Abstract
Ginger (Zingiber officinale) seasoning has been traditionally used to preserve groundnut oils expelled locally in rural Southern India. The phytoconstituents of ginger extract were identified by GC‐MS and assessed for bioavailability, in silico interactions, total antioxidant content, antifungal and anti‐aflatoxigenic activities. The effects of ginger seasoning on the physicochemical, nutritional and sensorial properties of groundnut oil were also determined. Of the 65 bioactive components identified, 46 were bioavailable indicating their usefulness in preservation applications. Ginger extract exhibited significant ABTS•+ antioxidant activity, concentration‐dependent growth and an aflatoxin‐inhibitory effect on Aspergillus flavus MTCC 10680. In silico study revealed an interaction between ginger phytoconstituents and key components of AF synthesis resulting in multi‐target interference of synthesis. Additionally, ginger seasoning enhanced the stability of groundnut oil, improved its organoleptic quality and suppressed the AF contamination risk. Ginger‐seasoned groundnut oil showed a substantial decrease in AFB1 (86.66%) and AFB2 (87.8%), and an increase in the oleic/linoleic ratio. Therefore, ginger seasoning serves as novel platform for the development of natural food additives in the oil industry.
Practical Applications
The present work explored the scientific basis of the traditional use of ginger seasoning for groundnut oil preservation, enhancement of oil stability, improvement of oil organoleptic quality and inhibition of AF production. Furthermore, we report a method to produce a high oleic/linoleic acid ratio, which is preferred by the peanut industry, as well as a method to extend shelf life and increase the health benefits associated with groundnut oil. This novel approach contributes to the development of unique food products that safely and effectively provide beneficial plant ingredients without compromising the nutritional value and consumer demand.