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Influence of ginger cultivars and maturity stages on oleoresin, 6-gingerol, polyphenol contents and antioxidant property

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Title Influence of ginger cultivars and maturity stages on oleoresin, 6-gingerol, polyphenol contents and antioxidant property
 
Creator M, Vedashree
M, Madhava Naidu
 
Subject Ginger
Spices
Zingiber officinale
 
Description 373-378
Zingiber officinale Rosc, commonly called Ginger, is an underground rhizome widely used as a spice in the food and
beverage industries. The prominent bioactive component of ginger is [6]-gingerol. The present study focuses on influence of
the variety and maturity stage of ginger on [6]-gingerol content. Ten authentic cultivars of ginger were collected from
ICAR-Indian Institute of Spice Research, Calicut, Kerala, India and analyzed for oleoresin, [6]-gingerol, polyphenol and
antioxidant activity. Among these varieties, ING 5 variety gave the maximum oleoresin yield (11.05%) followed by ING 6
(10.5%). The [6]-gingerol content (7.59%) and the total polyphenol content (TPC) and antioxidant activity (85±0.5% at
200 ppm) were maximum in ING 6. Among these varieties, ING 6 was cultivated in Mysore for maturity studies. From 150
to 270 days of planting fresh ginger rhizomes showed oleoresin in the 6-10% range and [6]-gingerol was 2.26- 7.28%.
Volatile oil (1.03± 0.2%) content did not show much change. With an increase in maturity, TPC and antioxidant activity
also increased proportionally from 60 to 90% when compared to butylated hydroxyanisole (BHA).
 
Date 2023-05-01T06:58:51Z
2023-05-01T06:58:51Z
2023-05
 
Type Article
 
Identifier 0975-1009 (Online); 0019-5189 (Print)
http://nopr.niscpr.res.in/handle/123456789/61824
https://doi.org/10.56042/ijeb.v61i05.846
 
Language en
 
Publisher NIScPR-CSIR, India
 
Source IJEB Vol.61(05) [May 2023]