Characterisation of cultivars of Jamaican ginger (Zingiber officinale Roscoe) by HPTLC and HPLC

Food Chemistry

Volumn 131, Issue 4, 2012, Pages 1517-1522

  Salmon, Colleen N A ^a   Bailey Shaw, Yvonne A ^a   Hibbert, Sheridan ^a   Green, Cheryl ^a   Smith, Ann M ^a   Williams, Lawrence A D ^a  

^a Scientific Research Council   (Jamaica)

Author keywords

Chemical fingerprint; Essential oil; Ginger; Gingerol; HPLC; HPTLC; Pungency; Shogaol; Zingiber officinale Roscoe

Indexed keywords

CHEMICAL FINGERPRINT; GINGER; GINGEROL; HPLC; HPTLC; PUNGENCY; SHOGAOL; ZINGIBER OFFICINALE;

ESSENTIAL OILS; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; THIN LAYER CHROMATOGRAPHY;

FOOD ADDITIVES;

(10) GINGEROL; (6) GINGEROL; (8) GINGEROL; ESSENTIAL OIL; GINGER OLEORESIN; PLANT MEDICINAL PRODUCT; SHOGAOL; UNCLASSIFIED DRUG;

ARTICLE; CULTIVAR; GINGER; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HIGH PERFORMANCE THIN LAYER CHROMATOGRAPHY; MATURATION; NONHUMAN; QUALITATIVE ANALYSIS; STORAGE;

ZINGIBER OFFICINALE;

EID: 81855217565     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.09.115     Document Type: Article

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