COMPOSITIONAL VARIABILITY OF FUNCTIONAL INGREDIENTS FROM VARIOUS PARTS OFALPINIA URAIENSISHAYATA

Abstract

The quantity and antioxidant activity of functional ingredients in various parts of Alpinia uraiensis Hayata were investigated in this study. The ethanolic extracts from the leaves blades, inner cores, petioles, fine roots, stem, outer cores, seeds, rhizomes and main roots of A. uraiensis Hayata were characterized by their antioxidant properties, sugars and high‐performance liquid chromatography (HPLC) analysis. These antioxidant properties and sugars have shown a wide range of variety with significant differences among various plant parts. HPLC chromatogram has also demonstrated that all plant parts contain significantly functional ingredients at absorbance 254 nm with various molecule distribution patterns and quantity. The seeds have the best total phenolics, 2,2‐diphenyl‐1‐picrylhydrazy scavenging activity, total sugar and moderate reducing power activity. This study provides good information of functional ingredients from ethanolic extract of different parts of the A. uraiensis Hayata plant for food and medicinal use. PRACTICAL APPLICATIONS Traditionally, Alpinia used for food and folk medicine is cultivated throughout Asia. There are ample essential oils and antioxidant ingredients in the root, stem, leaf and seed of Zingiberaceous plants. These functional ingredients have been proven to be beneficial to human health. Many diseases can be prevented or ameliorated by compounds or extracts from Alpinia. Therefore, the Alpinia extracts are good candidates for health foods, cosmetic products or even medical uses. The quantity and antioxidant activity of functional ingredients in ethanolic extracts from various parts of A. uraiensis Hayata were characterized in this study. It can provide good reference for product development, especially in agricultural cultivation for mass production of bulk materials, in the health food and cosmetics industries.