• Journal of Food Hygiene and Safety
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• v.38 no.4
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• pp.264-272
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• 2023

The aim of this study was to compare the antioxidant activities and functional contents of Korean conventional and Chinese seed gingers from the Jeollabuk-do Wanju and Chungcheongnam-do Seosan regions. Ginger samples were subjected to steaming treatments for different durations (2-8 h) at 121℃ using an autoclave. The antioxidant activity was evaluated by measuring total polyphenol and flavonoid contents and ABTS and DPPH radical scavenging activities, while functional ingredient contents were analyzed for gingerols and shogaols. The results showed that Wanju conventional seed ginger (WO-2) had the highest total polyphenol (85.24 mg GAE/g) and flavonoid (98.14 RE/100 g) contents, surpassing that of the control in all steamed groups at 6 h. ABTS radical scavenging activity showed a strong correlation with total polyphenol and flavonoid contents. The control groups indicated that Korean conventional seed ginger had 1.0-1.3 times higher gingerol contents compared to Chinese seed ginger. Furthermore, the content of shogaols, considered major functional ingredients, increased significantly with longer steaming durations, reaching the highest content (1,793 mg/kg) at 8 h, which was 1.0-1.8 times higher in Korean conventional seed ginger than that in Chinese seed ginger. These experiments provide valuable data supporting the excellence of Korean conventional seed ginger in the future.

• Korean Journal of Oriental Medicine
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• v.9 no.2
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• pp.69-74
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• 2003

Zingiberis Rhizoma and Dioscoreae Rhizoma were processed according to chinese pharmacopoeia and literatures. The content of 6-gingerol in processed Zingiberis Rhizoma was significantly increased than that of unprocessed one. The content of allantoin in unprocessed Dioscoreae rhizoma through HPLC was $0.32{\pm}0.06%$ and after processing was not significantly decreased to $0.23{\pm}0.12%$.

• Korean Journal of Food Science and Technology
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• v.43 no.4
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• pp.469-474
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• 2011

Ginger (Zingiber officinale Rosc.) is a well known edible plant that is traditionally used to treat various illnesses related to inflammation and oxidative stress. Steam distillated ginger oil or water extract are mainly used for related products; however, it is unclear whether these fractions contain most of the bioactive compounds or the highest efficacy. This investigated the antioxidant effects of extracts prepared by supercritical fluid extraction (SFE). 6-Gingerol was the most abundant component in hexane fraction of ethanol extract from ginger. The antioxidative properties of SFE oil and Marc ethanol fractions were demonstrated using the 2,20-diphenylpicrylhydrazyl (DPPH) and 2,2'-azinobis 3-ethyl benzothiazoline-6-sulfonic acid (ABTS) radicals scavenging assays. A clear correlation was observed between total polyphenol contents and $RC_{50}$ values in the Marc ethanol fraction. These results indicate that not only SFE oil but the marc after SFE could be good sources for the food industry.

• Food Science and Preservation
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• v.17 no.4
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• pp.478-486
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• 2010

The qualities of ginger prepared by an MPD (molecular press dehydration) method using maltodextrin, or dried using reused dehydration liquid, or prepared by freeze-drying or hot-air drying, were compared in terms of approximate overall composition, color, water absorption index, water solubility index, total sugar level, reducing sugar concentration, antioxidant activity, and gingerol content. The approximate composition of ginger prepared by the MPD method was lower in overall biochemical content than were those of gingers prepared using other methods. Ginger prepared by the MPD method retained the original ginger color. The water absorption and solubility index of ginger prepared by the MPD method (using maltodextrin) were better than those of gingers dried using other methods. The total sugar content did not change noticeably upon processing. The reducing sugar content of ginger prepared by hot-air drying was low. The antioxidant activity of ginger prepared by the MPD method was higher than that of freeze-dried and hot air-dried ginger samples, with values lower than those of BHA (3(2)-t-Butyl-4-hydroxyanisole) and BHT (2,6-Di-tert-butyl-4-methylphenol). The gingerol content of ginger prepared by the freeze-drying method was higher than that of gingers prepared by other methods. However, ginger constituents were present in the dehydration liquid used in the MPD method. The results indicate that both the MPD method (using maltodextrin) and the use of reused dehydration liquid are efficient methods by which ginger can be dried.

