증숙처리에 따른 재래생강 및 중국종자생강의 항산화 및 기능성물질 비교

서지정보

ㆍ발행기관 : 한국식품위생안전성학회 ㆍ수록지정보 : 한국식품위생안전성학회지 / 38권 / 4호
ㆍ저자명 : 김수진, 김종신, 김민지, 강지연, 최현정, 김소연, 이하은, 권태혁, 강미숙

목차

ABSTRACT
Materials and Methods
생강재료
증숙 처리
수분함량
항산화 활성 측정을 위한 시료 전처리
총 페놀 화합물 및 총 플라보노이드 함량 측정
DPPH 라디칼 소거능 측정
ABTS 라디칼 소거능 측정
Gingerol 및 Shogaol 분석
통계분석
Results and Discussion
총 페놀 화합물 함량
총 플라보노이드 함량
DPPH 함량
ABTS 함량
Gingerol 및 Shogaol 함량
국문요약
Conflict of interests
ORCID
References

영어 초록

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 121oC 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.

참고 자료

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