“…The reported extraction methods that gave insights into the physicochemical properties, molecular weight, and antioxidant activity of ginger include ultrasonic-assisted extraction and hot water extraction ( 64 ). For example, ginger pomace polysaccharides were characterized by using High-performance Gel Filtration Chromatography (HPGFC), High-Pressure Liquid Chromatography (HPLC), ultraviolet spectra, and infrared spectra purposes ( 65 ). The Kjeldahl method, dinitrosalicylic acid colorimetric method, ambient pressure drying, and soxhlet extraction methods were used to obtain protein content, total sugar content, water, and lipid content, respectively.…”