• YAKHAK HOEJI
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• v.55 no.6
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• pp.451-455
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• 2011

So Cheong Ryong Tang (SCRT) has been used as a traditional herbal medicine for the treatment of the bronchial asthma. In this study, the effect of steaming process on changes in 11 major compounds (homogentisic acid, ephedrine HCl, paeoniflorin, cinnamic acid, cinnam aldehyde, glycyrrhizin, 6-gingerol, schizandrin, methyleugenol, gomisin A and gomisin N) content and neuroprotective activity of SCRT were evaluated. Major compound content was slightly different with steaming produce. The contents of paeoniflorin, cinnamic acid, cinnam aldehyde, 6-gingerol and methyleugenol were decreased and homogentisic acid, ephedrine HCl, glycyrrhizin, schizandrin and gomisin A were increased by steaming process. The neuroprotective activity of steaming SCRT was determined in mouse hippocampal HT22 cells by MTT assay. As a result, neuroprotective activity of a steaming SCRT was higher than that of a non steaming SCRT. This study demonstrated that neuroprotective activity of SCRT can be improved through steaming process.

• Korean Journal of Pharmacognosy
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• v.42 no.3
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• pp.271-275
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• 2011

Sosihotang is a herbal medicine traditionally used to treat chronic liver disease. This study was performed to investigate the effect of steaming Sosihotang at a $121^{\circ}C$ on its major compounds and neuroprotective activity. We evaluated quantitative changes of 6 major compounds in Soshihotang, saikosaponin A, homogentisic acid, baicalin, ginsenoside $Rg_3$, glycyrrhizin and 6-gingerol using HPLC-DAD. After steaming produce, saikosaponin A, homogentisic acid, baicalin, glycyrrhizin and 6-gingerol in Sosihotang were decreased and ginsenoside $Rg_3$ was increased. The neuroprotective activity of steamed Sosihotang was determined by MTT assay, comparing to Sosihotang. The steamed sosihotang showed a higher neuroprotective activity than Sosihotang. In conclusion, steam produce could improve neuroprotective activity of Soshihotang.

• Proceedings of the Korea Environmental Mutagen Society Conference
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• 2003.05a
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• pp.95-95
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• 2003

• Natural Product Sciences
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• v.17 no.1
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• pp.58-63
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• 2011

Insampaedok-san is a traditional medicine used for the treatment of colds. We investigated several compounds in Insampeadok-san, and tested their neuroprotective and anti-oxidative activities after fermentation with Lactobacillus. The amounts of four marker compounds (ferulic acid, hesperidin, 6-gingerol and glycyrrhizin) and unidentified compounds in Insampaedok-san (IS) and fermented Insampaedok-san (FIS) were measured and compared by an established HPLC-DAD method. Neuroprotective activity of IS and FIS extracts was evaluated and compared after glutamate-induced neurotoxicity in HT22 cells. Anti-oxidative activity of IS and FIS was also compared in DPPH free radical, hydroxyl radical and hydrogen peroxide scavenging activity assays. Contents of two compounds, ferulic acid and glycyrrhizin were decreased while 6-gingerol was increased by fermentation. FIS showed more potent neuroprotective activity than IS. DPPH, hydroxyl radical and hydrogen peroxide scavenging was slightly increased by FIS when compared to IS. In conclusion, fermentation with Lactobacillus can vary the amounts of the marker compounds in IS and improve neuroprotective and anti-oxidative activities of IS.

• Food Science and Preservation
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• v.24 no.8
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• pp.1180-1187
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• 2017

Zingiber officinale Roscoe, commonly known as ginger, has long been used as a powerful health-promoting antioxidant that supports cellular health of the human body. The objective of this study was to compare the antioxidant and antimicrobial activities of the samples with aging and fermentation. Antioxidant activities of the samples were compared using total phenol, flavonoid contents, ABTS cation radical scavenging activity and DPPH radical scavenging activity. Antimicrobial activities were also examined using the paper disc method and minimum inhibitory concentration (MIC). Acidity of the fermented ginger (FG) with lactic acid bacteria showed a significantly higher value than that of the ginger (GG). The content of 6-gingerol, a bioactive component in ginger, decreased in all fermented gingers but 6-shogaol which is also one of the main valuable ingredients showed the increased content at ginger fermented with Streptococcus thermophilus and Lactobacillus acidphilus. Flavonoid contents of the FG and GG did not show significant differences. However, ABTS cation radical scavenging activity and DPPH radical scavenging activity were 10-30% increased in the samples with fermentation (p<0.05), respectively. The samples of the disc showed an inhibitory effect on growth of gram positive Staphylococcus aureus and Listeria monocytogenes. Zinger with fermentation showed higher antioxidant and antimicrobial activities. Thus, we conclude that aging and fermentation can be a helpful process to increase the functional effects of ginger.

• Korean Journal of Food Science and Technology
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• v.52 no.6
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• pp.573-579
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• 2020

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.