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Chemistry, antioxidant and antimicrobial investigations on essential oil and oleoresins of Zingiber officinale.
Food Chem Toxicol. 2008 Oct; 46(10):3295-302.FC

Abstract

The essential oil and oleoresins (ethanol, methanol, CCl(4) and isooctane) of Zingiber officinale were extracted respectively by hydrodistillation and Soxhlet methods and subjected to GC-MS analysis. Geranial (25.9%) was the major component in essential oil; eugenol (49.8%) in ethanol oleoresin, while in the other three oleoresins, zingerone was the major component (33.6%, 33.3% and 30.5% for, methanol, CCl(4) and isooctane oleoresins, respectively). The antioxidant activity of essential oil and oleoresins were evaluated against mustard oil by peroxide, anisidine, thiobarbituric acid (TBA), ferric thiocyanate (FTC) and 2,2'-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging methods. They were found to be better antioxidants than butylated hydroxyanisole (BHA). The antimicrobial properties were also studied using various food-borne pathogenic fungal and bacterial species. The essential oil and CCl(4) oleoresin showed 100% zone inhibition against Fusarium moniliforme. For other tested fungi and bacteriae, the essential oil and all oleoresins showed good to moderate inhibitory effects. Though, both essential oil and oleoresins were found to be effective, essential oil was found to be better than the oleoresins.

Authors+Show Affiliations

Department of Chemistry, DDU Gorakhpur University, Gorakhpur 273 009, India. gsingh4us@yahoo.comNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

18706468

Citation

Singh, Gurdip, et al. "Chemistry, Antioxidant and Antimicrobial Investigations On Essential Oil and Oleoresins of Zingiber Officinale." Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association, vol. 46, no. 10, 2008, pp. 3295-302.
Singh G, Kapoor IP, Singh P, et al. Chemistry, antioxidant and antimicrobial investigations on essential oil and oleoresins of Zingiber officinale. Food Chem Toxicol. 2008;46(10):3295-302.
Singh, G., Kapoor, I. P., Singh, P., de Heluani, C. S., de Lampasona, M. P., & Catalan, C. A. (2008). Chemistry, antioxidant and antimicrobial investigations on essential oil and oleoresins of Zingiber officinale. Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association, 46(10), 3295-302. https://doi.org/10.1016/j.fct.2008.07.017
Singh G, et al. Chemistry, Antioxidant and Antimicrobial Investigations On Essential Oil and Oleoresins of Zingiber Officinale. Food Chem Toxicol. 2008;46(10):3295-302. PubMed PMID: 18706468.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Chemistry, antioxidant and antimicrobial investigations on essential oil and oleoresins of Zingiber officinale. AU - Singh,Gurdip, AU - Kapoor,I P S, AU - Singh,Pratibha, AU - de Heluani,Carola S, AU - de Lampasona,Marina P, AU - Catalan,Cesar A N, Y1 - 2008/07/29/ PY - 2007/09/01/received PY - 2008/07/15/revised PY - 2008/07/17/accepted PY - 2008/8/19/pubmed PY - 2008/12/17/medline PY - 2008/8/19/entrez SP - 3295 EP - 302 JF - Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association JO - Food Chem Toxicol VL - 46 IS - 10 N2 - The essential oil and oleoresins (ethanol, methanol, CCl(4) and isooctane) of Zingiber officinale were extracted respectively by hydrodistillation and Soxhlet methods and subjected to GC-MS analysis. Geranial (25.9%) was the major component in essential oil; eugenol (49.8%) in ethanol oleoresin, while in the other three oleoresins, zingerone was the major component (33.6%, 33.3% and 30.5% for, methanol, CCl(4) and isooctane oleoresins, respectively). The antioxidant activity of essential oil and oleoresins were evaluated against mustard oil by peroxide, anisidine, thiobarbituric acid (TBA), ferric thiocyanate (FTC) and 2,2'-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging methods. They were found to be better antioxidants than butylated hydroxyanisole (BHA). The antimicrobial properties were also studied using various food-borne pathogenic fungal and bacterial species. The essential oil and CCl(4) oleoresin showed 100% zone inhibition against Fusarium moniliforme. For other tested fungi and bacteriae, the essential oil and all oleoresins showed good to moderate inhibitory effects. Though, both essential oil and oleoresins were found to be effective, essential oil was found to be better than the oleoresins. SN - 0278-6915 UR - https://www.unboundmedicine.com/medline/citation/18706468/Chemistry_antioxidant_and_antimicrobial_investigations_on_essential_oil_and_oleoresins_of_Zingiber_officinale_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0278-6915(08)00411-0 DB - PRIME DP - Unbound Medicine ER -