Polyphenols, Flavonoids, Mineral Elements, and Biological Activities of Ginger and Cinnamon Essential Oil and Extracts as Regulated by Their Isolation Procedures

Abstract

Our research compared the chemical make-up of wild Ginger and cinnamon, including their essential oils (EOs), total phenol, and total flavonoid, for their antioxidant and antibacterial effects in vitro. The mineral (nutritional and poisonous) components of the plant were also identified in this investigation. Hydro distillation (HD), steam distillation (SD), and microwave-assisted distillation (MAD) were used to extract the EOs, and gas chromatography with flame ionization detection (GC-FID) and mass spectrometry detection (GC-MS) were used to examine them. 2,2-diphenyl-1-picrylhydrazyl (DPPH) was used to evaluate the EOs' antioxidant properties. The essential oil was analyzed, and twenty-six components were found to make up 97.73% of the oil with a yield of 0.202%. The primary components were pulegone (74.81%), menthone (13.01%) and piperitone (3.82%). Neutron activation analysis (INAA) and inductively coupled plasma optical emission spectrometry (ICP-OES) were used to detect twenty-one elements, including macro- and micro-elements (Ba, Br, Ca, Cl, Co, Cr, Cs, Eu, Fe, K, Mg, Mn, Mo, Na, Rb, Sb, Sc, Sr, Th, U, and Zn), with the mineral element concentration being very close to the FAO recommendation.