In Vitro Evaluation of Antioxidant Activity of Galangal (Alpinia Galanga) And Ginger (Zingiber Officinale) Aqueous Extracts

Abstract

Introduction:

Antioxidants prevent free radical-induced tissue damage by preventing the formation of radicals, scavenging them, or by promoting their decomposition. Natural antioxidants found in food, particularly fruits, vegetables, and other plant‐based diets, play an important role in disease prevention.

Aim:

The aim of this study was to evaluate antioxidative activities of aqueous extracts of ginger (Zingiber officinale) and galangal (Alpinia galanga) utilizing the DPPH assay method compared to that of ascorbic acid (Vit. C).

Methods:

The research was conducted at the Faculty of Pharmacy, University of Kufa, from February to July 2021.  The aqueous extracts of these plants were made using both hot and cold extraction methods.  The antioxidative activities of both cold and hot aqueous extracts of these plants at concentrations of 500 and 1000 µg/mL were made utilizing the DPPH (1,1-diphenyl-2-picrylhydrazyl) assay method.

Results:

Both A. galanga and Z. officinale extracts demonstrated measurable activity comparable to ascorbic acid (vitamin C). The cold aqueous extract of A. galanga exhibited the highest antioxidant activity at a concentration of 500 µg/mL, while the hot aqueous extract of Z. officinale at 500 µg/mL showed the least activity.   These findings suggest that the two plant extracts have different amounts of antioxidants at the same concentration.  This indicates that A. galanga might be more effective at delivering antioxidant advantages than Z. officinale, and both the concentration and extraction method substantially affect antioxidant capacity, which is comparable to that of ascorbic acid.

Conclusion:

The aqueous extracts of Alpinia galanga and Zingiber officinale demonstrated quantifiable antioxidant activity, with A. galanga exhibiting greater efficacy under cold extraction conditions. Furthermore, these extracts demonstrate effective antioxidant activity in the DPPH assay, which is comparable to that produced by ascorbic acid (vitamin C).