Journal of Food Hygiene and Safety (한국식품위생안전성학회지)

The Korean Society of Food Hygiene and Safety (한국식품위생안전성학회)
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Comparison of Antioxidant and Functional Compounds in Korean Conventional and Chinese Seed Ginger (Zingiber officinale Roscoe) Following Steam Treatment

증숙처리에 따른 재래생강 및 중국종자생강의 항산화 및 기능성물질 비교

  • Su-Jin Kim (Food Analysis Division, Jeollabukdo Institute of Health and Environment) ;
  • Jong-Sin Kim (Food Analysis Division, Jeollabukdo Institute of Health and Environment) ;
  • Min-Ji Kim (Food Analysis Division, Jeollabukdo Institute of Health and Environment) ;
  • Ji-Yeon Kang (Food Analysis Division, Jeollabukdo Institute of Health and Environment) ;
  • Hyeon-Jeong Choi (Food Analysis Division, Jeollabukdo Institute of Health and Environment) ;
  • So-Yeon Kim (Food Analysis Division, Jeollabukdo Institute of Health and Environment) ;
  • Ha-Euu Lee (Food Analysis Division, Jeollabukdo Institute of Health and Environment) ;
  • Tae-Hyuk Kwon (Food Analysis Division, Jeollabukdo Institute of Health and Environment) ;
  • Mee-Sook Kang (Food Analysis Division, Jeollabukdo Institute of Health and Environment)
  • 김수진 (전라북도보건환경연구원 식품분석과) ;
  • 김종신 (전라북도보건환경연구원 식품분석과) ;
  • 김민지 (전라북도보건환경연구원 식품분석과) ;
  • 강지연 (전라북도보건환경연구원 식품분석과) ;
  • 최현정 (전라북도보건환경연구원 식품분석과) ;
  • 김소연 (전라북도보건환경연구원 식품분석과) ;
  • 이하은 (전라북도보건환경연구원 식품분석과) ;
  • 권태혁 (전라북도보건환경연구원 식품분석과) ;
  • 강미숙 (전라북도보건환경연구원 식품분석과)
  • Received : 2023.07.06
  • Accepted : 2023.07.26
  • Published : 2023.08.31
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Abstract

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.

본 연구에서는 재래생강과 중국종자생강 간의 증숙 시간별 총 페놀화합물, 총 플라보노이드, ABTS 및 DPPH 라디칼 소거능, gingerol, shogaol 함량을 비교 분석하였다. 총 플라보노이드와 총 페놀 화합물, ABTS radical 소거능의 경우 대체적으로 증숙 6시간에서 가장 높은 함량을 나타내다가 그 이상으로 증숙할수록 오히려 감소하는 경향을 보였으며, 생강 중에서는 재래생강인 WO-2가 가장 높게 나타났다. DPPH 라디칼 소거능은 증숙 시간별로 유의미한 차이가 없었다. 생강의 gingerol 함량은 대조군에서 WO-2가 1,351 mg/kg으로 가장 높은 함량을 나타냈다. 증숙 시간에 비례하여 gingerol의 함량은 감소하고, shogaol의 함량은 증가하였는데 증숙 8시간에서 WO-2가 생강 중에서도 가장 높았으며, 또한 종자별로도 재래생강이 중국 종자생강보다 shogaol 함량이 높은 것으로 나타났다. 본 연구결과 재래생강이 중국종자생강보다 기능성 함량이 높음을 확인하였으며 증숙 처리된 재래생강을 활용하여 다양한 식품을 개발할 수 있을 것으로 판단된다.

Keywords

References

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