Phytochemical Profiling and Antioxidant Activities of Red Ginger (Zingiber officinale var. rubrum) Cultivated Eco-Farming http://www.doi.org/10.26538/tjnpr/v7i9.18
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Abstract
Red ginger (Zingiber officinale var. rubrum) is useful as an antioxidant, immunomodulator, antibacterial, and anti-inflammatory. Eco-enzymes can enhance ginger growth and increase phytochemical content and antioxidant activity. This study aimed to identify the composition of phytochemical compounds and antioxidant activity. The study was designed in a completely randomized design in 3 replications. This study consisted of 4 treatments: without eco-enzymes, 0.1% eco-enzymes, 0.3% eco-enzymes and 0.5% eco-enzymes. The phytochemical content of the ginger rhizome eight months after planting and its antioxidant activity were measured using various methods, such as the 1,1-diphenyl-2-picrylhydrazyl (DPPH) method and the spectrophotometric method for measuring total flavonoid content (TFC) and total phenolic content (TPC). The study showed that ginger rhizome contained flavonoids, phenolic and terpenoid compounds in all treatments. Eco-enzymes significantly increased ginger rhizome's flavonoid and phenolic content (p<0.05). The results obtained are non-linear because the higher the concentration of eco-enzyme, both the flavonoid, phenolic, and antioxidant activity values are non-linear. The highest flavonoid content was obtained from ginger, with an eco-enzyme concentration of 0.3%, which was 0.11%, while the highest phenolic content was found at a concentration of 0.5%, 53.54%. In contrast, the percentage of inhibition in the DPPH test was 73.65%. Red ginger with 0.5% eco-enzyme has potent antioxidant activity with an IC50 value of 4.238 ppm. With the help of eco-enzymes, red ginger can be transformed into antioxidant-rich food products that are environmentally friendly.
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