ginger was introduced to a series of composite antioxidants. The specimens performed better efficiency
than ordinary antioxidants while extracting vitamin C from strawberry. The
results suggested that, by employing raw ginger composite antioxidant, the
reservation of vitamin C could be 91.63% in washing process and 76.68% in
squeezing process respectively. Furthermore, in squeezing process, the
reservation of vitamin C reached 84.78% while the concentrate of raw ginger
antioxidant was 0.03%. The both deposits performed perfect synergy effectively. Raw ginger composite antioxidant
could be the well agent to extract vitamin C from fruit.
Cite this paper
Y. Guo, Y. Zhang, D. Luo and T. Ma, "Raw Ginger Composite Antioxidant with High Efficiency to Extract Vitamin C from Strawberry," Advances in Chemical Engineering and Science, Vol. 3 No. 3, 2013, pp. 185-188. doi: 10.4236/aces.2013.33023.
 X.-H. Pan, S.-J. Guo, Y.-L. Yang, et al., “Preservation of Annona squamosa L. Fruits with Film-Coating Agent Mixed Chinese Herbal Extracts,” Food Science, Vol. 30, No. 22, 2009, pp. 373-378.
 D. Y. Hou, R. H. Hui, X. Y. Liu, et al., “Determination of Catechin in Black Teas and Its Antioxidation Effect,” Food Science, Vol. 26, No. 8, 2005, pp. 367-370.
 Y. Masuda, H. Kikuzaki, M. Hisamoto and N. Nakatani, “Antioxidant Properties of Gingerol Related Compounds from Ginger,” BioFactors, Vol. 21, No. 1-4, 2004, pp. 293-296. doi:10.1002/biof.552210157
 Y.-H. Guo, J.-Y. Xu, D.-X. Cheng, et al., “In Vitro Antioxidant Activity of Natural Ginger Extract Complex,” Food Science, Vol. 30, No. 22, 2009, pp. 96-100.
 T.-H. Tan, D.-N. Ding and W. Chen, “Background Correction Method for the Determination of Ascorbic Acid Using Direct Ultraviolet Spectrophotometer,” Chinese Journal of Pharmaceutical Analysis, Vol. 11, No. 1, 1991, pp. 26-29.
 Y.-G. Chen, “Plant Chemical Composition,” 1st Edition, Chemical Industry Publishing House, Beijing, 2004, pp. 223-239.
 H.-G. He, et al., “High-Performantce Liquid Chromatograhy-Electospral Mass Spectrometric Analysis of Pungent Constitutes of Ginger,” Journal of Chromatography A, Vol. 769, 1998, pp. 327-334.
 H.-N. Huang, W.-N. Meng, L.-N. Weng, et al., “Composition, Structure and Stability of Tea Polyphenol-Manganese Revealed by RP-HPLC and MALDI-TOF Mass Spectrometry,” Journal of Xiamen University (Natural Science), Vol. 47, No. 1, 2008, pp. 83-87.
 Y. Dang and Y. Xiao, “Traditional Chinese Medicine Health Food Research and Development,” 1st Edition, People’s Medical Publishing House, Beijing, 2002, pp. 129-131.
 W.-B. Gao and G.-B. Weng, “Anti-Oxidant Effects of Green Tea Polyphenols and Their Mechanism: Research Advances,” Journal of International Pharmaceutical Research, Vol. 36, No. 5, 2009, pp. 332-335.