Bioactive compounds in fresh and dried ginger root (Zingiber officinale)
2019
Ozola, B., Latvia Univ. of Life Sciences and Technologies, Jelgava (Latvia). Faculty of Food Technology. Dept. of Chemistry | Augspole, I., Latvia Univ. of Life Sciences and Technologies, Jelgava (Latvia). Faculty of Agriculture. Inst. of Soil and Plant Sciences | Duma, M., Latvia Univ. of Life Sciences and Technologies, Jelgava (Latvia). Faculty of Food Technology. Dept. of Chemistry | Kreicbergs, V., Latvia Univ. of Life Sciences and Technologies, Jelgava (Latvia). Faculty of Food Technology. Dept. of Chemistry
Ginger (Zingiber officinale) is known as an additive for food and therapeutic purposes. It can help improve memory, helps eliminate toxins from the body, lowering arterial pressure and cholesterol, and is a good source of many bioactive compounds – phenolic s, vitamins and mineral elements. The aim of study was to determine biological active compounds of fresh and dried ginger in aqueous extracts. Spectrophotometric methods were used for determination content of total phenolic (according to the Folin-Ciocalteu method) and flavonoid compounds (aluminium chloride method) as well as antioxidant activity with DPPH radical. Content of vitamin C was determined by titration with with 2.6-dichlorphenolindophenol. The highest content of phenolic compounds (104.7±4.5 mg GAE 100 gE-1 DW) in water extracts was obtained using fresh ginger root; it is for 30% more than from dried root sample. The flavonoid content was higher in the samples obtained from fresh ginger peel (68.74±3.39 mg quercetin equivalent 100 gE-1, DW) and there were not significant differences in the use of fresh or dried ginger root (46.16±2.23 mg quercetin equivalent 100 gE-1 on average, DW). Content of vitamin C in aqueous extract from fresh ginger root (4.59±0.98 mg 100 gE-1, DW) was for 21.7% higher than from fresh ginger peel, but there were not significant differences (p is larger than 0.05) regarding dried samples (3.43±0.71 mg 100 gE-1, DW). Order of antioxidant activity by free radical scavenging activity in aqueous extracts was as follows: fresh ginger root → dried ginger root → fresh ginger peel → dried ginger peel. The recommendation is that fresh ginger root is more suitable for obtaining a richer extract with the biological active compound, as the drying process affects both the phenol and vitamin C content in the samples and in the extract accordingly.
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