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KMID : 0380620200520060573
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Korean Journal of Food Science and Technology
2020 Volume.52 No. 6 p.573 ~ p.579
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A study on the physicochemical properties and antioxidant activities of aged ginger (Zingiber officinale Roscoe) during the aging process
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Lee Soo-Jung
Ryu Ji-Hyeon
Nam Soo-Jin
Koo Ok-Kyung
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Abstract
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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.
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KEYWORD
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aged ginger, gingerol, shogaol, total phenol, antioxidant activities
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