Year: 2025
Type: article
Abstract: Spices have been an integral part of culinary traditions worldwide, adding flavor, color, and aroma to dishes. Ginger (G) and Turmeric (T) contain phenolic substances with strong anti-inflammatory and antioxidant properties. Combining G&T may produce synergistic effects, enhancing bioactivity and utilization in the food industry. The objectives of this study were to determine the Total Phenolic Content (TPC), Total Flavonoid Content (TFC), and their antioxidant potential by 1,1-diphenyl-2-picrylhydrazyl (DPPH), Ferric Reducing Antioxidant Potential (FRAP), Trolox Equivalent Antioxidant Capacity (TEAC), and Nitric Oxide Radical Scavenging Ability (NORS) and the activity of carbohydrate and lipid metabolizing enzymes (α-Glucosidase, α-Amylase, and Lipase). Ginger and Turmeric extracts in pure and combination samples [100% Ginger (100G), 100% Turmeric (100T), 50% Ginger + 50% Turmeric (50G + 50T), 75% Ginger + 25% Turmeric (75G + 25T), & 25% Ginger + 75% Turmeric (25G + 75T)] were extracted with aqueous and 80% ethanol solutions. Results indicate that ethanol extracts had higher TPC, TFC, FRAP, and DPPH, while aqueous extracts exhibited higher TEAC values. Additionally, the two spices showed varying levels of NORS depending on whether the extracts were aqueous or ethanol-based suggesting both hydrophilic and lipophilic bioactive components are present in Ginger and Turmeric. Spices with higher ginger concentration showed greater enzyme inhibition. The 75G-25T ethanol extracts demonstrated the highest inhibition, with 50.23% by α-amylase and 60% by lipase, indicating a synergistic effect between ginger and turmeric. This synergism (G&T) enhances antioxidant activity and inhibit metabolizing enzymes.
Source: Food and Nutrition Sciences
Institution: Alabama Agricultural and Mechanical University
Language: English
Subfield: Pharmacology
Domain: Life Sciences
Open Access status: diamond
OpenAlex ID: W4414394294