JCBN64_2_143.pdf 377 KB
Sueishi, Yoshimi Department of Chemistry, Faculty of Science, Okayama University Kaken ID researchmap
Masamoto, Hiroaki Department of Chemistry, Faculty of Science, Okayama University
Kotake, Yashige RRINC-USA
Ginger (Zingiber officinale Rosc.) root (or rhizome) has been reported to have antioxidant properties such as reactive oxygen species scavenging activities. Using multiple free-radical scavenging method, we have newly determined the scavenging abilities of ginger roots against five reactive oxygen species, i.e., HO•, O2 -•, RO•, tert-BuOO•, and 1O2. After heating grated ginger roots at 80°C for 2 h, nearly 50% decrease in scavenging ability was recorded against 1O2 and tert-BuOO•. Conversely, the O2 -• scavenging ability increased by about 56% after heat treatment. Based on the antioxidant activity measurement of the ginger's components, i.e., 6-gingerol, 6-shogaol, and zingerone, active species acting as antioxidant capacity of ginger was shown. Additionally, ginger's antioxidant capacity was quantitatively compared with that of rosemary extract, indicating that rosemary is peroxyl specific scavenger while ginger has higher scavenging ability against HO• and 1O2.
ESR spin trapping
multiple free-radical scavenging method.
Journal of Clinical Biochemistry and Nutrition
The Society for Free Radical Research Japan
|Web of Science KeyUT|
Yoshimi Sueishi, Hiroaki Masamoto, Yashige Kotake, Heat treatments of ginger root modify but not diminish its antioxidant activity as measured with multiple free radical scavenging (MULTIS) method, Journal of Clinical Biochemistry and Nutrition, 2019, Volume 64, Issue 2, Pages 143-147, Released March 01, 2019, [Advance publication] Released December 05, 2018, Online ISSN 1880-5086, Print ISSN 0912-0009, https://doi.org/10.3164/jcbn.18-41
Ministry of Education, Culture, Sports, Science and Technology