STUDY ON THE BIOACTIVITY OF GINGER, GALANGAL EXTRACTS OF DIFFERENT REGIONS IN VIETNAM FOR PRESERVING SEAFOOD

Phan Thanh Tam

Abstract


Ginger and galangal have long been known as common spices in Vietnam and referred in many reports as antibacterial, anti-inflammatory, well-digestive in traditional medicine. This study assessed the components with biological activities such as antibacterial and antioxidant from ginger, galangal extracts in a number of different regions in the country (Hai Duong, Bac Ninh, Nghe An, Tay Nguyen and Quang Nam).
The results showed that the polyphenols components (based on gallic acid) in ginger, galangal extracts in ethanol/water higher than in water: the highest ginger extract in ethanol/water (50 % v/v) of 19.93 mg/g dry matter was Nghe An ginger, the lowest of 17.2 mg/g dry matter was Tay Nguyen ginger. The highest galangal extracts in ethanol/water (60 % v/v) of 11.58 mg/g dry matter was Quang Nam galangalandthelowest of 10.5 mg/g dry matter was Tay Nguyen galangal. The highest extraction in water of 9.27 mg/g dry matter was NgheAnginger, the lowest of 6.6 mg/g dry matter was Tay Nguyen ginger. These extracts werewellanti-bacterialto certain human pathogenic microorganisms,whichare contaminated in food and seafood.The highest antibacterial diameter to V. parahamolyticus ATCC 17802 of the extract in ethanol/ water was 35 mm (Nghe An ginger) and the lowest was 31mm (Tay Nguyen galangal), while for the extracts in water the highest was 33 mm (Nghe An ginger) and the lowest was 25 mm (Tay Nguyen galangal). Antioxidant ability of these extracts was determined by ability of eliminating DDPH free radical, for extracts in ethanol/water, the highest was Bac Ninh galangal with 72.9 %, the lowest was Hai Duong ginger with 62.17 %.
Exploiting the components from ginger, galangal with intention to preserve seafood materials, help prolong and ensure safety is very meaningful job, which helps replace the misuse of toxic chemicals as urea, formol, etc., which are currently used widespread, which can severely impact the health of consumers.


Keywords


galangal, ginger, phenolic, polyphenols, bioactive, antioxidant, antibacterial, preservation, seafood.

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DOI: https://doi.org/10.15625/2525-2518/54/4A/11979 Display counter: Abstract : 49 views. PDF : 52 views.

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Published by Vietnam Academy of Science and Technology