| dc.description.abstract | Zingiber officinale and Cinnamomum loureiroi are the two medicinal plants that are commonly used for
culinary spice as well as traditionally applied for treatment of various health tissues and diseases, such as
viral diseases. This study attempted to assess the suitable extraction conditions to obtain these herbal extracts
- rich sources of bioactive compounds - and evaluate their biological properties. The extracts were obtained
by two different techniques, including conventional extraction (magnetic-stirring, MSAE) and green
extraction techniques (ultrasonic-assisted, UAE). The study allowed detailed evaluation in which UAE is
alternative to MSAE method in terms of the obtainability of the highest amounts of total polyphenols and
flavonoids in the extraction time, 15 minutes for ginger and 45 minutes for cinnamon, by using colorimetric
assay. Our findings revealed that the tested ginger and cinnamon extracts exhibited antioxidant (IC50 =
1953.23 ± 23.42 and 113.71 ± 6.16, respectively) along with a moderate antimicrobial activity against
Escherichia coli and Staphylococcus aureus with inhibition zone from 6.5mm to 14.5mm. Papain and
trypsin were chosen to represent cysteine and serine protease in order to perform enzyme inhibitory activity
in cinnamon compared to ginger extracts. These results also highlighted the pharmaceutical potential of
these herbs, thereby contributing to treat viral diseases and attenuate infectious conditions. | en_US |
