Phytochemical Profile and Antioxidant Activities of Torch Ginger Inflorescence (Etlingera elatior) After in vitro Simulated Digestion

Miftah Mutmainah, Asst. Prof. Dr. Nualpun Sirinupong ; Yunika Mayangsari, M. Biotech., Ph.D ; Dr. Worrapanit Chansuwan ; Prof. Dr. Ir. Umar Santoso

2024 | Tesis | S2 Ilmu dan Teknologi Pangan

Torch ginger (Etlingera elatior) is a well-known edible flower. Numerous studies have reported the health impact of torch ginger. However, research on the in vitro digestion of torch ginger inflorescence extract (TGIE) is still limited. Thus, the aim of this study was to determine the optimum extraction type of solvent, qualitative characterization of phytochemicals and investigate the antioxidant capacities of in vitro simulated digested TGIE. The torch ginger inflorescence (TGI) was extracted with different solvents (water, 50%, and 80% aqueous ethanol). The highest value of TPC, TFC, and antioxidative capacity were used as criteria for in vitro digestion step and identification of phytochemicals in the extract using LC-QTOF-MS/MS. The TGIE 80% aqueous ethanol exhibited the highest antioxidant capacity, which the ORAC 1,156.61 ± 11.55 mM TE/g extract, DPPH 1,087.68 ± 14.37 mM TE/g extract, FRAP 799.30 ± 1.45 mM TE/g extract, and Fe2+ chelating capacity 42.32 ± 3.48%/mg extract. The identified phytochemicals of TGIE 80% aqueous ethanol were 9 flavonoids, 5 phenolic acids, 11 amino acids, 5 carboxylic acids, 3 nucleotides, 3 nutrients, acetamide and alkaloid. These phytochemicals reported from previously studies have antioxidant, anti-cancer, anti-inflammatory, and anti-cholesterol properties. After passing through the simulated in vitro digestion, the values of TPC, TFC, and antioxidative capacities were significantly increased compared with before digestion. This study showed that the phytochemical components in TGIE 80% aqueous ethanol expressed the highest antioxidant activity and could potentially represent a promising source of endogenous antioxidants in food and nutraceutical applications.

Torch ginger (Etlingera elatior) is a well-known edible flower. Numerous studies have reported the health impact of torch ginger. However, research on the in vitro digestion of torch ginger inflorescence extract (TGIE) is still limited. Thus, the aim of this study was to determine the optimum extraction type of solvent, qualitative characterization of phytochemicals and investigate the antioxidant capacities of in vitro simulated digested TGIE. The torch ginger inflorescence (TGI) was extracted with different solvents (water, 50%, and 80% aqueous ethanol). The highest value of TPC, TFC, and antioxidative capacity were used as criteria for in vitro digestion step and identification of phytochemicals in the extract using LC-QTOF-MS/MS. The TGIE 80% aqueous ethanol exhibited the highest antioxidant capacity, which the ORAC 1,156.61 ± 11.55 mM TE/g extract, DPPH 1,087.68 ± 14.37 mM TE/g extract, FRAP 799.30 ± 1.45 mM TE/g extract, and Fe2+ chelating capacity 42.32 ± 3.48%/mg extract. The identified phytochemicals of TGIE 80% aqueous ethanol were 9 flavonoids, 5 phenolic acids, 11 amino acids, 5 carboxylic acids, 3 nucleotides, 3 nutrients, acetamide and alkaloid. These phytochemicals reported from previously studies have antioxidant, anti-cancer, anti-inflammatory, and anti-cholesterol properties. After passing through the simulated in vitro digestion, the values of TPC, TFC, and antioxidative capacities were significantly increased compared with before digestion. This study showed that the phytochemical components in TGIE 80% aqueous ethanol expressed the highest antioxidant activity and could potentially represent a promising source of endogenous antioxidants in food and nutraceutical applications.

Kata Kunci : Antioxidant, extracts, gastro intestinal digestion, phytochemicals, torch ginger inflorescence