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Antioxidant compound screening and chemical composition of sweet ginger (Alpinia coriandriodora D. Fang) essential oil and the mechanism of scavenging radicals.

Authors :
Dong WY
Li R
Wang Y
Tan J
Tang SH
Jiang ZT
Source :
Journal of food biochemistry [J Food Biochem] 2020 Aug; Vol. 44 (8), pp. e13293. Date of Electronic Publication: 2020 Jun 01.
Publication Year :
2020

Abstract

The chemical components of an edible spice, sweet ginger (Alpinia coriandriodora D. Fang) essential oil (AEO) were identified by an ultra-fast gas chromatography electronic nose (E-nose) and the main components were β-pinene (27.9%), 1,8-cineole (17.3%), p-cymene (13.5%), camphene (7.3%), myrcene (5.4%), and pseudolimonene (4.3%). The antioxidant activity of each component was evaluated and the mechanisms of scavenging free radical were studied by E-nose combined with chemical methodology. Decanal and α-copaene in AEO showed strong scavenging activities against DPPH radical, and the scavenging rates were over 85%. Decanal had a strong scavenging activity for ABTS radical and the scavenging rate was more than 60%. Similarly, terpinen-4-ol and eugenol had strong scavenging abilities to OH radical and the scavenging rates were more than 50%. Gas chromatography-mass spectrography results showed that it was feasible to identify the chemical components of essential oil by E-nose, and the similarity reached 88.9%. PRACTICAL APPLICATIONS: Many essential oils have antioxidant activities and can be used in functional foods. In the present work, the antioxidant active components in AEO were identified and screened by ultra-fast GC E-nose. We aimed to target the components with strong antioxidant activity quickly and efficiently through the analysis of the reaction process of DPPH, ABTS and OH radicals with a high scavenging rate in a short time. These results indicate that ultra-fast GC E-nose can be used to screen the antioxidant active components in the essential oil.<br /> (© 2020 Wiley Periodicals LLC.)

Details

Language :
English
ISSN :
1745-4514
Volume :
44
Issue :
8
Database :
MEDLINE
Journal :
Journal of food biochemistry
Publication Type :
Academic Journal
Accession number :
32478422
Full Text :
https://doi.org/10.1111/jfbc.13293