Faculty of Food Technology and Biotechnology, University of Zagreb
Abstract
Mango ginger (Curcuma amada Roxb.) is a unique spice having morphological resemblance to ginger but imparts raw mango flavour. The sequential extraction of mango ginger rhizome powder was carried out using hexane, chloroform, ethyl acetate, acetone, methanol and water. The phenolic content was the highest in methanol extract, followed by acetone, ethyl acetate and water extracts. Among these, chloroform extract exhibited high lipid peroxidation inhibitory activity and metal chelating activity, whereas ethyl acetate extract showed high DPPH radical scavenging activity and superoxide radical scavenging activity. Mango ginger extracts also showed potential platelet aggregation inhibitory activity and cytotoxicity properties.Curcuma amada Roxb. jedinstveni je začin jer morfološki nalikuje đumbiru, a po okusu je sličan mangu. Provedena je sekvencijska ekstrakcija praha dobivenog od rizoma te biljke pomoću heksana, kloroforma, etilnog acetata, acetona, metanola i vode. Udjel fenola bio je najveći u ekstraktu dobivenom pomoću metanola, zatim acetona i etilnog acetata, a najmanji u vodenom ekstraktu. Ekstrakt dobiven pomoću kloroforma imao je najveću sposobnost inhibicije peroksidacije lipida i keliranja metala, a onaj dobiven pomoću etilnog acetata najbolje svojstvo uklanjanja DPPH i superoksidnih radikala. Ekstrakti biljke Curcuma amada Roxb. imali su i sposobnost inhibicije agregacije trombocita te citotoksična svojstva
