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. 2024 Mar 24;25(7):3625.
doi: 10.3390/ijms25073625.

Influence of Thermal Treatment on the Composition of Alpinia officinarum Rhizome

Justyna Zagórska  1 , Karolina Pietrzak  1 , Wirginia Kukula-Koch  2 , Marcin Czop  3 , Karolina Wojtysiak  1 , Wojciech Koch  1
Affiliations

Influence of Thermal Treatment on the Composition of Alpinia officinarum Rhizome

Justyna Zagórska et al. Int J Mol Sci. .

Abstract

Alpinia officinarum is a representative of the Zingiberaceae family, which is known for its wide use in the food and pharmaceutical industries also due to its precious pharmacological potential. The major aim of the present study was to evaluate the influence of thermal treatment on the composition of the rhizome of Alpinia officinarum and its antioxidant activity. The fresh rhizome was subjected to various thermal treatment processes-boiling, frying and microwave heating during various time intervals-and their composition and antioxidant activity were determined using chromatographic (HPLC - High Performance Liquid Chromatography and HPLC-MS - High Performance Liquid Chromatography Mass Spectrometry) and spectrophotometric (DPPH and TPC - Total Phenolic Content) methods. Pinobanksin was the main compound found in the extract of the fresh rhizome (537.79 mg/kg), followed by galangin (197.7 mg/kg) and zingerone (185.5 mg/kg). The effect of thermal treatment on the rhizome composition was varied. In general, thermal processing significantly decreased the content of active compounds in the rhizome. However, there were some exceptions-boiling for 4 min significantly increased the content of pinobanksin (1162.4 mg/kg) and galangin (280.7 mg/kg), and microwave processing for 4 min increased the content of pinocembrin (213 mg/kg). It was found that boiling and microwave treatment significantly increased the antioxidant activity of the processed rhizomes.

Keywords: Alpinia officinarum; DPPH; Folin–Ciocalteu; HPLC; HPLC-MS; Zingiberaceae; polyphenols; thermal treatment.

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Conflict of interest statement

The authors declare no conflicts of interest.

Figures

Figure 1
Figure 1
Structural formulas of chemical compounds present in the rhizome of Alpinia officinarum identified and determined using chromatographic methods.
Figure 2
Figure 2
The integrated HPLC chromatogram of Alpinia officinarum fresh rhizome extract (1—zingerone, 2–3-phenylpropanoic acid, 3—pinobanksin, 4—kaempferol, 5—pinocembrin, 6—galangin, 7—kaempferide, 8—acacetin).
Figure 3
Figure 3
Scheme of obtaining the extract from the Alpinia officinarum rhizome.
See this image and copyright information in PMC

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