Chemical and antioxidant parameters of dried forms of ginger rhizomes

Abstract

There are various products that can be obtained from ginger (Zingiber officinale Roscoe) rhizomes, such as dried products, being difficult to choose the best option for antioxidant purposes. In this study, three different dried forms of ginger rhizomes (freshly dried, dried and powder dried) were characterized in terms of chemical composition including individual profiles in sugars, organic acids, fatty acids, tocopherols, and antioxidants (phenolics and flavonoids). The in vitro antioxidant properties (free radicals scavenging activity, reducing power and lipid peroxidation inhibition) of their methanolic extracts were also evaluated. The results of this study indicate that the ginger form has significant influence in chemical and antioxidant parameters of the plant; dried ginger (DG) proved to be the best choice. Overall, this study could help the consumer in the selection of the most suitable option regarding antioxidant purposes.

Phytochemical Composition and Antioxidant Potential of Oven Heated and Microwave Treated Ginger (Zingiber officinale Roscoe)

“…The results for TPA, TFC, DPPH RSC and HRSC of untreated ginger rhizome were found to be comparatively higher than those reported earlier in dried ginger. 29 The decrease in the phenolic content and loss of antioxidant potential of an oven heated and microwave treated ginger was in agreement to the studies reported earlier. 15 The decrease in DPPH RSC of ginger in response to an increase in heating time is also in agreement with the previous study.…”

A comparison study of the nutritional, mineral and volatile compositions of three dry forms of ginger rhizomes, and antioxidant properties of their ethanolic and aqueous extracts

“…FDG and DG samples (obtained after a natural shade drying process) were further reduced to a fine dried powder for subsequent analyses. The characterization of the samples in terms of free sugars, organic acids, fatty acids and tocopherols was previously described by the authors [7].…”

“…The constituents of ginger can be affected by drying procedures and the geographic origin [7], making accessible forms available in market which are different in terms of smell, taste and bioactivities.…”

“…Furthermore, despite the previously reported antioxidant properties in ginger alcoholic and hydroalcoholic extracts, and essential oil [1,7,8], its most adequate forms for consumption (aqueous extracts prepared by infusions or decoctions), have not been properly evaluated. Therefore, the present study intends to compare the nutritional and volatile compositions of three different forms of dry ginger, namely freshly home dried ginger, dried rhizome and powdered ginger, and to evaluate the in vitro antioxidant properties of ethanolic (obtained by maceration) and aqueous (obtained by infusions and decoctions) extracts of the three forms, correlating the results with total phenolic, flavonoid and tannin contents.…”

Comparative study between effects of ethanol extract of Zingiber officinale and Atorvastatine on lipid profile in rats

“…For centuries, it has been an important ingredient in herbal medicines for the treatment of rheumatism, nervous diseases, asthma, stroke, and diabetes (Kim et al, 2012). The major chemical constituents of essential oil Z. officinale rhizome include various terpenoids such as shogaols, paradols and zingerone (Jelled et al, 2015).…”