Evaluation of phytochemical and nutritional composition of Boriavi ginger variety: Evaluation of Boriavi ginger

Abstract

The “Boriavi” variety of ginger was evaluated for its phytochemical and nutritional composition. The proximate composition was found to be 86.30 ± 0.11% moisture content (% wet basis), 2.70 ± 0.06% protein content, 0.60 ± 0.01% fat content, 1.30 ± 0.07% fiber content, 1.88 ± 0.02% ash content, and 7.20 ± 0.11% carbohydrate content. The ascorbic acid content was found to be 6.55 ± 0.26 mg per 100g, antioxidant activity was found to be 86.94 ± 0.16% by DPPH method, and total phenolic content was found to be 41.45 ± 0.17 mg GAE per 100ml. The mineral composition in fresh ginger was also evaluated in which phosphorus (10955 ± 2.00 mg kg-1) was found to be the highest among all minerals.

Full text

194
Evaluation of phytochemical and nutritional composition of Boriavi ginger variety
Hemrajsinh Chhasatiya* & Govind Tagalpallewar
College of Food Processing Technology and Bioenergy, Anand Agricultural University, Anand, Gujarat,
India, 388110.
*E-mail: hemrajchhasatiya28299@gmail.com
Received 10 October 2022; Revised 11 December 2022; Accepted 12 December 2022
Abstract
The “Boriavi” variety of ginger was evaluated for its phytochemical and nutritional composition.
The proximate composition was found to be 86.30 ± 0.11% moisture content (% wet basis), 2.70
± 0.06% protein content, 0.60 ± 0.01% fat content, 1.30 ± 0.07% ber content, 1.88 ± 0.02% ash
content, and 7.20 ± 0.11% carbohydrate content. The ascorbic acid content was found to be 6.55 ±
0.26 mg per 100g, antioxidant activity was found to be 86.94 ± 0.16% by DPPH method, and total
phenolic content was found to be 41.45 ± 0.17 mg GAE per 100ml. The mineral composition in
fresh ginger was also evaluated in which phosphorus (10955 ± 2.00 mg kg-1) was found to be the
highest among all minerals.
Keywords: spice, medicinal plant, nutritional composition, antioxidant activity
Ginger (Zingiber ocinale Roscoe) is a tropical
herbaceous monocotyledonous perennial
rhizome belonging to the Zingiberaceae
family. It is a Southeast Asian species that
has migrated to Africa and the Caribbean. It
is a popular spice and a valuable cash crop in
many regions throughout the world (Ajav &
Ogunlade 2014). Overall ginger production
throughout the globe is 3,270,762 tonnes,
with an average area of 407,773 hectares.
India, China, Nepal, Nigeria, and Thailand
are the world’s top ginger producers (FAO,
2018). Ginger was produced in India in 160.14
thousand hectares, with a production of
1118.16 thousand tonnes in the year 2018. Apart
from its nutritional value, ginger as gaining
popularity in the pharmaceutical, culinary,
and chemical industries as a rich source of
bioactive phenolics (Srinivasan, 2017). Ginger
has high amount of bioactive phenolics such as
gingerols, paradols, shogaols, and zingerones,
which are non-volatile, pungent chemicals.
The pungency of fresh ginger is due to
gingerol, which is produced in the plant from
phenylalanine, malonate, and hexonate (Evans
et al., 2009). Ginger is also commonly used
in the food industry as a avoring agent for
ginger ale, candies, pastries, and cakes (Malu
et al., 2009).
The local variety of Ginger “Boriavi” was
procured from a single source at Boriavi
Journal of Spices and Aromatic Crops
Vol. 31 (2) : 194-198 (2022) Indian Society for Spices
10.25081/josac.2022.v31.i2.8027

