Mitigating Anxiety Symptoms: Potential of Phenol Compounds in Organic Red Ginger from Simalungun Regency
DOI:
https://doi.org/10.22437/ifstj.v8i2.34374Keywords:
antioxidant, anxiety, free radicals, red ginger, phenolAbstract
Abstract— According to WHO (World Health Organization), anxiety disorders affected 266 million people globally in 2019, or 5.3% of the population. As the second most common mental disorder after depression, anxiety impacts 284 million people and significantly contributes to the disease burden worldwide. Meanwhile, regional prevalence rates are 19.2%, 16.2%, 9.0%, and 11.8% in North America, Europe, Africa, and Southeast Asia, with particularly 57.5% and 68.8% rates among pregnant women in Bali (2020) and Semarang (2023), respectively. In this context, ginger (Zingiber officinale), traditionally used for various ailments, contains phenol such as shogaol, zingerone, gingerol, and 6-shogaol, which have antioxidant and anti-inflammatory properties for reducing anxiety. Therefore, this research aims to analyze the phenol contents of ginger using UV-Vis spectrophotometry in the Faculty of Pharmacy, University of North Sumatra. The results show that there is a strong correlation of 0.9794 between gallic acid and phenol content. Additionally, phenol levels are reported with different extraction methods including 43.2653 mgGAE/g (4.326%) with water, 62.7680 mgGAE/g (6.27%) with 70% ethanol, and 129.7456 mgGAE/g (12.97%) with 96% ethanol. The highest phenol content in organic red ginger using 96% ethanol suggests the potential to reduce anxiety by counteracting free radicals.
Downloads
References
[1] S. Habtemariam, “Antioxidant and Anti-inflammatory Mechanisms of Neuroprotection by Ursolic Acid: Addressing brain injury, cerebral ischemia, cognition deficit, anxiety, and depression,” 2019, Hindawi Limited. Doi: 10.1155/2019/8512048.
[2] A. T. Valduga, I. L. Gonçalves, E. Magri, and J. R. Delalibera Finzer, “Chemistry, pharmacology and new trends in traditional functional and medicinal beverages,” Jun. 01, 2019, Elsevier Ltd. doi: 10.1016/j.foodres.2018.10.091.
[3] M. H. Shahrajabian, W. Sun, and Q. Cheng, “Clinical aspects and health benefits of ginger (Zingiber officinale) in both traditional Chinese medicine and modern industry,” 2019, Taylor and Francis Ltd. doi: 10.1080/09064710.2019.1606930.
[4] I. Maleš et al., “The medicinal and aromatic plants as ingredients in functional beverage production,” Journal of Functional Foods, vol. 96, p. 105210, 2022. https://doi.org/10.1016/j.jff.2022.105210.
[5] K. Deme, M. Konate, H. Mahamadi Ouedraogo, J. Sanou, and M. Sawadogo, “Importance, Genetic Diversity and Prospects for Varietal Improvement of Ginger (Zingiber officinale Roscoe) in Burkina Faso,” World J Agric Res, vol. 9, no. 3, pp. 92–99, Dec. 2021, doi: 10.12691/wjar-9-3-3.
[6] A.Otaiuku, “PremBrew Farm: Organic Ginger Cultivation,” 2020. http://prembrew.com/ginger-cultivation.
[7] B. B. Bag, “Ginger Processing in India (Zingiber officinale): A Review,” Int J Curr Microbiol Appl Sci, vol. 7, no. 04, pp. 1639–1651, Apr. 2018, doi: 10.20546/ijcmas.2018.704.185.
[8] O. Komiljonova, “The use of ginger for medicinal diseases based on traditional medicine,” International Journal of Modern Trends in Science, vol. 3, no. 1, pp. 203–211, 2024. https://doi.org/10.1234/jmt.2024.010203.
[9] N. Azizah et al., “Impact of potassium fertilization on yield, nutrient use and response efficiency, and antioxidant content of red ginger (Zingiber officinale var. rubrum Theilade),” Chilean Journal of Agricultural Research, vol. 82, no. 3, pp. 380–389, 2022. https://doi.org/10.4067/S0718-58392022000300380.
[10] N. Azizah et al., “Impact of potassium fertilization on yield, nutrient use and response efficiency, and antioxidant content of red ginger (Zingiber officinale var. rubrum Theilade),” Chil J Agric Res, vol. 82, no. 3, pp. 380–389, Sep. 2022, doi: 10.4067/S0718-58392022000300380.
