Leaf extract of Alpinia purpurata (Vieill.) K. Schum screened for its phytochemical constituents and antibacterial and anticancer activities

C, Arul Raj; Sophia, Dominic; Ragavendran, Paramasivam; Starlin, T.; Ma, Rathi; Gopalakrishnan, Vishrawas

doi:10.3736/jcim20121219

Cited by 7 publications

(8 citation statements)

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“…Alpinia purpurata (Vieill.) K. Schum contains compounds that is able to inhibit bacteria (Raj et al, 2012). The rhizome juice of Alpinia purpurata (Vieill.)…”

Section: Schum) Fried Chickenmentioning

confidence: 99%

“…The rhizome juice of Alpinia purpurata (Vieill.) K. Schum has bacteriostatic and bactericidal activities against Aeromonas hydrophila bacteria (Raj et al, 2012), while 10.35508/ljch.v1i2.2159 states that the extract of Alpinia purpurata (Vieill.) K. Schum red (Alpinia purpurata (Vieill.)…”

Section: Schum) Fried Chickenmentioning

confidence: 99%

“…The antioxidant activity in Alpinia purpurata (Vieill.) K. Schum is able to function as a substance to minimize the occurrence of oxidation processes, decomposition, and extend the storage duration of a product (Raj et al, 2012). Alpinia purpurata (Vieill.)…”

Section: Introductionmentioning

confidence: 99%

“…Consumption of Alpinia purpurata (Vieill.) K. Schum for a long time is able to prevent cancer (Raj et al, 2012). Alpinia purpurata (Vieill.)…”

mentioning

confidence: 99%

“…K. Schum, it contains phenolic compounds and flavonoids which can be used as a source of natural antioxidants (Villaflores et al, 2010).The antioxidant activity in Alpinia purpurata (Vieill.) K. Schum is able to function as a substance to minimize the occurrence of oxidation processes, decomposition, and extend the storage duration of a product (Raj et al, 2012). Alpinia purpurata (Vieill.)…”

mentioning

confidence: 99%

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The Number of Bacteria, Antioxidant Capacity, and Organoleptic Properties of Red Ginger Fried Chicken

Chisbiyah

Devi

Issutarti

2021

BOCAH

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Alpinia purpurata (Vieill.) K. Schum is a spice that has the ability to inhibit bacterial growth and has a good antioxidant capacity. This study aims to determine the effect of adding Alpinia purpurata (Vieill.) K. Schum 0%, 10%, 20%, 30%, 40% on day 0, 1, and 2 on the number of bacteria, antioxidant capacity and hedonic properties which include the taste, aroma, and color of Red ginger fried chicken. This type of research was an experimental research with a completely randomized factorial design (CRD). The data obtained were then analyzed statistically using ANOVA and continued with Duncan's Multiple Range Test (DMRT) to obtained differences. Each treatment was repeated twice. The results showed that the addition of the concentration of Alpinia purpurata (Vieill.) K. Schum 0%, 10%, 20%, 30% and 40% in Red ginger fried chicken had a significant effect on the number of bacteria and antioxidant capacity on day 0, 1, 2 and had a significant effect on the hedonic properties on day 0. (taste, color and aroma) on the hedonic properties on day 0. (taste, color and aroma). The addition of Alpinia purpurata (Vieill.) K. Schum 40% gave the best results on the number of bacteria, antioxidant capacity and hedonic properties. To conclude, the higher the addition of Alpinia purpurata (Vieill.) K. Schum to Red ginger fried chicken resulted on the lower the number of bacteria and the greater the antioxidant capacity and the more preferred hedonic properties.

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“…Alpinia purpurata (Vieill.) K. Schum contains compounds that is able to inhibit bacteria (Raj et al, 2012). The rhizome juice of Alpinia purpurata (Vieill.)…”

Section: Schum) Fried Chickenmentioning

confidence: 99%

Section: Schum) Fried Chickenmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

“…Consumption of Alpinia purpurata (Vieill.) K. Schum for a long time is able to prevent cancer (Raj et al, 2012). Alpinia purpurata (Vieill.)…”

mentioning

confidence: 99%

mentioning

confidence: 99%

See 3 more Smart Citations

The Number of Bacteria, Antioxidant Capacity, and Organoleptic Properties of Red Ginger Fried Chicken

Chisbiyah

Devi

Issutarti

2021

BOCAH

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Biochemical and Histoarchitectural evaluation of 4-Vinylcyclohexane induced ovarian cancer against Alpinia purpurata (Vieill). K. Schum

Cinthamony,

Palanirajan,

Vani Raju

et al. 2024

Phytomedicine Plus

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Phytochemistry and pharmacology of ornamental gingers, Hedychium coronarium and Alpinia purpurata: a review

Chan

Wong

2015

Journal of Integrative Medicine

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Leaf extract of Alpinia purpurata (Vieill.) K. Schum screened for its phytochemical constituents and antibacterial and anticancer activities

Abstract: The present study scientifically proved that ethyl acetate leaf extract of A. purpurata is a good source of phytoconstituents, showing antibacterial and anticancer activities.

Cited by 7 publications

References 0 publications

The Number of Bacteria, Antioxidant Capacity, and Organoleptic Properties of Red Ginger Fried Chicken

The Number of Bacteria, Antioxidant Capacity, and Organoleptic Properties of Red Ginger Fried Chicken

Biochemical and Histoarchitectural evaluation of 4-Vinylcyclohexane induced ovarian cancer against Alpinia purpurata (Vieill). K. Schum

Phytochemistry and pharmacology of ornamental gingers, Hedychium coronarium and Alpinia purpurata: a review

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