195
village near Anand, Gujarat, India was used in
the study. The AOAC method of oven drying
was used to determine the moisture content
of fresh ginger (AOAC, 2019). Crude fat was
analyzed using Socsplus instrument. About 1
g sample in triplicate were weighed and then
transferred to a thimble placed in a special
type of fat extraction cup and then xed on a
heating mantle of the instrument’s assembly.
Approximately 80 mL of petroleum ether was
added. The extraction was carried out at 100 °C
for 60 min. Cold water (10 °C) was circulated
through the condenser. Aer 1 h recovery of
solvent was done at 180 °C for 30 min. Then the
extraction cups were cooled in a desiccator and
% fat content was calculated by the following
formula:
(Weight of ask with oil- Weight of empty ask)
Crude fat (%) = ––––––––––––––––––––––––––––––––––
Total weight of the sample
The Kjeldhal method, as described in the
AOAC (2019), was used to assess the protein
content of fresh ginger. A catalyst mixture
including concentrated sulphuric acid (H₂SO₄)
was used to digest 5 g of material (K₂SO₄:
CuSO₄, 1:5). A measured aliquot of digested
material was distilled with excess of 40%
NaOH solution and the liberated ammonia was
collected in 20 mL of 2% boric acid solution.
The entrapped ammonia was titrated against
0.01 N hydrochloric acid by adding 2-3 drops
of mixed indicator (bromocresol green and
methyl red), a light pink colour was achieved
as an endpoint indicator.
The % nitrogen was calculated using following
formula:
(14x9T-N)xNormality of HCL x100)
Nitrogen (%) = ––––––––––––––––––––––––––––––––––
(Wx1000)
Total crude protein (%) = Total nitrogen (%) × 6.25
Where, T = Titre value
N = Normality of HCl
14 = Atomic weight of nitrogen
W = Weight of the sample
The total ash content of fresh ginger was
determined by using Rangnna’s (2007) method.
Fibra Plus instrument was used to estimate
the crude bre content (Pelican Equipments,
Chennai). A 0.5 g of defaed material was
placed in a thimble and digested with 1.25%
H2SO4. Aer boiling for 60 minutes, the contents
were drained. The residue was extensively
cleansed until it was acid-free by using hot
distilled water. The operation was repeated
with 1.25% NaOH. The washing was done once
again with hot distilled water to eliminate the
alkali. Leover neutral residue was dried to get
a constant weight in a 105 °C oven before being
burnt for 4 hours at 550 to 600 °C in a mue
furnace. The crude bre % was calculated
using Rangnna’s (2007) formula. The acidity of
fresh ginger was determined using the method
proposed by Rangnna (2007) and expressed as
a % of anhydrous citric acid.
Tiltratable
(0.1 N NaOHxTitration valuex0.64x100)
acidity (% CA) = ––––––––––––––––––––––––––––––––––––
(Volume of sample taken)
The dye method (2, 6-dichlorophenol-
indophenol) was used to test the ascorbic
acid content of fresh ginger as mentioned
by Rangnna (2007) and the concentration of
ascorbic acid in the sample was calculated
using the following formula.
Ascorbic
(Titration valuexDye factorxVolumex100)
acid = ––––––––––––––––––––––––––––––––––
––
(mg per 100 gm)
(Aliquot taken for estimationxWeight of sample)
The total sugar content of fresh ginger was
determined using the Lane and Eynon method
published by Rangnna (2007) and the total
sugar was calculated by using the formula
below.
Total (Factor (0.052)xDilutionx100)
sugar (%) = –––––––––––––––––––––––
––––––––––––––
(Titration valuex Weight of the sample)
The total phenols in the samples were computed
and expressed in mg gallic acid equivalent
(GAE) per 100 ml of sample (Thimmaiah,
1999). The gallic acid standard graph was used
to assess total phenolic concentration.
Evaluation of Boriavi ginger

