Extraction and Identification of Polyphenol Compounds from Red Galangal Rhizome (Alpinia officinarum) Fermented by Lactobacillus plantarum using GC-MS Method

DOI

10.2991/978-94-6463-670-3_15How to use a DOI?

Keywords

Galangal Derived Additive; Bioactive Component; Antioxidant Activity; Flavonoid; GC-MS Analysis

Abstract

Using galangal-derived animal feed additives requires proper treatment to enhance its bioactive components. This study aimed to increase the polyphenol content in red galangal flour (Alpinia officinarum) through fermentation and extraction. The experiment used a completely randomized design with four treatments. Each treatment was extracted using two solvents: 70% ethanol and distilled water (aquadest) (T1 non-fermented galangal, 70% ethanol solvent, T2 non-fermented galangal, aquadest solvent, T3 fermented galangal, 70% ethanol solvent, and T4 fermented galangal, aquadest solvent. The results showed that extraction of galangal fermented with Lactobacillus plantarum and solvent 70% ethanol has a significant effect (p < 0.01) on elevating total phenols, flavonoids, and antioxidant activity. Polyphenol content analysis using GC-MS revealed that the primary components in the fermented galangal extract included 1-pentanol, 2,3-dimethyl; silanol, trimethyl; pentanoic acid, 4-oxo-, ethyl ester; 2,3-diethoxy-propionic acid, ethyl ester; 9-octadecanoic acid (Z), methyl ester; and 2-propenoic acid, 3-(4-methoxyphenyl)-, 2-ethyl ester.

Copyright

© 2025 The Author(s)

Open Access

Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

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TY  - CONF
AU  - Eka Fitasari
AU  - Osfar Sjofjan
AU  - Eko Widodo
PY  - 2025
DA  - 2025/04/18
TI  - Extraction and Identification of Polyphenol Compounds from Red Galangal Rhizome (Alpinia officinarum) Fermented by Lactobacillus plantarum using GC-MS Method
BT  - Proceedings of the 5th International Conference on Environmentally Sustainable Animal Industry (ICESAI 2024)
PB  - Atlantis Press
SP  - 142
EP  - 151
SN  - 2468-5747
UR  - https://doi.org/10.2991/978-94-6463-670-3_15
DO  - 10.2991/978-94-6463-670-3_15
ID  - Fitasari2025
ER  -