Ảnh hưởng của nhiệt độ chiết lên hoạt tính chống oxy hóa, thành phần ginsenoside và dược tính của dịch chiết sâm Ngọc Linh=Effect of extraction temperature on antioxidant activities, ginsenoside profiles and therapeutic properties of Ngoc Linh ginseng extracts

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Tác giả: Trung Hiếu Đinh, Quốc Trung Huỳnh, Trọng Khoa Lương, Đức Tín Nguyễn, Quốc Duy Nguyễn, Thị Vân Linh Nguyễn, Thế Minh Trần

Ngôn ngữ: vie

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Thông tin xuất bản: Tạp chí Khoa học và Công nghệ - Đại học Nguyễn Tất Thành, 2024

Mô tả vật lý: tr.55

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ID: 251401

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Ngoc Linh ginseng (Panax vietnamensis Ha et Grushv) is one of the medicinal herbs with outstanding economic and medicinal values in Viet Nam, including anti-cancer, anti-inflammatory, anti-depression, anti-stress and hepatoprotective effects. This study was conducted to evaluate the effects of temperature (40, 60 and 80) °C during the extraction of Ngoc Linh ginseng on total phenolic content, antioxidant activity, ginsenoside profiles and anti-inflammatory activity. The results showed that while 40 °C was the optimal temperature to obtain the extract with the highest phenolic content and antioxidant activity, 60 °C was noted to be effective for extracting saponin components in Ngoc Linh ginseng. In addition, results from the HPLC-MS analysis also showed that Rg1 and Mr2 were the two major ginsenosides in Ngoc Linh ginseng extract, in addition to other ginsenosides, including Re, Rb1 and Rd. The extract exhibited no cytotoxicity at doses lower than 1,000 mg/mL and the extract obtained at high extraction temperatures (60 °C and 80 °C) showed higher inhibitory activity against inflammatory cytokines NO and IL-6.Sâm Ngọc Linh (Panax vietnamensis Ha et Grushv) là một trong những loại thảo dược có giá trị kinh tế và dược tính nổi bật tại Việt Nam bao gồm khả năng chống ung thư, chống viêm, chống trầm cảm, chống stress và tác dụng bảo vệ tế bào gan. Nghiên cứu này được thực hiện nhằm đánh giá ảnh hưởng của nhiệt độ trong quá trình chiết xuất dịch sâm Ngọc Linh lên hàm lượng phenolic tổng, hoạt tính chống oxy hóa, thành phần ginsenoside và hoạt tính kháng viêm. Kết quả cho thấy trong khi 40 °C là nhiệt độ tốt nhất để thu được dịch chiết có hàm lượng phenolic và hoạt tính chống oxy hóa (ABTS và FRAP) cao nhất, nhiệt độ 60 °C lại được ghi nhận là hiệu quả để chiết xuất thành phần saponin trong củ sâm Ngọc Linh. Ngoài ra, kết quả phân tích HPLC-MS cũng kết luận rằng Rg1 và Mr2 là hai ginsenoside chính trong dịch chiết sâm Ngọc Linh ngoài các ginsenoside khác bao gồm Re, Rb1 và Rd. Dịch chiết cũng không thể hiện độc tính tế bào ở nồng độ dưới 1 000 mg/mL và dịch chiết thu được ở nhiệt độ chiết cao (60 °C và 80 °C) cho thấy hoạt tính ức chế các cytokine gây viêm NO và IL-6 hiệu quả hơn.

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