RP-HPLC analysis of phenolic antioxidant compound 6-gingerol from different ginger cultivars
- 1 June 2011
- journal article
- Published by Elsevier BV in Food Chemistry
- Vol. 126 (3), 1330-1336
- https://doi.org/10.1016/j.foodchem.2010.11.090
Abstract
No abstract availableKeywords
Funding Information
- Council of Scientific and Industrial Research, New Delhi
This publication has 24 references indexed in Scilit:
- Comparison of the Retention of 6-Gingerol in Drying of Ginger Under Modified Atmosphere Heat Pump Drying and other Drying MethodsDrying Technology, 2006
- Antioxidant Activity of Pomegranate Juice and Its Relationship with Phenolic Composition and ProcessingJournal of Agricultural and Food Chemistry, 2000
- Effects of drying on flavour compounds in Australian-grown ginger (Zingiber officinale)Journal of the Science of Food and Agriculture, 2000
- High-performance liquid chromatography–electrospray mass spectrometric analysis of pungent constituents of gingerJournal of Chromatography A, 1998
- The Ferric Reducing Ability of Plasma (FRAP) as a Measure of “Antioxidant Power”: The FRAP AssayAnalytical Biochemistry, 1996
- Use of a free radical method to evaluate antioxidant activityLWT, 1995
- High-performance liquid chromatographic separation of pungency components of gingerJournal of Chromatography A, 1985
- Ginger — chemistry, technology, and quality evaluation: Part 1C R C Critical Reviews in Food Science and Nutrition, 1983
- Gas chromatographic and mass spectrometric studies of ginger constituentsJournal of Chromatography A, 1981
- A re-examination of gingerol, shogaol, and zingerone, the pungent principles of ginger (Zingiber officinale Roscoe)Australian Journal of Chemistry, 1969