Ginger (Zingiber officinale) and black pepper (Piper nigrum) are two widely used spices in Côte d'Ivoire, valued both for their aromatic qualities and their medicinal properties. These plants are rich in bioactive phytochemical compounds such as polyphenols, flavonoids, known for their health benefits, particularly their antioxidant potential. The objective of this study is to evaluate and compare the phytochemical composition and antioxidant activity of ginger and black pepper consumed in Korhogo.

Samples of ginger and black pepper were collected from local markets, dried, ground into powder, and subjected to methanolic and hydroethanolic extractions. Total phenolic content, total flavonoids, and condensed tannins were determined using standard spectrophotometric methods. Antioxidant activity was assessed using DPPH assay.

The results show that ginger contains a higher level of total phenolic compounds (243.03 ± 0.60 mg GAE/gE) and condensed tannins (16.32 ± 0.74 mg CE/gE), whereas black pepper is richer in flavonoids (57.10 ± 0.85 mg QE/gE). Both spices exhibit significant antioxidant activity, although ginger demonstrated a higher free radical scavenging capacity. These differences may be attributed to their specific chemical compositions and the agroecological conditions of the Korhogo region.