Integrated Phytochemical Profiling, UPLC-HRMS Characterization, and Bioactivity Evaluation of Zingiber officinale and Piper nigrum

The phytochemical profiles, antioxidant capacities, mineral composition, and antibacterial activities of <i>Zingiber officinale</i> (<i>Z. officinal</i>) and <i>Piper nigrum</i> (<i>P. nigrum</i>) were explored through aqueous, ethanolic, and methanolic extractions. The extracts were analyzed for polyphenols, flavonoids, and tannins, and their antioxidant potential was assessed using the DPPH assay. UPLC-HRMS identified major bioactive compounds, including 6-gingerol and shogaol in <i>Z. officinale</i>, and piperine and piperlonguminine in <i>P. nigrum</i>. Mineral analysis showed that <i>P. nigrum</i> was particularly rich in essential elements, including calcium (Ca), magnesium (Mg), and iron (Fe). In antibacterial testing, <i>P. nigrum</i> demonstrated wider zones of inhibition against <i>E. coli</i>, whereas <i>Z. officinale</i> was more active at lower concentrations, showing MICs as low as 3.91 µg/mL against <i>Salmonella</i> and <i>S. aureus</i>. PCA analysis revealed strong correlations between phenolic content and biological effects. These results underscore the potential of both spices as effective natural agents for use in food preservation and health-promoting applications.