The results showed that the polyphenols components (based on gallic acid) in ginger, galangal extracts in ethanol/water higher than in water: the highest ginger extract in ethanol/water (50 % v/v) of mg/g dry matter was Nghe An ginger, the lowest of mg/g dry matter was Tay Nguyen ginger. | Journal of Science and Technology 54 (4A) (2016) 63-72 STUDY ON THE BIOACTIVITY OF GINGER, GALANGAL EXTRACTS OF DIFFERENT REGIONS IN VIETNAM FOR PRESERVING SEAFOOD Phan Thanh Tam1, *, Nguyen Manh Cuong2, Nguyen Thi Hoai Duc1, Ngo Thi Thuy Chinh1 1 School of Biotechnology and Food Technology, Hanoi University of Science and Technology, 1 Dai Co Viet, Hanoi 2 Vietnam Institute of Fisheries Economics and Planning, 10 Nguyen Cong Hoan, Hanoi * Email: Received: 15 August 2016; Accepted for publication: 5 October 2016 ABSTRACT Ginger and galangal have long been known as common spices in Vietnam and referred in many reports as antibacterial, anti-inflammatory, well-digestive in traditional medicine. This study assessed the components with biological activities such as antibacterial and antioxidant from ginger, galangal extracts in a number of different regions in the country (Hai Duong, Bac Ninh, Nghe An, Tay Nguyen and Quang Nam). The results showed that the polyphenols components (based on gallic acid) in ginger, galangal extracts in ethanol/water higher than in water: the highest ginger extract in ethanol/water (50 % v/v) of mg/g dry matter was Nghe An ginger, the lowest of mg/g dry matter was Tay Nguyen ginger. The highest galangal extracts in ethanol/water (60 % v/v) of mg/g dry matter was Quang Nam galangalandthelowest of mg/g dry matter was Tay Nguyen galangal. The highest extraction in water of mg/g dry matter was NgheAnginger, the lowest of mg/g dry matter was Tay Nguyen ginger. These extracts werewellantibacterialto certain human pathogenic microorganisms,whichare contaminated in food and highest antibacterial diameter to V. parahamolyticus ATCC 17802 of the extract in ethanol/ water was 35 mm (Nghe An ginger) and the lowest was 31mm (Tay Nguyen galangal), while for the extracts in water the highest was 33 mm (Nghe An ginger) and the lowest was 25 mm (Tay Nguyen galangal). Antioxidant .
