• Journal of Food Hygiene and Safety
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• v.37 no.5
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• pp.347-355
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• 2022

Levels of beauvericin (BEA) and enniatins (ENNs: ENA, ENA1, ENB, and ENB1) were examined in fresh ginger (n = 43) and ginger powder (n = 31) samples from Korea. In the ginger samples, incidence of BEA contamination was highest, at 62.79%, with a maximum detected BEA level of 640.07 ㎍/kg. ENNs in were found in up to 11.63% (ENB, ENB1) of ginger samples, with a maximum detected level of 91.02 ㎍/kg (ENA). In the ginger powders, ENB contamination displayed the highest rate of incidence (70.97%), but the highest level of BEA (1,344.18 ㎍/kg) exceeded that of ENB (413.99 ㎍/kg). The incidences of ENA, ENA1, ENB, and ENB1 presence in ginger powders were 29.03%, 22.58%, 70.97%, and 35.48%, respectively, and their highest detected levels were 220.45, 156.61, 413.99, and 70.29 ㎍/kg, respectively. The incidence of BEA and ENN contamination was higher in ginger powder than in ginger. Respective co-occurrence rates of BEA and ENNs in ginger and ginger powder samples were 16.28% and 64.52%, indicating that the BEA and ENN co-contamination rate was highest in ginger powder as well. This is the first report on the presence and co-occurrence of BEA and ENNs in Korean ginger and ginger powder.

• Food Science and Biotechnology
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• v.15 no.1
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• pp.143-147
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• 2006

Physiological activities of Korean-grown ginger (KG) and Chinese-grown ginger (CG) extracts were examined. Ginger was extracted with water, and 50 and 100% ethanol, and then nitrite-scavenging activity (NSA), superoxide dismutase (SOD)-like activity, and electron-donating ability (EDA) of extracts were investigated. NSA at pH 1.2 was the most effective in 50% ethanol extracts of both origins. SOD-like activities of water and 50% ethanol extracts of both samples were 8.66-35.95% lower than those of 1 and 0.1% L-ascorbate solutions. SOD-like activity of KG extracts was higher than that of CG extracts, and water extracts of samples were the highest. EDA of KG extract was higher (22.23-86.95%) than that of CG extract, while both sample extracts showed lower EDA than those of 1 and 0.1% L-ascorbate solutions.

• Korean Journal of Food Science and Technology
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• v.32 no.3
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• pp.491-499
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• 2000

This study was performed to investigate the antioxidative effects of solvent extracts of eighteen curry spices. Yields of the curry spices extracted by methanol, ethylacetate and hexane were $6.4{\sim}42.9%$, $3.9{\sim}26.2%$ and $1.6{\sim}29.2%$, respectively. Methanol, ethylacetate and hexane extracts of spices were added up to 1,500 ppm in the rice bran oil and antioxidative effects of extracts were tested by Rancimat. Induction periods of spices extracted by methanol were in the order of rosemary(33.5hr)>sage(29.1hr)>ginger(28.6hr)>turmeric(26.9hr)>nutmeg(25.8hr)>oregano(25.6hr)>thyme(25.3hr)>BHT(24.5hr)>control(22.6hr). Those of ethylacetate extracts were as follows: rosemary(43.9hr)>sage(30.9hr)>oregano(29.0hr)>thyme(27.5hr)>ginger(27.1hr)>BHT(24.5hr)>control(22.6hr). Those of hexane extracts were in the order of rosemary(47.4hr)>sage(31.4hr)>oregano(27.3hr)>ginger(25.5hr)>thyme(25.1hr)>control(22.6hr). Solvent extracts of rosemary, sage, oregano, ginger and thyme showed significant antioxidative effects. Two thousands ppm hexane-extract of rosemary was the most effective. Addition of hexane-extracts of rosemary didn't show any synergism with the hexane extracts of sage, oregano, ginger, and thyme.

