Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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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

  • Lee, Soo Jung (Department of Food Science and Nutrition, Gyeongsang National University) ;
  • Ryu, Ji Hyeon (Research Institute for Convergence of Biomedical Science and Technology, Pusan National University Yangsan Hospital) ;
  • Nam, Soo Jin (Department of Food Science and Nutrition, Gyeongsang National University) ;
  • Koo, Ok Kyung (Department of Food Science and Nutrition, Gyeongsang National University)
  • 이수정 (경상대학교 식품영양학과) ;
  • 류지현 (양산부산대학교병원 의생명융합연구원) ;
  • 남수진 (경상대학교 식품영양학과) ;
  • 구옥경 (경상대학교 식품영양학과)
  • Received : 2020.09.09
  • Accepted : 2020.10.22
  • Published : 2020.12.31
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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.

흑생강의 생리활성 규명을 위한 연구의 일환으로 흑생강의 제조공정을 숙성 조건에 따라 5단계로 구분하여 각 제조 단계에서 얻은 흑생강의 이화학적 특성 및 항산화 활성을 원료 생강과 비교하였다. 흑생강의 갈색도와 적색도(a값)는 숙성 기간이 경과됨에 따라 원료 생강에 비해 유의적으로 증가되는 경향이었으나, 명도(L값)와 황색도(b값)는 유의적으로 감소된 경향이었다. 총당은 숙성 2단계에서 가장 높은 함량이었으나, 숙성 3단계 이후부터는 유의적으로 감소되는 경향이었다. 흑생강에서 숙성 기간이 경과됨에 따라 gingerol 함량은 감소되었으나, 6-shogaol 함량은 17.7-34.1배 증가되었다. 총 페놀 및 플라보노이드 함량은 숙성 2단계에서 가장 높은 함량이었으며, 그 이후에는 감소되는 경향이었다. 흑생강의 라디칼 소거활성과 환원력은 각각 숙성 2단계 및 3단계에서 가장 높았으며 그 이후에는 점차 감소되는 경향이었다. 숙성단계별 흑생강의 항산화 활성은 갈색도, 6-shogaol, 총당 및 총 페놀의 함량과 높은 양(+)의 상관관계를 보여 2-3단계 숙성이 항산화 활성 증대에 효과적일 것으로 생각된다.

Keywords

References

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