Info

Note: Concentration added was 0.02%.

POV: Peroxidation value

Note: Concentration added was 0.02%.

POV: Peroxidation value and hexahydrocurcumen (Tsushida et al., 1994). Ginger added at a 1 to 5 percent level to soybean oil and cottonseed oil exerted the antioxidant activity during storage and the activity was equivalent to butylated hydroxy toluene (BHT). In general, the increase in concentration of crude gingerol increases the antioxidant activity. However, the thermal stability studies by heating the gingerol component at 165°C for 30 minutes indicated the retention of the antioxidant activity only to 10 percent. Shogaol has been shown to be a compound with high antioxidant activity when a methanolic extract of the spices was further fractionated by ethyl acetate and the activity potency was similar to tocopherol. In animal experiments (Ahmed et al., 2001), the diet containing ginger showed a highly protective effect, against the malathion-induced oxidative damage exhibiting the antioxidant activity. Incorporation of salt and ginger extract to precooked lean beef retarded rancidity during storage, increased the tenderness, and extended shelf life (Kim and Lee, 1995).

Was this article helpful?

0 0
Essential Aromatherapy

Essential Aromatherapy

Have you always wanted to know what is aromatherapy? Here are some invaluable information on aromatherapy. I leave absolutely nothing out! Everything that I learned in order to improve my life with aromatherapy I share with you.

Get My Free Ebook


Post a comment