• Journal of the Korean Magnetic Resonance Society
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• v.23 no.4
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• pp.93-97
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• 2019

Black ginger (Kaempferia parviflora) is a short-lived ginger plant with dark purple colored root and is known to be effective in treating diabetes and obesity. To find out the difference in the characteristics of the black ginger according to the variety of production, 1D proton NMR experiments were performed on 4 types of black gingers from different regions. The NMR spectra of all black ginger showed the characteristic peaks of the polymethoxy flavone compounds, and the chemical shifts and intensity of peaks showed slight differences depending of the type of black ginger implying the difference in molecular environment. These initial NMR experiments can be applied to the identification of the diversity of black ginger in physiological function according to the climate of regions using SNIF-NMR (Site-specific Natural Isotope Fractionation studied by NMR).

• Food Engineering Progress
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• v.14 no.2
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• pp.112-117
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• 2010

Black ginger, obtained from steaming and drying process, provides the various functional properties. This study was performed to investigate the optimum processing conditions for black ginger with high content of biologically active substance such as anti-oxidations. Optimum processing conditions such as temperature and time for black ginger was determined by response surface methodology (RSM) with manufacturing process and functionality. The optimum steaming condition was determined 6 hours at 93.2$^{\circ}C$, and 82.7 mg/L DPPH scavenging activities was obtained at this condition. The black ginger drink was made with black ginger extracts, Japanese apricot, and honey. Interaction effects of these ingredients were investigated by modified distance based on design and analyzed by linear, nonlinear regression model, and RSM. The optimization of mixture ratio was made by statistical modeling using DPPH scavenging activities and sensory properties which are the important target constraints in drink. Total flavonoids showed a linear canonical form, while preference and antiradical activity showed a nonlinear canonical form indicating the higher interaction among mixtures. The response trace plot revealed that antiradical activity, sensory properties and total flavonoids were quite sensitive to the drink blending. The optimum formulation of the drink was set at 14.2% of black ginger extracts, 5% of Japanese apricot, and 10.8% honey.

• Journal of Life Science
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• v.28 no.9
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• pp.1068-1075
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• 2018

Kaempferia parviflora, an herbaceous plant in the family Zingiberaceae, is popular in many tropical regions. It is called as black ginger or krachaidum in Thailand and Laos, and its raw or dried root have been used as spices and teas. The rhizomes also have been traditionally used to treat gastrointestinal disorders, ulcers, gout, dysentery, allergies and to improve physical work capacity. Recently, its anti-obesity, anti-oxidant, anti-inflammatory and blood clot-lysis activities were reported. In this study, the anti-thrombosis activity of black ginger was investigated, since improvement in blood fluidity leads to the prevention of various lifestyle-related diseases. The hot water and ethanol extract and their subsequent solvent fractions (hexane, ethylacetate, butanol fractions and water residue) were prepared, and their anti-coagulation and platelet aggregation inhibitory activities were determined, respectively. Among the black ginger extracts and their fractions, the ethylacetate fraction (EAF) of ethanol extract only showed significant extensions of blood coagulation time determined by thrombin time (TT), prothrombin time (PT), and activated partial thromboplastin time (aPTT). At 5 mg/ml concentration, TT, PT and aPTT were extended to 1.22, 1.49 and >15-folds compared to non-treatment. The EAFs of ethanol and hot water extract showed strong inhibitions against collagen-induced platelet aggregations, which are comparable to inhibitions of aspirin. Also the EAFs from black ginger did not show any hemolysis activity against human RBC up to 0.5 mg/ml. Our results suggest that the EAF of black ginger has a potential as novel anti-coagulation and ant-platelet aggregation agent. This report provides the first evidence of anti-coagulation activity of black ginger.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.5
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• pp.648-654
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• 2010

