UNVEILING THE ANTIOXIDANT POTENTIAL AND BIOACTIVE PROFILE OF ULTRASONICATION-ASSISTED GINGER OLEORESIN EXTRACTS

Originated from Asia and grown worldwide, ginger is a storehouse of biologically active compounds, and considered responsible for its characteristic flavor and distinguishing chemical properties. The recent study was carried out to explore the antioxidant potential and bioactive and functional groups profile of four internationally sourced ginger varieties experimentally cultivated in Pakistan under an ongoing Punjab Agricultural Research Board (PARB) project. Ginger was dried and powdered followed by ultrasonication-assisted extraction to estimate oleoresin yield. Total phenolic content (TPC), total flavonoid content (TFC), and DPPH radical scavenging activity (IC50) were determined using spectrophotometer. 6-Gingerol, vitamins C and E, and phenolic compounds were determined using High Performance Liquid Chromatography (HPLC). Oleoresin yield ranged from 7.81 and 14.00%. TPC, TFC and IC50 values ranged from 249.15 to 470.60 mgGAE/mL; 27.74–36.73 µgCE/mL; and 83.96–187.75%, respectively. The concentration of 6-gingerol, vitamin C and vitamin E were 1.76–3.38; 12.45–18.71; and 8.55–18.77 mg/g oleoresin, respectively. Significant variations in antioxidant profiles existed among the varieties. The Thailand-originated variety exhibited the strongest phenolic (470.60 mg GAE/mL) and flavonoid profiles (36.73 µg CE/mL), and the lowest IC50 value (83.96), indicating superior antioxidant performance. Correlation analysis confirmed that overall higher TPC and TFC in ginger were strongly associated with enhanced radical scavenging capacity (r = –0.91; –0.81, respectively). Overall, the study highlights significant compositional and functional diversity among different ginger genotypes grown under uniform agronomic conditions, and identifies promising ingredients for potential application in food, nutraceutical and pharmaceutical formulations.