<?xml version="1.0" encoding="UTF-8"?><xml><records><record><source-app name="Biblio" version="7.x">Drupal-Biblio</source-app><ref-type>17</ref-type><contributors><authors><author><style face="normal" font="default" size="100%">Theeraphan Chumroenphat</style></author><author><style face="normal" font="default" size="100%">Issaraporn Somboonwatthanakul</style></author><author><style face="normal" font="default" size="100%">Surapon Saensouk</style></author><author><style face="normal" font="default" size="100%">Sirithon Siriamornpun</style></author></authors></contributors><titles><title><style face="normal" font="default" size="100%">The Diversity of Biologically Active Compounds in the Rhizomes of Recently Discovered Zingiberaceae Plants Native to North Eastern Thailand</style></title><secondary-title><style face="normal" font="default" size="100%">Pharmacognosy Journal</style></secondary-title></titles><keywords><keyword><style  face="normal" font="default" size="100%">Antiglycation</style></keyword><keyword><style  face="normal" font="default" size="100%">Antioxidants</style></keyword><keyword><style  face="normal" font="default" size="100%">Bioactive compounds</style></keyword><keyword><style  face="normal" font="default" size="100%">Essential amino acids</style></keyword><keyword><style  face="normal" font="default" size="100%">Ginger family</style></keyword></keywords><dates><year><style  face="normal" font="default" size="100%">2019</style></year><pub-dates><date><style  face="normal" font="default" size="100%">September 2019</style></date></pub-dates></dates><volume><style face="normal" font="default" size="100%">11</style></volume><pages><style face="normal" font="default" size="100%">1014-1022</style></pages><language><style face="normal" font="default" size="100%">eng</style></language><abstract><style face="normal" font="default" size="100%">&lt;p class=&quot;rtejustify&quot;&gt;&lt;strong&gt;Objective: &lt;/strong&gt;To identify and quantify the bioactive compounds, along with biological activities, of native Thai edible Zingiberaceae. &lt;strong&gt;Methods: &lt;/strong&gt;The bioactive compounds evaluated were phenolic acids, flavonoid, vitamin C, curcumin, 6-gingerol, eugenol and essential amino acids; analyses involved HPLC and LCMS/MS. Antioxidant activities were assessed by DPPH and FRAP assays. &lt;strong&gt;Results:&lt;/strong&gt; &lt;em&gt;Zingiber officinale &lt;/em&gt;was the richest source of bioactive compounds, followed by&lt;em&gt; Z. officinale&lt;/em&gt;, &lt;em&gt;Alpinia zerumbet&lt;/em&gt; and&lt;em&gt; Alpinia conchigera&lt;/em&gt;. Total phenolic content and total flavonoid contents ranged widely across these species (17 to 200 mg GAE/100 g DW and 17 to 66 mg RE/100 g DW). All the species studied possessed strong antiglycation properties, ranging from 82 to 98%, with strong positive correlations of total phenolic content and antioxidant activity. The contents of curcumin, 6-gingerol, eugenol and vitamin C were in the range of 1 to 26, 1 to 140 μg/ g DW, 5 to 1600 and 4 to 21 mg/100 g DW, respectively. Seven essential amino acids identified by using LCMS/MS were found in most samples studied ranging from 2 to 6752 μg/100 g DW. &lt;strong&gt;Conclusion: &lt;/strong&gt;&lt;em&gt;Z. officinale&lt;/em&gt; is an abundant source of bioactive compounds and antioxidant activity in all these samples. These plants are fresh sources for developing novel functional ingredients in either food or cosmetics.&lt;/p&gt;
</style></abstract><issue><style face="normal" font="default" size="100%">5</style></issue><work-type><style face="normal" font="default" size="100%">Original Article</style></work-type><section><style face="normal" font="default" size="100%">1014</style></section><auth-address><style face="normal" font="default" size="100%">&lt;p class=&quot;rtejustify&quot;&gt;&lt;strong&gt;Theeraphan Chumroenphat&lt;sup&gt;1&lt;/sup&gt;, Issaraporn Somboonwatthanakul&lt;sup&gt;1&lt;/sup&gt;, Surapon Saensouk2, Sirithon Siriamornpun&lt;sup&gt;3&lt;/sup&gt;* &lt;/strong&gt;&lt;/p&gt;

&lt;p class=&quot;rtejustify&quot;&gt;&lt;sup&gt;1&lt;/sup&gt;Department of Biotechnology, Faculty of Technology, Mahasarakham University, Kantarawichai, Maha Sarakham 44150, THAILAND.&lt;/p&gt;

&lt;p class=&quot;rtejustify&quot;&gt;&lt;sup&gt;2&lt;/sup&gt;Plant and Invertebrate Taxonomy and Its Applications Unit Group, WalaiRukhavej Botanical Research Institute, Mahasarakham University, Kantarawichai District, Mahasarakham, 44150, THAILAND.&lt;/p&gt;

&lt;p class=&quot;rtejustify&quot;&gt;&lt;sup&gt;3&lt;/sup&gt;Research Unit of Process and Product Development of Functional Foods, Department of Food Technology and Nutrition, Faculty of Technology, Mahasarakham University, Kantarawichai, Maha Sarakham 44150, THAILAND.&lt;/p&gt;
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