Antioxidant activities of ginger extract and its constituents toward lipids

Food Chemistry

Volumn 239, Issue , 2018, Pages 1117-1125

  Si, Wenhui ^a,b,c   Chen, Yan Ping ^d   Zhang, Jianhao ^a   Chen, Zhen Yu ^d   Chung, Hau Yin ^d  

^a NANJING AGRICULTURAL UNIVERSITY   (China)

^b Suzhou Polytechnic Institute of Agriculture ^*

^c Suzhou Polytechnic Institute of Agriculture   (China)

^d CHINESE UNIVERSITY OF HONG KONG   (Hong Kong)

Author keywords

Antioxidant properties; Fatty acids; Ginger extract; Preservatives

Indexed keywords

FATTY ACIDS; FOOD ADDITIVES; FOOD PRESERVATIVES; OXIDATION; THERMAL PROCESSING (FOODS);

ANTI-OXIDANT ACTIVITIES; ANTIOXIDANT PROPERTIES; BUTYLATED HYDROXYTOLUENE; GINGER EXTRACT; HIGH TEMPERATURE; HYDROXYL GROUPS; LIPID OXIDATION; NATURAL ANTIOXIDANTS;

ANTIOXIDANTS;

(10) GINGEROL; (6) GINGEROL; (8) GINGEROL; BUTYLCRESOL; CANOLA OIL; GINGER EXTRACT; LINOLEIC ACID; LIPID; OLEIC ACID; OXYGEN; PALMITIC ACID; SHOGAOL; STEARIC ACID; CATECHOL DERIVATIVE; FATTY ALCOHOL; PLANT EXTRACT;

ANTIOXIDANT ACTIVITY; ARTICLE; CHEMICAL STRUCTURE; CONTROLLED STUDY; FATTY ACID ANALYSIS; GAS CHROMATOGRAPHY; GINGER; HIGH TEMPERATURE; HYDROPHOBICITY; LIPID OXIDATION; NONHUMAN; OXYGEN CONSUMPTION;

CATECHOLS; FATTY ALCOHOLS; GINGER; LIPIDS; PLANT EXTRACTS;

EID: 85024362092     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2017.07.055     Document Type: Article

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