Antioxidant and tyrosinase inhibition properties of leaves and rhizomes of ginger species
Antioxidant and tyrosinase inhibition properties of leaves and rhizomes of ginger species
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DOI：
10.1016/j.foodchem.2008.02.016
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发表时间：
2008-08-01
期刊：
影响因子：
8.8
通讯作者：
Lim, T. Y.
中科院分区：
文献类型：
--
作者：
Chan, E. W. C.;Lim, Y. Y.;Lim, T. Y.
对3个部落9属26种生姜叶片的总酚含量（TPC）和抗坏血酸当量抗氧化能力（AEAC）进行了筛选。对14种植物的根状茎进行了TPC和AEAC测定。比较了8种植物叶片和根茎的铁离子螯合能力。分析了5种叶根的酪氨酸酶抑制活性。26种植物中，叶青的TPC和AEAC最高。14种植物中有11种叶片的TPC和/或AEAC显著高于根茎。樟子叶和樟子叶的值比根茎高7 ~ 8倍。在FIC能力方面，8种植物中有6种在叶片中明显高于根茎。其中，高良姜叶片的FIC值比根茎高20倍以上。在5种埃特林属植物中，埃特林叶片的酪氨酸酶抑制活性最强，其次是富尔根埃特林和马加伊埃特林。其抑制活性值显著高于阳性对照或与阳性对照相当。除了具有良好的酪氨酸酶抑制能力外，这三种叶还具有较高的抗氧化活性和抗菌性能。(C) 2008 Elsevier Ltd版权所有。
Total phenolic content (TPC) and ascorbic acid equivalent antioxidant capacity (AEAC) of leaves of 26 ginger species belonging to nine genera and three tribes were screened. For 14 species, TPC and AEAC of rhizomes were also assessed. Ferrous ion-chelating (FIC) abilities of leaves and rhizomes of eight species were compared. Leaves of five species of Etlingera were analysed for tyrosinase inhibition activity. Of the 26 species, leaves of Etlingera species had the highest TPC and AEAC. Eleven of the 14 species had significantly higher TPC and/or AEAC in leaves than in rhizomes. Values of leaves of Etlingera elatior and Etlingera maingayi were seven to eight times higher than those of rhizomes. In terms of FIC ability, six of the eight species clearly showed higher values in leaves than in rhizomes. The most outstanding was the FIC value of Alpinia galanga leaves which was more than 20 times higher than that of rhizomes. Of the five species of Etlingera, leaves of E. elatior displayed the strongest tyrosinase inhibition activity, followed by leaves of Etlingera fulgens and E. maingayi. Values of their inhibition activity were significantly higher than or comparable to the positive control. Besides promising tyrosinase inhibition ability, leaves of these three Etlingera species also have high antioxidant activity and antibacterial properties. (C) 2008 Elsevier Ltd. All rights reserved.