Journal of Clinical Biochemistry and Nutrition
Online ISSN : 1880-5086
Print ISSN : 0912-0009
ISSN-L : 0912-0009
Heat treatments of ginger root modify but not diminish its antioxidant activity as measured with multiple free radical scavenging (MULTIS) method
Yoshimi SueishiHiroaki MasamotoYashige Kotake
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ジャーナル フリー 早期公開

論文ID: 18-41

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Ginger (Zingiber officinale Rosc.) root (or rhizome) has been reported to have antioxidant properties such as reactive oxygen species scavenging activities. Using multiple free-radical scavenging method, we have newly determined the scavenging abilities of ginger roots against five reactive oxygen species, i.e., HO, O2−•, RO, tert-BuOO, and 1O2. After heating grated ginger roots at 80°C for 2 h, nearly 50% decrease in scavenging ability was recorded against 1O2 and tert-BuOO. Conversely, the O2−• scavenging ability increased by about 56% after heat treatment. Based on the antioxidant activity measurement of the ginger’s components, i.e., 6-gingerol, 6-shogaol, and zingerone, active species acting as antioxidant capacity of ginger was shown. Additionally, ginger’s antioxidant capacity was quantitatively compared with that of rosemary extract, indicating that rosemary is peroxyl specific scavenger while ginger has higher scavenging ability against HO and 1O2.

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