Qualitative and Quantitative Study of Phyto-Constituents and Antioxidant Potential of Rhizomes of Kaempferia galanga, Kaempferia parviflora and Kaempferia pulchra

Abstract

Medicinal plants are the potent source of biologically active compounds and have always been of field of interest for the effective chemotherapeutic agents and offering a broad spectrum of activity with greater emphasis on preventive action. The objective of this study was to screen the phytochemicals, estimate the content of phenolic, flavonoids and alkaloids compounds and determines the antioxidant capacity of the rhizomes of Kaempferia galanga Linn, Kaempferia parviflora and Kaempferia pulchra (K. galanga, K. parviflora and K, pulchra, Zingiberaceae). Qualitative analysis of various phytochemical constituents and quantitative analysis of total phenol, flavonoids and alkaloids were determined by the well-known test protocol available in the literature. The ethanolic extract of rhizomes of K. galanga, K. parviflora and K, pulchra was studied for antioxidant activity on different in vitro models namely 1,1-diphenyl, 2-picryl hydrazyl (DPPH) assay and Nitric oxide (NO) radical scavenging method. Phytochemical analysis of ethanolic extract of all three plants revealed the presence of flavonoids, alkaloids, saponins, phenolics, carbohydrate, and tannin. The total phenolic, flavonoids and alkaloids content of ethanolic extract of K. galanga, K. parviflora and K, pulchra rhizomes were 0.813, 1.146; 1.047, 1.237, 0.285; 0.755, 0.822, 0.975/100mg respectively. All extracts showed dose dependent free radical scavenging property in the tested models, which was comparable to that of ascorbic acid. The present study concluded that the crude extract of K. galanga, K. parviflora and K, pulchra rhizomes is a rich source of secondary phytoconstituents which impart significant antioxidant potential. It is expected that the important phytochemical properties recognized by our study in the indigenous medicinal plants will be very useful in the curing of various diseases when taken along with our food.