Effects of drying on flavour compounds in Australian-grown ginger (Zingiber officinale)

Bartley, Jim; Jacobs, Amanda L

doi:10.1002/(sici)1097-0010(20000115)80:2<209::aid-jsfa516>3.0.co;2-8

Cited by 210 publications

(148 citation statements)

References 21 publications

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“…Ginger (Zingiber officinale) belongs to the family Zingiberaceae and has been widely used as spice and flavoring agent in foods for over 2000 years (Bartley & Jacobs, 2000). Ginger has beneficial uses in both traditional and modern medicine for the treatment of nausea, vomiting, motion sickness, diarrhea, and digestive and respiratory disorders.…”

Section: Introductionmentioning

confidence: 99%

Variation in the Occurence of Aflatoxins in Various Processed Forms of Dried Ginger

Bisht¹,

Menon²

2017

J microb biotech food sci

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A total 30 samples of three forms of dried ginger viz whole, sliced and ground (10 samples each), were collected from different local markets of Delhi, India and analyzed for the occurrence of aflatoxins with HPLC equipped with fluorescence detector. Aflatoxins in dried whole ginger were not detected, in dried sliced ginger the range of total aflatoxin was 3.64 µg/kg- 7.52 µg/kg and in dried ground ginger the range of total aflatoxin was 2.99 µg/kg- 5.25 µg/kg. The susceptibility of the various forms of the dried ginger towards aflatoxins contamination was in the order whole

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Section: Introductionmentioning

confidence: 99%

Variation in the Occurence of Aflatoxins in Various Processed Forms of Dried Ginger

Bisht¹,

Menon²

2017

J microb biotech food sci

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“…Spices are also rich sources of phytochemicals (Das et al, 2012) and, particularly, Zingiber officinale Roscoe (Ginger) has been used as a spice and as natural additive for more than 2000 years (Bartley and Jacobs, 2000). Ginger belongs to the family Zingiberaceae and it is cultivated in many countries and commercialized to other parts of the world.…”

Section: Introductionmentioning

confidence: 99%

Chemical and antioxidant parameters of dried forms of ginger rhizomes

Jelled

Fernandes

Barros

et al. 2015

Industrial Crops and Products

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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.

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“…Ginger has been used as a spice and as natural additives for more than 2000 years (Bartley and Jacobs, 2000). Also, ginger has many medicinal properties.…”

Section: Introductionmentioning

confidence: 99%

Chemical composition and antioxidant properties of ginger root (Zingiber officinale)

Adel¹,

Prakash²

2010

J. Med. Plants Res.

181

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The chemical composition and antioxidant activity (in aqueous and solvent extracts) of Ginger root (Zingiber officinale) were determined. The antioxidant components analysed were polyphenols, vitamin C, β carotene, flavonoids and tannins. Antioxidant assays such as free radical scavenging activity, reducing power and total antioxidant activity were carried out for ethanol, methanol, acetone, 80% methanol and 80% ethanolic extracts. Protein and fat of sample were 5.08 and 3.72 g/100 g respectively. Ash, minerals namely iron, calcium, phosphorous, zinc, copper, chromium and manganese) and vitamin C were 3.85 (g), 8.0 (mg), 88.4 (mg), 174 (mg), 0.92 (mg), 0.545 (mg), 70 (µg), 9.13 (mg) and 9.33 (mg) per 100 g of sample, respectively. Antioxidant components (polyphenols, flavonoids and total tannin) were higher in hot water (100°C) extract than other solvent extracts and 30°C water extract. Antioxidant activity by 3 different methods showed higher activity in solvent extract than water extract. Order of antioxidant activity by reducing power and free radical scavenging activity by DPPH was as follows, 80% methanolic > 80%ethanolic > methanolic > ethanolic > 30°C water >100°C water > acetonic extract.

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Effects of drying on flavour compounds in Australian-grown ginger (Zingiber officinale)

Cited by 210 publications

References 21 publications

Variation in the Occurence of Aflatoxins in Various Processed Forms of Dried Ginger

Variation in the Occurence of Aflatoxins in Various Processed Forms of Dried Ginger

Chemical and antioxidant parameters of dried forms of ginger rhizomes

Chemical composition and antioxidant properties of ginger root (Zingiber officinale)

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