Antioxidant activity of a ginger extract (Zingiber officinale)
2006; Elsevier BV; Volume: 102; Issue: 3 Linguagem: Inglês
10.1016/j.foodchem.2006.06.023
ISSN1873-7072
AutoresИванка Стоилова, Albert Krastanov, Albena Stoyanova, Panteley Denev, С. Гаргова,
Tópico(s)Essential Oils and Antimicrobial Activity
ResumoThe antioxidant effect and the total phenols of ginger extract were studied. The total phenols of the alcohol extract were found to be 870.1 mg/g dry extract. 2,2-Diphenyl-1-picril hydrazyl radical (DPPH) scavenging reached 90.1% and exceeded that of butylated hydroxytoluene (BHT), the IC50 concentration for inhibition of DPPH was 0.64 μg/ml. The antioxidant activity in a linoleic acid/water emulsion system determined by means of thiobarbituric acid reactive substances (TBARS) was highest at 37 °C – 73.2%, and 71.6% when the formation of conjugated dienes was inhibited. At 80 °C the antioxidant activity at the highest concentration of a ginger extract was less efficient: 65.7% for conjugated dienes formation and 68.2% for TBARS. The ginger extract inhibited the hydroxyl radicals 79.6% at 37 °C and 74.8% at 80 °C, which showed a higher antioxidant activity than quercetin. The IC50 concentration for inhibiting OH at 37 °C was slower than that at 80 °C – 1.90 and 2.78 μg/ml, respectively. The ginger extract chelated Fe3+ in the solution.
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