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KMID : 1098420070150030203
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Korean Journal of Medicinal Crop Science
2007 Volume.15 No. 3 p.203 ~ p.209
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Effects of Antioxidant and Flavor Compionents of Zingiber mioga Rosc
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Lee Jang-Won
Ryu Jeong
Chon Sang-Uk
Han Seung-Kwan
Choi Dong-Geun
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Abstract
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In order to promote utilization of the Yangha (Zinger mioga Rosc.) as functional food and natural spices, and 95.93%, from the dried one 7.63%, and from powder 9.81%, respectively. Crude protein content from the Yangha powder was 11.21%, and contents of crude fat, crude ash and crude fiber were 2.44%,10.78%, and 14.47%, respectively. Most of compositions from Yangha powder were higher than those from raw and the dried one, except fer water content. Antioxidative effect was investigated through Rancimat and DPPH methods. Oxidative stability of Yangha powder was the highest of4.21Al. Furthermore, the free radical scavenging activity of Yangha powder (76.61%) was higher than that of raw (49.35%) or the dried one (61.78%). Volatile flavor compounds of Yangha was extracted by steam distillation and extraction method. The extracts were analyzed and identified by gas chromatography and GC-MS spectrometry. One hundred twenty two volatile flavor components were identified, and the major component was terpene compounds including {alpha}-pinene, {beta}-pinene, {beta}-phellandrene, 1,4-terpineol, and {beta}-terpinene.
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KEYWORD
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Zinger mioga Rosc., antioxidative effect, volatile flavor components, terpene compounds
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