Comparison of Gingerols in Various Fractions and the Antioxidant Effects of Supercritical Fluid Extracts from Ginger
2011
Lee, E.J., Keimyung University, Daegu, Republic of Korea | Yang, S.A., The Center for Traditional Microorganism Resources, Keimyung University, Daegu, Republic of Korea | Choi, H.D., Korea Food Research Institute, Seongnam, Republic of Korea | Im, H.G., Daegu Technopark Bio Industry Center, Daegu, Republic of Korea | Whang, K., Keimyung University, Daegu, Republic of Korea | Lee, I.S., Keimyung University, Daegu, Republic of Korea
Ginger (Zingiber officinale Rosc.) is a well known edible plant that is traditionally used to treat various illnesses related to inflammation and oxidative stress. Steam distillated ginger oil or water extract are mainly used for related products; however, it is unclear whether these fractions contain most of the bioactive compounds or the highest efficacy. This investigated the antioxidant effects of extracts prepared by supercritical fluid extraction (SFE). 6-Gingerol was the most abundant component in hexane fraction of ethanol extract from ginger. The antioxidative properties of SFE oil and Marc ethanol fractions were demonstrated using the 2,20-diphenylpicrylhydrazyl (DPPH) and 2,2'-azinobis 3-ethyl benzothiazoline-6-sulfonic acid (ABTS) radicals scavenging assays. A clear correlation was observed between total polyphenol contents and RC∧50 values in the Marc ethanol fraction. These results indicate that not only SFE oil but the marc after SFE could be good sources for the food industry.
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