TITLE:
Processing Effects on Phytochemical Content and Antioxidative Potential of Ginger Zingiber officale
AUTHORS:
R. Offei-Oknye, J. Patterson, L. T. Walker, Martha Verghese
KEYWORDS:
Ginger, Phenolic Compound, Flavonoid Compound, DPPH
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.6 No.5,
April
1,
2015
ABSTRACT: Ginger (Zingiber officinale) is rich in
antioxidants and phytochemicals with anti-inflammatory, antimicrobial and
anticancer properties. Ginger has been used as a condiment and for the
treatment of ailments for many years. However, there are limited studies on the
antioxidant and scavenging power of processed ginger. The objectives of this
study were to determine the effects that processing has on the total phenolic
and flavanoid content of ginger and its antioxidant potential using
1,1-Diphenyl-2-picrylhydrazyl (DPPH), Radical-Scavenging Activity and Ferric
Reducing Antioxidant Power (FRAP). Fresh ginger (FG) was used as a control with
oven drying (OD) sun drying (SD) and freeze drying (FD) as processing methods.
Freeze-dried ginger (77.87%) showed a significantly higher (p