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

Shirin Adel, P. R. and Jamuna, Prakash (2010) Chemical composition and antioxidant properties of ginger root (Zingiber officinale). Journal of Medicinal Plants Research, 4 (24). pp. 2674-2679. ISSN 1996-0875

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Abstract

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 3.72/100 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.

Item Type:	Article
Subjects:	B Life Science > Food Science and Nutrition
Divisions:	Department of > Food Science and Nutrition
Depositing User:	LA manjunath user
Date Deposited:	29 Jun 2019 06:09
Last Modified:	29 Jun 2019 06:09
URI:	http://eprints.uni-mysore.ac.in/id/eprint/4137

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