pathogenic bacteria. Galangal essential oil has antimicrobial activity against Gram-positive strains, namely S. aureus, S. epidermidis, and Listeria monocytogenes (72,76,77). A different study revealed that galangal extract was effective in inhibiting gram-positive strains, but had a lesser effect on gramnegative strains such as Salmonella sp., Enterobacter aerogenes, and P. aeruginosa (78).…”

The Effect of the Proportion of Ginger and Spices Extracts and the Addition of Sugar on the Physicochemical Properties of Instant Spiced Coffee

“…Galangal contains galangin, catechin, coumaric acid, quercetin, carnosic acid and quercetin as the main phenolics. Galangal extract has antioxidant activity of 77.76% [6]. Lemongrass main ingredients are citral, citronellal, geraniol, and citronellol.…”