Dibyasha Samantaray, Snehasis Samal and Deoraj Sharma
A flowering plant known as ginger is utilized for both culinary and medicinal purposes and traditional healing. Ginger (Zingiber officinale), a spice used in Chinese and Ayurvedic traditions to treat diseases ranging from gingivitis to asthma, contains many antioxidant compounds that are thought to exert strong anti-inflammatory effects by inhibiting cyclooxygenase, inducible nitric oxide synthase, and lipoxygenase, as well as suppressing prostaglandin synthesis. Ginger is rich in bioactive components that promote the prevention and treatment of chronic conditions like heart disease, cancer, and Type 2 diabetes, are inexpensive and have no side effects. India produced 4.3 million tonnes of ginger worldwide, accounting for 43% of the total. Nepal, China, and Nigeria all had sizable productions. It is an abundant source of phytochemicals and antioxidants with anti-inflammatory, antibacterial, and anticancer activities is ginger (Zingiber officinale). For many years, people have used ginger both as a condiment and to treat illnesses. However, research on the antioxidant and free-radical scavenging properties of processed ginger is scarce. Using 1,1-Diphenyl-2-picrylhydrazyl (DPPH), Radical-Scavenging Activity, and Ferric Reducing Antioxidant Power, the study's goals were to ascertain the effects of processing on ginger's total phenolic and flavonoid content as well as its antioxidant capacity (FRAP).