Characterization of Algerian turmeric and ginger based on their physicochemical, functional and biological properties

Abstract

The purpose of the study was to characterize (physicochemical properties, functional properties, antioxidant contents and biological activities) of two Algerian spices, turmeric and ginger. The results showed the richness of both spices in phytochemicals especially in polyphenols. Compared to ginger, which showed greater affinity for oil, turmeric powder had more affinity for water. In addition, turmeric swelled more (14.17 ml g-1) than ginger powder (8.33 ml g-1). The methanolic extract showed the highest total antioxidant activities of 470.72 ± 3.13 and 228.73 ± 42.19 AAE 100 g-1 for turmeric and ginger respectively. The aqueous extracts didn’t show anticoagulant activity while, the methanolic and acetonic extracts showed anticoagulant activity in a dose – dependent manner. As the butanolic extracts prevented the blood clot from forming, it could be used for medical application in future. Therefore, turmeric and ginger are a rich source of bioactive molecules and have functional and biological properties to be exploited in the food and pharmaceutical industry.