Table 9 Phenolic and flavonoid compounds in ginger peel extract analyzed by HPLC
No. | R.T (min) | Compounds name | Conc mg/Kg | Chemical Structure | Biological activities | References |
|---|---|---|---|---|---|---|
1 | 5.464 | Catechol | 1.92 |
| Antimicrobial activity | [50] |
2 | 7.510 | p- Hydroxy benzoic acid | 21.94 |
| Antimicrobial, antiestrogenic, anti-inflammatory, antiplatelet antiviral, and antioxidant | [51] |
3 | 9.117 | Chlorogenic acid | 1.95 |
| Antioxidant, antidiabetic, antimicrobial, anticarcinogenic, anti-inflammatory, and antiobesity strategies | [52] |
4 | 9.717 | Vanillic acid | 0.388 |
| Antioxidant, anti-inflammatory, and neuroprotective effects | [53] |
5 | 10.245 | Caffeic acid | 0.913 |
| Antioxidant, anti-inflammatory, and anticarcinogenic activity | [54] |
6 | 13.205 | p-Coumaric acid | 1.17 |
| Antioxidant, anticancer, antimicrobial, anti-inflammatory, antiplatelet aggregation | [55] |
7 | 14.330 | Benzoic acid | 31.41 |
| Antimicrobial activity | [56] |
8 | 15.182 | Ferulic acid | 0.393 |
| Antioxidant, anti-inflammatory, antiviral, antiallergic, antimicrobial, antithrombotic, anticarcinogenic, and hepatoprotective actions | [57] |
9 | 22.030 | Rosemarinic acid | 47.80 |
| Antioxidant and anti-inflammatory and antidiabetic | [58] |