This study investigated the antioxidant activities and antimicrobial effects of MeOH extracts from some spices. The total flavonoid contents of MeOH extracts from ginger, garlic, onion, Chinese pepper (Zanthoxylum schinifolium) and black pepper (Piper nigrum) were 20.3%, 10.0%, 4.3%, 6.6% and 12.8%, while the total phenol contents were 19.3%, 1.0%, 0.5%, 3.4% and 7.9%, respectively. The order of the nitrite-scavenging abilities of spice extracts were ginger> black pepper> Chinese pepper> garlic> onion (p<0.05). MeOH extract from ginger showed antimicrobial activity to Bacillus cereus, and garlic extract showed strong antimicrobial activity to Salmonella enteritidis. However, onion extract did not show any antimicrobial activity. The electron donating ability of MeOH extract from ginger was markedly higher than those of garlic, Chinese pepper, black pepper and onion extracts. Antioxidative activities in linoleic acid substrates were in order of BHT> ginger> Chinese pepper> black pepper> garlic> $\alpha$-tocopherol> onion. Antioxidative activities in linoleic acid emulsion substrates were in order of BHT> $\alpha$-tocopherol> ginger> black pepper> Chinese pepper> garlic> onion.

• KSBB Journal
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• v.16 no.2
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• pp.163-169
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• 2001

This study was undertaken to evaluate the effects of green and taste teas on the in-vitro antimicrobial activity and vacuolating toxin titer of Helicobacter pylori. Crude aqueous extracts prepared by adding 2 g of tea leaf or powder to 100 ml of boiling distilled water, and sterilized by passing through a 0.22 $mutextrm{m}$ membrane filter. Green tea, coffee, and ginger tea showed bactericidal activity on H. pylori within 3 hours. Black tea and ssangwha tea also showed bactericidal activity on H. pylori in 24 hours. Arrowroot tea show no bactericidal effect on H. pylori after 48 hours. Two fold diluted green tea and coffee decreased(1/10,000cfu) the growth of H. pylori in 24 hours, but the two fold diluted black tea, ssangwha tea, and ginger tea showed suppression effect upon of(1/10cfu) H. pylori in 24 hours. The two-fold and 10-fold diluted green tea, coffee and two-fold diluted black tea abrogated the vacuolating toxin titer of H. pylori, but the two-fold and 10-fold diluted ginger, ssangwha, ginseng, and arrowroot tea only reduced the vacuolating toxin titer of H.pylori from 1/2 to 1/8. These result suggest that green tea and coffee have effective antibacterial or bactericidal effects on H.pylori, and that they also have a neutralization effect upon the vacuolating toxin of H.pylori.

• Journal of Ginseng Research
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• v.6 no.1
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• pp.30-37
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• 1982

This study was conducted to investigate the water vapor permeability of packaging film, Al- foil laminated paper, and sorption properties of dehydrated and powdered foods. The results are as fellows. 1. Absorption rate of each products was greately affeoted by physicochemical properties of foods rather than initial moisture contents of the products. 2. The absorption rate of each products were in the order of freeze dried coffee, spray dried coffee, freeze drie4 ginseng extract, spray dried ginseng extract, ginger tea, black tea, citrus juice Powder and ssang wha tea. 3. Most of the products such as freeze dried coffee, spray dried coffee, freeze dried ginseng extract, ginger tea and black tea have shorter than a month of shelf life. 4. The stability of the products were greatly affected by its desorption properties than the degree of desorption of moisture. 5. Water vapor permeability of packaging materials which are laminated Al-foil with polythylene and glassin paper were mainly affected of thickness of Al-foil and polyethylene.

• Korean Journal of Food Science and Technology
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• v.32 no.6
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• pp.1306-1312
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• 2000

This study was conducted to examine the effects of levels of flavoring materials on the sensory characteristics of chicken feet Jokpyun (Korean traditional gel type food) and to determine the optimum levels. Consumer desirability of Jokpyun flavored with different levels of black pepper and ginger was evaluated. Optimum levels of variables were obtained using response surface methodology. The levels were 0.33% and 0.1% for black pepper and ginger extract, respectively. The shelf-life of the optimized Jokpyun at $4^{\circ}C$ was determined as 6 days. Addition of powdered chicken broth in the Jokpyun preparation at the level of 1.5%(w/w) markedly increased boiled chicken flavor without resulting in undesirable properties.

