Antioxidant activity of a ginger extract (Zingiber officinale)

Стоилова, Иванка; Krastanov, Albert; Stoyanova, Albena; Denev, Panteley; Gargova, S.

doi:10.1016/j.foodchem.2006.06.023

Cited by 492 publications

(346 citation statements)

References 25 publications

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“…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% [75]. In regarding to MDA, halawa tahinia supplementation at 15% caused a significant (P<0.05) decrease in the level of MDA as compared to control negative group.…”

Section: Resultsmentioning

confidence: 96%

Effect of Halawa Tahinia Alone or with Ginger and Cinnamon on Sex Hormones in Adult Male Rats

Rabeh¹

2016

IJNFS

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Abstract:This study was performed to investigate the effect of halawa tahinia alone or in combination with ginger and cinnamon on sex hormones as well as serum antioxidant levels. Thirty Wistar adult male rat were divided into five groups, control group fed on basal diet only and test groups (n=24) divided into 4 groups as follow, group (1) fed on basal diet supplemented with halawa tahinia at the level of (15%), while the other three groups were fed on basal diet supplemented with halawa tahinia (15%) and were given orally (500 mg/kg/day) dried ginger, (500 mg/kg/day) dried cinnamon, both dried ginger and cinnamon (500 mg/kg/day) respectively for 8 weeks. The results indicated that, halawa tahinia have a high nutritive value. The obtained results revealed also that, oral administration of ginger and/ or cinnamon with halawa tahinia caused a significant (p<0.05) protective effects on testes due to increasing the levels of serum total testosterones, follicular stimulating hormone (FSH) and luteinizing hormone (LH) also increasing serum total antioxidants capacity (TAC) levels with decreasing malondialdehyde (MDA) level as well as have no deleterious effects on liver functions as compared to control group. Moreover, both ginger and cinnamon administration has a synergistic effect on infertility due to their antioxidant properties. In conclusion: These results provide scientific evidence to substantiate the traditional use of cinnamon and ginger as a drink as well as Halawa tahinia in improving infertility in male rats which might be a product for their potent antioxidant properties and androgenic activities.

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Section: Resultsmentioning

confidence: 96%

Effect of Halawa Tahinia Alone or with Ginger and Cinnamon on Sex Hormones in Adult Male Rats

Rabeh¹

2016

IJNFS

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“…[10] Both oil and oleoresin are used in various foods, [11] beverages, such as soft drinks, and many types of medicinal products. [12] Ginger has been extensively studied for its biological activities. [7] The antioxidative and free radical scavenging properties of the ginger extracts have been well established.…”

Section: Essential Oil and Oleoresin Of Ginger 1305mentioning

confidence: 99%

“…[7] The antioxidative and free radical scavenging properties of the ginger extracts have been well established. [12,13] On the other hand, comparative studies of oleoresin and essential oil performed concomitantly, under the same conditions, have not yet been reported. It is well recognized that ginger's essential oil is much more lipophilic than the oleoresin.…”

Section: Essential Oil and Oleoresin Of Ginger 1305mentioning

confidence: 99%

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Antioxidant Activity of the Essential Oil and Oleoresin ofZingiber OfficinaleRoscoe as Affected by Chemical Environment

Bellik

Benabdesselam

Ayad

et al. 2013

International Journal of Food Properties

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Three different biochemical test systems were chosen based on their solubility to study the antioxidant activity of ginger extracts. Reducing power and DPPH . scavenging activity tests were considered to produce hydrophilic environments and the H 2 O 2 test was considered as creating a lipophilic environment. The average yields were 10.23 ± 1.02% and 0.48 ± 0.19% for oleoresin and essential oil, respectively. The content of total phenols was 67.6 ± 1.08 mg GAE/g of dry extract. In terms of EC 50 , in hydrophilic environment standards, it showed the highest effects compared to ginger extracts, with oleoresin presenting more activity than essential oil. In contrast, except for quercetin, essential oil showed the best scavenging activity in inhibiting H 2 O 2 compared to all other antioxidants. The present work demonstrated that, when using reducing power, DPPH· free radical scavenging and H 2 O 2 scavenging assays, the same ginger extracts exhibit different antioxidant activities, which were affected not only by the extract itself but also by the chemical environment (hydrophilic/lipophilic).

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“…The ABTS + decolourisation assay (3) was used to analyse the AC of each sample and expressed as TEAC mmol/g. TPC was determined using Folin-Ciocalteau reagents (4) and was expressed as GAE (mg/g).Cooking alone did not have a significant impact on the AC of cinnamon, but did increase TPC to a significant (P < 0.05) level. The AC of clove was significantly lowered (P < 0.05) by C but was significantly increased (P < 0.05) following C and D. In nutmeg, C significantly increased (P < 0.05) AC, but had no significant impact on TPC.…”

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confidence: 99%

The impact of cooking and digestion on the antioxidant capacity and polyphenol content of common culinary spices

2011

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Polyphenols are ubiquitous phytochemicals present in plants and plant derived foods such as spices and their antioxidant properties have been linked to their postulated health benefits (1) . Spices are often subjected to both cooking (C) and digestion (D), however, there is little if any data on the impact of these factors on their polyphenolic antioxidant activity. Thus, the extent to which these processes impact the antioxidant capacity (AC) and total phenolic content (TPC) of spices were examined in the present study.Aqueous control samples and cooked samples of spices (1 g cinnamon, 1 g nutmeg or 0.1 g clove) were prepared, with cooked samples further subjected to in vitro digestion (2) . The ABTS + decolourisation assay (3) was used to analyse the AC of each sample and expressed as TEAC mmol/g. TPC was determined using Folin-Ciocalteau reagents (4) and was expressed as GAE (mg/g).Cooking alone did not have a significant impact on the AC of cinnamon, but did increase TPC to a significant (P < 0.05) level. The AC of clove was significantly lowered (P < 0.05) by C but was significantly increased (P < 0.05) following C and D. In nutmeg, C significantly increased (P < 0.05) AC, but had no significant impact on TPC. C and D had no significant impact on either the AC or TPC of cinnamon, yet in nutmeg both variables were significantly increased (P < 0.05). The TPC and the AC of clove were significantly higher (P < 0.05) following C and D. In conclusion, although cooking, and cooking followed by digestion, affected TPC and/or AC this effect was not consistent for the spices investigated and thus no clear relationship emerged. Further work on the impact of these factors on other biological properties of culinary spices is under way.

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Antioxidant activity of a ginger extract (Zingiber officinale)

Cited by 492 publications

References 25 publications

Effect of Halawa Tahinia Alone or with Ginger and Cinnamon on Sex Hormones in Adult Male Rats

Effect of Halawa Tahinia Alone or with Ginger and Cinnamon on Sex Hormones in Adult Male Rats

Antioxidant Activity of the Essential Oil and Oleoresin ofZingiber OfficinaleRoscoe as Affected by Chemical Environment

The impact of cooking and digestion on the antioxidant capacity and polyphenol content of common culinary spices

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