ラードの水煮におけるショウガの抗酸化力について (第2報) : ショウガの溶剤抽出物の抗酸化力

概要

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The antioxidative effect of ginger extract on the peroxidation of lard in boiled water was examined. The results were as follows : (1) Thirty four compounds including aromatic and phenolic compounds were identified in ginger extract by GC-MS analysis. (2) The ginger extract exhibited antioxidative effect on the peroxidation of lard, and the extract of fresh ginger showed higher activity than that of stored ginger. (3) The amounts of tocopherols and phospholipids in fresh ginger extract were higher than those of stored ginger. (4) From these findings, the antoixidative effect of ginger, on the peroxidation of lard in boiled water, might be due to aromatic and phenolic compounds, tocopherols and phospholipids contained in ginger extract, or due to the synergistic effect of these compounds.
社団法人日本家政学会の論文
1993-06-15