Nghiên cứu thành phần hóa học và hoạt tính sinh học của một số loài thuộc chi Amorphophallus

Các tác giả

Email tác giả liên hệ:

hoanglt@hcmute.edu.vn

DOI:

https://doi.org/10.54644/jte.2025.2019

Từ khóa:

Antioxidant activity, Amorphophallus, Glucomannan, Flavonoid

Tóm tắt

Two species of the genus Amorphophallus, Amorphophallus tuberculatus and Amorphophallus sp, have not yet been studied. Therefore, their glucomannan content, chemical compositions, and biological activities were studied in our research. Results showed that the glucomannan content in fresh tubers of Amorphophallus sp ranged from 22.19% to 27.73%, while no glucomannan was detected in A. tuberculatus. The leaf and tube samples were extracted using ethanol-water (70%) as the solvent, and the chemical composition was analyzed using preliminary qualitative methods and FTIR spectroscopy. Antioxidant activities were evaluated through DPPH radical scavenging and ferric reducing antioxidant power (FRAP) assays, which showed that both species exhibited weak antioxidant activities, with IC₅₀ values greater than 100 µg/mL for DPPH and EC₅₀ values above 1.0 mg/mL for FRAP. The chemical composition included flavonoids, saponins, tannins, alkaloids, and polysaccharides, which were identified using preliminary qualitative methods and FTIR spectroscopy. These findings provide fundamental data on the two species' chemical composition and biological activities, highlighting their potential applications in pharmaceuticals and functional foods, particularly the exploitation of glucomannan as a health-promoting ingredient.

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Tiểu sử của Tác giả

Dao Thi Anh Phan, Ho Chi Minh City University of Technology and Education, Vietnam

Dao Thi Anh Phan received the Degree in Chemistry Bachelor in the University of Science, Viet Nam National University, Ha Noi, in 2006; the Master of Engineering in Chemistry from Ho Chi Minh City University of Technology in 2009, and the Doctor of Philosophy in Chemistry in Vietnam National University, HCM in 2016. She is a Ho Chi Minh City University of Technology and Education, Vietnam lecturer. Her research interest includes phytochemistry, the bioactivities of plants, and application in food and aquaculture.

Email: daopta@hcmute.edu.vn. ORCID:  https://orcid.org/0000-0002-8482-6306. Tel: 0764948768

Dat Thi Thanh Pham, Ho Chi Minh City University of Technology (HUTECH), Vietnam

Dat Thi Thanh Pham received the Bachelor of Biology Teacher Education in College of Education - Hue University in 2016; the Master of Biotechnology from Nong Lam University – Ho Chi Minh City in 2021. She is a nature lover with a focus on plant taxonomy and conservation, specializing in various flowering plant families, with a current interest in ferns. I have extensive fieldwork experience in Vietnam, conducting surveys and research on medicinal plants and biodiversity. My work has led to multiple publications on new species and plant distribution, contributing to the scientific understanding of the region’s flora. Currently, I am a lecturer at HUTECH University, where I continue to engage in plant research and teaching.

Email: ptt.dat@hutech.edu.vn. ORCID:  https://orcid.org/0000-0003-0585-1050. Tel: 0799483821

Tan Hoang Le, Ho Chi Minh City University of Technology and Education, Vietnam

Tan Hoang Le received the B.Eng. degree in Food Technology from Ho Chi Minh City University of Technology, Ho Chi Minh City, Vietnam, in 2015, and the M.Eng. degree in Food Technology from the same university in 2016. He was an Exchange Researcher at King Mongkut’s University of Technology Thonburi, Bangkok, Thailand, in 2017. He obtained the Doctor of Science (Dr. rer. nat. equivalent) in Food Science and Biotechnology from the University of Natural Resources and Life Sciences (BOKU), Vienna, Austria, in 2022. From 2017 to 2019, he was a Lecturer and Researcher at Ho Chi Minh City University of Technology, where he taught food technology courses and conducted research in lipid oxidation and antioxidant mechanisms. Since 2023, he has been a Visiting Researcher at the Free University of Bozen-Bolzano (Libera Università di Bolzano), Italy, in the Faculty of Agricultural, Environmental and Food Sciences. His research interests include bioactive compounds, controlled release through hot-melt extrusion, lipid oxidation kinetics, and functional food design. Dr. Le has authored and co-authored numerous peer-reviewed publications and book chapters in the areas of food antioxidants and lipid chemistry. He has presented his research at international conferences across Europe and Asia. His awards include competitive international scholarships and mobility grants, such as Erasmus+ and OeAD, supporting his doctoral and research exchanges.

Email: hoanglt@hcmute.edu.vn. ORCID:  https://orcid.org/0000-0002-4578-4262. Tel: 0813870454

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Tải xuống

Đã Xuất bản

2025-11-28

Cách trích dẫn

[1]
D. T. A. Phan, D. T. T. Pham, và T. H. Le, “Nghiên cứu thành phần hóa học và hoạt tính sinh học của một số loài thuộc chi Amorphophallus”, JTE, vol 20, số p.h 04, tr 88–96, tháng 11 2025.

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T. 20 S. 04 (2025)

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