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Chan, E.W.C., Lim, Y.Y., Wong, S.K., Lim, K.K., Tan, S.P., Lianto, F.S. and Yong, M.Y. (2009) Effects of Different Drying Methods on the Antioxidant Properties of Leaves and Tea of Ginger Species. Food Chemistry, 113, 166-172.
http://dx.doi.org/10.1016/j.foodchem.2008.07.090

has been cited by the following article:

• TITLE: Processing Effects on Phytochemical Content and Antioxidative Potential of Ginger Zingiber officale

  AUTHORS: R. Offei-Oknye, J. Patterson, L. T. Walker, Martha Verghese

  KEYWORDS: Ginger, Phenolic Compound, Flavonoid Compound, DPPH

  JOURNAL NAME: Food and Nutrition Sciences, Vol.6 No.5, April 1, 2015

  ABSTRACT: Ginger (Zingiber officinale) is rich in antioxidants and phytochemicals with anti-inflammatory, antimicrobial and anticancer properties. Ginger has been used as a condiment and for the treatment of ailments for many years. However, there are limited studies on the antioxidant and scavenging power of processed ginger. The objectives of this study were to determine the effects that processing has on the total phenolic and flavanoid content of ginger and its antioxidant potential using 1,1-Diphenyl-2-picrylhydrazyl (DPPH), Radical-Scavenging Activity and Ferric Reducing Antioxidant Power (FRAP). Fresh ginger (FG) was used as a control with oven drying (OD) sun drying (SD) and freeze drying (FD) as processing methods. Freeze-dried ginger (77.87%) showed a significantly higher (p