• Korean Journal of Food Science and Technology
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• v.35 no.1
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• pp.125-131
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• 2003

Physiological activities of hot water extracts of 10 commercial instant curry powders and 6 spices, were investigated. All spice extracts except ginger showed significant antioxidant activities on the autoxidation of linoleic curry acid (p＜0.01). Antioxidant activities of clove and fennel were significantly higher than ${\alpha}-tocopherol$, instant curry powders, and other spices, Red pepper $(52.8{\pm}2.13%)$, clove, and coriander showed significant inhibitory activities against angiotensin-I-converting enzyme (p＜0.001). Cytotoxic effects of instant curry powder and spices against human cancer cell lines were examined through MTT assay. Black pepper $(29.31{\pm}2.21%\;cytotoxic\;rate)$ and cardamon $(19.41{\pm}3.92%)$ were effective against MCF-7 (p＜0.01), Clove $(42.92{\pm}5.57%)$ against HeLa (p＜0.01). Ginger $(34.21{\pm}1.11%)$, cardamon, and black pepper against A172 (p＜0.001), garlic $(82.88{\pm}0.53%)$ against SN12C (p＜0.001), garlic $(71.63{\pm}0.38%)$, red pepper, ginger, fenugreek, SPC, cumin, and MPC against SNU-638 (p＜0.001), and cassia $(82.84{\pm}16.92%)$ against A549 (p＜0.001).

• Food Science of Animal Resources
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• v.44 no.3
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• pp.635-650
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• 2024

In this study, we analyzed the physicochemical and sensory properties of black goat jerky marinated with various spices (non-spice, control; rosemary, RO; basil, BA; ginger, GI; turmeric, TU; and garlic, GA). The physicochemical properties of black goat jerky analyzed were pH, water holding capacity, color, cooking yield, shear force, and fatty acid composition. The sensory characteristics were analyzed through the aroma profile (electronic nose), taste profile (electronic tongue), and sensory evaluation. The pH and water holding capacity of the GI showed higher values than the other samples. GI and GA showed similar values of CIE L^* and CIE a^* to that of the control. The shear force of the GI and TU was significantly lower than that of other samples (p<0.05). Regarding fatty acid composition, GI showed high unsaturated and low saturated fatty acid contents compared with that of the other samples except for RO (p<0.05). In the aroma profile, the peak area of hexanal, which is responsible for a faintly rancid odor, was lower in all treatment groups than in the control. In the taste profile, the umami of spice samples was higher than that of the control, and among the samples, GI had the highest score. In the sensory evaluation, the GI sample showed significantly higher scores than the control in terms of flavor, aroma, goaty flavor, and overall acceptability (p<0.05). Therefore, marinating black goat jerky with ginger powder enhanced the overall flavor and reduced the goat odor.

• Fisheries and Aquatic Sciences
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• v.23 no.4
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• pp.7.1-7.8
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• 2020

Background: To minimize the use of antibiotics and to obtain a more sustainable fish culture and aquaculture industry, development of alternative natural source of immunostimulant to replace antibiotic in aquafeed is highly needed. Objective: Dietary inclusion effect of yacon (YC), ginger (GG), and blueberry (BB) on growth, body composition, and disease resistance of black rockfish against Vibrio anguillarum was compared to ethoxyquin (EQ). Methods: Four hundred eighty juvenile (an initial weight of 4.2 g) fish were randomly distributed into 12 of 50 L flowthrough tanks (forty fish per tank). Four experimental diets were prepared; the control (Con) diet with 0.01% EQ inclusion, and YC, GG, and BB diets at 1% each additive inclusion. Each additive was included into the experimental diets at the expense of wheat flour. Each diet was assigned to triplicate tanks of fish and hand-fed to satiation twice daily for 8 weeks. At the end of 8-week feeding trial, 20 fish from each tank fish were artificially infected by intraperitoneal injection with 0.1 mL of culture suspension of pathogenic V. anguillarum containing 3.3 × 10⁶ cfu/mL respectively. Fish were monitored for the following 8 days after V. anguillarum infection and dead fish were removed every 6 h for the first 4 days and 12 h for the rest of the study. Results: Weight gain, specific growth rate (SGR), and feed efficiency ratio (FER) of fish fed the YC diet was higher than those of fish fed all other diets. However, feed consumption, protein efficiency ratio, and protein retention was not affected by dietary additive. Moisture, crude protein, and crude lipid content of the whole body of fish were affected by dietary additive. Analysis of the Kaplan-Meier survival curves showed that survival of fish fed the YC, BB, and GG diets was higher than the Con diet. Conclusion: Oral administration of YC can improve not only weight gain, SGR, and FER of black rockfish, but lower mortality of rockfish at occurrence of V. anguillarum.