Isolation of 6-, 8-, and 10-Gingerol from Ginger Rhizome by HPLC and Preliminary Evaluation of Inhibition of Mycobacterium avium and Mycobacterium tuberculosis

Hiserodt, Richard D.; Franzblau, Scott G.; Rosén, Robert

doi:10.1021/jf970948l

Cited by 82 publications

(50 citation statements)

References 11 publications

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“…Ginger can also enhance shelf-life because of its antimicrobial nature [ Adesokan et al, 2010]. Ginger extract rich in gingerols and shogaols inhibited the growth of M. avium, M. tuberculosis, E. coli and S. aureus [Adeniran et al, 2010], fungi [Ficker et al, 2003] and can be used to protect immune-depressed patients, such as HIV positive [Hiserodt et al, 1998]. …”

Section: Introductionmentioning

confidence: 99%

Production and Evaluation of Soft Cheese Fortified with Ginger Extract as a Functional Dairy Food.

El‐Aziz¹,

Mohamed²,

Seleet³

2012

Pol. J. Food Nutr. Sci.

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Key words: functional soft cheese, ginger extract, pickled and un-pickled soft cheese Soft cheese fortifi ed with ginger extract as a functional dairy food was evaluated. Buffalo's milk retentate was divided into three equal portions. One batch had no ginger extract as a control. The latter batches were fortifi ed with extract at the rate of 1.5 or 3.0 g/kg. All batches were salted with 4% NaCl/water phase. The resultant cheese samples were divided into 2 parts; one was separately picked in salted permeate (4%), while the other was stored without pickling at 5±2°C for 6 weeks. The results revealed that cheese pickling increased the cheese proteolysis and lipolysis, and decreased pH and TVFAs. Fortifi cation with ginger extract enhanced cheese proteolysis and TFVAs, while reduced pH value and oxidative rancidity of cheese. Physically, un-pickled soft cheese was more springy, harder, darker and more yellowish compared with pickled cheese samples. Ginger extract caused an increase in cohesiveness, whiteness and yellowish colour degree, and decrease in hardness of both pickled and un-pickled soft cheese. Ginger extract--fortifi ed cheese enhances the growth of L. lactis ssp. lactis and L. lactis ssp. cremoris compared with control cheese. However, ginger extract exhibited the highest growth for Lactococcus strains in pickled cheese. Yeast and mould were detected only in cheese control sample after 2 weeks. Ginger extract--fortifi ed cheese gained the highest scores for fl avour, texture and overall acceptability in both pickled and un-pickled cheese, which became more acceptable to panelists than control cheese over storage.

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Section: Introductionmentioning

confidence: 99%

Production and Evaluation of Soft Cheese Fortified with Ginger Extract as a Functional Dairy Food.

El‐Aziz¹,

Mohamed²,

Seleet³

2012

Pol. J. Food Nutr. Sci.

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“…The proposed methods such as linearity, precision, repeatability and reproducibility, accuracy, limit of detection (LOD) and limit of quantification (LOQ) was validated according to the International Conference on Harmonization (ICH) guidelines [7][8][9][10][11][12][13][14][15] .…”

Section: Validation Of the Proposed Methodsmentioning

confidence: 99%

“…Weighted amount of gingerol (10 mg) was transferred in 10 ml volumetric flask and dissolved in methanol to get 1000 µg mL -1 concentration which was used for forced degradation [7][8][9][10][11][12][13][14][15] .…”

Section: Force Degradation Studiesmentioning

confidence: 99%

Stability-Indicating Rp-HPLC Method Development for the Estimation of Gingerol

Singh¹,

Gangadharappa²,

Narke³

et al. 2017

Int. Res. J. Pharm.

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Gingerol is an analgesic, hypoglycemic, hepatoprotective, immune-stimulant, anti-inflammatory agents. In traditional medicine, gingerol has been proven plenty of pharmacological properties such as bactericidal, microbicidal, potent antioxidant, antifertility, tuberculostatic and anticancer. The key objective of this work was to develop, validate and estimate gingerol by RP-HPLC method. According to the ICH guidelines, a stabilityindicating RP-HPLC method was developed and validated. In this method, reverse phase enable Cosmosil C18 column (250 × 4.6 mm, 5μm) was used in isocratic mode. The mobile phase consisted of acetonitrile: methanol: water (52: 8: 40 v/v) delivered at a flow rate of 1.0 mL min -1 . The elute injection volume was 20 µL that was analyzed by a UV detector at 280 nm. Linearity range of the concentration of gingerol was 20 μg mL -1 -140 μg mL -1 and the correlation coefficient R 2 value was found to be 0.997 ± 0.11. Recovery was found to be in the range of 98.16 -100.07 %. The limit of detection (LOD) of gingerol was found to be 2.23 μg mL -1 and limit of quantitation (LOQ) was 5.02 μg mL -1 . Gingerol was subjected to stress conditions including acidic, alkaline, neutral, oxidation, and dry heat degradation. Gingerol was more sensitive to alkaline, dry heat and oxidative degradation and it is stable at acidic conditions. The method was validated according to ICH guidelines.

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“…Experiments were also conducted to study the antifungal activity of ginger and it was found to be a good antifungal agent 46 . Gingerol proved to be an active inhibitor of Mycobacterium avium and Mycobacterium tuberculosis 47 . Gingerol, an active ingredient of ginger rhizome shows antibacterial activity against periodontal bacteria 48 .…”

Section: Zingiber Officinalementioning

confidence: 98%

Therapeutic Potency of a Siddha Formulation Kandhaga Rasayanam: A Review

Meena¹,

Rs²

2015

Int.J. Res. Ayurveda Pharm.

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Siddha system of medicine is one of the oldest systems of medicine practised among Tamil speaking community. The medicines in this system are prepared from raw materials like herbs, minerals/metals and animal products. Kandhaga Rasayanam is a herbo mineral formulation with 16 ingredients. It is used for treating skin diseases, arthritis, leucorrhoea, urinary diseases etc. This review is aimed to bring out scientific evidence for the therapeutic usage of Kandhaga Rasayanam and focussed on the pharmacological activity responsible for the curative nature of the drug. Most of its drugs have antimicrobial, anti-inflammatory activity hence justifying its usage in above mentioned diseases.

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Isolation of 6-, 8-, and 10-Gingerol from Ginger Rhizome by HPLC and Preliminary Evaluation of Inhibition of Mycobacterium avium and Mycobacterium tuberculosis

Cited by 82 publications

References 11 publications

Production and Evaluation of Soft Cheese Fortified with Ginger Extract as a Functional Dairy Food.

Production and Evaluation of Soft Cheese Fortified with Ginger Extract as a Functional Dairy Food.

Stability-Indicating Rp-HPLC Method Development for the Estimation of Gingerol

Therapeutic Potency of a Siddha Formulation Kandhaga Rasayanam: A Review

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