The Effect of Soaking Time in Total Phenolic Compounds in Aromatic Ginger

Aromatic ginger (Kaempferia galanga) contains bioactive components with potential functional benefits, such as phenolic compounds and antioxidants. This study aimed to assess the effect of soaking time on the total phenolic content and antioxidant activities of aromatic ginger. Fresh ginger was washed, sliced, and soaked in boiling water for 0, 10, and 20 minutes. The solutions were then filtered and analyzed for total phenolic content and radical scavenging activities using the DPPH and ABTS assays. The results showed that a 10-minute soaking time yielded the highest total phenolic content (5.35 mg GAE/100g), while the lowest phenolic content (2.97 mg GAE/100g) was observed at 0 minutes. DPPH radical scavenging activity ranged from 1.02% to 5.67%, with the highest activity occurring after 20 minutes of soaking. Similarly, ABTS radical scavenging activity peaked at 80.12% after 10 minutes of soaking. These findings suggest that both phenolic content and antioxidant activity are significantly affected by soaking time.