Steamed ginger (Zingiber officinale): Changed chemical profile and increased anticancer potential

Cheng, Xiaolan; Liu, Qun; Peng, Yongbo; Qi, Lian‐Wen; Li, Ping

doi:10.1016/j.foodchem.2011.06.026

Cited by 117 publications

(68 citation statements)

References 25 publications

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“…A well validated HPLC protocol for 6-gingerol developed by Cheng et al [2011] was followed. Chromatographic separation was using 45 min linear gradient fr om 20% to 90% acetonitrile in water, followed by 90-100% acetonitrile over 5 min, and then isocratic 100% acetonitrile for 10 min.…”

Section: Methodsmentioning

confidence: 99%

Optimized microwave-assisted extraction of 6-gingerol from Zingiber officinale Roscoeand evaluation of antioxidant activity in vitro

Liu¹,

Zhou²,

Zhao³

et al. 2014

Acta Sci Pol Technol Aliment

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Background. 6-Gingerol is one of the most pharmacologically active and abundant components in ginger, which has a wide array of biochemical and pharmacologic activities. In recent years, the application of microwave-assi sted extraction (MAE) for obtaining bioactive compounds from plant materials has shown tremendous research interest and potential. In this study, an effi cient microwave-assisted extraction (MAE) technique was developed to extract 6-gingerol from ginger. The extraction effi ciency of MAE was also compared with conventional extraction techniques. Material and methods. Fresh gingers (Zingiber officinale Rosc.) were harvested at commercial maturity (originally from Shandong, laiwu, China). In single-factor experiments for the recovery of 6-gingerol, proper ranges of ratio of liquid to solid, ethanol proportion, microwave power, extraction time were determined. Based on the values obtained in single-factor experiments, a Box-Behnken design (BBD) was applied to determine the best combination of extraction variables on the yield of 6-gingerol. Results. The optimum extraction conditions were as follows: mi crowave power 528 W, ratio of liquid to solid 26 mL·g -1 , extraction time 31 s and ethanol proportion 78%. Furthermore, more 6-gingerol and total polyphenols contents were extracted by MAE than conventional methods including Maceration (MAC), Stirring Extraction (SE), Heat reflux extraction (HRE), Ultrasound-assisted extraction (UAE), as well as the antioxidant capacity. Conclusion. Microwave-assisted extraction showed obvious advantages in terms of high extraction efficiency and antioxidant activity of extract within shortest extraction time. Scanning electron microscopy (SEM) images of ginger powder materials after different extractions were obtained to provide visual evidence of the disruption effect. To our best knowledge, this is the fi rst report about usage of MAE of 6-gingerol extraction from ginger, which could be referenced for the extraction of other active compounds from herbal plants.

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Section: Methodsmentioning

confidence: 99%

Optimized microwave-assisted extraction of 6-gingerol from Zingiber officinale Roscoeand evaluation of antioxidant activity in vitro

Liu¹,

Zhou²,

Zhao³

et al. 2014

Acta Sci Pol Technol Aliment

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“…They have found uses in fragrance, food, cosmetic and pharmaceutical industry [1,2]. The composition of the essential oils varies according to the region they are cultivated in and to the climate conditions [3][4][5][6][7]. Also, the various methods for drying ginger before oil extraction affect the ginger oil composition [8,9].…”

Section: Introductionmentioning

confidence: 99%

Microwave assisted hydro-distillation of essential oils from fresh ginger root (Zingiber officinaleRoscoe)

Racoti

Buttress

Binner

et al. 2017

Journal of Essential Oil Research

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“…Pharmacological research also revealed that ginger has anticancer, chemopreventive and chemotherapeutic effects on a variety of tumor cell lines and on animal models (Shukla and Singh, 2007;Cheng et al, 2011). The majority of the studies highlight ginger antioxidant activity (El Ghorab et al, 2010;Mesomo et al, 2012;Oboh et al, 2012), related to the prevention of a number of diseases (Adel and Prakash, 2010;Gupta et al, 2014;Liu et al, 2014;Przygodzka et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

Chemical and antioxidant parameters of dried forms of ginger rhizomes

Jelled

Fernandes

Barros

et al. 2015

Industrial Crops and Products

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There are various products that can be obtained from ginger (Zingiber officinale Roscoe) rhizomes, such as dried products, being difficult to choose the best option for antioxidant purposes. In this study, three different dried forms of ginger rhizomes (freshly dried, dried and powder dried) were characterized in terms of chemical composition including individual profiles in sugars, organic acids, fatty acids, tocopherols, and antioxidants (phenolics and flavonoids). The in vitro antioxidant properties (free radicals scavenging activity, reducing power and lipid peroxidation inhibition) of their methanolic extracts were also evaluated. The results of this study indicate that the ginger form has significant influence in chemical and antioxidant parameters of the plant; dried ginger (DG) proved to be the best choice. Overall, this study could help the consumer in the selection of the most suitable option regarding antioxidant purposes.

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Steamed ginger (Zingiber officinale): Changed chemical profile and increased anticancer potential

Cited by 117 publications

References 25 publications

Optimized microwave-assisted extraction of 6-gingerol from Zingiber officinale Roscoeand evaluation of antioxidant activity in vitro

Optimized microwave-assisted extraction of 6-gingerol from Zingiber officinale Roscoeand evaluation of antioxidant activity in vitro

Microwave assisted hydro-distillation of essential oils from fresh ginger root (Zingiber officinaleRoscoe)

Chemical and antioxidant parameters of dried forms of ginger rhizomes

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