Table 3. Functional component content of ginger extracts as affected by pH adjustment

Treatment	2)TP (%)	TF (%)		Total (%)	6-G (%)	8-G (%)	10-G (%)	6-S (%)	8-S (%)	10-S (%)
1)CON	3)1.43±0.02c4)	0.33±0.02c		0.57±0.06c	0.45±0.05c	0.03±0.00b	0.00±0.00c	0.05±0.00b	0.04±0.01	0.01±0.00
A	2.37±0.05a	0.68±0.00a		1.53±0.05a	1.22±0.03a	0.09±0.00a	0.03±0.01b	0.06±0.00ab	0.11±0.00	0.02±0.00
B	1.52±0.01b	0.37±0.01b		1.08±0.13b	0.78±0.09b	0.10±0.02a	0.06±0.01a	0.08±0.01a	0.05±0.01	0.02±0.00
F-value	890.94***5)	911.55***		84.34***	117.07***	28.79**	42.00***	7.63*	NS	NS

¹⁾Abbreviations are the same as in Table 2.
²⁾TP, total polyphenol; TF, total flavonoids; Total, sum of the 6, 8, 10 gingerol and 6, 8, 10 shogaol; 6-G, 6-gingerol; 8-G, 8-gingerol; 10-G, 10-gingerol; 6-S, 6-shogaol; 8-S, 8-shogaol; 10-S, 10-shogaol.
³⁾All values are mean±SD (n=3).
^4)a-cMeans with different small letters in the same column differ significantly by Duncan's multiple range test (p<0.05).
^5)*, p<0.05; ^**, p<0.01; ^***, p<0.001; NS, not significant.