Antioxidant and antidiabetic compounds identification in several Indonesian underutilized Zingiberaceae spices using SPME-GC/MS-based volatilomics and in silico methods

Fitra Tunnisa; Didah Nur Faridah; Ani Afriyanti; Dian Rosalina; Mohamad Ana Syabana; Noviyan Darmawan; Nancy Dewi Yuliana

doi:10.1016/j.fochx.2022.100285

Antioxidant and antidiabetic compounds identification in several Indonesian underutilized Zingiberaceae spices using SPME-GC/MS-based volatilomics and in silico methods

Food Chem X. 2022 Mar 16:14:100285. doi: 10.1016/j.fochx.2022.100285. eCollection 2022 Jun 30.

Authors

Fitra Tunnisa¹, Didah Nur Faridah¹, Ani Afriyanti¹, Dian Rosalina¹, Mohamad Ana Syabana², Noviyan Darmawan^{3

4}, Nancy Dewi Yuliana^{1

5

3}

Affiliations

¹ Department of Food Science and Technology, IPB University, Bogor, Indonesia.
² Department of Food Technology and Center of Excellence for Local Food Innovation, Sultan Ageng Tirtayasa University, Serang, Indonesia.
³ Halal Science Center, IPB University, Bogor, Indonesia.
⁴ Department of Chemistry, IPB University, Bogor, Indonesia.
⁵ Tropical Biopharmaca Research Center, IPB University, Bogor, Indonesia.

Abstract

This study aimed to identify compounds in 12 minor Zingiberaceae spices grown in Indonesia linked with in vitro α-glucosidase inhibitor and antioxidant (DPPH, FRAP, CUPRAC) activities using SPME-GC/MS volatilomics. The results illustrated that Zingiber aromaticum Val., Alpinia malaccensis (Burm.f.) Roscoe, Amomum compactum Sol. ex Maton, and Zingiber purpureum Roscoe had the highest α-glucosidase inhibitor and DPPH, FRAP, CUPRAC antioxidant activities, respectively. Also, the total phenolic content positively influenced DPPH, FRAP, and CUPRAC antioxidant activities. The strongest positive correlation with α-glucosidase inhibitor and DPPH antioxidant activities was found in eucalyptol; whereas o-cymene and terpinen-4-ol had the strongest correlations with FRAP and CUPRAC antioxidants, respectively. Furthermore, the molecular docking analysis revealed that all compounds with a strong correlation with α-glucosidase inhibitor activity (based on their OPLS VIP score) had binding energies (-5.06 - -6.26 kcal/mol) close to Acarbose (-10.11 kcal/mol). Thus, this study provided vital information on the volatile compounds in underutilized spices associated with their health beneficial properties.

Keywords: AC, Amomum compactum Sol. ex Maton; AGI, α-glucosidase inhibitor; AM, Alpinia malaccensis (Burm.f.) Roscoe; Antioxidant; BR, Boesenbergia rotunda L. Mansf.; CA, Curcuma aeruginosa Roxb; CH, Curcuma heyneana Val. & Zijp; CP, Curcuma purpurascens Blume; CT, Curcuma petiolata Roxb; CUPRAC, Cupric ion reducing antioxidant capacity; CZ, Curcuma zedoria Roscoe; DPPH, 2,2-diphenyl-1-picrylhydrazyl; FRAP, Ferric reducing antioxidant property; GC/MS, Gas chromatography/mass spectrometry; Metabolomics; OPLS, Orthogonal projection to the least square; PCA, Principal component analysis; SPME, Solid phase micro extraction; SPME-GC/MS; TFC, Total flavonoid content; TPC, Total phenolic content; Volatiles; ZA, Zingiber aromaticum Val.; ZC, Zingiber purpureum Roscoe; ZO, Zingiber ottensii Val.; ZZ, Zingiber zerumpet L. Roscoe ex Sm.; α-Glucosidase inhibitor.