Biochemical analysis of ginger-infused water with a combination of lemon and mint leaves

Abstract

Infused water is a beverage made possible by the incorporation of fruit or herbs into the water. The purpose of this study is to determine the antioxidant activity, vitamin C content, and pH value of ginger-infused water with lemon and mint leaves. This study used three ginger varieties: red ginger, small (emprit) ginger, and elephant ginger, with immersion times of 6, 9, and 12 hours. The DPPH method was used to determine antioxidant activity, and UV-Vis spectrometry was used to determine vitamin C levels. A pH meter was used to determine the degree of acidity (pH). According to the study’s findings, red ginger had the highest antioxidant activity at 12 hours of immersion by 89 percent. At 72.44 ppm immersion for 12 hours, the highest levels of vitamin C were found in infused water with small (emprit) ginger and a combination of lemon and mint leaves. Red ginger with a combination of lemon and mint leaves had the lowest pH, with a value of 3.48 after 12 hours of immersion. Research shows the biochemical content of infused water that is often used in society, especially ginger infused water combined with lemon and mint leaves.

A Comparative Phytochemical Analysis and HPTLC Fingerprinting of Ardraka and Shunti in Different Dosage Forms and its Relation to Diabetes

“…We can also find many studies on gingerinfused water which is similar to Hima kalpana. In a study, it was found that ginger soaked for 12 hours contained the highest anti-oxidant property than ginger soaked for 6 and 9 hours [14] . Similarly, a study was done to determine the anti-oxidant property and phenolic content of ginger in decoction form and infused extraction method where hot water is added to ginger powder which is comparable to Phanta kalpana [15] .…”

The Effectiveness of Ginger-Infused Water on Aerobic Endurance: A Randomized Control Trial

“…According to Rika (2021), red ginger-infused water with a mix of lemon and mint leaves has 89% RSA DPPH antioxidant activity, whereas emprit ginger with the same combination has 86% RSA DPPH antioxidant activity (Sepriani & Deswandi, 2021). Wahyuningsih et al (2018) did the same experiment, finding that red ginger-infused water had an antioxidant activity of 88.26% RSA DPPH (Wahyuningsih et al, 2018).…”

“…Add mineral water at 37-40°C to 200 ml and let it sit until it reaches room temperature (25°C). The infused water was stored in the refrigerator (+8.5°C) and allowed to sit for 12 hours (Sepriani & Deswandi, 2021). e. Before administering treatment, aerobic endurance was measured in each sample group using the beep test.…”

“…Based on previous research by Rika and Deswandi, red ginger-infused water has the highest antioxidant activity, at 89%, compared to emprit ginger and elephant ginger. Among the three ginger variants, emprit ginger has the highest vitamin C content at 72.44 ppm (Sepriani & Deswandi, 2021). Antioxidants can be used to neutralize free radicals that enter the body, thereby preventing oxidative processes that can cause damage to cells.…”

Evaluation of the Phytochemical, Total Phenolic Content, and Antioxidant Activity of Banto Grass (Leersia hexandra) Using an Ecological and Ethnobotanical Approach

“…Antioxidants are compounds that can overcome the negative effects of oxidation on living cells, such as damage to vital elements of cells, by donating one electron to oxidative compounds so that their activity can be inhibited [2,3]. Based on the source, antioxidants can be divided into two, namely endogenous antioxidants and exogenous antioxidants [4,5]. Exogenous antioxidants are antioxidants that come from outside the body.…”