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Original Articles

Optimization of Phenolic Content, Antioxidant, and Inhibitory Activities of α-Glucosidase and Angiotensin Converting (AC) Enzymes from Zingiber officinale Z.

Muhammad H. Alu’dattDepartment of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, Irbid, JordanCorrespondence[email protected] [email protected]

Taha RababahDepartment of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, Irbid, Jordan

Mohammad N. AlhamadDepartment of Natural Resources and the Environment, Faculty of Agriculture, Jordan University of Science and Technology, Irbid, Jordan

Sana GammohDepartment of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, Irbid, Jordan

Khalil EreifejDepartment of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, Irbid, Jordan

Ayman JohargyFaculty of Medicine, University of Um Al-Qura, Makkah, Saudi Arabia

Stan KubowSchool of Dietetics and Human Nutrition, McGill University, Montreal, QC, Canada

Ali M. AlmajwalDepartment of Community Health Sciences, College of Applied Medical Sciences, King Saud University, Riyadh, Saudi Arabia

Mervat RawashdehDepartment of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, Irbid, Jordan

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Figures & data

Table 1 Effect of extraction solvents on content (mg/g), antioxidant activity (%) ACE inhibitory activity (%), and α-glucosidase inhibitory activity (%) of phenolic compounds at 25°C/1 h for ginger*

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Table 2 Content (mg/g), antioxidant activity (%) ACE inhibitory activity (%) and α-glucosidase inhibitory activity (%) of phenolic compounds for methanolic extraction using different time and temperature of extractions from ginger*

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Table 3a Phenolic content (mg/g), antioxidant activity (%), ACE-inhibitory activity (%), and α-glucosidase inhibitory activity (%) of extracted free and bound phenolic compounds from ginger*

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Table 3b Correlation coefficients (r) between total phenolic content, antioxidant activity, ACE inhibitory activity, and α-glucosidase inhibitory activity of extracted phenolic compounds from ginger

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Table 4 Effect of extraction solvent on individual phenolic compounds contents obtained using RP-HPLC technique from ginger

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Table 5 Effect combination of extraction time and temperature on the contents of phenolic compounds obtained using RP-HPLC technique from ginger (%)*

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Table 6 Content of free and bound phenolic compound obtained using RP-HPLC technique from ginger (%)

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Optimization of Phenolic Content, Antioxidant, and Inhibitory Activities of α-Glucosidase and Angiotensin Converting (AC) Enzymes from Zingiber officinale Z.

Table 1 Effect of extraction solvents on content (mg/g), antioxidant activity (%) ACE inhibitory activity (%), and α-glucosidase inhibitory activity (%) of phenolic compounds at 25°C/1 h for ginger*

Table 2 Content (mg/g), antioxidant activity (%) ACE inhibitory activity (%) and α-glucosidase inhibitory activity (%) of phenolic compounds for methanolic extraction using different time and temperature of extractions from ginger*

Table 3a Phenolic content (mg/g), antioxidant activity (%), ACE-inhibitory activity (%), and α-glucosidase inhibitory activity (%) of extracted free and bound phenolic compounds from ginger*

Table 3b Correlation coefficients (r) between total phenolic content, antioxidant activity, ACE inhibitory activity, and α-glucosidase inhibitory activity of extracted phenolic compounds from ginger

Table 4 Effect of extraction solvent on individual phenolic compounds contents obtained using RP-HPLC technique from ginger

Table 5 Effect combination of extraction time and temperature on the contents of phenolic compounds obtained using RP-HPLC technique from ginger (%)*

Table 6 Content of free and bound phenolic compound obtained using RP-HPLC technique from ginger (%)

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Optimization of Phenolic Content, Antioxidant, and Inhibitory Activities of α-Glucosidase and Angiotensin Converting (AC) Enzymes from Zingiber officinale Z.

Figures & data

Table 1 Effect of extraction solvents on content (mg/g), antioxidant activity (%) ACE inhibitory activity (%), and α-glucosidase inhibitory activity (%) of phenolic compounds at 25°C/1 h for ginger*

Table 2 Content (mg/g), antioxidant activity (%) ACE inhibitory activity (%) and α-glucosidase inhibitory activity (%) of phenolic compounds for methanolic extraction using different time and temperature of extractions from ginger*

Table 3a Phenolic content (mg/g), antioxidant activity (%), ACE-inhibitory activity (%), and α-glucosidase inhibitory activity (%) of extracted free and bound phenolic compounds from ginger*

Table 3b Correlation coefficients (r) between total phenolic content, antioxidant activity, ACE inhibitory activity, and α-glucosidase inhibitory activity of extracted phenolic compounds from ginger

Table 4 Effect of extraction solvent on individual phenolic compounds contents obtained using RP-HPLC technique from ginger

Table 5 Effect combination of extraction time and temperature on the contents of phenolic compounds obtained using RP-HPLC technique from ginger (%)*

Table 6 Content of free and bound phenolic compound obtained using RP-HPLC technique from ginger (%)

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