Gastroprotective Effect of Ginger Rhizome (Zingiber officinale) Extract: Role of Gallic Acid and Cinnamic Acid in H⁺, K⁺-ATPase/H. pylori Inhibition and Anti-Oxidative Mechanism

Figure 3

HPLC analysis of phenolic acid constituents in GRAE. A 1 mg mL⁻¹ solution of GRAE (a.3) was prepared, after vortexing for 10 min at room temperature with the mobile phase-water/acetic acid/methanol—80 : 5 : 15 (v/v/v)—Isocratic and 20 μL of each was loaded on to HPLC Shimpak C18 column (4.6 × 250 mm, Shimadzu Corp, Kyoto, Japan). A 20 μL of mg mL⁻¹ standard phenolic acids were loaded independently and their specific retention time (min) was established. Phenolic acids in GRAE were identified comparing with their retention time with known standards.

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