[11] T. Laelago Ersedo et al., “Food flavor enhancement, preservation, and bio-functionality of ginger (Zingiber officinale): a review,” 2023, Taylor and Francis Ltd. doi: 10.1080/10942912.2023.2194576.
[12] P. E. S. Alves, P. V. O. S. Furtado, A. P. R. de Sousa, M. das D. A. de Oliveira, J. de S. Figuerêdo, H. G. Sousa, and C. M. Feitosa, “Is Curcuma longa L. toxic or not? A review,” in Curcumin and Neurodegenerative Diseases: From Traditional to Translational Medicines, Singapore: Springer Nature, 2024, pp. 467–480. https://doi.org/10.1007/978-981-99-8654-0_25.
[13] L. D. do Nascimento, A. A. Barbosa de Moraes, K. Santana da Costa, J. M. Pereira Galúcio, P. S. Taube, C. M. Leal Costa, and L. J. Guerreiro de Faria, “Bioactive natural compounds and antioxidant activity of essential oils from spice plants: New findings and potential applications,” Biomolecules, vol. 10, no. 7, p. 988, 2020. https://doi.org/10.3390/biom10070988.
[14] A. Zeb and A. Zeb, Phenolic Antioxidants in Foods: Chemistry, Biochemistry and Analysis, 1st ed., pp. 225–238, 2021. https://doi.org/10.1201/9780429275773.
[15] N. Atasoy and U. M. Yücel, “Antioxidants from plant sources and free radicals,” Reactive Oxygen Species, 2021. https://doi.org/10.1016/ROSpecies.2021.
[16] A. Hossain et al., “Emerging roles of plant growth regulators for plants adaptation to abiotic stress-induced oxidative stress,” in Emerging Plant Growth Regulators in Agriculture: Roles in Stress Tolerance, Elsevier, 2021, pp. 1–72. doi: 10.1016/B978-0-323-91005-7.00010-2.
[17] M. I. Naikoo et al., “Role and regulation of plants phenolics in abiotic stress tolerance: An overview,” in Plant Signaling Molecules: Role and Regulation under Stressful Environments, Elsevier, 2019, pp. 157–168. doi: 10.1016/B978-0-12-816451-8.00009-5.
[18] S. Pratyusha, “Phenolic compounds in the plant development and defense: an overview,” Plant Stress Physiology—Perspectives in Agriculture, pp. 125–140, 2022. https://doi.org/10.1016/B978-0-12-819670-7.00007-3.
[19] A. Sharma, B. Shahzad, A. Rehman, R. Bhardwaj, M. Landi, and B. Zheng, “Response of phenylpropanoid pathway and the role of polyphenols in plants under abiotic stress,” 2019, MDPI AG. doi: 10.3390/molecules24132452.
[20] Y. Tak and M. Kumar, “Phenolics: a key defence secondary metabolite to counter biotic stress,” Plant Phenolics in Sustainable Agriculture: Volume 1, pp. 309–329, 2020. https://doi.org/10.1016/B978-0-12-822865-1.00014-4.
[21] E. Küpeli Akkol, I. Tatlı Çankaya, G. Şeker Karatoprak, E. Carpar, E. Sobarzo-Sánchez, and R. Capasso, “Natural Compounds as Medical Strategies in the Prevention and Treatment of Psychiatric Disorders Seen in Neurological Diseases,” May 13, 2021, Frontiers Media S.A. doi: 10.3389/fphar.2021.669638.
[22] I. A. Dania, Rusdiana, A. S. Rambe, U. Harahap, E. Effendy, and N. Novziransyah, “Active Compounds of Red Ginger as Antioxidant Activity in the Supplementation and Treatment of Depression,” Qubahan Academic Journal, vol. 4, no. 1, pp. 177–184, Jan. 2024, doi: 10.48161/qaj.v4n1a208.
[23] N. Seyidoglu and C. Aydin, “Stress, natural antioxidants, and future perspectives,” The Health Benefits of Foods—Current Knowledge and Further Development, pp. 1–17, 2020. https://doi.org/10.1016/B978-0-12-818667-7.00001-5.
[24] S. C. Santos, G. A. Fortes, L. T. Camargo, A. J. Camargo, and P. H. Ferri, “Antioxidant effects of polyphenolic compounds and structure-activity relationship predicted by multivariate regression tree,” LWT, vol. 137, p. 110366, 2021. https://doi.org/10.1016/j.lwt.2020.110366.
[25] M. R. Gao, Q. D. Xu, Q. He, Q. Sun, and W. C. Zeng, “A theoretical and experimental research: The influence of different standards on the determination of total phenol content in the Folin–Ciocalteu assay,” Journal of Food Measurement and Characterization, vol. 13, pp. 1349–1356, 2019. https://doi.org/10.1007/s11694-019-00095-0.
