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KMID : 1134820230520090953
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Journal of the Korean Society of Food Science and Nutrition
2023 Volume.52 No. 9 p.953 ~ p.962
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Enhancing the Active Ingredients in Dried Ginger with Steaming Treatment and Optimizing Drying Conditions
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Song Jung-Mu
Kim Ha-Yun
Cho Yong-Sik
Park Hyun-Ji
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Abstract
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This study applies UPLC to quantify and compare the active ingredients in ginger, viz., gingerol and shogaol. Response surface methodology was then applied to optimize the manufacturing process of steam-dried ginger containing maximum active ingredients. The active ingredient contents of steamed ginger were analyzed and the DPPH and ABTS radical scavenging activities were compared. Shogaol showed higher antioxidant activity relative to its content. To determine the effect of steaming on the drying process, the active ingredient contents of dry ginger and steam-dried ginger were compared. The high contents of shogaol in steam-dried ginger were then used to optimize the manufacturing process. Drying temperatures (60, 70, 80°C, X1) and drying time (6, 8, 10 h, X2) were set as independent variables of the response surface methodology. Moisture contents, water activity, soluble solids, sucrose, glucose, and fructose contents, gingerol (6-, 8-, 10-), shogaol (6-, 8-, 10-), total polyphenol contents, total flavonoid contents, DPPH, and ABTS radical scavenging activity were set as the dependent variables measured to optimize the drying conditions. Our results showed that 10-gingerol, shogaol (6-, 8-, 10-), and ABTS radical scavenging activity are the ideal optimization variables, and 7.9 h at 68°C was the optimal drying condition. To verify the suitability of the model, the validation experiment determined the values within 95% of the predicted range. Our results indicate that it is possible to produce dried ginger with high antioxidant capacity.
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KEYWORD
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active ingredient, gingerol, shogaol, antioxidant activity, optimization
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