title: Chemical characterization and antioxidant activities comparison in fresh, dried, stir-frying and carbonized ginger.
abstract: Ginger (Zingiber officinale Rosc.) is a common dietary adjunct that contributes to the taste and flavor of foods, and is also an important Traditional Chinese medicine (TCM). Different processing methods can produce different processed gingers with dissimilar chemical constituents and pharmacological activities. In this study, an ultra-performance liquid chromatography/quadrupole-time-of-flight mass spectrometry (UPLC/QTOF-MS) was applied to identify the complicated components from fresh, dried, stir-frying and carbonized ginger extracts. All of the 27 compounds were identified from four kinds of ginger samples (fresh, dried, stir-frying and carbonized ginger). Five main constituents (zingerone, 6-gingerol, 8-gingerol, 6-shogaol and 10-gingerol) in these four kinds of ginger sample extracts were simultaneously determined by UPLC-PDA. Meanwhile, the antioxidant effect of fresh, dried, stir-frying and carbonized gingers were evaluated by three assays (2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2'-azinobis(3-ethylbenzthiazolinesulfonic acid) diammonium salt (ABTS), and ferric reducing antioxidant power (FRAP)). The results demonstrated that antioxidant activity of dried ginger was the highest, for its phenolic contents are 5.2-, 1.1- and 2.4-fold higher than that of fresh, stir-frying and carbonized ginger, respectively, the antioxidant activities' results indicated a similar tendency with phenolic contents: dried ginger>stir-frying ginger>fresh ginger>carbonized ginger. The processing contributed to the decreased concentration of gingerols and the increased levels of shogaols, which reducing the antioxidant effects in pace with processing. This study elucidated the relationship of the heating process with the constituents and antioxidant activity, and provided a guide for choosing different kinds of ginger samples on clinical application.
authors.affiliation: The First Affiliated Hospital of Anhui University of Chinese Medicine, Grade 3 Laboratory of TCM Preparation, State Administration of Anhui University of Chinese Medicine, Hefei, Anhui 230000, China; Anhui University of Chinese Medicine, Hefei, Anhui 230000, China.
authors.forename: Yuxin
authors.initials: Y
authors.lastname: Li
authors.affiliation: Anhui University of Chinese Medicine, Hefei, Anhui 230000, China.
authors.forename: Yan
authors.initials: Y
authors.lastname: Hong
authors.affiliation: The First Affiliated Hospital of Anhui University of Chinese Medicine, Grade 3 Laboratory of TCM Preparation, State Administration of Anhui University of Chinese Medicine, Hefei, Anhui 230000, China. Electronic address: hyquan2003@163.com.
authors.forename: Yanquan
authors.initials: Y
authors.lastname: Han
authors.affiliation: The First Affiliated Hospital of Anhui University of Chinese Medicine, Grade 3 Laboratory of TCM Preparation, State Administration of Anhui University of Chinese Medicine, Hefei, Anhui 230000, China. Electronic address: wyzhmail@163.com.
authors.forename: Yongzhong
authors.initials: Y
authors.lastname: Wang
authors.affiliation: The First Affiliated Hospital of Anhui University of Chinese Medicine, Grade 3 Laboratory of TCM Preparation, State Administration of Anhui University of Chinese Medicine, Hefei, Anhui 230000, China.
authors.forename: Lunzhu
authors.initials: L
authors.lastname: Xia
mesh_terms: D000975:Antioxidants / Q000737:chemistry*; D002396:Catechols / Q000737:chemistry; D002851:Chromatography, High Pressure Liquid / Q000379:methods*; D005233:Fatty Alcohols / Q000737:chemistry; D020939:Zingiber officinale / Q000737:chemistry*; D006139:Guaiacol / Q000031:analogs & derivatives / Q000737:chemistry; D013058:Mass Spectrometry / Q000379:methods*; D010936:Plant Extracts / Q000737:chemistry*
chemical_list: D000975:Antioxidants; D002396:Catechols; D005233:Fatty Alcohols; D010936:Plant Extracts; C013738:zingerone; D006139:Guaiacol; C040115:shogaol; C007845:gingerol
keywords: Antioxidant activity; Chemical characterization; Ginger; Processing; UPLC/QTOF-MS