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Nutrition Composition and Analysis of Medicinal Herbal Potential of Horsfieldia glabra Warb. Seeds

Natthiya Chaichana


Horsfieldia glabra Warb. is a locally consumed plant indigenous to Chiang Rai Province, Thailand and of late, there has been considerable interest in evaluating its health benefits. The aim of this study was to investigate H. glabra Warb. seeds in order to assess their nutritional properties and its potential as a medicinal herb. In terms of nutritional assessment, the experiment found that H. glabra Warb. seed extract contained 68.24 g per 100 g dry weight of lipids, 7.80 g per 100 g dry weight of protein, 14.20 g per 100 g dry weight of carbohydrates, 5.04 g per 100 g dry weight of crude fiber, 1.41 g per 100 g dry weight of ash and 6.827 kcal per 1 g dry weight of energy. The analysis of its potential as a medicinal herbal determined the antioxidant activity and Minimum Inhibitory Concentration (MIC) of Staphylococcus aureus, Pseudomonas aeruginosa and Escherichia coli. The results revealed that H. glabra Warb. seed extraction displayed antioxidant activity (62.01 ± 3.99% DPPH inhibition activity) with a IC50 value of 0.358 ± 0.02 mg/ml. Experiments investigating MIC determined that the extract exhibited the minimum inhibitory concentration of S. aureus (15.625 mg/ml) with 8.00 ± 1.73 mm clear zone. Whereas Streptomycin concentration of 30 mg/ml inhibited 9.00 ± 2.00 mm clear zone. GC-MS analysis of H. glabra Warb. seeds determined that the major compounds were α-resorcinol (40.769%) and 4-vinylphenol (23.761%).


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DOI: 10.14416/j.ijast.2015.12.001


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