Zingiber officinale and Curcuma longa as potential functional foods/ingredients.

Abstract

Background: Zingiberofficinale and Curcuma longa are rhizomes used as traditional medicine for gastrointes- tinal illnesses, motion sickness and inflammatory diseases. However, there is scarcity of data regarding its nutritional com- position and functions. Objective:To characterize Zingiberofficinale and Curcuma longa as potential functional food/ in- gredients Materials and Methods: Zingiberofficinale and Curcuma longa were analyzed for proximate composition, minerals, dietary fiber and phytonutrients. Mineral availability and fermentability in vitro, and antioxidant activity was also determined. Results: Curcuma longa has greater ash, fat, protein, carbohydrates and dietary fiber while Zingiberofficinale has greater moisture and s-carotene. Both samples were good sources of dietary fiber and when fermented in vitro, the only short chain fatty acid produced was propionate. Zingiberofficinale has significantly greater iron and calcium content.The availability of zinc (11.9±0.4%) and calcium (56.9±4.7%) for absorption was significantly higher in Curcuma longa but not iron (1.7±0.1%; P<0.05). Iron availability was significantly greater in Zingiber officinal (21.5±3.3%). Curcuma longa has significantly greater total polyphenols, flavonoids, anthocyanidins and anti-oxidant activity. Conclusion: Zingiberoficinale and Curcoma longa are potential functional food/ingredients Food supplementation with Zingiberofficinale and Curcumin longa may be considered as a novel nutritional approach to reduce chronic diseases and mineral deficiency.