196
The DPPH scavenging eect was measured
using by formula:
AB-AA
% inhibition = –––––––––– x 100
AB
Where, AB = absorbance of blank
AA = absorbance of sample
Estimation of minerals was done by digesting
the sample using 30 ml of diacid mixture.
The contents were heated at 180-200°C until
the white fumes evolved. The nal volume of
solution was made up to 50 ml by addition
of double distilled water. The sample was
analysed in ICP-OES (Inductively Coupled
Plasma – Optical Emission Spectroscopy;
model number 7000 DV, Perkin Elmer USA)
using Winlab 32 soware ver. 5.1.
Mineral (Reading-Blank)xDilution factor
content (mg kg-1)
= –––––––––––––––––––––––––––––
Sample weight
Where,
Dilution The nal volume of diluted solution
factor
= ––––––––––––––––––––––––––––––––––––
The volume of aliquot taken for dilution
The total soluble solids (TSS) was measured
by using a digital hand refractometer (AOAC,
2012). Proximate composition is an important
factor for evaluating nutritional status of any
food product as it helps to study the composition.
For each parameter, measurements were
made in triplicate and the average values are
reported. The values of moisture, protein,
fat, ber, ash, and carbohydrate content were
found to be 86.30 ± 0.11 %, 2.70 ± 0.06%, 0.60
± 0.01%, 1.30 ± 0.07%, 1.88 ± 0.02 %, and 7.20
± 0.11%, respectively (Table 1). The results
obtained were found similar to the reported
values by Dhiman (2015) & Hema (2017) except
the moisture content which might be due to the
variety, and dierence in the time gap between
harvesting and analysis. The moisture content
of freshly harvested ginger rhizome is reported
to be 82.39% (Dhiman, 2015) & 82.86 % (Hema,
2017). The ber content in ginger of “Boriavi”
variety was found to be lower than other local
varieties reported by Dhiman (2015) & Hema
(2017). The crude ber content of fresh ginger
was reported as 1.40% (Dhiman, 2015), & 1.28%
(Hema, 2017). However, the moisture content
was found to be in the range of previously
reported data and was found to be similar to
data reported by Policegoudra & Aradhya
(2007) which was 86%.
The values of chemical parameters such as
titratable acidity (% citric acid), pH, and total
sugar were found to be 2.85 ± 0.05 °B, 0.15 ±
0.01% citric acid, 6.28 ± 0.01, and 1.35 ± 0.02%,
respectively (Table 2). The values for TSS,
titratable acidity, and total sugar were found
to be similar as reported by Dhiman (2015)
at 3.00%, 0.16% CA, and 1.86%, respectively.
The result for pH value of “Boriavi” variety
ginger was found lower as compared to results
Table 1. Physico-chemical composition of
ginger
Parameter Quantity (%)
(mean ± SD)
Moisture 86.30 ± 0.11
Protein 2.70 ± 0.06
Fat 0.60 ± 0.01
Fiber 1.30 ± 0.07
Ash 1.88 ± 0.02
Carbohydrate 7.20 ± 0.11
pH 6.28 ± 0.01
TSS (°Brix) 2.85 ± 0.05
Titratable acidity
(% citric acid) 0.15 ± 0.01
Total sugar (%) 1.35 ± 0.02
Ascorbic acid
(mg per 100 g) 6.55 ± 0.26
Antioxidant activity (%) 86.94 ± 0.16
Total phenolic content
(mg GAE 100 ml-1)1.45 ± 0.17
Chhasatiya & Tagalpallewar

