•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.
Food Chemistry – Elsevier
Published: Jan 15, 2018
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