Antioxidant Effect in Red Ginger (Zingiber Officinale Var. Rubrum) Extract during the COVID-19 Pandemic

Anisa Sholikhati, Lailatul Farikhah, Muhammad Ridwanto


Universitas Muhammadiyah Kudus, Central Java



Background: Ginger (Zingiber officinale (L.) Rosc) has been used as spice for over 2000 years. Its roots and the obtained extracts contain polyphenol compounds (6-gingerol and its derivatives), which have a high antioxidant activity. Methods for the characterization of antioxidants are presented and illustrated by their application to commercial ginger preparations, since it has been widely speculated that ginger might be beneficial to human health because it exerts antioxidant activity. This study aimed to investigate antioxidant effect of in red ginger (zingiber officinale var. rubrum) extract during the COVID-19 pandemic.

Subjects and Method: This was an experimental study. A sample of red ginger extract involved five drink instant products. These products were assessed to measure the antioxidant level. Antioxidant activity was examined by soaking in radical free of 1,1-difenil-2-pikrilhidrazil using UV-Vis Spectrophotometry.

Results: The study showed that instant ginger sample A was included in the category of moderate antioxidant activity, while the other four instant ginger samples B, C, D, and E were included in the category of weak antioxidant activity. Furthermore, for the positive control, vitamin C is included in the category of very strong antioxidant activity.

Conclusion: The instant red ginger product from the research results showed that four of the five samples belonged to the category of weak antioxidant activity.

Keywords: red ginger, antioxidant, COVID-19.

Correspondence: Anisa Sholikhati. Universitas Muhammadiyah Kudus. Jl. Ganesha Raya No.1, Purwosari. Kudus, Central Java. Email: Mobile: +62085641101741.


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