Results 171 to 180 of about 33,255 (201)
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Antioxidant activity of a ginger extract (Zingiber officinale)
Food Chemistry, 2007Abstract The 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.
I STOILOVA +4 more
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Characterisation of ginger extracts obtained by subcritical water
The Journal of Supercritical Fluids, 2017Abstract Subcritical water extraction is gaining increased popularity in the production of natural extracts. Higher yields of target compounds, broader range of extracted compounds, its green character and safety make this extraction technique convenient for food, pharmaceutical and cosmetic industry.
Jaroslava Švarc-Gajić +4 more
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CHARACTERIZATION OF GINGER AND TURMERIC EXTRACTS
29th Croatian Meeting of Chemists and Chemical Engineers and 7th Symposium Vladimir Prelog : Book of abstractsEssential oils have long been valued for both practical and cultural reasons and are increasingly used in areas such as pharmaceuticals, food and cosmetics due to their complex composition and bioactivity. This work investigates the chemical composition and antimicrobial potential of essential oils extracted from the rhizomes of Zingiber officinale ...
Blažević, Iva +3 more
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Antioxidant activity of ginger extract in sunflower oil
Journal of the Science of Food and Agriculture, 2003AbstractThe antioxidant activity of dichloromethane extract from ginger was evaluated during 6 months of storage of refined sunflower oil at 25 and 45 °C. Free fatty acid (FFA) content, peroxide value (POV) and iodine value (IV) were used as criteria to assess ginger extract as an antioxidant.
null Zia‐ur‐Rehman +2 more
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THE TENDERIZATION OF BUFFALO MEAT USING GINGER EXTRACT
Journal of Muscle Foods, 2004ABSTRACT The effectiveness of ginger extract (GE) as a tenderizing agent in buffalo meat was investigated. Three cm3 uniform sized buffalo meat chunks (round) were marinated with different concentrations (0, 3, 5 and 7% v/w) of GE for 48 h at 4 ± 1C. Treatment with GE improved the cooking yield and significantly (P < 0.01) reduced the shear force ...
B.M. NAVEENA, S.K. MENDIRATTA
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Evaluation of Phytochemical Composition of Ginger Extracts
Aquaculture and Fisheries Studies, 2022openaire +1 more source
Magnetic solid-phase extraction of gingerols in ginger containing products
Talanta, 2021Lidia Akemi Akamine, Fernando Lancas
exaly