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Effect of Harvest time on the key phytochemicals. The key phytochemicals in ginger samples were quantified for (a) 6‐gingerol, (b) <t>6‐paradol,</t> and (c) 6‐shogaol using a HPLC system. Individual phenolic compounds were identified using authentic external standards and are expressed as mg/g dry weight. Data are expressed as mean ± SD for at least 3 samples. The data were analyzed by one way ANOVA with Tukey's HSD post hoc test. * represents a significant difference at p < .05 when compared to week 1 samples
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Effect of Harvest time on the key phytochemicals. The key phytochemicals in ginger samples were quantified for (a) 6‐gingerol, (b) 6‐paradol, and (c) 6‐shogaol using a HPLC system. Individual phenolic compounds were identified using authentic external standards and are expressed as mg/g dry weight. Data are expressed as mean ± SD for at least 3 samples. The data were analyzed by one way ANOVA with Tukey's HSD post hoc test. * represents a significant difference at p < .05 when compared to week 1 samples

Journal: Food Science & Nutrition

Article Title: Phytochemical profile and anti‐oxidation activity changes during ginger ( Zingiber officinale ) harvest: Baby ginger attenuates lipid accumulation and ameliorates glucose uptake in HepG2 cells

doi: 10.1002/fsn3.2654

Figure Lengend Snippet: Effect of Harvest time on the key phytochemicals. The key phytochemicals in ginger samples were quantified for (a) 6‐gingerol, (b) 6‐paradol, and (c) 6‐shogaol using a HPLC system. Individual phenolic compounds were identified using authentic external standards and are expressed as mg/g dry weight. Data are expressed as mean ± SD for at least 3 samples. The data were analyzed by one way ANOVA with Tukey's HSD post hoc test. * represents a significant difference at p < .05 when compared to week 1 samples

Article Snippet: The authentic standards of 6‐gingerol (98%, Sigma‐Aldrich), 6‐shogaol (98%, Sigma‐Aldrich), and 6‐paradol (98%, Sigma‐Aldrich) were used and the concentration (mg/g) of the components was calculated using a calibration curves for each standard compound (20 µ g/ml 1,000 µ g/ml) and data are expressed as mg/g of ginger powder.

Techniques: