Characterization of Algerian turmeric and ginger based on their physicochemical, functional and biological properties

Characterisation of Algerian turmeric and ginger


  • Farida Benmeziane–Derradji Department of Agronomic Sciences, Natural and Life Sciences, Chadli Bendjedid University of El-Tarf. PB 73. El-Tarf 36000, Algeria, Laboratory of Biomathematics, Biophysics, Biochemistry, and Scientometry (L3BS), Nature and Life Sciences, University of Bejaia, 06000 Bejaia, Algeria
  • Sara Aoun Department of Agronomic Sciences, Natural and Life Sciences, Chadli Bendjedid University of El-Tarf. PB 73. El-Tarf 36000, Algeria



Curcuma longa, Zingiber officinale, biological activity, bioactive compounds, functional properties


The purpose of the study was to characterize (physicochemical properties, functional properties, antioxidant contents and biological activities) of two Algerian spices, turmeric and ginger. The results showed the richness of both spices in phytochemicals especially in polyphenols. Compared to ginger, which showed greater affinity for oil, turmeric powder had more affinity for water. In addition, turmeric swelled more (14.17 ml g-1) than ginger powder (8.33 ml g-1). The methanolic extract showed the highest total antioxidant activities of 470.72 ± 3.13 and 228.73 ± 42.19 AAE 100 g-1 for turmeric and ginger respectively. The aqueous extracts didn’t show anticoagulant activity while, the methanolic and acetonic extracts showed anticoagulant activity in a dose – dependent manner. As the butanolic extracts prevented the blood clot from forming, it could be used for medical application in future. Therefore, turmeric and ginger are a rich source of bioactive molecules and have functional and biological properties to be exploited in the food and pharmaceutical industry.


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How to Cite

Benmeziane–Derradji, F., & Aoun, S. (2022). Characterization of Algerian turmeric and ginger based on their physicochemical, functional and biological properties: Characterisation of Algerian turmeric and ginger. Journal of Spices and Aromatic Crops, 31(2), 143–156.