Etlingera maingayi

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Etlingera maingayi
Scientific classification edit
Kingdom: Plantae
Clade: Angiosperms
Clade: Monocots
Clade: Commelinids
Order: Zingiberales
Family: Zingiberaceae
Genus: Etlingera
Species:
E. maingayi
Binomial name
Etlingera maingayi
(Baker) R.M.Sm.
Synonyms
  • Amomum maingayi
  • Hornstedtia maingayi
  • Nicolaia maingayi
  • Phaeomeria maingayi

Etlingera maingayi, also known as Malay rose,[1] is a species of herbaceous perennial plant[citation needed] of the Zingiberaceae family. This species occurs in southern Thailand, where its flowers are eaten as vegetables, and Malaysia.[2]

Description[edit]

Etlingera maingayi grows to less than 2 m (6 ft 7 in) high.[3] Its leaves are variable, with undulating fringes, and emit a sour scent when crushed.[4] Young leaves are translucent and reddish on both sides.[2]

Chemistry[edit]

Leaves of E. maingayi displayed ferrous ion chelating ability and lipid peroxidation inhibition activity that were much higher than young leaves of Camellia sinensis.[4] Leaves of E. maingayi had the highest yield of oil (1320 mg/100 g) consisting mainly of lauric acid (45%) and decanoic acid (43%). The unpleasant sour scent of leaves when crushed may be due to these two acids.

References[edit]

  1. ^ "Etlingera maingayi". toptropicals.com. Retrieved 2010-02-08.
  2. ^ a b "Thai Zingiberaceae: Species diversity and their uses". International Union of Pure and Applied Chemistry. Retrieved 2010-02-08.
  3. ^ Lim, C.K. (2000). “Taxonomic notes on Etlingera Giseke (Zingiberaceae) in Peninsular Malaysia: the Nicolaia taxa”. Folia Malaysiana 1: 1–12.
  4. ^ a b Chan, E.W.C., Lim, Y.Y., Omar, M. (2007). “Antioxidant and antibacterial activity of leaves of Etlingera species (Zingiberaceae) in Peninsular Malaysia”. Food Chemistry 104 (4): 1586–1593.