This study was conducted to evaluate total phenolic content, antioxidant activity, total carotenoids and phenolic compounds of ginger (Zingiber officinale) rhizomes dried using different drying methods (oven, microwave, freeze and room-air drying). Freeze-dried ginger rhizomes exhibited significantly (p < 0.05) higher total phenolics (931.94 mgGAE/100 g), antioxidant activity (82.00%) and total carotenoids (13.17 μg/g) than those dried using other techniques. Oven-dried ginger showed higher values for all individual phenolic compounds detected in this study as compared to those dried using other methods. The dominant phenolic compounds of dried ginger included (+)-catechin (250.02 mg/100 g), gallic acid (197.03 mg/100 g) and 3, 4-dihydroxybenzoic acid (116.07 mg/100 g). Drying of ginger rhizome using oven and freeze-drying methods my result in improved contents of bioactive compounds and higher antioxidant activity. Correlation analyses for biochemical composition of ginger rhizomes showed that total phenolics were positively correlated with antioxidant activity (r² = 0.973, p < 0.001).

进行这项研究来评估姜的总酚含量，抗氧化活性，总类胡萝卜素和酚类化合物（姜））根茎使用不同的干燥方法（烤箱，微波，冷冻和室内空气干燥）干燥。冷冻干燥的生姜根茎显示出比使用其他技术干燥的姜汁中的总酚含量（931.94 mgGAE / 100 g），抗氧化剂活性（82.00％）和总类胡萝卜素（13.17μg/ g）更高（p <0.05）。与使用其他方法干燥的那些相比，烤箱干燥的生姜对本研究中检测到的所有单个酚类化合物显示出更高的价值。干姜中的主要酚类化合物包括（+）-儿茶素（250.02 mg / 100 g），没食子酸（197.03 mg / 100 g）和3，4-二羟基苯甲酸（116.07 mg / 100 g）。使用烤箱和冷冻干燥方法干燥生姜根茎，可以提高生物活性化合物的含量并提高抗氧化活性。²  = 0.973，p <0.001）。