Chemical characterization and antioxidant activities comparison in fresh, dried, stir-frying and carbonized ginger

Li, Yuxin; Hong, Yan; Han, Yanquan; Wang, Yongzhong; Lun-zhu, Xia

doi:10.1016/j.jchromb.2016.01.009

Cited by 127 publications

(114 citation statements)

References 30 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Therefore, the antioxidant of the three pretreated dried ginger samples are in line with the TPC. This outcome is in agreement with what has been reported by Li et al ().…”

Section: Resultssupporting

confidence: 94%

“…The antioxidant determination was performed by the methods as described by Li, Hong, Han, Wang, and Xia () and Tchabo et al () with slight modifications using the total supernatant. DPPH (1,1‐diphenyl‐2‐picrylhydrazyl) and ABTS (2,2‐azino‐bis‐(3‐ethylbenzothiazoline‐6‐sulfonic acid), FRAP (Ferric reducing antioxidant power capacity), and CUPRAC (Cupric ion reducing capacity) methods were used to assess the potential source of antioxidants compound in the dried ginger sample.…”

Section: Methodsmentioning

confidence: 99%

“…About 80% of methanol ( A 0 ) was used as the blank. The ABTS (radical scavenging activity) is calculated by the following equation (Li et al, ):

ABTS radical scavenging (%) = \frac{(A_{0} - A_{S})}{A_{0}} \times 100

…”

Section: Methodsmentioning

confidence: 99%

See 2 more Smart Citations

Effects of ultrasound, osmotic dehydration, and osmosonication pretreatments on bioactive compounds, chemical characterization, enzyme inactivation, color, and antioxidant activity of dried ginger slices

Osae

Zhou

et al. 2019

J Food Biochem

View full text Add to dashboard Cite

The effect of ultrasound (US), osmotic dehydration (OD), and osmosonication (OS) pretreatments on total phenolic content (TPC), total flavonoids content, (TFC), phytochemical constituents (gingerol derivatives and diarylheptanoids), polyphenol oxidase (PPO), peroxidase (POD), 2,2‐azino‐bis‐(3‐ethylbenzothiazoline‐6‐sulfonic acid (ABTS), cupric ion reducing capacity (CUPRAC), 1,1‐diphenyl‐2‐picrylhydrazyl (DPPH), ferric reducing antioxidant power capacity (FRAP), and color of ginger slices dried under relative humidity convective dryer was investigated. OS pretreatment improved the preservation of TPC (13.80–34.79 mg GAE/g d.w), TFC (26.46–62.16 mg CE/g d.w), ABTS (30.37%–86.10%), CUPRAC (36.89–73.97 mg/g), DPPH (50.57%–92.60%), FRAP (26.44‐83 mg/g), and phytochemical constituents than US and OD. The OS‐treated sample was more effective in inactivating both PPO (12.09%–35.93%) and POD (16.21%–39.58%) enzymes compared to US and OD‐treated samples. However, US pretreatment retained the color quality of dried ginger slices than the OS and OD treatments. OS pretreatment (5.43) also increased the total color change (ΔE) of the dried ginger samples compared to US (2.81) and OD (4.60). Practical applications Ginger is commonly used in the food, beverage, and pharmaceutical industries owing to their distinctive flavor and various health potentials. However, its high moisture content makes its inappropriate for long‐term storage which results in its high perishability. Drying is one of the most common techniques to prolong its shelf life. Hence, any pretreatment for ginger that reduces the moistures content and lessens the drying time by preserving the quality of the crop is of vital importance. Ultrasound, osmotic dehydration, and osmosonication are novel pretreatment techniques that are widely used prior to drying of various agricultural products due to its numerous advantages over conventional methods. Its application in drying of foods could help shorten the drying time, reduce processing costs, improve energy consumption and efficiency, and preserve the physical and nutritional properties of the dried product. The current findings will also offer more information for selecting pretreatment techniques for ginger drying.

show abstract

“…Therefore, the antioxidant of the three pretreated dried ginger samples are in line with the TPC. This outcome is in agreement with what has been reported by Li et al ().…”

Section: Resultssupporting

confidence: 94%

Section: Methodsmentioning

confidence: 99%

See 1 more Smart Citation

Effects of ultrasound, osmotic dehydration, and osmosonication pretreatments on bioactive compounds, chemical characterization, enzyme inactivation, color, and antioxidant activity of dried ginger slices

Osae

Zhou

et al. 2019

J Food Biochem

View full text Add to dashboard Cite

show abstract

“…Every animal in the present study was orally given 1 mL of the concentrate [10]. The parts from new, dried, blend broiling and carbonized ginger concentrates were evaluated chromatographically by using the method of Li et al [18] and five fundamental constituents (zingerone, 6-gingerol, 8-gingerol, 6-shogaol and 10-gingerol) were recorded.…”

Section: Ginger Extractmentioning

confidence: 99%

Impact of ginger aqueous extract on carbimazole induced testicular degenerative alterations and oxidative stress in albino rats

Sakr¹,

ELnaby²,

Okdah³

et al. 2017

JCLM

View full text Add to dashboard Cite

“…Ginger is a common dietary adjunct that contributes to the taste and flavour of foods, and is also an important traditional Chinese medicine (1). Ginger also has high antioxidant potential (2).…”

Section: Introductionmentioning

confidence: 99%

Multiresponse Optimization and Prediction of Antioxidant Properties of Aqueous Ginger Extract

Makanjuola

Enujiugha

Omoba

2016

JFN

View full text Add to dashboard Cite

The influence of extraction temperature, powder concentration, and extraction time on the antioxidant properties of aqueous ginger extract was investigated. The possibility of estimating the antioxidant properties of the extract from its absorbance and colour properties was also investigated. Results indicated that powder concentration was the most significant factor to consider in optimizing antioxidant extraction. However, temperature and time still influenced the 2,2′-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activity while extraction temperature influenced the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity of the extract. Using the total phenol content, total flavonoid content, ABTS radical scavenging activity, and DPPH radical scavenging activity of the extract, the multiresponse optimization condition for extraction of antioxidant based on the experimental range studied is 96°C, 2.10 g/100 mL, and 90 min. The absorbance of the ginger extract at 610 nm could be exploited for rapid estimation of its total flavonoid and polyphenol with a R2 of 0.713 and 0.753, respectively.

show abstract

Chemical characterization and antioxidant activities comparison in fresh, dried, stir-frying and carbonized ginger

Cited by 127 publications

References 30 publications

Effects of ultrasound, osmotic dehydration, and osmosonication pretreatments on bioactive compounds, chemical characterization, enzyme inactivation, color, and antioxidant activity of dried ginger slices

Effects of ultrasound, osmotic dehydration, and osmosonication pretreatments on bioactive compounds, chemical characterization, enzyme inactivation, color, and antioxidant activity of dried ginger slices

Impact of ginger aqueous extract on carbimazole induced testicular degenerative alterations and oxidative stress in albino rats

Multiresponse Optimization and Prediction of Antioxidant Properties of Aqueous Ginger Extract

Contact Info

Product

Resources

About