Physicochemical Properties of Repetitive Heat-treated Ginger and Its Quantitative Conversion of Gingerol to Shogaol
DC Field | Value | Language |
---|---|---|
dc.contributor.author | 양병욱 | - |
dc.contributor.author | 박현숙 | - |
dc.contributor.author | 박정환 | - |
dc.contributor.author | 백무열 | - |
dc.contributor.author | 김병용 | - |
dc.contributor.author | 김혜경 | - |
dc.contributor.author | 함영태 | - |
dc.date.available | 2019-03-08T11:37:33Z | - |
dc.date.issued | 2017 | - |
dc.identifier.issn | 1226-4768 | - |
dc.identifier.uri | https://scholarworks.bwise.kr/cau/handle/2019.sw.cau/6039 | - |
dc.description.abstract | Ginger was steamed at 121 o C and 1.5 lb/in 2 for 30 min, dried at 60 o C for 12 h, and each step was repeated nine times. During processing, the lightness (L* value) and yellowness (b* value) decreased from 85.65±0.33 and 26.99±0.20 in the non-treated ginger to 56.91±0.25 and 16.69±0.06 in ginger treated for the ninth treatment. On the other hand, redness (a* value) increased from -1.51±0.03 to 7.34±0.08 on the eight treatment and then decreased to 7.21±0.04 on the ninth theatment. The contents of 6-gingerol decreased from 3.257±0.067 mg/g in the non-treated ginger to 0.567±0.036 mg/g on the theatment, whereas the contents of 6-shogaol increased from 1.299±0.050 mg/g to 2.999±0.089 mg/g on the sixth treatment and decreased to 2.099±0.039 on the ninth treatment. The contents of 10-gingerol decreased slightly from 1.106±0.125 mg/g to 0.806±0.026 mg/g. Unlike the 6- and 10-gingerol, the contents of 8-gingerol did not change greatly, with values between 0.916±0.005 mg/g and 1.106±0.005 mg/g being observed during processing. The tyrosinase inhibitory activities were increased from 43.42±11.45% in the non-treated ginger to 100% on the sixth treatment and then decreased to 51.98±7.36% on the theatment. The antioxidative activity was retained during processing. | - |
dc.format.extent | 7 | - |
dc.publisher | 한국산업식품공학회 | - |
dc.title | Physicochemical Properties of Repetitive Heat-treated Ginger and Its Quantitative Conversion of Gingerol to Shogaol | - |
dc.type | Article | - |
dc.identifier.bibliographicCitation | 산업식품공학, v.21, no.1, pp 22 - 28 | - |
dc.identifier.kciid | ART002198596 | - |
dc.description.isOpenAccess | N | - |
dc.citation.endPage | 28 | - |
dc.citation.number | 1 | - |
dc.citation.startPage | 22 | - |
dc.citation.title | 산업식품공학 | - |
dc.citation.volume | 21 | - |
dc.publisher.location | 대한민국 | - |
dc.subject.keywordAuthor | ginger | - |
dc.subject.keywordAuthor | gingerol | - |
dc.subject.keywordAuthor | heat processing | - |
dc.subject.keywordAuthor | herbal medicine | - |
dc.subject.keywordAuthor | shogaol | - |
dc.description.journalRegisteredClass | kci | - |
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