Comparative Antioxidant Properties of Some Gingerols and Shogaols, and the Relationship of Their Contents with the Antioxidant Potencies of Fresh and Dried Ginger (Zingiber officinale Roscoe)

Journal of Agricultural Science and Technology

Volumn 16, Issue 5, 2014, Pages 1063-1072

  Guo, J ^a   Wu, H ^a   Du, L ^a   Zhang, W ^a   Yang, J ^a  

^a SHANXI NORMAL UNIVERSITY   (China)

Author keywords

Antioxidant potency; Gingerol; HPLC UVD; Shogaol; ; unsaturated ketones moieties

Indexed keywords

EID: 84906879502     PISSN: 16807073     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (33)

1. Afshari, A. T., Shirpoor, A., Farshid, A., Saadatian, R., Rasmi, Y., Saboory, E., Ilkhanizadeh, B. and Allameh A. 2007. The Effect of Ginger on Diabetic Nephropathy, Plasma Antioxidant Capacity and Lipid Peroxidation in Rats. Food Chem., 101: 148-153.
2. Ali, B. H., Blunden, G., Tanira, M. O. and Nemmar, A. 2008. Some Phytochemical, Pharmacological and Toxicological Properties of Ginger (Zingiber officinale Roscoe): A Review of Recent Research. Food Chem. Toxicol., 46: 409-420.
3. Balachandran, S., Kentish, S. E. and Mawson, R. 2006. The Effects of Both Preparation Method and Season on the Supercritical Extraction of Ginger. Sep. Purif. Technol., 48: 94-105.
4. Bhattarai, S., Tran, V. H. and Duke, C. C. 2001. The Stability of Gingerol and Shogaol in Aqueous Solutions. J. Pharm. Sci., 90: 1658-1664.
5. Bhattarai, S., Tran, V. H. and Duke, C. C. 2007. Stability of [6]-Gingerol and [6]- Shogaol in Simulated Gastric and Intestinal Fluids. J. Pharm. Biomed. Anal., 45: 648-653.
6. Cheng, X. L., Liu, Q., Peng, Y. B., Qi, L. W. and Li, P. 2011. Steamed Ginger (Zingiber officinale): ChangedCchemical Profile and Increased Anticancer Potential. Food Chem., 129: 1785-1792.
7. Chrubasik, S., Pittler, M. H. and Roufogalis, B. D. 2005. Zingiberis rhizoma: A Comprehensive Review on the Ginger Effect and Efficacy Profiles. Phytomedicine, 12: 684-701.
8. Dugasani, S., Pichika, M. R., Nadarajah, V. D., Balijepalli, M. K., Tandra, S. and Korlakunta, J. N. 2010. Comparative Antioxidant and Anti-inflammatory Effects of [6]-Gingerol, [8]-Gingerol, [10]- Gingerol and [6]-Shogaol. J. Ethnopharmacol., 127: 515-520.
9. El-Ghorab, A. H., Nauman, M., Anjum, F. M., Hussain, S. and Nadeem, M. 2010. A Comparative Study on Chemical Composition and Antioxidant Activity of Ginger (Zingiber officinale) and Cumin (Cuminum cyminum). J. Agric. Food Chem., 58: 8231-8237.
10. Floegel, A., Kim, D. O., Chung, S. J., Koo, S. I. and Chun, O. K. 2011. Comparison of ABTS/DPPH Assays to Measure Antioxidant Capacity in Popular Antioxidant-rich US Foods. J. Food Compos. Anal., 24: 1043-1048.
11. Fukuda, H., Tetsu, M. and Kitazume, T. 1996. Synthesis of Chiral Difluorinated [6]- gingerol. Tetrahedron., 52: 157-164.
12. Gupta, R. K. 2008. Ginger. A Wonderful Spice: An Overview. Vegetos, 21: 1-10.
13. He, X. G., Bernart, M. W., Lian, L. Z. and Lin, L. Z. 1998. High-performance Liquid Chromatography-electrospray Mass Spectrometric Analysis of Pungent Constituents of Ginger. J. Chromatogr. A., 796: 327-334.
14. Hu, J. J., Guo, Z., Glasius, M., Kristensen, K., Xiao, L. T. and Xu, X. B. 2011. Pressurized Lliquid Extraction of Ginger (Zingiber officinale Roscoe) with Bioethanol: An Efficient and Sustainable Approach. J. Chromatogr. A., 1218: 5765-5773.
15. Malekizadeh, M., Moeini, M. M. and Ghazi, S. 2012. The Effects of Different Levels of Ginger (Zingiber officinale Rosc) and Turmeric (Curcuma longa Linn) Rhizomes Powder on Some Blood Metabolites and Production Performance Characteristics of Laying Hens. J. Agr. Sci. Tech., 14: 127-134
