Influence of ginger cultivars and maturity stages on oleoresin, 6-gingerol, polyphenol contents and antioxidant property

Zingiber officinale Rosc, commonly called Ginger, is an underground rhizome widely used as a spice in the food and beverage industries. The prominent bioactive component of ginger [6]-gingerol. present study focuses on influence variety maturity stage [6]-gingerol content. Ten authentic cultivars were collected from ICAR-Indian Institute Spice Research, Calicut, Kerala, India analyzed for oleoresin, [6]-gingerol, polyphenol antioxidant activity. Among these varieties, ING 5 gave maximum oleoresin yield (11.05%) followed by 6 (10.5%). content (7.59%) total (TPC) activity (85±0.5% at 200 ppm) 6. was cultivated Mysore studies. From 150 to 270 days planting fresh rhizomes showed 6-10% range 2.26- 7.28%. Volatile oil (1.03± 0.2%) did not show much change. With increase maturity, TPC also increased proportionally 60 90% when compared butylated hydroxyanisole (BHA).