Comparison and HPLC quantification of antioxidant profiling of ginger rhizome, leaves and flower extracts

Abstract

In the present era, the attention of nutritionist diverted towards the bioactive entities present in natural sources owing to the presence of health boosting perspectives against lifestyle related disarrays. In this context, different parts of ginger crop i.e. rhizome, leaves and flower of variety Suravi (ID no. 008) were used for the preparation of ginger extracts with 50% methanol, 50% ethanol and water via rotatory shaker for 45 min. After that, different phytochemical analysis and in vitro analyses were carried out to determine the antioxidant potential of these extracts. Lastly, the best selected extracts from each part was quantified through HPLC. The results of current investigated indicated that ethanol extract proved to have maximum quantity of phytoceutics as compared to methanol and water. The maximum TPC, flavonoids, flavonols, DPPH assay, antioxidant activity, FRAP assay, ABTS assay and metal chelating potential was observed in ginger leaves as 780.56 ± 32.78 GAE/100 g, 253.56 ± 10.65 mg/100 g, 49.54 ± 1.74 mg/100 g, 75.54 ± 3.17%, 77.88 ± 3.27%, 105.72 ± 4.44 μmole TE/g, 118.43 ± 4.97 μmole TE/g and 35.16 ± 1.48%, respectively followed by ginger flowers and ginger rhizome. The lowest antioxidant activity was estimated in ginger rhizome. On the basis of phytochemical profiling and in vitro analyses, ethanol extracts of ginger flowers, leaves and rhizome were selected for the quantification through HPLC. The findings proved that maximum 6-gingerol was present in ginger leaves (4.9 mg/g) tackled by ginger flowers (2.87 mg/g) and ginger rhizome (1.03 mg/g).