Abstract
Ginger (Zingiber officinale Rosc.) root is known to have anti-oxidative effects. However, studies on the extraction conditions to obtain ginger extract (GE) with high antioxidant power have not yielded satisfactory results. Therefore, the effects of extraction temperature and time on the anti-oxidative effects of GE were investigated. The content of 6-gingerol and 6-shogaol in the GE was also analyzed. The results revealed that extraction carried out at 50°C for 5 h was optimal for maintaining the anti-oxidative activity of the GE. Further, GE obtained under these optimal conditions exhibited the highest DPPH and ABTS+ radical scavenging activities and cytoprotective effect against oxidative damage in L6 skeletal muscle cells and was rich in active compounds. Thus, the GE obtained under the optimal conditions could be useful for the development of functional food materials.
Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
