Antioxidant activities of ginger extract and its constituents toward lipids

Antioxidant activities of ginger extract and its constituents toward lipids •Ginger extract (GE) and four components exhibited antioxidant properties.•The properties were attributable to hydroxyl groups and solubilizing side chains.•6-Shogaol and 10-gingerol performed better at 60°C than 6-gingerol and 8-gingerol.•GE displayed the strongest dose-dependent antioxidant properties at 60, 90, & 120°C.•GE can be used as a natural antioxidant in lipid-containing processed foods. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Food Chemistry Elsevier

Antioxidant activities of ginger extract and its constituents toward lipids

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Publisher
Elsevier
Copyright
Copyright © 2017 Elsevier Ltd
ISSN
0308-8146
D.O.I.
10.1016/j.foodchem.2017.07.055
Publisher site
See Article on Publisher Site

Abstract

•Ginger extract (GE) and four components exhibited antioxidant properties.•The properties were attributable to hydroxyl groups and solubilizing side chains.•6-Shogaol and 10-gingerol performed better at 60°C than 6-gingerol and 8-gingerol.•GE displayed the strongest dose-dependent antioxidant properties at 60, 90, & 120°C.•GE can be used as a natural antioxidant in lipid-containing processed foods.

Journal

Food ChemistryElsevier

Published: Jan 15, 2018

References

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