Antioxidant activity of ginger extract in sunflower oil

Abstract

The antioxidant activity of dichloromethane extract from ginger was evaluated during 6 months of storage of refined sunflower oil at 25 and 45°C. Free fatty acid (FFA) content, peroxide value (POV) and iodine value (IV) were used as criteria to assess ginger extract as an antioxidant. After 6 months of storage at 45°C, sunflower oil containing 1600 and 2400 ppm ginger extract showed lower FFA contents (0.083 and 0.080%) and POVs (24.5 and 24.0 meq kg À1 ) than the control sample (FFA contents 0.380%, POV 198.0 meq kg À1 ). Sunflower oil containing 200 ppm butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT) showed FFA contents of 0.089 and 0.072% and POVs of 26.5 and 24.7 meq kg À1 respectively after 6 months of storage at 45°C. Similarly, after 6 months of storage at 45°C, IVs of sunflower oil containing 1600 and 2400 ppm ginger extract were 80 and 92 respectively, higher than that of the control sample (53). However, IVs of sunflower oil treated with 200 ppm BHA and BHT were 94 and 96 respectively after 6 months of storage at 45°C. These results illustrate that ginger extract at various concentrations exhibited very strong antioxidant activity, almost equal to that of synthetic antioxidants (BHA and BHT). Ginger extract also showed good thermal stability and exhibited 85.2% inhibition of peroxidation of linoleic acid when heated at 185°C for 120 min. Therefore the use of ginger extract in foods is recommended as a natural antioxidant to suppress lipid oxidation.

Enhancement of Shelf Life of Spent Hen Meat Sausages with incorporation of Ginger Extract

“…During storage the significant overall decrease was reported in mean juiciness score of control and treated spent hen meat sausages. Improvements in juiciness score are in agreement with results of the Zia-ur-Rehman et al, (2003). Decrease in juiciness with progress in storage might be due to moisture loss during aerobic storage of sausages.…”

Antioxidant potential of Moringa oleifera leaf extract for the stabilisation of butter at refrigeration temperature

“…There was no discernible difference (P > 0.05) between the antioxidant potentials of T 2 and T 3 (600 and 800 ppm). Zia-ur-Rehman et al (2003) investigated the impact of ginger extract on the oxidative stability of sunflower oil and reported that the vegetable extract was quite effective for the stabilisation of sunflower oil. Mohdaly et al (2011) studied the antioxidant potential of sesame (Sesamum indiucm) cake extract to prolong the shelf life of sunflower and soybean oils and found that the incorporation of sesame cake extract significantly (P < 0.05) improved the keeping quality of sunflower and soybean oils without having a drastic negative effect on sensory characteristics.…”

Effects of culinary treatments on lipids quality, proximate composition and mineral content of broilers meat fed with rations supplemented with powders of Camellia sinensis, Annona muricata and Zingiber officinale

“…Ginger (Zingiber officinale), contains relatively large amounts of volatile oils camphene, alpha-terpineol, p-cineole, zingiberene, and pentadecanoic acid (El-Ghorab et al, 2010) both in the fresh and dried form. Ginger extracts revealed antioxidant activity almost equal to that of synthetic antioxidants such as BHA and BHT (Rehman et al, 2003).…”