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

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