Characteristics of bioactive compounds, antioxidant, and anti- microbial of ginger (Zingiber officinale var.) sachets against Staphylococcus aureus and Escherichia coli
Abstract
Ginger has potential as a natural antimicrobial. Phenolic compounds such as zingerone, as well as bioactive
components gingerol and shogaol, are known to contribute to ginger’s biological activity. During peak harvest
seasons, ginger availability increased, leading to spoilage and price declines; therefore, ginger is processed into
ginger powder in sachet packaging. However, changes in the bioactive compound profile and the antioxidant and
antimicrobial activities resulting from processing into powder are not well understood. This study aimed to identify
bioactive compounds and to evaluate the antioxidant and antimicrobial activities of ginger powder products. The
test microorganisms were Staphylococcus aureus and Escherichia coli, and the ginger powder samples were
obtained from South Lampung. Bioactive compounds were identified using GC–MS, while FTIR was used to
characterize functional groups. Antioxidant activity was evaluated using the DPPH assay, and antimicrobial activity
was determined by the disc diffusion method. The FTIR spectrum showed absorption bands at 3853.61, 3743.68,
and 3285.40 cm−1 (O–H), 2925.00 cm−1 (C–H), 1633.52 cm−1 (C=C), and 1005.09 cm−1 (NO2), confirming functional
groups characteristic of ginger. The radical scavenging activity (DPPH value) of ginger was 15.63%. The inhibition
zones were classified as medium, measuring 8.53 mm against E. coli and 8.02 mm against S. aureus. GC–MS reveals
major compounds suspected to contribute to antimicrobial activity included 4-(3-hydroxy-2-
methoxyphenyl)butan-2-one (28.17%), n-hexadecanoic acid (24.90%), and oleic acid (13.70%).
Keywords: GC-MS, FTIR, natural antimicrobe, Ginger
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