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한국식품과학회지
→ 한국식품과학회지2020 ; 52(6): 573-579
A study on the physicochemical properties and antioxidant activities of aged ginger (Zingiber officinale Roscoe) during the aging process
숙성 조건에 따른 흑생강의 이화학적 특성 및 항산화 활성
Soo Jung Lee1,2, Ji Hyeon Ryu3 , Soo Jin Nam1 , and Ok Kyung Koo1,2,* 1 Department of Food Science and Nutrition, Gyeongsang National University
1Department of Food Science and Nutrition, Gyeongsang National University 2Institute of Agriculture and Life Sciences, Gyeongsang National University 3Research Institute for Convergence of Biomedical Science and Technology, Pusan National University Yangsan Hospital
이수정1,2·류지현3 ·남수진1 ·구옥경1,2,*
1경상대학교 식품영양학과, 2경상대학교 농업생명과학연구원, 3양산부산대학교병원 의생명융합연구원
ABSTRACT
The physicochemical properties and antioxidant activities of aged ginger (Zingiber officinale Roscoe) were investigated every four days during the twenty days of aging process and compared with fresh ginger. Browning intensity and redness value were significantly increased compared to fresh ginger; however, lightness and yellow values were significantly decreased. Total sugar content was the highest during the second step and decreased significantly after the third step. The content of gingerol decreased with aging whereas 6-shogaol increased from 17.7 to 34.1 times the baseline. Total phenolic and flavonoid contents were the highest during the second step and decreased in the subsequent steps. The radical scavenging activities and reducing power were the highest during the second and third steps, respectively, and then they gradually decreased. The antioxidant activities of aged ginger during the aging process showed a high correlation with browning intensity, 6-shogaol, total sugar, and total phenolic content. Therefore, our study suggested that aging during the second and third steps were effective in optimizing antioxidant activity.
KEYWORD
aged ginger, gingerol, shogaol, total phenol, antioxidant activities
한국식품과학회지 2020 Dec; 52(6): 573 - 579
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