Nutrient profiling and antioxidant potential of three different varieties of Zingiber officinale
Background: Ginger (ZingiberOfficinale ) is well known and widely used herb especially in Asia, which contains several interesting bioactive constituents and health promoting properties. Objectives: In this view, study was conducted to analyze the inter and intra varietal differences of nutritional as well as antioxidative capacity of three varieties viz- IP 376, Suprabha and BaluaSagar of ginger. Methods: The nutritional composition was determined by the standardized procedure as described by AOAC where asAntioxidant activity was determined by Total Phenolic Content (TPC) and 1, 1-Diphenyl Hydrazyl (DPPH) assay. Result: It was seen that the mean value of three different varieties and three different parts of ginger showed 16% increase in % antiradical activity along with 54% increase in TPC in mg gallic acid equivalent/g dry wt. from inner to outer part. A significant difference (P≤0.05) in antioxidant activity between three varieties and three parts of ginger was found. Total phenolic content was higher in outer part in comparison to middle and inner part of all the three varieties and it was highest in the outer part of the variety IP376 showing the highest value of 800mg Gallic acid equivalent/gm dry wt . The % antiradical scavenging activity was higher in outer part in comparison to middle and inner part of all the three varieties and it was highest in the outer part of the variety IP376 showing the highest value of 82.50%. Conclusion: Therefore the result revels that the outer part of ginger contains maximum amount of antioxidant compared to inner and middle part.Thus it can be concluded that ginger appears to be good and safe source of natural antioxidant which play a major role in preventing many degenerative diseases such as cardio vascular diseases, diabetes and cancer etc because of its antiviral, antibacterial and antioxidant properties.