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


Citation

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

Abstract / Synopsis

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.


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Additional Metadata

Item Type: Article
Divisions: Faculty of Science
DOI Number: 10.1016/j.foodchem.2007.01.067
Publisher: Elsevier Ltd
Keywords: Curcuma xanthorrhiza, Zingiber zerumbet, Traditional medicines, Health supplements, Tonics, Antioxidant activity, LC–DAD–ESIMS
Depositing User: Najwani Amir Sariffudin
Date Deposited: 17 Aug 2010 09:44
Last Modified: 30 Oct 2015 08:01
Altmetrics: http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1016/j.foodchem.2007.01.067
URI: http://psasir.upm.edu.my/id/eprint/7712
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