• Applied Biological Chemistry
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• v.33 no.2
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• pp.143-146
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• 1990

Yellowish and oily crude gingerol extract was obtained from ginger(Zingiber officinale rose)by ether, ether and hexane extraction. The major component was identified by TLC analysis to be gingerol. The crude gingerol extract thus obtained was found to have antioxidant activity. The crude gingerol extract showed a synergistic antioxidant activity when combined with citric acid. The maximum synergistic effect was observed at 0.04% citric acid. The activity of the antioxidants used was found to increase in the order of BHT, crude gingerol plus 0.04% citric acid, crude gingerol, BHA and tocopherols.

• Korean journal of food and cookery science
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• v.9 no.1
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• pp.33-36
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• 1993

This study was carried out to investigate the thermal stability of gingerol from Ginger and effect of its concentration on the oxidation of soybean oil. After Heating gingerol, the contents of remained gingerol was measured by HPLC. After heat treatment at $105^{\circ}C$ for 3 hours, 94.5% of gingerol was remained, whereas at $165^{\circ}C$ for 30 min., only 10% of gingerol was remained. Crude gingerol was also added to soybean oil at the concentration of 0.02%, 0.1% and 0.2% by weight of oil, respectively. The oils with crude gingerol were heat-treated at $105^{\circ}C$ for 5 hours and $165^{\circ}C$ for 30 minutes, respectively, and then the heat-treated oils were incubated at $45^{\circ}C$ for 25 days. The peroxide value of the oils was measured in order to estimate the antioxidant activity of crude gingerol compared with BHT. In the soybean oil heated at $105^{\circ}C$ for 5 hours, crude gingerol showed antioxidant activity at all concentration and the activity was more effective than 0.02% BHT. And during the storage of the heat-treated oils at $45^{\circ}C$, the antioxidant activity of crude gingerol increased in direct proportion to its concentration. In the soybean oil heated at $165^{\circ}C$ for 30 minutes and then stored at $45^{\circ}C$, the antioxidant activity of crude gingerol increased in direct proportion to its concentration.

• Journal of the East Asian Society of Dietary Life
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• v.4 no.3
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• pp.97-102
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• 1994

The oxidative stability of perilla oil were examined by measuring peroxide value. The induction period of perilla oil for each storage temperature was measured by POV and indicated that it was 80 days for 45$^{\circ}C$, 22.5 days for 65$^{\circ}C$, 9.5 days for 85$^{\circ}C$ and 5 days for 105$^{\circ}C$ respectively. Also, the induction period of the perilla oil with different concentration of ginger powder at 85$^{\circ}C$was studied and has been found that 9.4 days for 6% ginger powder, 11.9 days for 4% and 11days for 2% ginger power. The relative antioxidant effectiveness of ginger power was 99% for 6% ginger power, 125% for 4% ginger power, 122% for 2% ginger power. The induction period of perilla oil with gingerol at 85$^{\circ}C$ was 13.5days for 2% crude gingerol, 11.7days for 0.2% crude gingerol and 12.0 days for 0.02% BHT. The elativi antroxidant effectiveness of perilla oil gingerol at 85$^{\circ}C$was 142% for 2% crude gingerol, 123% for 0.2% crude gingerol, 126% for 0.02% BHT.

• Korean Journal of Food Science and Technology
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• v.17 no.2
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• pp.55-59
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• 1985

Antioxidant activity of gingerol, a component of ginger, was studied in ${\beta}-carotene-linoleic$ acid-water emulsion system. Crude gingerol extracted from ginger was separated and purified by thin-layer chromatography (TLC) into two bands. The two bands were identified as 6- and 10-gingerol by color reactions on TLC plate, acid dehydration reaction, infrared and nuclear magnetic resonance spectrometry. The antioxidant activity of gingerols (mixture of 6- and 10-gingerol) separated from ginger was remarkable, but lower than that of BHA or BHT.

• Journal of Ginseng Research
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• v.14 no.3
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• pp.442-446
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• 1990

As a part of studies on the quality control of crude drug-drink preparations, ginger components were identified by TLC and 6-gingerol was determined quantitatively by HPLC. Ginger components were identified by TLC with benzene/acetone (4:1, v/v, on silica gel plate by spraying a vanillinsulfuric acid reagent. 5-Gingerol contents were determined at 280 nm by HPLC on Lichro CART RP-18 column with acetonitrile/wate(38:62, v/v). Its transfer rate in the 3 types of crude drug extract drinks was 65.4-85.1% compared to the content in the ginger extract.

