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Mitigating Anxiety Symptoms: Potential of Phenol Compounds in Organic Red Ginger from Simalungun Regency

Indonesian Food Science and Technology Journal · Vol. 8 No. 2 (2025) · pp. 201–207

DOI
10.22437/ifstj.v8i2.34374
ISSN
2615-367X
Published
2025-07-27
Publisher
Department of Technology of Agricultural product (THP) Jambi University
Language
en
License
creativecommons.org/licenses/by/4.0

Abstract

Abstract— According to WHO (World Health Organization), anxiety disorders affected 266 million people globally in 2019, or 5.3% of the population. As the second most common mental disorder after depression, anxiety impacts 284 million people and significantly contributes to the disease burden worldwide. Meanwhile, regional prevalence rates are 19.2%, 16.2%, 9.0%, and 11.8% in North America, Europe, Africa, and Southeast Asia, with particularly 57.5% and 68.8% rates among pregnant women in Bali (2020) and Semarang (2023), respectively. In this context, ginger (Zingiber officinale), traditionally used for various ailments, contains phenol such as shogaol, zingerone, gingerol, and 6-shogaol, which have antioxidant and anti-inflammatory properties for reducing anxiety. Therefore, this research aims to analyze the phenol contents of ginger using UV-Vis spectrophotometry in the Faculty of Pharmacy, University of North Sumatra. The results show that there is a strong correlation of 0.9794 between gallic acid and phenol content. Additionally, phenol levels are reported with different extraction methods including 43.2653 mgGAE/g (4.326%) with water, 62.7680 mgGAE/g (6.27%) with 70% ethanol, and 129.7456 mgGAE/g (12.97%) with 96% ethanol. The highest phenol content in organic red ginger using 96% ethanol suggests the potential to reduce anxiety by counteracting free radicals.

Keywords

Collaboration network of the authors

20 authors · 68 co-authorship links · 24 across different organisations

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  • North Sumatra Islamic University
  • Universitas Prima Indonesia
  • Universitas Sumatera Utara
  • Universitas Jambi
  • Auckland University of Technology
  • Central Luzon State University
  • Affiliation unknown
  • Different organisations
  • Same organisation
  • Affiliation unknown
  • Thicker line = more joint articles · bigger circle = more articles
Show as table
Co-authorOrganisationJoint articles
Sinta VeronicaAffiliation unknown3
Sisca DevyAffiliation unknown3
Muchti Yuda PratamaAffiliation unknown3
Amirul MukmininUniversitas Jambi1
Adhayani LubisUniversitas Prima Indonesia1
Ira Aini DaniaNorth Sumatra Islamic University1
Dewi PangestutiNorth Sumatra Islamic University1
Adi Raja Brando LubisUniversitas Prima Indonesia1
Hely Stenly SajowAuckland University of Technology1
Florante P. IbarraCentral Luzon State University1
Mayang Sari AyuNorth Sumatra Islamic University1
Mayasari RahmadhaniNorth Sumatra Islamic University1

Affiliations come from OpenAlex; journal OAI-PMH metadata carries none. Authors without an OpenAlex ID are matched by name, which can merge or split people.

Metadata source: OAI-PMH (metadata jurnal) https://online-journal.unja.ac.id/index.php/ifstj/oai, first harvested 6 Nov 2026, last seen 8 Nov 2026.
Original metadata (oai_dc)
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	<dc:title xml:lang="en">Mitigating Anxiety Symptoms: Potential of Phenol Compounds in Organic Red Ginger from Simalungun Regency</dc:title>
	<dc:creator xml:lang="en">Dania, Ira Aini</dc:creator>
	<dc:creator xml:lang="en">Novziransyah, Nanda</dc:creator>
	<dc:creator xml:lang="en">Pangestuti, Dewi</dc:creator>
	<dc:creator xml:lang="en">Akbar, Surya</dc:creator>
	<dc:creator xml:lang="en">Sari Ayu, Mayang</dc:creator>
	<dc:creator xml:lang="en">Lubis, Adi Raja Brando</dc:creator>
	<dc:creator xml:lang="en"> Ayu, Mayang Sari</dc:creator>
	<dc:creator xml:lang="en">Saputra, Donalry Agus</dc:creator>
	<dc:subject xml:lang="en">antioxidant</dc:subject>
	<dc:subject xml:lang="en">anxiety</dc:subject>
	<dc:subject xml:lang="en">free radicals</dc:subject>
	<dc:subject xml:lang="en">red ginger</dc:subject>
	<dc:subject xml:lang="en">phenol</dc:subject>
	<dc:description xml:lang="en">Abstract— According to WHO (World Health Organization), anxiety disorders affected 266 million people globally in 2019, or 5.3% of the population. As the second most common mental disorder after depression, anxiety impacts 284 million people and significantly contributes to the disease burden worldwide. Meanwhile, regional prevalence rates are 19.2%, 16.2%, 9.0%, and 11.8% in North America, Europe, Africa, and Southeast Asia, with particularly 57.5% and 68.8% rates among pregnant women in Bali (2020) and Semarang (2023), respectively. In this context, ginger (Zingiber officinale), traditionally used for various ailments, contains phenol such as shogaol, zingerone, gingerol, and 6-shogaol, which have antioxidant and anti-inflammatory properties for reducing anxiety. Therefore, this research aims to analyze the phenol contents of ginger using UV-Vis spectrophotometry in the Faculty of Pharmacy, University of North Sumatra. The results show that there is a strong correlation of 0.9794 between gallic acid and phenol content. Additionally, phenol levels are reported with different extraction methods including 43.2653 mgGAE/g (4.326%) with water, 62.7680 mgGAE/g (6.27%) with 70% ethanol, and 129.7456 mgGAE/g (12.97%) with 96% ethanol. The highest phenol content in organic red ginger using 96% ethanol suggests the potential to reduce anxiety by counteracting free radicals.</dc:description>
	<dc:publisher xml:lang="en">Department of Technology of Agricultural product (THP) Jambi University</dc:publisher>
	<dc:date>2025-07-27</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:type xml:lang="en">Peer-reviewed Article</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://online-journal.unja.ac.id/ifstj/article/view/34374</dc:identifier>
	<dc:identifier>10.22437/ifstj.v8i2.34374</dc:identifier>
	<dc:source xml:lang="en">Indonesian Food Science and Technology Journal; Vol. 8 No. 2 (2025): Volume 8 Number 2, July 2025 |IFSTJ| ; 201-207</dc:source>
	<dc:source>2615-367X</dc:source>
	<dc:language>en</dc:language>
	<dc:relation>https://online-journal.unja.ac.id/ifstj/article/view/34374/21734</dc:relation>
	<dc:rights xml:lang="en">Copyright (c) 2025 Indonesian Food Science and Technology Journal</dc:rights>
	<dc:rights xml:lang="en">https://creativecommons.org/licenses/by/4.0</dc:rights>
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