Greener approaches to improve phenolic acid composition and antioxidant activity of different cultivation methods of Zingiber officinale Roscoe extracts

Zingiber officinale Roscoe, known as ginger (Bentong variety), is an essential spice ingredient used in food and condiments due to its refreshing aroma and intense flavour. The bioactive constituents found in ginger influence the numerous pharmacological effects, including antioxidant, analgesic, an...

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Published in:Food Research
Main Author: Nur Diyana A.; Nor Azlan S.N.; Mohd Lazim M.I.; Hussin A.; Mansor A.; Ibrahim A.H.
Format: Article
Language:English
Published: Rynnye Lyan Resources 2023
Online Access:https://www.scopus.com/inward/record.uri?eid=2-s2.0-85199484003&doi=10.26656%2ffr.2017.6%28S3%29.1&partnerID=40&md5=3ae0979a68055fe99d4a6d10a0689dfd
id 2-s2.0-85199484003
spelling 2-s2.0-85199484003
Nur Diyana A.; Nor Azlan S.N.; Mohd Lazim M.I.; Hussin A.; Mansor A.; Ibrahim A.H.
Greener approaches to improve phenolic acid composition and antioxidant activity of different cultivation methods of Zingiber officinale Roscoe extracts
2023
Food Research
6

10.26656/fr.2017.6(S3).1
https://www.scopus.com/inward/record.uri?eid=2-s2.0-85199484003&doi=10.26656%2ffr.2017.6%28S3%29.1&partnerID=40&md5=3ae0979a68055fe99d4a6d10a0689dfd
Zingiber officinale Roscoe, known as ginger (Bentong variety), is an essential spice ingredient used in food and condiments due to its refreshing aroma and intense flavour. The bioactive constituents found in ginger influence the numerous pharmacological effects, including antioxidant, analgesic, anticancer, antipyretic and anti-inflammatory. This work proposed a greener approach than the conventional plant matrices extraction to promote safe, non-toxic, and environment-friendly products. In this study, three different extraction methods: a) water (WE), b) hydrothermal-assisted (HAE) and c) enzymatic-assisted (EAE), have been applied to measure the potential of both ginger extracts from different cultivation methods using fertigation technology and conventionally slope-grown. To ascertain the biological content of the extracts, the phenolic acid composition was quantified using ultra-performance liquid chromatography (UPLC). The total phenolic content (TPC) was determined using the Folin-Ciocalteu method, while the antioxidant activities were analysed using ferric reducing antioxidant power (FRAP) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging assay. The results obtained showed that ferulic acid was significantly highest in EAE extracts of both ginger (fertigation and slope-grown cultivation) at 1.165±0.118 and 0.610±0.062 mg/g. Moreover, EAE of both ginger extracts also found to be significantly highest in TPC (267.481±0.404 mg GAE/g and 247.837±1.675 mg GAE/g), and FRAP value (741.867±2.139 mg AAE/g and 461.733±0.231 mg AAE/g), respectively. However, the highest free radical scavenging activity of fertigated ginger extract through HAE was 134.735±0.021 mg AAE/g. Meanwhile, EAE of the sloped-grown ginger extract was highest at 141.293±0.707 mg AAE/g. This study demonstrates that EAE can be an effective approach in enhancing the TPC and antioxidant activity of ginger extracts. Ginger may therefore be suggested as a more greener and natural antioxidant to lessen oxidation in food products. © 2024 The Authors.
Rynnye Lyan Resources
25502166
English
Article
All Open Access; Gold Open Access
author Nur Diyana A.; Nor Azlan S.N.; Mohd Lazim M.I.; Hussin A.; Mansor A.; Ibrahim A.H.
spellingShingle Nur Diyana A.; Nor Azlan S.N.; Mohd Lazim M.I.; Hussin A.; Mansor A.; Ibrahim A.H.
Greener approaches to improve phenolic acid composition and antioxidant activity of different cultivation methods of Zingiber officinale Roscoe extracts
author_facet Nur Diyana A.; Nor Azlan S.N.; Mohd Lazim M.I.; Hussin A.; Mansor A.; Ibrahim A.H.
author_sort Nur Diyana A.; Nor Azlan S.N.; Mohd Lazim M.I.; Hussin A.; Mansor A.; Ibrahim A.H.
title Greener approaches to improve phenolic acid composition and antioxidant activity of different cultivation methods of Zingiber officinale Roscoe extracts
title_short Greener approaches to improve phenolic acid composition and antioxidant activity of different cultivation methods of Zingiber officinale Roscoe extracts
title_full Greener approaches to improve phenolic acid composition and antioxidant activity of different cultivation methods of Zingiber officinale Roscoe extracts
title_fullStr Greener approaches to improve phenolic acid composition and antioxidant activity of different cultivation methods of Zingiber officinale Roscoe extracts
title_full_unstemmed Greener approaches to improve phenolic acid composition and antioxidant activity of different cultivation methods of Zingiber officinale Roscoe extracts
title_sort Greener approaches to improve phenolic acid composition and antioxidant activity of different cultivation methods of Zingiber officinale Roscoe extracts
publishDate 2023
container_title Food Research
container_volume 6
container_issue
doi_str_mv 10.26656/fr.2017.6(S3).1
url https://www.scopus.com/inward/record.uri?eid=2-s2.0-85199484003&doi=10.26656%2ffr.2017.6%28S3%29.1&partnerID=40&md5=3ae0979a68055fe99d4a6d10a0689dfd
description Zingiber officinale Roscoe, known as ginger (Bentong variety), is an essential spice ingredient used in food and condiments due to its refreshing aroma and intense flavour. The bioactive constituents found in ginger influence the numerous pharmacological effects, including antioxidant, analgesic, anticancer, antipyretic and anti-inflammatory. This work proposed a greener approach than the conventional plant matrices extraction to promote safe, non-toxic, and environment-friendly products. In this study, three different extraction methods: a) water (WE), b) hydrothermal-assisted (HAE) and c) enzymatic-assisted (EAE), have been applied to measure the potential of both ginger extracts from different cultivation methods using fertigation technology and conventionally slope-grown. To ascertain the biological content of the extracts, the phenolic acid composition was quantified using ultra-performance liquid chromatography (UPLC). The total phenolic content (TPC) was determined using the Folin-Ciocalteu method, while the antioxidant activities were analysed using ferric reducing antioxidant power (FRAP) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging assay. The results obtained showed that ferulic acid was significantly highest in EAE extracts of both ginger (fertigation and slope-grown cultivation) at 1.165±0.118 and 0.610±0.062 mg/g. Moreover, EAE of both ginger extracts also found to be significantly highest in TPC (267.481±0.404 mg GAE/g and 247.837±1.675 mg GAE/g), and FRAP value (741.867±2.139 mg AAE/g and 461.733±0.231 mg AAE/g), respectively. However, the highest free radical scavenging activity of fertigated ginger extract through HAE was 134.735±0.021 mg AAE/g. Meanwhile, EAE of the sloped-grown ginger extract was highest at 141.293±0.707 mg AAE/g. This study demonstrates that EAE can be an effective approach in enhancing the TPC and antioxidant activity of ginger extracts. Ginger may therefore be suggested as a more greener and natural antioxidant to lessen oxidation in food products. © 2024 The Authors.
publisher Rynnye Lyan Resources
issn 25502166
language English
format Article
accesstype All Open Access; Gold Open Access
record_format scopus
collection Scopus
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