197
reported by Dhiman (2015) and that might be
due to varietal dierence.
The raw ginger was also analyzed for nutritional
parameters such as ascorbic acid, antioxidant
activity, and total phenolic content. The values
of ascorbic acid were found to be 6.55 ± 0.26 mg
100 ml-1. The values were found to be slightly
higher than that reported by Dhiman (2015)
and found to be lower than Shirin & Prakash
(2010). The values for antioxidant activity for
raw ginger were found to be 86.94 ± 0.16 % by
DPPH method which was found to be higher
than values reported by Purnomo et al. (2010) &
Maizura et al. (2011). The total phenolic content
of raw ginger was found to be 41.45 ± 0.17 mg
GAE 100 ml-1. The values of total phenolic
content of raw ginger falls between the values
reported by Dhiman (2015) & Hema (2017).
Fresh ginger has a total phenolic concentration
of 49.81 mg 100 g-1 (Dhiman, 2015); & 36.28 mg
100 g-1 (Hema, 2017).
Fresh ginger was found to have high amount
of phosphorus (10955 ± 2.00 mg kg-1) followed
by potassium (9790 ± 0.08 mg kg-1), magnesium
(2495 ± 0.60 mg kg-1), sulfur (1925 ± 0.41 mg
kg-1), calcium (1882 ± 0.05 mg kg-1), iron (343.7
± 1.20 mg kg-1), manganese (62.20 ± 0.10 mg
kg-1), zinc (14.70 ± 1.87 mg kg-1), and copper
(7.40 ± 0.78 mg kg-1). Although the results of
raw ginger for its proximate composition,
chemical parameters, and mineral composition
showed slight dierences, this might be due
to a variety of factors including dierences in
agronomic practices followed, cultivation and
harvesting practices used, variety, climatic
and geographical conditions and other
environmental factors etc.
References
Ajav E A & Ogunlade C A 2014 Physical properties
of ginger (Zingiber ocinale) Global Journal
of Science Frontier Research D, Agricultural
and Veterinary. 14(1): 1–8.
Anonymous 2018 Horticultural Statistics at a
Glance 2018 Horticulture Statistics Division,
Department of Agriculture, Cooperation &
Farmers’ Welfare, Ministry of Agriculture &
Farmers’ Welfare, Government of India.
AOAC 2012 Ocial methods of analysis (19th ed.),
Washington DC, USA.
Bartley J P & Jacobs A L 2000 Eects of drying on
avour compounds in Australian-grown
ginger (Zingiber ocinale) J. Sci. Food Agric.
80(2): 209–215.
Evans W C 2009 Trease and evans’ pharmacognosy
E-book, Elsevier Health Sciences pp289–292.
FAO 2018 hp://www.fao.org/faostat/en/#search/
ginger
Hema 2017 Evaluation of Storage Methods and
Value Addition of Ginger (Zingiber ocinale),
M.Sc Thesis, Department of Food Science
and Technology. Dr YS Parmar University of
Horticulture and Forestry, Solan
Joshi N Bains K & Kaur H 2019 Optimization of
drying time and temperature for preparation
of antioxidant rich vegetable powders from
unconventional leafy greens. Chemical
Science Review and Leers, 8(29): 70–78.
Maizura M, Aminah A & Wan Aida W M 2010 Total
phenolic content and antioxidant activity of
kesum (Polygonum minus), ginger (Zingiber
ocinale) and turmeric (Curcuma longa)
extract, Int. Food. Res. J. 17: 45–53.
Malu S P Obochi, G O Tawo E N & Nyong B E
Table 2. Mineral composition of ginger
Mineral Value (mg kg-1)
(mean ± SD)
Phosphorus (P) 10955.00 ± 2.00
Potassium (K) 9790.00 ± 0.08
Magnesium (Mg) 2495.00 ± 0.06
Sulfur (S) 1925.00 ± 0.41
Calcium (Ca) 1882.00 ± 0.05
Iron (Fe) 343.70 ± 1.20
Manganese (Mn) 62.20 ± 0.10
Zinc (Zn) 14.70 ± 1.87
Copper (Cu) 7.40 ± 0.78
Evaluation of Boriavi ginger

198
2009 Antibacterial activity and medicinal
properties of ginger (Zingiber ocinale) Glob.
J. pure appl Sci. 15: 3–4.
Policegoudra R S & Aradhya S M 2007 Biochemical
changes and antioxidant activity of mango
ginger (Curcuma amada Roxb) rhizomes
during postharvest storage at dierent
temperatures, Postharvest Biology and
Technology, 46(2): 189–194.
Purnomo H Jaya F & Widjanarko S 2010 The eects
of type and time of thermal processing on
ginger (Zingiber ocinale Roscoe) rhizome
antioxidant compounds and its quality. Int.
Food. Res. J. 17: 335–347.
Ranganna S 2007 Handbook of analysis and quality
control for fruit and vegetable products 2nd
ed. New Delhi, India: Tata McGraw-Hill
Publications.
Shirin A P & Prakash J 2010 Chemical composition
and antioxidant properties of ginger root
(Zingiber ocinale) J. Med Plants Res. 4(24):
2674–2679.
Srinivasan K 2017 Ginger rhizomes (Zingiber
ocinale), A spice with multiple health
benecial potentials. Pharma Nutrition, 5(1):
18–28.
Thimmaiah S R 1999 Standard methods of
biochemical analysis, Kalyani Publishers,
New Delhi.
Chhasatiya & Tagalpallewar