The effect of ginger (Zingiber officinale) phytochemicals on the bioaccessibility of iron (Fe) and zinc (Zn) in an in-vitro digestive system model

¹ Nutritional Science Study Program, Faculty of Medicine and Nutrition, IPB University, IPB Darmaga Campus, 16680 Bogor, Indonesia
² Medicine Study Program, Faculty of Medicine and Nutrition, IPB University, IPB Darmaga Campus, 16680 Bogor, Indonesia

^* Corresponding author: This email address is being protected from spambots. You need JavaScript enabled to view it.

Abstract

Iron deficiency anaemia remains a major nutritional problem among adolescent girls due to low iron bioaccessibility from dietary sources. This study examined the effects of phytochemicals in ginger (Zingiber officinale) on iron (Fe) and zinc (Zn) bioaccessibility using an in-vitro digestive system model. The samples consisted of elephant ginger rhizome (Z. officinale var. officinarum), red ginger (Z. officinale var. rubrum), and emprit ginger (Z. officinale var. amarum). A randomized block design was applied with extraction temperatures of 40, 50, and 60°C, each in three replications. Ginger extracts were prepared by heated maceration for five hours and analysed for total phenolic content, total flavonoids, 6-gingerol, and quercetin. Based on phytochemical characteristics, three representative extracts (sm1, sm2, and sm3) were selected. Differences among extract types were evaluated using analysis of variance (ANOVA). The selected extracts (200 µg/mL) were combined with a multiple micronutrient supplement (MMS) and subjected to INFOGEST 2.0 in vitro digestion to determine Fe and Zn bioaccessibility. The results indicated that ginger phytochemical profiles affected soluble Fe and Zn concentrations in digesta, with Fe ranging from 0.0400–0.0454 mg/mL and Zn from 0.3360–0.4403 µg/mL. These findings support ginger phytochemicals as mineral bioaccessibility modulators for functional food strategies against iron deficiency anaemia.