Optimizing physicochemical properties, antioxidant potential, and antibacterial activity of dry ginger extract using sonication treatment
Nashi K. Alqahtani,
Zakaria A. Salih,
Saeed A. Asiri,
Azhari Siddeeg,
Sami A.D. Elssiddiq,
Tareq M. Alnemr,
Hosam M. Habib
Affiliations
Nashi K. Alqahtani
Research and Training Station, King Faisal University, P.O. Box 400, Al-Ahsa, 31982, Saudi Arabia; Date Palm Research Center of Excellence, King Faisal University, P.O. Box 400, Al-Ahsa, 31982, Saudi Arabia; Department of Food and Nutrition Sciences, College of Agricultural and Food Sciences, King Faisal University, P.O. Box 400, Al-Ahsa, 31982, Saudi Arabia; Corresponding author. Research and Training Station, King Faisal University, P.O. Box 400, Al-Ahsa, 31982, Saudi Arabia
Zakaria A. Salih
Research and Training Station, King Faisal University, P.O. Box 400, Al-Ahsa, 31982, Saudi Arabia; Department of Food Engineering and Technology, Faculty of Engineering and Technology, University of Gezira, Wad-Medani, Sudan
Saeed A. Asiri
Department of Food and Nutrition Sciences, College of Agricultural and Food Sciences, King Faisal University, P.O. Box 400, Al-Ahsa, 31982, Saudi Arabia
Azhari Siddeeg
Department of Food Engineering and Technology, Faculty of Engineering and Technology, University of Gezira, Wad-Medani, Sudan
Sami A.D. Elssiddiq
Department of Food Engineering and Technology, Faculty of Engineering and Technology, University of Gezira, Wad-Medani, Sudan
Tareq M. Alnemr
Department of Food and Nutrition Sciences, College of Agricultural and Food Sciences, King Faisal University, P.O. Box 400, Al-Ahsa, 31982, Saudi Arabia
Hosam M. Habib
Research & Innovation Hub, Alamein International University (AIU), Alamein City, 5060310, Egypt; Corresponding author.
This research paper focused on enhancing the physico-chemical attributes, antioxidant capacity, and antibacterial effectiveness of dry ginger extract through sonication as an assistant extraction treatment. Ginger, resulting from the rhizome of Zingiber officinale Roscoe, is known for its culinary and medicinal uses outstanding to its antioxidant and antimicrobial possessions from phenolic acids and flavonoids. The study explored the use of sonication as an assistant extraction method and found that it significantly augmented the total phenolic content of the ginger extract by 28 % compared to traditional extraction methods, reaching 10.55 ± 1.50 mg GAE/g, DW. The research assessed the physicochemical belongings, antioxidant action, and antibacterial possibility of the sonicated ginger extract. The sonicated extract exhibited scavenging activity against the DPPH radical of 56.0 %. Pearson correlation investigation revealed a strong confident correlation between the phenolic content and antioxidant activity (r = 0.92, p < 0.01), as well as volatile compounds exhibited a moderate confident correlation with antibacterial action (r = 0.67, p < 0.05). The sonicated ginger extract also demonstrated potent antibacterial action, preventing the growth of both Gram-positive and Gram-negative bacteria. These findings contribute to the development of more efficient methods for extracting phenolic from ginger and provide insights into the relationships between phenolic and bioactive properties.
