Phytochemical screening and antioxidant activity of Tuhau (Etlingera coccinea) rhizome and leaf

Authors

  • Nur Hanisah Azmi Nutritional Biochemistry Research Group, Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Jalan UMS, 88400 Kota Kinabalu, Sabah, Malaysia
  • Farra Ayunie Wafi Azazmi Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Jalan UMS, 88400 Kota Kinabalu, Sabah, Malaysia
  • Mohd Azrie Awang Food Security Research Laboratory, Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Jalan UMS, Kota Kinabalu 88400, Sabah, Malaysia
  • Siti Fatimah Md.-Isa Faculty of Tropical Forestry, Universiti Malaysia Sabah, Jalan UMS, Kota Kinabalu 88400, Sabah, Malaysia
  • Nor Azizun Rusdi Institute for Tropical Biology and Conservation, Universiti Malaysia Sabah, Jalan UMS, Kota Kinabalu 88400, Sabah, Malaysia

DOI:

https://doi.org/10.51200/ijf.v1i2.5012

Keywords:

antioxidants; Etlingera coccinea; tuhau; phytochemicals; wild ginger

Abstract

The indigenous people of Borneo have historically utilized the wild ginger Etlingera coccinea, locally known as Tuhau, for its medicinal properties. However, most of its medicinal properties are yet to be investigated. Therefore, this study aims to assess the phytochemical profile and antioxidant capacity of Tuhau leaf and rhizome. Phytochemical screening was conducted to assess the presence of flavonoids, glycosides, saponins, proteins and amino acids, tannins, and steroids. Additionally, total phenolic and flavonoid contents were determined. The antioxidant potential of the extracts was evaluated through 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2'-azino-bis(3 ethylbenzothiazoline-6-sulfonic acid) (ABTS), and ferric reducing antioxidant power (FRAP) assays. Results revealed the presence of flavonoids, glycosides, saponins, proteins and amino acids, tannins, and steroids in the leaf extract. Furthermore, the leaf extract exhibited higher total phenolic (61.57 ± 0.29 mg GAE/g dry extract) and flavonoid contents (30.32 ± 0.42 mg CE/g dry extract) compared to the rhizome extract (33.57 ± 0.29 mg GAE/g dry extract and 9.38 ± 0.02 mg CE/g dry extract, respectively). Moreover, the leaf extract demonstrated significantly superior antioxidant activity (71.48 ± 0.53 %, 28.48 ± 0.14 %, and 2.31 ± 0.03 mM Fe2+/g dry extract) compared to the rhizome extract in DPPH, ABTS, and FRAP assays, respectively. Consequently, Tuhau leaf exhibited promising potential to be utilized in the food industry.

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Published

2024-09-27
Total Views: 71 | Total Downloads: 50