Characterization of the components present in the active fractions of health gingers (Curcuma xanthorrhiza and Zingiber zerumbet)by HPLC–DAD–ESIMS

Ruslay, Sharin and Abas, Faridah and Shaari, Khozirah and Zainal Abidin, Zurina and Maulidiani, and Sirat, Hasnah and Israf Ali, Daud Ahmad and Lajis, Md Nordin (2007) Characterization of the components present in the active fractions of health gingers (Curcuma xanthorrhiza and Zingiber zerumbet)by HPLC–DAD–ESIMS. Food Chemistry, 104 (3). pp. 1183-1191. ISSN 0308-8146

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Official URL: http://dx.doi.org/10.1016/j.foodchem.2007.01.067

Abstract

Curcuma xanthorrhiza and Zingiber zerumbet are two of the most commonly used ingredients in Indo-Malaysian traditional medicines, health supplements and tonics. Recently, a number of products derived from the aqueous extracts of these species have appeared in the market in the form of spray-dried powder packed in sachet or bottle. On-line high performance liquid chromatography, coupled with diode array detection and electrospray ion trap tandem mass spectroscopy (HPLC–DAD–ESI–MSn), was used to analyze the components in the antioxidant-active fractions from the rhizomes of these species. Three components were identified from C. xanthorrhiza, including bisdemethoxycurcumin (1), demethoxycurcumin (2) and curcumin (3). The active fraction from Z. zerumbet consisted of five components, including kaempferol 3-O-rhamnoside (4), compound 5 [kaempferol 3-O-(200-O-acetyl)rhamnoside (5a) or kaempferol 3-O- (300-O-acetyl)rhamnoside (5b)], kaempferol 3-O-(400-O-acetyl)rhamnoside (6), kaempferol 3-O-(300,400-O-diacetyl)rhamnoside (7) and kaempferol 3-O-(200,400-O-diacetyl)rhamnoside (8). To confirm their identities, the components from Z. zerumbet were isolated conventionally and were analyzed by spectroscopic techniques as well as by comparison with literature data.

Item Type:Article
Keyword:Curcuma xanthorrhiza, Zingiber zerumbet, Traditional medicines, Health supplements, Tonics, Antioxidant activity, LC–DAD–ESIMS
Faculty or Institute:Faculty of Science
Publisher:Elsevier Ltd
DOI Number:10.1016/j.foodchem.2007.01.067
Altmetrics:http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1016/j.foodchem.2007.01.067
ID Code:7712
Deposited By: Najwani Amir Sariffudin
Deposited On:17 Aug 2010 01:44
Last Modified:17 Aug 2010 01:50

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