Abstract : Recently, the food industry has faced challenges in maintaining higher quality fruit and vegetable products. Ginger rhizome processing has attracted much attention for its many health-promoting properties. Our research was aimed at phytochemical screening and determining the total content of phenolics and flavonoids by studying the antioxidant and antiarthritic activities of ginger in vitro. Ginger extract with juice (GEWJ) and ginger extract within juice (GENJ) were prepared by maceration. Total polyphenol and flavonoid levels were assessed by Folin-Ciocalteu and aluminum chloride assays, respectively. Antioxidant activity was determined using the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging assay. A bovine serum albumin denaturation assay was used to determine the antiarthritic activity. Phytochemical analysis showed the presence of tested secondary metabolites in both GEWJ and GENJ. Additionally, the GEWJ extract had the highest phenolic and flavonoid contents (71.96 ± 0.3 mg GAE/g and 3,09 ± 0.2 mg QE/g extract). Furthermore, this extract showed important antioxidant and antiarthritic activities compared to GENJ. The results demonstrate the potential of ginger, especially with juice, as a new source of bioactive molecules of therapeutic interest.