In vitro Antioxidant Activity and Phytochemical Study of Arbuscular mycorrhizal Fungi Induced Red Ginger (Zingiber. officinale var. rubrum)

DOI

10.2991/ahsr.k.211105.045How to use a DOI?

Keywords

Ginger; Arbuscular mycorrhizal Fungi; Chemical Content; Antioxidant Activity

Abstract

Ginger (Zingiber officinale), a member of the Zingiberaceae family, has been shown to have anti-inflammatory, antioxidant, anti-nausea/antiemetic, antibacterial, cytotoxic, and antidiabetic effects. Red ginger rhizome has been used as a spice, culinary flavoring, and herbal medicine. Our research shows that gingerol has the potential to be an anti-oxidant. The Assay of Antioxidant Activity using FRAP method is used to screen potential activity. The gingerol concentration of Ginger-Ethanolic extract (MGE) was 2.8 %, and the antioxidant activity was 1.96 mmol Fe(II)/100g, to the antioxidant activity of gallic acid that is 9.34 mmol Fe (II)/100 g. The equation for the standard calibration curve for comparison (6)-gingerol obtained is Y = 23.124 X + 1509.65. It can be concluded that MGE has antioxidant potential activity.

Copyright

© 2021 The Authors. Published by Atlantis Press International B.V.

Open Access

This is an open access article under the CC BY-NC license.

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TY  - CONF
AU  - Netty Suharti
AU  - Dachriyanus
AU  - Henny Lucida
AU  - Fatma Sri Wahyuni
AU  - Purnawan Pontana Putra
PY  - 2021
DA  - 2021/11/17
TI  - In vitro Antioxidant Activity and Phytochemical Study of Arbuscular mycorrhizal Fungi Induced Red Ginger (Zingiber. officinale var. rubrum)
BT  - Proceedings of the 2nd International Conference on Contemporary Science and Clinical Pharmacy 2021 (ICCSCP 2021)
PB  - Atlantis Press
SP  - 310
EP  - 313
SN  - 2468-5739
UR  - https://doi.org/10.2991/ahsr.k.211105.045
DO  - 10.2991/ahsr.k.211105.045
ID  - Suharti2021
ER  -