Assessment of Antioxidant and Antimicrobial Activities of Ginger

Three solvent extracts of ginger were examined for their antioxidant and antimicrobial activities. The free radical scavenging antioxidant activity of ginger extracts was determined by DPPH (2, 2-Diphenyl-1-picrylhydrazyl) method. The antioxidant activity of methanolic extract of ginger was 80%, ethanolic extract 68% and with chloroform extract (67%). Antioxidant activity of ginger with methanolic extract was found higher than ethanolic and chloroform extracts. Phytochemicals i.e., flavonoids, phenolic acid and tannins were determined from methanolic ethanolic and chloroform ginger extracts. Total phenolic content in methanolic extract was 70.5±0.02 mg/g, ethanolic extract 53±0.03 mg/g and from chloroform extract was 33±0.08 mg/g. Total phenolic content in methanolic extract was higher as compared to ethanolic and chloroform extracts. Antimicrobial activity with Methanolic ginger extract showed the highest antimicrobial effect against Staphylococcus aureus, Escherichia coli, and Pseudomonas aeruginosa followed by ethanolic and chloroform extracts. Results indicated that ginger extract have remarkable benefits in medical field and can be used in the treatment of many bacterial and fungal diseases as well as a naturally food additives, preservatives and pharmaceutical industries.