16. Mesomo, M. C., Scheer, A. P., Perez, E., Ndiaye, P. M. and Corazza, M. L. 2012. Ginger (Zingiber officinale R.) Extracts Obtained Using Supercritical CO2 and Compressed Propane: Kinetics and Antioxidant Activity Evaluation. J. Supercrit. Fluids, 71: 102-109.
17. Minghetti, P., Sosa, S., Cilurzo, F., Casiraghi, A., Alberti, E., Tubaro, A., Loggia, R. D. and Montanari, L. 2007. Evaluation of the Topical Anti-inflammatory Activity of Ginger Dry Extracts from Solutions and Plasters. Planta Med., 73: 1525-1530.
18. Moon, J. K. and Shibamoto, T. 2009. Antioxidant Assays for Plant and Food Components. J. Agric. Food Chem., 57: 1655-1666.
19. 2+ Induced Lipid Peroxidation in Rat Brain In vitro. Exp. Toxicol. Pathol., 64: 31-36.
20. Pawar, N., Pai, S., Nimbalkar, M. and Dixit, G. 2011. RP-HPLC Analysis of Phenolic Antioxidant Compound 6-gingerol from Different Ginger Cultivars. Food Chem., 126: 1330-1336.
21. Polasa, K. and Nirmala, K. 2003. Ginger: It's Role in Xenobiotic Metabolism. ICMR Bull., 33: 57-63.
22. Qiao, Q. L. and Du, Q. Z. 2011. Preparation of the Monomers of Gingerols and 6- shogaol by Flash High Speed Counter- current Chromatography. J. Chromatogr. A., 1218: 6187-6190.
23. Rafiee, Z., Jafari, S. M., Alami, M. and Khomeiri, M. 2012. Antioxidant Effect of Microwave-assisted Extracts of Olive Leaves on Sunflower Oil. J. Agr. Sci. Tech., 14: 1497-1509.
24. Salmon, C. N. A., Bailey-Shaw Y. A., Hibbert S., Green C., Smith, A. M. and Williams, L. A. D. 2012. Characterisation of Cultivars of Jamaican Ginger (Zingiber officinale Roscoe) by HPTLC and HPLC. Food Chem., 131: 1517-1522.
25. Schwarz, K., Bertelsen, G., Nissen, L. R., Gardner, P. T., Heinonen, M. I., Hopia A., Huynh-Ba, T., Lambelet, P., Phail, D. M., Skibsted, L. H. and Tijburg, L. 2001. Investigation of Plant Extracts for the Protection of Processed Foods against Lipid Oxidation. Comparison of Antioxidant Assays Based on Radical Scavenging, Lipid Oxidation and Analysis of the Principal Antioxidant Compounds. Eur. Food Res. Technol., 212: 319-328.
26. Schweiggert U., Hofmann, S., Reichel M., Schieber A. and Carle R. 2008. Enzyme- assisted Liquefaction of Ginger Rhizomes (Zingiber officinale Rosc.) for the Production of Spray-dried and Paste-like Ginger Condiments. J. Food Eng., 84: 28-38.
27. Schwertner, H. A. and Rios, D. C. 2007. High-performance Liquid Chromatographic Analysis of 6-gingerol, 8-gingerol, 10- gingerol, and 6-shogaol in Ginger- containing Dietary Supplements, Spices, Teas, and Beverages. J. Chromatogr. B., 856: 41-47.
28. Shukla, Y. and Singh, M. 2007. Cancer Preventive Properties of Ginger: A Brief Review. Food Chem. Toxicol., 45: 683-690.
29. Thaipong, K., Boonprakob, U., Crosby, K., Cisneros-Zevallos, L. and Byrne, D. H. 2006. Comparison of ABTS, DPPH, FRAP, and ORAC Assays for Estimating Antioxidant Activity from Guava Fruit Extracts. J. Food Compos. Anal., 19: 669-675.
30. Tiwari, V., Shanker, R., Srivastava, J. and Vankar, P. S. 2006. Change in Antioxidant Activity of Spices-turmeric and ginger on Heat Treatment. Elect. J. Environ., 5: 1313-1317.
31. Wang, W., Li, C. Y., Wen, X. D., Li, P. and Qi, L. W. 2009. Simultaneous Determination of 6-gingerol, 8-gingerol, 10-gingerol and 6-shogaol in Rat Plasma by Liquid Chromatography-mass Spectrometry: Application to Pharmacokinetics. J. Chromatogr. B., 877: 671-679.
32. Wootton-Beard, P. C., Moran, A. and Ryan, L. 2011. Stability of the Total Antioxidant Capacity and Total Polyphenol Content of 23 Commercially Available Vegetable Juices before and after In vitro Digestion Measured by FRAP, DPPH, ABTS and Folin- Ciocalteu Methods. Food Res. Int., 44: 217-224.
33. Zhan, K. Y., Xu, K. and Yin, H. Z. 2011. Preparative Separation and Purification of Gingerols from Ginger (Zingiber officinale Roscoe) by High-speed Counter-current Chromatography. Food Chem., 126: 1959-1963.