People use ginger for cooking herbs, natural medicine herbs and healthy drinks because of the content of ginger antioxidant. Ginger Antioxidant is more popular in the search because it is relatively easy and natural. Ginger antioxidants are generally derived from ginger rhizomes.
The eastern countries already know ginger mainly use for heated drinks. The ginger drink has a delicious and refreshing flavor. Drink ginger is able to warm the body has a property as an herbal medicine. In general, the blend of drinks using the tuber or rhizomes. Consumers are also easier to save the ginger rhizome.
Ginger plants are known by the community and used for herbal purposes, drinks or recipes there are 3 types.
Small yellow ginger or ginger sunti
Ginger has a small segment, slightly flat to slightly bulging. This ginger rhizome contains a greater oil atsiri so it feels more spicy.
The rhinoceros is red and contains a large volatile oil.
Large yellow ginger or elephant ginger
Ginger has a large rhizome and fat, rhizome segment more bulging than the other two varieties. The essential content is smaller.
Ginger Antioxidant Contents in Leaf
People generally use the ginger rhizome and dispose of other plant parts. Actually ginger leaves also have a distinctive aroma that is similar to the rhizome.
Does ginger leaf have the same benefits as the rhizome?
We can do the distillation of ginger leaves to get the essentials as well as the ginger rhizomes. Antioxidants can be known from the essential oils in the leaf bladder. The plant produces Essential Oils as a result of its secondary metabolism. This oil has volatile properties at room temperature. Essential oils have a bitter taste, and smells fragrant in accordance with the smell of the plant producer. Essential oils have biological capabilities such as being antibacterial, anti-inflammatory, antioxidant, anti cancer, and neutralizing toxins.
From the test results to the isolation of essential oils of this ginger leaves indicate that ginger leaves have antioxidant capacity. Ginger leaves have an antioxidant capacity of 0.66 grams equivalent of ascorbic acid (AEAC) / 100 grams of essential oil. However, the antioxidant capacity of leaf ginger is relatively small when compared with other Zingiberaceae family. The largest antioxidant capacity in the Zingiberaceae family is owned by the Black Gather (Curcuma aeruginosa).
The content of water in ginger leaves is relatively high about 80%, equivalent to the plants in the Zingiberaceae family. Ginger content of ginger leaf oil is about 0.08%. The smallest oil content is owned by the galangal leaf.