Emphasizing the Chemical Profiling and Antibacterial Efficacy of Different Ginger Accessions from Uttarakhand

Natural compounds play very important role in drug development. Natural extracts from plants have been used for several years for different purposes and now a days uses as alternative remedies and food preservatives. In recent years, a great significant attention has been drawn to natural compounds rather than synthetic compounds due to their less side effects or without side effects in therapeutic. Present work deals with chemical composition & in vitro antibacterial activity of methanolic extracts of five ginger accessions collected from different places of Uttarakhand. Molecular docking is performed between phytocompounds identified through GC-MS analysis and bacterial protein PDB ID: 1QFE and PDB ID: 2VF5. By comparing the scoring results of compositions in extracts of ginger rhizome with bacterial protein, we can infer antibacterial activity about selected phytocompounds. Molecular-docking analysis and antimicrobial test proved that methanolic extract of ginger accession from Dharchula had strong antibacterial effects. However, despite their potential, the use of natural antimicrobials in food systems remains limited mainly due to the side effects of undesirable flavor or aroma. Therefore, further research is needed to determine the optimum levels of antibacterials that can be safely applied in food systems without unduly altering any sensory characteristics.