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Separation and Characterisation of Low Polar Anti-Oxidant Molecules from Ginger

Mhatre Jayesh, Dinesh (2009) Separation and Characterisation of Low Polar Anti-Oxidant Molecules from Ginger. [Student Project Report]

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This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: Ginger (Zingiber officinale Roscoe, from Zingiberacae family) is one of the most commonly used spices around the world and a traditional medicinal plant that has been widely used in Chinese, Ayurvedic and Unani-Tibb medicines for several thousand years. However, only recent studies on ginger have given scientific explanation for the medicinal properties of ginger. With the study of its constituents, it has been seen that it is a potential remedy for a number of diseases. The antioxidant property of its constituents makes it even more useful specially against inflammatory diseases like cancer, coronary heart diseases, etc. The antioxidant activity of the hexane extract was verified using DPPH method. By using column chromatography, a compound was separated from the hexane extract of ginger and on purification, it was found to be 6-gingerol.
Uncontrolled Keywords: Low polar molecules, Antioxidant molecules, chromatography and Spectroscopy
Subjects: 600 Technology > 08 Food technology > 30 Spices/Condiments
600 Technology > 08 Food technology > 32 Antioxidants
Divisions: Plantation Products Spices and Flavour Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 05 Oct 2009 09:12
Last Modified: 28 Dec 2011 10:12
URI: http://ir.cftri.com/id/eprint/9250

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