Journal
INDUSTRIAL CROPS AND PRODUCTS
Volume 77, Issue -, Pages 30-35Publisher
ELSEVIER
DOI: 10.1016/j.indcrop.2015.08.052
Keywords
Zingiber officinale; Ginger; Dried forms; Chemical composition; Antioxidant
Categories
Funding
- Fundacao para a Ciencia e a Tecnologia (FCT, Portugal) [PEst-OE/AGR/UI0690/2014, SFRH/BD/76019/2011]
- Fundação para a Ciência e a Tecnologia [SFRH/BD/76019/2011] Funding Source: FCT
Ask authors/readers for more resources
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. (C) 2015 Elsevier B.V. All rights reserved.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available