Antioxidant activity of the essential oil and oleoresin of zingiber officinale roscoe as affected by chemical environment

Yuva Bellik, Fadila Benabdesselam, Abdelhanine Ayad, Zina Dahmani, Laid Boukraa, Abderrahim Nemmar, Mokrane Iguer-Ouada

Research output: Contribution to journalArticlepeer-review

18 Citations (Scopus)

Abstract

Three different biochemical test systems were chosen based on their solubility to study the antioxidant activity of ginger extracts. Reducing power and DPPH. scavenging activity tests were considered to produce hydrophilic environments and the H2O2 test was considered as creating a lipophilic environment. The average yields were 10.23 ± 1.02% and 0.48 ± 0.19% for oleoresin and essential oil, respectively. The content of total phenols was 67.6 ± 1.08 mg GAE/g of dry extract. In terms of EC50, in hydrophilic environment standards, it showed the highest effects compared to ginger extracts, with oleoresin presenting more activity than essential oil. In contrast, except for quercetin, essential oil showed the best scavenging activity in inhibiting H2O2 compared to all other antioxidants. The present work demonstrated that, when using reducing power, DPPH· free radical scavenging and H2O2 scavenging assays, the same ginger extracts exhibit different antioxidant activities, which were affected not only by the extract itself but also by the chemical environment (hydrophilic/lipophilic).

Original languageEnglish
Pages (from-to)1304-1313
Number of pages10
JournalInternational Journal of Food Properties
Volume16
Issue number6
DOIs
Publication statusPublished - Aug 18 2013

Keywords

  • Antioxidant activity
  • Essential oil
  • Hydrophilic environment
  • Lipophilic
  • Oleoresin
  • Zingiber officinale

ASJC Scopus subject areas

  • Food Science

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