Comparison and HPLC quantification of antioxidant profiling of ginger rhizome, leaves and flower extracts

Abstract

Background: In the present era, the attention of nutritionist diverted towards the bioactive entities present in natural sources owing to the presence of health boosting perspectives against lifestyle related disarrays. Methods: In this context, different parts of ginger crop i.e. rhizome, leaves and flower of variety Suravi (ID no. 008) were used for the preparation of ginger extracts with 50% methanol, 50% ethanol and water via rotatory shaker for 45 min. After that, different phytochemical analysis and in vitro analyses were carried out to determine the antioxidant potential of these extracts. Lastly, the best selected extracts from each part was quantified through HPLC. Results: The results of current investigated indicated that ethanol extract proved to have maximum quantity of phytoceutics as compared to methanol and water. The maximum TPC, flavonoids, flavonols, DPPH assay, antioxidant activity, FRAP assay, ABTS assay and metal chelating potential was observed in ginger leaves as 780.56 ± 32.78 GAE/100 g, 253.56 ± 10.65 mg/100 g, 49.54 ± 1.74 mg/100 g, 75.54 ± 3.17%, 77.88 ± 3.27%, 105.72 ± 4.44 μmole TE/g, 118.43 ± 4.97 μmole TE/g and 35.16 ± 1.48%, respectively followed by ginger flowers and ginger rhizome. The lowest antioxidant activity was estimated in ginger rhizome. On the basis of phytochemical profiling and in vitro analyses, ethanol extracts of ginger flowers, leaves and rhizome were selected for the quantification through HPLC. Conclusion: The findings proved that maximum 6-gingerol was present in ginger leaves (4.9 mg/g) tackled by ginger flowers (2.87 mg/g) and ginger rhizome (1.03 mg/g).

LC-ESI-QTOF-MS/MS Characterisation of Phenolics in Herbal Tea Infusion and Their Antioxidant Potential

“…Ginger samples recorded the greatest amount of certain molecules, such as quercetin, kaempferol and p-hydroxybenzoic acid. This is consistent with the literature as kaempferol and certain flavonoids comprise a significant portion of the phenolic compounds found within ginger [101]. This is unlike the TPC assay result, clearly demonstrating HPLC's ability to generate higher-quality data.…”

Ginger Beer: An Overview of Health Benefits and Recent Developments

“…Likewise, in vitro study (DPPH scavenging capacity assay) revealed that ethanol, methanol and aqueous extracts of ginger exhibit potent antioxidant activity with ethanolic extract being the most prominent (65.30 ± 2.74%) and aqueous extract being the least. The authors arrived at similar findings when they used Ferric reducing antioxidant potential (FRAP)-the maximum FRAP ability was exhibited in ethanolic extract (102.62 ± 4.28 µmol TE/g) as compared to methanolic (98.14 ± 3.3 µmol TE/g) and water extracts (94.86 ± 3.32 µmol TE/g) [30].…”

“…The results revealed that the total phenolic concentration in CM extract of ginger rhizome was higher (60.34 ± 0.43 mg gallic acid/g) compared to PE extract (52.17 ± 2.41 mg gallic acid/g), but not significantly different between the treatments [29]. Using methanol, ethanol and water as solvents, Tanweer et al [30] reported total phenolics of ginger rhizome to be 430.72 ± 16.80, 650.44 ± 27.32 and 297.88 ± 10.43 mg GAE/100 g, respectively. With respect to flavonoids an amount of 234.06 ± 9.13, 239.52 ± 10.06 and 218.34 ± 7.64 mg/100 g was detected in methanol, ethanol and water extracts, respectively.…”

“…With respect to flavonoids an amount of 234.06 ± 9.13, 239.52 ± 10.06 and 218.34 ± 7.64 mg/100 g was detected in methanol, ethanol and water extracts, respectively. Likewise, flavonols concentration in methanol, ethanol and water extracts were 37.48 ± 1.56, 43.38 ± 1.74 and 32.24 ± 1.40 mg/100 g, respectively [30]. Fresh ginger extracted in methanol showed the highest total phenolics (95.2 mg/g dry extract) followed by hexane extract (87.5 mg/g dry extract) [31].…”

Phytochemical profile and anti‐oxidation activity changes during ginger (Zingiber officinale) harvest: Baby ginger attenuates lipid accumulation and ameliorates glucose uptake in HepG2 cells

“…For example, Ghasemzadeh reported that the total phenolic content for two varieties of young ginger ( Halia Bentong and Halia Bara ) with methanol extraction (Ghasemzadeh et al., 2011) was 10.1 and 13.4 gallic acid equivalent mg/g dry powder, respectively. However, TPC in matured ginger was found to be 4.31 mg gallic acid equivalent/g sample (Tanweer et al., 2020). In our present study, baby ginger (week 1) extract has shown the highest amount of TPC (16.9 mg gallic acid equivalent mg/g dry powder) and TPC was dramatically dropped to 50% when they were harvested after 4 months.…”