Study on the chemical constituents and antitumor activity of galangal

Objective:The main chemical components of galangal(Alpinia officinarum Hance)are flavonoids and diarylheptanes.In the previous work,the total heptane and total flavonoid components of galangal were isolated.In this paper,the two components were separated.The monomeric compound was purified and its cytotoxic activity was determined.Methods:Silica gel column chromatography,ODS column chromatography,preparative thin layer chromatography,preparative and semi-preparative HPLC methods were used to separate and purify the total heptane components and total flavonoid components of galangal.Structures of compounds were identified by 1H-NMR,13C-NMR modern spectroscopic techniques combined with literature.The cytotoxic activity of the isolated compounds against MDA-MB-231(breast cancer),HepG-2(liver cancer)and MKN-45(gastric cancer)cells was tested by CCK-8 method.Results:Six compounds were isolated from the total heptane fractions of galangal,and three compounds were isolated from the total flavonoids of galangal.Their structures were identified as:5-hydroxy-7-(4-hydroxy-3-methoxyphenyl)-1-phenylheptan-3-one(1),(E)-7-(4-hydr-oxy-3-methoxyphenyl)-1-phenylhept-4-en-3-one(2),5-hydroxy-1,7-diphenylheptan-3-one(3)7-(4-hydroxyphenyl)-5-methoxy-1-phenylheptan-3-one(4),(E)-7-(4-hydroxyphenyl)-1-phenylhept-4-en-3-one(5),(E)-1,7-diphenylhept-4-en-3-one(6),pinocembrin(7),galangin(8),3-O-methylgalangin(9).Conclusion:Compounds 1-6 were isolated from the total heptane components of galangal,and compounds 7-9 were isolated from the total flavonoids of galangal.The results of CCK-8 showed that compounds 2,3,5,6,7 and 8 had weak antitumor activity.

Difference among the quality indices,chemical composition and frying performance of galangal flavored sunflower oil prepared by three methods

Flavored vegetable oils have attracted more and more attentions from consumers and researchers due to their high oxidative stability and sensory quality.In the present study,the quality indices,chemical composition and frying performance of galangal flavored sunflower oil prepared by infusion method(GFSO-I),combination pressing method(GFSO-C)and direct addition method(GFSO-A)were investigated.The results displayed that the preparation time,the levels for the acid value(AV),peroxide value(PV),p-anisidine value(AnV),total oxidation value(TOTOX),and the values for total polar compounds(TPC),thiobarbituric acid(TBA),K232 and K268 of GFSO-C were prominently low(P<0.05),compared with that of GFSO-I and GFSO-A,while the fatty acid composition of them were similar.In the frying of Chinese Maye(tradional Chinese food,fried dough stick)at 180°C for 30 h,the values for TPC,TBA,K232 and K268,polymer,viscosity and b*of GFSO-C were obviously low(P<0.05),while the value for L*was obviously high(P<0.05),compared with that of GFSO-I and GFSO-A.In the sensory evaluation,the flavor,taste,crispness and overall acceptance of Chinese Maye fried by GFSO-C were better than that of Chinese Maye fried by GFSO-I and GFSO-A.Consequently,GFSO-C is more suitable for cooking,and the combination pressing method is optimal for industrial production of GFSO.

Utilization of Rhizome (Alpinia galangal L.) in Improvement of Some Quality Attributes of Some Processed Meat

Rhizome Galangal (Alpinia galanga L.) is considered a natural source of fiber, minerals and natural antioxidant compounds. This research was performed to study. The effect of adding galangal powder in different proportions (1.5, 2.5, and 3.5 gm.). Also, the effect of adding galangal extract (5%, 10% and 15%) in proportions from the total formula of beef burger patties on chemical, physiochemical, microbiological and sensory characteristics of beef burger patties during the frozen storage period at -18&deg;C ± 2&deg;C up to 6 months. The obtained results showed that galangal contained crude fibers (14.00%), Moisture (5.43%), K (1108.13 ppm), Mg (970 ppm), P (729.21 ppm) and Ca (370.81 ppm), while Fe (58.53 ppm) and Na (33.74 ppm) as macro and micro elements. The percent of antioxidants was about (92.60%), phenols (123.81 mg/g) and flavonoids were about (109.77 mg/g) was higher in galangal extract than galangal powder, which was recorded in its antioxidants (72.95%), phenolic (47.66 mg/g) and flavonoids (34.02 mg/g), as well as the improvement of physiochemical quality criteria (pH, protein and TBA values) throughout frozen storage in comparison with the control sample. In addition, galangal inhibited the growth and activity of microbial oxidation in tested prepared product. Also, beef burger patties containing the galangal exhibited a good sensory property and palatable, especially those containing (2.5 and 3.5 g) galangal powder and (10% and 15%) galangal extract, even after storage for 6 months under frozen conditions. The present results are useful for using galangal in the fortification of some meat products to improve nutritionally and healthy safe.

高良姜不同提取部位对实验性胃溃疡的影响及作用机理研究

目的:筛选高良姜抗胃溃疡有效部位,探讨抗溃疡作用机理。方法:将高良姜提取分离为不同部位,观察各部位对无水乙醇、阿司匹林诱导的小鼠胃溃疡模型溃疡指数、胃组织病理切片、血浆胃泌素(GAS)、白介素1(IL-1)、环氧酶2(COX-2)、肿瘤坏死因子(TNF-α)、前列腺素E2(PGE2)的影响。结果:与模型组小鼠比较,高良姜水提物、80%乙醇洗脱物可以显著减少胃溃疡模型小鼠的胃溃疡指数,显著降低血浆GAS、IL-1、TNF-α浓度,显著升高血浆COX-2、PGE2浓度,30%乙醇洗脱物、95%乙醇洗脱物对溃疡指数无显著影响,但可调节血浆GAS、IL-1、PGE2浓度。结论:高良姜各提取分离部位中水提物、80%乙醇洗脱物具有较好的抗胃溃疡效果,抗溃疡作用可能通过减少血浆GAS、IL-1、TNF-α浓度,提高血浆COX-2、PGE2浓度产生。

Effect of Lipids and Thermal Processing on Antioxidant Activities of Tested Antioxidants and Tom-Kha Paste Extract

The effect of lipids on antioxidant activities of tested antioxidants and Tom-Kha paste extract was determined in the food system. 2,2’-diphenyl-1-picrylhydrazyl (DPPH), 2,2’-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) scavenging activity, peroxide value (PV), thiobarbituric acid reactive substances (TBARS) and p-anisidine value (AV) were methods for determining. The result showed that heating at 121°C for 15 min caused decreasing on DPPH scavenging activity of lauric acid but didn’t affect ABTS scavenging activity of both lauric acid and virgin coconut oil. DPPH scavenging activity of all mixtures was significantly decreased (p p-hydroxycinnamic acid and Tom-Kha paste extract in both lauric acid and virgin coconut oil systems increased after thermal processing. In food systems of lauric acid, PV of almost mixtures except lauric acid-Tom-Kha paste extract 2:1 and lauric acid-Trolox 15:1 was increased after heating. TBARS value of the mixtures was not significantly different (p?≥ 0.05) after thermal processing. AV of only lauric acid-gallic was enhanced after heating. PV of virgin coconut oil added with all tested antioxidant was not changed after heating. TBARS of virgin coconut oil added with antioxidant samples seemed to slightly increase after heating. AV of virgin coconut oil with added gallic acid and Tom-Kha paste extract were not changed by heat treatment while AV of virgin coconut oil with added p-hydroxycinnamic acid and Trolox seemed to decrease after heating.