• Journal of agricultural medicine and community health
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• v.23 no.2
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• pp.251-258
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• 1998

Ginger has been cultivated for thousands of years. It is very popular in the food industry as an additive to ginger ale, candies, pastries and cakes. The root has a strong, sweet scent. It contains protein, fat, carbohydrates, ash, calcium, potassium, vitamin A. thiamine, riboflavin, niacin and ascorbic acid. In korea, farmers keep ginger roots into underground holes from the harvest time to the seedtime. They dig 6 meters under the ground and preserve the cultivated ginger roots. This study was conducted to evaluate the health hazards occurred in the underground storing places of ginger roots. Authors reviewed the accidents occurred in those places, therefore transported by the public emergency system in Seo-cheon city from Jan, 1 1996 to Dec, 31 1997. We could confirm 8 persons on transport records. Among them, 5 persons were due to poisoning, 3 persons were due to injuries. We would like to suggest that poisoning could be induced by hypoxia and injuries occurred from a fall into the underground hole. These should be prevented by the health education for farmers. And further investigations are needed to understand their magnitude and the pathogenic mechanisms.

• Korean Journal of Food Science and Technology
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• v.31 no.6
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• pp.1589-1595
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• 1999

Reverse osmosis(RO) and rotary evaporation, freezer drying and spray drying as concentration and dehydration methods were, respectively, employed to investigate their effect on the flavor quality of ginger powder. Rotary evaporation and spray drying methods were more effective to restrict the browning of ginger powder than RO and freezer drying methods. Concentration methods had no effect on the free amino acids and free sugar contents of ginger powder, but freezer drying resulted in the less quality loss than spray drying. And the powder prepared from enzymatically hydrolyzed extract contained less crude protein, crude ash, browning and the changes in free amino acids, but had more the crude fat, solubility and free sugars than that from ginger extract obtained by filter press. Sensory results indicated that quality of ginger powder prepared by RO concentration and freeze drying of enzymatically hydrolyzed extract was as good as that without enzyme hydrolysis

• Journal of the Korean Applied Science and Technology
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• v.36 no.4
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• pp.1188-1197
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• 2019

Exposure to stress can lead to sympathetic hyperactivity, which include a systemic disease with lesions in a broad spectrum of organs and a psychiatric condition. The purpose aimed to evaluate the effect of the korea ginger essential oil on stress hormone and brain tissue response in chronic mild stress-induced rats model of sympathetic hyperactivity. Evaluation method carried out cytotoxicity assessment and component analysis, what observe the effects based on serum biomarker and histopathological analysis of brain tissue. As this time, the korea ginger essential oil was treatment at doses of 100 nl/㎖ for 2 weeks after make a chronic mild stress-induced rats model of sympathetic hyperactivity. As a result, the korea ginger essential oil was not toxic at less than 100 nl/㎖, contents of 6-gingerol was 345 ppm. Compared to the control rats, the korea ginger essential oil treatments significantly reduced the serum concentrations of stress hormone (i.e., ACTH, corticosterone, melatonin). Furthermore, The korea ginger essential oil treatments effectively preserved the TH-immune response was occasionally interrupted in the ventral tegmental area (VTA) and the substantia nigra pars compacta (SNpc). The results indicate that the korea ginger essential oil improved sympathetic hyperactivity. Thus, the korea ginger may be a novel material of aroma oils for the management of sympathetic hyperactivity.

• Preventive Nutrition and Food Science
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• v.17 no.1
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• pp.46-52
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• 2012

This study was performed to investigate the effects of pre-treatment and storage temperature and periods on the quality characteristics of ginger paste. The pH of the ginger paste remained constant during room temperature storage but increased with prolonged refrigerated storage periods. During five months of frozen storage, regardless of pre-treatment, the pH of most of the samples decreased slightly and then remained constant. In the color value of ginger paste stored at room temperature, the samples with and without chemical additives changed in color more prominently than fermented or pasteurized samples. Intriguingly, the color value for samples containing chemical additives changed more dramatically when stored under refrigerated conditions. However, the L, a, and b values of samples stored under frozen storage conditions did not change even after ten months. Most of the samples contained glucose and fructose, except for the fermented samples. The free sugar content of samples slowly decreased with increasing storage periods, while the organic acid content generally decreased also, regardless of sample type. Depending on pre-treatment and storage temperature, the gingerol content of the samples was either retained or decreased with prolonged storage time.

