GROUNDNUT OIL BIOPRESERVATION: BIOACTIVE COMPONENTS, NUTRITIONAL VALUE AND ANTI-AFLATOXIGENIC EFFECTS OF TRADITIONAL GINGER SEASONING

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(+) 1 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 AFB(1) (86.66%) and AFB(2) (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.