[26] F. Pilaquinga et al., “Determination of antioxidant activity by oxygen radical absorbance capacity (Orac-fl), cellular antioxidant activity (caa), electrochemical and microbiological analyses of silver nanoparticles using the aqueous leaf extract of solanum mammosum l.,” Int J Nanomedicine, vol. 16, pp. 5879–5894, 2021, doi: 10.2147/IJN.S302935.
[27] A. M. Delgado, M. Issaoui, and N. Chammem, “Analysis of main and healthy Phenolic compounds in foods,” J AOAC Int, vol. 102, no. 5, pp. 1356–1364, 2019, doi: 10.5740/jaoacint.19-0128.
[28] K. Pyrzynska and A. Sentkowska, “Chromatographic analysis of polyphenols,” in Polyphenols in Plants, Academic Press, 2019, pp. 353–364. https://doi.org/10.1016/B978-0-12-813768-6.00020-7.
[29] D. Ezez and M. Tefera, “Effects of solvents on total phenolic content and antioxidant activity of ginger extracts,” Journal of Chemistry, vol. 2021, no. 1, p. 6635199, 2021. https://doi.org/10.1155/2021/6635199.
[30] R. Jan, A. Gani, M. M. Dar, and N. A. Bhat, “Bioactive characterization of ultrasonicated ginger (Zingiber officinale) and licorice (Glycyrrhiza glabra) freeze-dried extracts,” Ultrasonics Sonochemistry, vol. 88, p. 106048, 2022. https://doi.org/10.1016/j.ultsonch.2022.106048.
[31] A. Al-Harrasi et al., “Effect of Drying Temperature on Physical, Chemical, and Antioxidant Properties of Ginger Oil Loaded Gelatin-Sodium Alginate Edible Films,” Membranes (Basel), vol. 12, no. 9, Sep. 2022, doi: 10.3390/membranes12090862.
[32] M. N. El-Naggar, G. Abdulla, G. A. El-Shourbagy, A. A. El-Badawi, and S. A. El Sohaimy, “Antimicrobial and antioxidant activities of some plant extracts,” Zagazig Journal of Agricultural Research, vol. 44, no. 3, pp. 1061–1071, 2017. https://doi.org/10.21608/zjar.2017.1061.
[33] A. Spyrou, M. G. F. Batista, M. L. Corazza, M. Papadaki, and M. Antonopoulou, “Extraction of High Value Products from Zingiber officinale Roscoe (Ginger) and Utilization of Residual Biomass,” Molecules, vol. 29, no. 4, Feb. 2024, doi: 10.3390/molecules29040871.
[34] A. Imran et al., “Antioxidant capacity and characteristics of theaflavin catechins and ginger freeze-dried extract as affected by extraction techniques,” Int J Food Prop, vol. 24, no. 1, pp. 1097–1116, 2021, doi: 10.1080/10942912.2021.1953524.
[35] T. I. Maulana, S. Falah, and D. Andrianto, “Total phenolic content, total flavonoid content, and antioxidant activity of water and ethanol extract from Surian (Toona sinensis) leaves,” in IOP Conference Series: Earth and Environmental Science, Institute of Physics Publishing, Jul. 2019. doi: 10.1088/1755-1315/299/1/012021.
[36] J. F. Osorio-Tobón, “Recent advances and comparisons of conventional and alternative extraction techniques of phenolic compounds,” Journal of Food Science and Technology, vol. 57, pp. 4299–4315, 2020. https://doi.org/10.1007/s13197-020-04433-3.
[37] S. G. Jahromi, “Extraction techniques of phenolic compounds from plants,” in Plant Physiological Aspects of Phenolic Compounds, pp. 1–18, 2019. https://doi.org/10.1201/9781351123566.
[38] K. Ghafoor, F. Al Juhaimi, M. M. Özcan, N. Uslu, E. E. Babiker, and I. A. Mohamed Ahmed, “Total phenolics, total carotenoids, individual phenolics and antioxidant activity of ginger (Zingiber officinale) rhizome as affected by drying methods,” LWT, vol. 126, May 2020, doi: 10.1016/j.lwt.2020.109354.
[39] H. Tohma, İ. Gülçin, E. Bursal, A. C. Gören, S. H. Alwasel, and E. Köksal, “Antioxidant activity and phenolic compounds of ginger (Zingiber officinale Rosc.) determined by HPLC-MS/MS,” Journal of Food Measurement and Characterization, vol. 11, pp. 556–566, 2017. https://doi.org/10.1007/s11694-016-9423-z.