• Plant Resources
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• v.2 no.2
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• pp.81-87
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• 1999

Sixteen isolates showing relatively strong antagonicity against the ginger rhizome rot pathogen, Pythium zingiberum, were selected among the 155 isolates from ginger rhizome surfaces and rhizospheres of ginger cultivation fields in Wanju, Chonbuk. The isolate, 'HB 26-5'showing the strongest antagonicity was finally selected by testing duration of inhibition effect and pathogenicity to ginger. The isolated antagonistic microorganism, 'HB 26-5' was rod shape, gram positive and formed endospore. The isolate produced acids utilizing glucose, arabinose, xylose and mannitol, and acetoin at VP test, and grew anaerobically. Temperature range for growth was from 10 to 4$0^{\circ}C$ . Reaction to catalase and gelatin, hydrolysis were positive, and casein hydrolysis and indol production were negative. Based on the mycological characters and the fatty acid composition, it was identified as Bacillus polymyxa. The pathogenicity test of isolated Bacillus polymyxa 'HB 26-5'on 22 crop cultivars resulted that only the lettuce was influenced in germination, and the others were not affected.

• YAKHAK HOEJI
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• v.48 no.5
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• pp.266-271
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• 2004

Ginger (Zingiber officinale Roscoe) is widely used as a common condiment for a variety of foods and beverages. In addition to its extensive utilization as a spice, the fresh or the processed rhizome is a useful crude drug in traditional Chinese medicine. It is considered to possess stomachic, carminative, stimulant, diuretic and antiemetic properties. Chemical studies on the pungent principles of ginger have been carried out by a number of investigators, and 6-gingerol and 6-shogaol as a major pungent substance have been isolated. In this study, the constituents inhibiting a drug metabolizing enzyme CYP3A4 from ginger were investigated. CYP3A4 is responsible for drug metabolism as heme-containing monooxygenases. As a result of experiment, 10-gingerol (lC$_{50}$ 5.75$\mu$M) isolated from EtOAc extract of ginger showed remarkable inhibitory activity compared to 6-gingerol ($IC_{50}$/ 14.56 $\mu$M) and zingerone ($IC_{50}$/ 379.63 $\mu$M). This paper describes the isolation, structure elucidation, and CYP3A4 inhibitory activity of these compounds. The structure of the compounds were identified by instrumental analysis such as LC-mass spectrometer and NMR.R.

• Journal of Food Hygiene and Safety
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• v.27 no.4
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• pp.479-486
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• 2012

This study was conducted to demonstrate quality characteristics of ginger by making aged ginger( AG) with two methods, the frist method was that ginger was aged at constant temperature and humidity chamber for the duration of 10, 20 and 30 days, and the other method was drying the ginger just after steaming it for 3 hours. As the age was being processed, the volume of ginger's appearance decreased rapidly and its color seemed to be darker because of the decrease in moisture. In the case of general components, the content of crude ash was depended on aged periods while the content of crude fat was independent with aged periods, and according to the content of crude protein, there was not any significant differences. The main valuable ingredient which is 6-gingerol showed the decreasing trend as it was exposed to heat with more time, and 6-shogaol which is also one of the main valuable ingredients showed high content at T-II(AG-10days). Free sugar and free amino acid of AG decreased as aged period goes by, and this study found that there were lots of essential amino acid (threonine, glutamic acid, alanine, valine, leucine and tyrosine) in ginger. The amount of unsaturated fatty acid of AG was significantly higher than the amount of saturated fatty acid of AG with the approximate ratio of 60:40, and the amount of free fatty acid of AG did not seem any big differences between AG and none AG. Considering both valuable ingredients and nutritive components, T-I (steamed ginger, SG) and T-II which was aged for 10 days were evaluated excellently.