Bioactive Compounds and Bioactivities of Ginger (Zingiber officinale Roscoe)
نویسندگان
چکیده
منابع مشابه
Subcritical Water Extraction of Bioactive Compounds from Ginger (Zingiber officinale Roscoe)
Ginger is one of the commonly used spices that has been exhibited to have pharmaceutical activities. These therapeutic properties are mainly attribute to gingerols and shogaols. To extract these bioactive compounds, subcritical water extraction (SWE) was employed as a green method. The influence of adding co-solvents, temperature, retention time and particle size on extraction yield were invest...
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The objectives of this research was to determine the chemical composition of roscoe extract from methanol and evaluation of antibacterial activity. The phytochemical compound screened by GC-MS method. Forty eight bioactive phytochemical compounds were identified in the methanolic extract of Zingiber officinale. The identification of phytochemical compounds is based on the peak area, retention t...
متن کاملZingiber officinale (Ginger) Monograph
Introduction Ginger, the rhizome of Zingiber officinale, is one of the most widely used species of the ginger family (Zingiberaceae) and is a common condiment for various foods and beverages. Ginger has a long history of medicinal use dating back 2,500 years in China and India for conditions such as headaches, nausea, rheumatism, and colds. Characterized in traditional Chinese medicine as spicy...
متن کاملZingiber officinale: ginger: adrak
Description A perennial herb with a subterranean, digitately branched rhizome producing stems up to 1.50 m in height with linear lanceolate sheating leaves (5-30 cm long and 8-20 mm wide) that are alternate, smooth and pale green. Flower stems shorter than leaf stems and bearing a few flowers, each surrounded by a thin bract and situated in axils of large greenish yellow obtuse bracts, which ar...
متن کاملThe effects of type and time of thermal processing on ginger (Zingiber officinale Roscoe) rhizome antioxidant compounds and its quality
The type of thermal processing either roasting or boiling gave an effect on the antioxidant quality of ginger (Zingiber officinale Ross) rhizome extracts.It was found that 6 minutes of either roasting or boiling gave the best effect of its antioxidant activity. This condition was shown by the free radical activity of extract of roasted samples: 84.21 ± 0.18% and 83.59 ± 0.52% for the boiled one...
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ژورنال
عنوان ژورنال: Foods
سال: 2019
ISSN: 2304-8158
DOI: 10.3390/foods8060185