[40] K. Foss, K. E. Przybyłowicz, and T. Sawicki, “Antioxidant Activity and Profile of Phenolic Compounds in Selected Herbal Plants,” Plant Foods for Human Nutrition, vol. 77, no. 3, pp. 383–389, Sep. 2022, doi: 10.1007/s11130-022-00989-w.
[41] B. Ulewicz-Magulska and M. Wesolowski, “Total Phenolic Contents and Antioxidant Potential of Herbs Used for Medical and Culinary Purposes,” Plant Foods for Human Nutrition, vol. 74, no. 1, pp. 61–67, Mar. 2019, doi: 10.1007/s11130-018-0699-5.
[42] G. Juszczyk, J. Mikulska, K. Kasperek, D. Pietrzak, W. Mrozek, and M. Herbet, “Chronic stress and oxidative stress as common factors of the pathogenesis of depression and alzheimer’s disease; the role of antioxidants in prevention and treatment,” Sep. 01, 2021, MDPI. doi: 10.3390/antiox10091439.
[43] P. Rasmus and E. Kozłowska, “Antioxidant and Anti-Inflammatory Effects of Carotenoids in Mood Disorders: An Overview,” Mar. 01, 2023, MDPI. doi: 10.3390/antiox12030676.
[44] H. Wu, T. H. Denna, J. N. Storkersen, and V. A. Gerriets, “Beyond a neurotransmitter: The role of serotonin in inflammation and immunity,” Feb. 01, 2019, Academic Press. doi: 10.1016/j.phrs.2018.06.015.
[45] N. El Houda Lezoul, M. Belkadi, F. Habibi, and F. Guillén, “Extraction processes with several solvents on total bioactive compounds in different organs of three medicinal plants,” Molecules, vol. 25, no. 20, Oct. 2020, doi: 10.3390/molecules25204672.
[46] T. Lefebvre, E. Destandau, and E. Lesellier, “Selective extraction of bioactive compounds from plants using recent 1 extraction techniques: A Review 2,” 2020.
[47] O. R. Alara, N. H. Abdurahman, and C. I. Ukaegbu, “Extraction of phenolic compounds: A review,” Current Research in Food Science, vol. 4, pp. 200–214, 2021. https://doi.org/10.1016/j.crfs.2021.03.011.
[48] J. O. Akullo, B. N. Kiage-Mokua, D. Nakimbugwe, J. Ng’ang’a, and J. Kinyuru, “Phytochemical profile and antioxidant activity of various solvent extracts of two varieties of ginger and garlic,” Heliyon, vol. 9, no. 8, Aug. 2023, doi: 10.1016/j.heliyon.2023.e18806.
[49] R. R. Dalsasso, G. A. Valencia, and A. R. Monteiro, “Impact of drying and extraction processes on the recovery of gingerols and shogaols, the main bioactive compounds of ginger,” Food Research International, vol. 154, p. 111043, 2022. https://doi.org/10.1016/j.foodres.2022.111043.
[50] S. Kaur and A. Ubeyitogullari, “Extraction of phenolic compounds from rice husk via ethanol-water-modified supercritical carbon dioxide,” Heliyon, vol. 9, no. 3, Mar. 2023, doi: 10.1016/j.heliyon.2023.e14196.
[51] H. Aktaş and M. A. Kurek, “Deep eutectic solvents for the extraction of polyphenols from food plants,” Food Chemistry, vol. 138629, 2024. https://doi.org/10.1016/j.foodchem.2023.138629.
[52] N. M. A. S. Singapurwa, I. B. W. Gunam, P. C. Tridtitanakiat, N. M. D. Janurianti, I. M. G. A. Parta, and P. D. Wahyuni, “The testing of photochemical compounds, antioxidant activities, and antibacterial activities of ‘Sambel Matah’ composition from Bali,” Canrea Journal: Food Technology, Nutritions, and Culinary Journal, pp. 86–99, Dec. 2023, doi: 10.20956/canrea.v6i2.956.
[53] I. Sahidin et al., “Phytochemical Profile and Biological Activities of Ethylacetate Extract of Peanut (Arachis hypogaea L.) Stems: In-Vitro and In-Silico Studies with Bibliometric Analysis,” Indonesian Journal of Science and Technology, vol. 8, no. 2, pp. 217–242, Dec. 2022, doi: 10.17509/ijost.v8i2.54822.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2025 Indonesian Food Science and Technology Journal
This work is licensed under a Creative Commons Attribution 4.0 International License.
