Voltammetric and spectroscopic determination of polyphenols and antioxidants in ginger (Zingiber officinale Roscoe)

Abstract

Ginger (Zingiber officinale) is widely consumed as an important spice or a common condiment in food and beverages. This study focuses on the determination of pungent and bioactive components in ginger and their antioxidant activity using voltammetric and spectroscopic methods. Gas chromatography-mass spectroscopy analysis revealed that the major components of the pungent compounds were zingerone, shogaols, gingerols, paradols, wikstromol, and carinol. Using spectroscopic methods, the antioxidant capacity of ginger aqueous extract was found to be 16.0 μmol gallic acid equivalent (GAE) per gram of ginger extract, and the total phenolic and flavonoid content was estimated to be 7.8 mg GAE/g ginger extract and 15.4 mg Quercetin equivalent (QE) per gram of ginger extract, respectively. Electroanalytical quantification estimated the antioxidant capacity of the ginger infusion to be 23.5 μmol GAE/g ginger extract, which is slightly higher than that estimated using chemical assay. The results may provide useful information for the development of ginger processing and utilization as a flavoring agent, and for our understanding of ginger as a source of natural antioxidants.

Keywords

• Food science
• Food analysis
• Chemistry
• Natural product chemistry