• Korean journal of food and cookery science
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• v.9 no.4
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• pp.298-302
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• 1993

The Crude ginerol from ginger was collected to investigate the possibility of application to food products as a natural antioxidant. The antioxidant activity of gingerols according to fatty acid composi-tion of several oils, were examined by measuring peroxide value(POV). The induction period(If) of fish oil, sdybean oil, lard and palm oil was 5.0, 17.0, 38.4 and 57.6 hours respectively by measuring POV during storge at $85^{\circ}C$. The relative antioxidant effectiveness(RAE) of gingerol group was lard ; 219, soybean oil; 176, fish oil; 160 and palm oil; 146%, while the RAE of'BHT group was lard; 238, palm oil; 158, soybfan oil; 132 and fish oil; 122%.

• KSBB Journal
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• v.21 no.6 s.101
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• pp.484-488
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• 2006

Ginger (Zingiber officinale) is widely used as a dietary condiment throughout the world. Its major constituent, 6-gingerol, exhibits diverse pharmacological activities including anti-oxidant and anti-tumor. Ginger were extracted by 0% to 95% ethanol. Maximum yield of 6-gingerol was obtained with 80% ethanol as extracting solvent at $30^{\circ}C$. We obtained increased yield (7%) of extraction by pretreatment with ultrasonication. Gingerols in the crude ginger extract was isolated by Sepacore preparative liquid chromatography on silica gel. We got the 6-gingerol which weight is 0.53 mg/mL, from fraction F9. Antioxidant effect of 6-gingerol were detected by DPPH moth(10. Its radical scavenging activity was $95{\sim}99%$ which compared with ascorbic acid.

• Korean journal of food and cookery science
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• v.10 no.2
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• pp.121-125
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• 1994

The antioxidant activity of gingerol according to temperature on soybean oil were examined by measuring peroxide value(POV). The induction period(IP) of soybean oil was 45; 276.0, 65; 17.0 and 105$^{\circ}C$ : 4.7 hours respectively by-measuring POV. The relative antioxidant effectiveness(RAE) of ginge-rol group were 45; 191, 65; 200, 65: 150, 85: 132 and 105$^{\circ}C$;106%. 'The activation energies(Ea) and temperature coefficients(Q10) for Arrhenius equations at 45∼105$^{\circ}C$, was estimated in order to find out the influence of temperature on the oxidation of soybean oil contai-ning various antioxidants. The soybean oil was more unstable at 45∼65$^{\circ}C$ than at 65∼105$^{\circ}C$ in the Ea and Q10. The soybean oils containing gingerol were more stable than the control group at 45∼105$^{\circ}C$, however, BHT group was unstable compared to gingerol group at 85∼105$^{\circ}C$.

• Korean Journal of Plant Resources
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• v.24 no.4
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• pp.404-412
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• 2011

This study was carried out to compare and analyze the active ingredients of Korean native ginger and rhizome derived from in vitro shoot-tip culture of Korean native ginger. Proximate compositions, mineral nutrients, free sugars, fatty acids, volatile components, 6-gingerol, and 6-shogaol were analysed and evaluated. Korean native ginger was proved to have a little more contents than in vitro rhizome in proximate compositions (crude ash, crude lipid, crude protein, carbohydrate). Mineral nutrient contents (Cu, Fe, Mn, Zn) of in vitro rhizome were higher than those of Korean native ginger. Among the mineral nutrients, the quantity of K was the highest, followed by P, Mg, Na, and Ca. Free sugar contents (fructose, glucose, sucrose) of in vitro rhizome were higher than those of Korean native ginger. Fatty acids containing less than C14 was the major among the fatty acids in ginger. Citral ingredient of the unique aromatic compound of Korean native ginger was stronger than that of the rhizome derived from in vitro shoot-tip culture. Gingerol concentration was increased by shoot-tip culture.

• Journal of Applied Biological Chemistry
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• v.44 no.1
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• pp.12-15
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• 2001

The antioxidative compounds and antioxidant contents of ginger (Zingiber officinale) rhizomes were determined. Substances reextracted using ethyl acetate from crude methanol extract of fresh ginger rhizome were separated through thin layer chromatography. Ten phenolic antioxidative bands were visualized through color reactions using ferric chloride-potassium ferricyanide and 1,1-diphenyl-2-picrylbydrazyl (DPPH). The antioxidative compounds were purified through preparative TLC and high performance liquid chromatography (HPLC), among which, five antioxidants were identified as 4-, 6-, 8-. and 10-gingerols and 6-shogaol on the basis of their molecular weights determined through LC-MS. As shown in experiments using DPPH free radicals, 6-Gingerol and PT4-HP8 (unknown) were revealed to be more efficient than BHT (butylated hydroxy toluene). Contents of gingerols were determined through reverse phase HPLC. Total gingerol contents (sum of 6-,8-, and 10-gingerols) in rhizomes of different ginger varieties varied significantly. The HG55 (collected at Wanju district in Korea) and the HG52 (imported from Brazil) showed the highest gingerol contents.