Phytochemical Diversity Among Parts of Zingiber roseum Rosc. Extracts With Their Antioxidant and Antifungal Activity. Issue 4 (4th July 2018)

• Record Type: Journal Article
• Authors: Premram, Arya S.; Parki, Archana; Chaubey, Pinky; Prakash, Om; Kumar, Ravendra; Punetha, Himanshu; Pant, A K
• Is Part Of: Journal of biologically active products from nature. Volume 8:Issue 4(2018)
• Page Start: 255
• Page End: 264
• Publication Date: 2018-07-04
• Subjects: Zingiber roseum -- Zingiberaceae -- phytochemicals -- antioxidant -- antifungal; Natural products -- Periodicals; Biological products -- Periodicals; 660.6
• DOI: 10.1080/22311866.2018.1499439
• Languages: English
• ISSNs: 2231-1866

Abstract

Abstract: The present study focussed on phytochemical analysis of Zingiber roseum through GC & GC-MS, antifungal and antioxidant activities of methanolic extracts of seed, rhizome and perianth of the plant. GC-MS analysis was done by using GC MS-QP 2010 Plus equipment revealed diverse chemical make-up of the constituents. Among identified constituents ascorbic acid 2, 6-dihexadecanoate, 2-(4-hydroxy-3-methoxyphenyl)-3, 7-dimethoxy-4h-chromen-4-one, hexadecanoic acid metyl ester, 9, 12-octadecadienoic acid (Z, Z) and β-citronellal were found as major compounds in methanolic extracts from seeds, rhizome and petals respectively. The antifungal activity was done by disc diffusion methods for which extracts were tested against Fusarium accuminata . Among them the extracts were found to be remarkable fungicide according to its inhibition action against Fusarium accuminata . The in vitro antioxidant activity of the methanol extracts were evaluated by DPPH radical scavenging, FRAP assay and metal chelating activity. The antioxidant assay revealed good to moderate antioxidant potential with different IC50 values with respect to Fe 3+ reducing power (200.34-438.79 μg/ml), Fe 2+ metal chelating ability (310.80-469.69 μg/ml) and DPPH anion scavenging activities (215.99-884.40 μg/ml) in comparison to known standards. Based on present findings it has been concluded that this herb can be a good source to develop a safe, eco-friendly and sustainable natural, food preservative.