Effect of Extraction Method and Ethanol Concentration on the Antioxidant and α-Glucosidase Inhibitory Activities of Hornstedtia scyphifera var. fusiformis Shoots:LC-HRMS/MS Profiling of the Antioxidant-Optimized Extract
- 1Department of Pharmaceutical Biology, School of Pharmacy, Institut Teknologi Bandung, Bandung 40132, Indonesia
Abstract
Despite its traditional use in Sumatra, Hornstedtia scyphifera var. fusiformis (Zingiberaceae) has not been evaluated for antioxidant or α-glucosidase inhibitory activity in its shoots. Vegetative shoot extracts were prepared by maceration and reflux using 70% and 96% ethanol and assessed for total phenolic content (TPC), total flavonoid content (TFC), antioxidant activity (DPPH, CUPRAC, FRAP, ABTS), and α-glucosidase inhibitory activity. 96% ethanol extracts showed higher TPC, TFC, and antioxidant activity than 70% ethanol; maceration in 96% ethanol (M96) gave the highest TPC (138.87 ± 9.29 mg GAE/g) and CUPRAC activity (106.62 ± 1.59 mg AEAC/g). Reflux with 70% ethanol (R70), however, showed markedly stronger α-glucosidase inhibition (6811.94 ± 528.27 mg AEAGIC/g) than the other extracts despite low phenolic and flavonoid content. α-Glucosidase inhibition did not follow phenolic, flavonoid, or antioxidant parameters. In chemometric analysis (PCA, HCA) the extracts were separated mainly according to the ethanol concentration rather than extraction technique. LC-HRMS/MS profiling of the antioxidant-optimized M96 extract putatively annotated 20 secondary metabolites, led by the flavonol ermanin and the sesquiterpenoid nootkatone. Because only M96 was profiled, the compounds underlying R70’s α-glucosidase inhibition remain unidentified; extraction conditions thus affect the two activities differently, but the chemical basis of R70’s activity requires further investigation.
Related
- Phytochemical Profiling, Antioxidant Capacity, and In Vitro α-Amylase/β-Glucosidase Inhibitory Activity of Different Avocado Tissues Under Methanolic and CO2-Assisted Aqueous Extraction
- Assessment of Antioxidant Capacity, Phytochemical Phenolic Composition, Cholinesterase and α-Glucosidase Inhibitory Activities, and Antimicrobial Potential of Tribulus terrestris
- Antioxidant Potential of Lycium barbarum Extracts Is Shaped by Extraction Strategy, Not by Total Phenolic Content Alone
- Coarse‐Grained Molecular Dynamics Simulations of Oxidative Aging and Stabilization in Polymer Melts With Primary Antioxidants: Effects of Antioxidant Concentration and Molecular Architecture
- Ultrasound-assisted deep eutectic solvent extraction of astaxanthin-rich extracts from banana shrimp by-products: antioxidant and ACE inhibitory activities
BibTeX
@article{yati2026effect,
title = {{Effect of Extraction Method and Ethanol Concentration on the Antioxidant and α-Glucosidase Inhibitory Activities of Hornstedtia scyphifera var. fusiformis Shoots:LC-HRMS/MS Profiling of the Antioxidant-Optimized Extract}},
author = {Silvia Indri Yati and Rika Hartati and Irda Fidrianny},
journal = {Molecules},
year = {2026},
month = nov,
doi = {10.3390/molecules31213941},
url = {https://www.mdpi.com/1420-3049/31/21/3941},
note = {CC BY 4.0},
}
RIS
TY - JOUR
TI - Effect of Extraction Method and Ethanol Concentration on the Antioxidant and α-Glucosidase Inhibitory Activities of Hornstedtia scyphifera var. fusiformis Shoots:LC-HRMS/MS Profiling of the Antioxidant-Optimized Extract
AU - Silvia Indri Yati
AU - Rika Hartati
AU - Irda Fidrianny
PY - 2026
DA - 2026/11/01
JO - Molecules
DO - 10.3390/molecules31213941
UR - https://www.mdpi.com/1420-3049/31/21/3941
AB - Despite its traditional use in Sumatra, Hornstedtia scyphifera var. fusiformis (Zingiberaceae) has not been evaluated for antioxidant or α-glucosidase inhibitory activity in its shoots. Vegetative shoot extracts were prepared by maceration and reflux using 70% and 96% ethanol and assessed for total phenolic content (TPC), total flavonoid content (TFC), antioxidant activity (DPPH, CUPRAC, FRAP, ABTS), and α-glucosidase inhibitory activity. 96% ethanol extracts showed higher TPC, TFC, and antioxidant activity than 70% ethanol; maceration in 96% ethanol (M96) gave the highest TPC (138.87 ± 9.29 mg GAE/g) and CUPRAC activity (106.62 ± 1.59 mg AEAC/g). Reflux with 70% ethanol (R70), however, showed markedly stronger α-glucosidase inhibition (6811.94 ± 528.27 mg AEAGIC/g) than the other extracts despite low phenolic and flavonoid content. α-Glucosidase inhibition did not follow phenolic, flavonoid, or antioxidant parameters. In chemometric analysis (PCA, HCA) the extracts were separated mainly according to the ethanol concentration rather than extraction technique. LC-HRMS/MS profiling of the antioxidant-optimized M96 extract putatively annotated 20 secondary metabolites, led by the flavonol ermanin and the sesquiterpenoid nootkatone. Because only M96 was profiled, the compounds underlying R70’s α-glucosidase inhibition remain unidentified; extraction conditions thus affect the two activities differently, but the chemical basis of R70’s activity requires further investigation.
SN - 1420-3049
ER -