Browse > Article
http://dx.doi.org/10.3746/jkfn.2005.34.6.892

Effect of Gamma-Irradiation on the Volatile Flavor Compounds from Dried Ginger (Zingiber officinale Roscoe)  

No, Ki-Mi (Dept. of Food and Nutrition, Chosun University)
Seo, Hye-Young (Dept. of Food and Nutrition, Chosun University)
Gyawali Rajendra (Dept. of Applied Science and Technology, Chosun University)
Shim, Seong-Lye (Dept. of Food and Nutrition, Chosun University)
Yang, Su-Hyeong (Dept. of Food and Nutrition, Chosun University)
Lee, Sung-Jin (Dept. of Applied Science and Technology, Chosun University)
Kim, Kyong-Su (Dept. of Food and Nutrition, Chosun University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.34, no.6, 2005 , pp. 892-898 More about this Journal
Abstract
The effect of gamma irradiation on volatile components of Korean dried ginger (Zingiber officinale Roscoe) was studied and compared with non-irradiated sample. Volatile compounds from non- and irradiated samples were extracted using simultaneous distillation-extraction (SDE) apparatus and analyzed by gas chromatography-mass spectrometer (GC/MS). A total of 83 and 71 compounds were identified and quantified from non-and irradiated dried ginger at dose of 10 kGy. Identified components were hydrocarbons, alcohols, aldehydes, esters, ketones and miscellaneous compounds. The terpenoid compounds in volatile flavor compounds identified from non and irradiatied dried ginger were $98.27\%\;and\;98.12\%$, respectively. $\alpha$ -zingiberene,$\beta$-sesquiphelland reno, geranial, (Z,E) $\alpha$ -farnesene, $\beta$ -phellandene were detected as major volatile compounds of two experimental sample. The amount of volatile components in the samples was changed by irradiation but the profile of volatiles in non- and irradiated dried ginger were the same.
Keywords
dried ginger; gamma irradiation; terpenoids; volatile compounds;
Citations & Related Records
연도 인용수 순위
  • Reference
1 Connell DW. 1969. The pungent principles of ginger and their importance incertain ginger products. Food Technol Austral 21: 570-575
2 Lee CB. 1979. Illustrated Flora of Korea. Hyangmoon Publish Co, Seoul, Korea
3 Kim MR. 2002. Function of spices and herbs. J East Asian Dietary Life 12: 431-453
4 Kim WJ, Choi HS. 2002. Cheonyun Hwangsunryo. Hoyil Publising, Seoul, Korea
5 Mathew AG, Krishnamurthy N, Nambudiri ES, Lewis YS. 1973. Oil of ginger. Flavour Ind 4: 226-232
6 WHO. 1998. Joint FAO/IAEA Division of Nuclear Techniques in Food and Agriculture. Report of the Project Review Committee Meeting of the Asian Regional Cooperation Project on Food Irradiation, (RAS/0/22), 7-9 April, Bangkok, Thailand
7 IAEA. 2002. International atomic energy agency homepage. Available at:http:/ /www.iaea.org/icgfi
8 UNEP. 1995. Montreal protocol on substances that deplete the ozone layer. Report of the methylbromide technical options committee. p 294
9 Kwon JH, Chung HW, Kwon YJ. 2000. Infrastructure of quarantine procedures for promoting the trade of irradiated foods. Annual Meeting and Symposium of Korean Post-Harvest Sci Technol Agric. 13 October, Daejeon. p 209-254
10 Codex Alimentarius Commission. 1984. Codex general standard for irradiated foods and recommended international code of practice for the operation of radiation facilities used for the treatment of foods. CAC/VOL. XV, FAO, Rome
11 ICGFI. 2003. Clearance database, International Consultative Group on Food Irradiation. Available at:http://www.iaea. org/icgfi
12 Katiyar SK. 1996. Inhibition of tumor promation in SENCAR mouse skin by Zingiber officinale Rhizome. Planta Medica 56: 1023-1030
13 Schultz TH, Flath RA, Mon TR, Enggling SB, Teranishi R. 1977. Isolation of volatile components from a model system. J Agric Food Chem 25: 446-449   DOI
14 Robert PA. 1995. Identification of essential oil components by gas chromatography/mass spectroscopy. Allured Publishing Corporation, Chicago, IL, USA
15 Stehagen E, Abbrahansom S, Mclafferty FW. 1974. The Wiley/NBS registry of mass spectral data. John Wiley and Son, New York, NY, USA
16 Sadtler Research Laboratories. 1986. The Sadtler standard gas chromatography retention index library. Sadtler, Philadelphia, PA, USA
17 Kim JS, Koh MS, Kim YH, Kim MK, Hong JS. 1991. Volatile flavor components of Korean ginger (Zingiber officinale Roscoe). Korean J Food Sci Technol 23: 141-149
18 Moon HI, Lee HJ. 1997. Volatile aromatic components of ginger (Zingiber officinale Roscoe) rhizomes and Japanese spice bush (Lindera obtusiloba BL). Korean J Crop Sci 42: 7-13
19 Connell DW. 1970. The chemistry of the essential oil & oleoresin of ginger. Flavour Ind 1: 677-693
20 Feffrey BH, Herbert B. 1993. Phytochemical dictionary, A Handbook of Bioactive Compounds from Plants. Taylor & Francis Ltd, London, United Kingdom. p 579
21 Andrews LS, Cadwallader KR, Grodner RM, Chung HY. 1995. Chemical and microbial quality of irradiated ground ginger. J Food Sci 60: 829-832   DOI
22 Smith RM, Robinson JM. 1981. The essential oils of ginger from Fiji. Phythochem 20: 203-206   DOI   ScienceOn
23 Wu JJ, Yang JS, Liu MS. 1996. Effects of irradiation on the volatile compounds of garlic (Allium sativum L.). J Sci Food Agric 70: 506-508   DOI
24 Prasad SV, Gholap AS, Prasad T. 1997. Effect or $\gamma$- irradiation on the volatile oil constituents of fresh ginger (Zingiber officinale) rhizome. Canadian Institute of Food Science and Technology 30: 41-43
25 Yang MS, Chyau CC, Horng DT, Yang JS. 1998. Effects of irradiation and drying on volatile components of fresh shiitake (Lentinus edodes Sing). J Food Sci Agric 76: 72-76   DOI   ScienceOn
26 Marcotte M. 1998. Irradiation as a disinfestation method update on methyl bromide phase out, regulatory action and emerging opportunities. Radiat Phys Chem 52: 85-90   DOI   ScienceOn
27 WHO. 1981. Wholesomeness of irradiated food, Report of a joint FAO/IAEA/WHO Expert Committee. Technical Report Series 659, Geneva, Swiss
28 WHO. 1992. Global health situation and projections estimates. WHO, Geneva
29 Wu JJ, Yang JS. 1994. Effects of $\gamma$-irradiation on the volatile compounds of ginger rhizome (Zingiber officinale Roscoe). J Agric Food Chem 42: 2574-2577   DOI   ScienceOn
30 Chen CC, Ho CT. 1988. Gas chromatographic analysis of volatile components of ginger oil (Zineiber offcinale Roscoe) extracted with liquid carbon dioxide. J Agric Food Chem 36: 322   DOI
31 Feffrey BH, Herbert B. 1993. Phytochemical dictionary, A Handbook of Bioactive Compounds from Plants. Taylor & Francis Ltd, London, United Kingdom. p 555