Ginger powder and its extract as potential bio-preservative in packaged dika kernel flour

Abstract

Ginger powder and ginger extract possess high phenolic content, giving them strong bio-preservative potential (Mao et al., 2019). This study investigated the effectiveness of ginger powder and ginger extract as preservatives for packaged dika kernel flour to extend shelf life. Dika kernel flour, ginger powder, and ginger extract were prepared using standard methods, while butylated hydroxyl toluene served as the positive control. Samples were stored and analysed monthly for three months to assess antioxidant activity, free fatty acid content, peroxide value, and fatty acid profile. Total polyphenol content decreased during storage regardless of preservative or packaging material. However, dika flour preserved with ginger extract in laminated aluminium pouches showed the least reduction in total phenolic content (10.94%) after 12 weeks. The highest DPPH radical scavenging stability (98.18%) was also recorded for ginger-extract-treated flour stored in laminated pouches. Overall, ginger extract and ginger powder significantly reduced antioxidant loss in stored dika kernel flour, demonstrating their effectiveness as natural preservatives.