• Korean Journal of Food Science and Technology
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• v.43 no.3
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• pp.249-254
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• 2011

Applying ginger to processed foods to improve health is limited due to its pungent odor. In this study, fermented gingers were prepared using lactic acid bacteria from dairy products or kimchi and their chemical and sensory properties were examined. Adding dried ginger or fermented gingers (GSt, GLa, GLm) to plain yogurt made them less tasty and lowered the overall acceptability of yogurt except GLp. For all fermented gingers including GLp, the characteristic flavors of the ginger decreased by fermentation so adding fermented ginger into yogurt did not affect its flavor significantly. Thus GLp would be expected to be a food ingredient instead of dried ginger without lowering organoleptic qualities. The content of 6-gingerol, a bioactive component in ginger, decreased in all fermented gingers. However, 6-shogaol, which increased in GSt, GLa, and GLm, was not detected in GLp.

• Food Science and Preservation
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• v.17 no.4
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• pp.478-486
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• 2010

The qualities of ginger prepared by an MPD (molecular press dehydration) method using maltodextrin, or dried using reused dehydration liquid, or prepared by freeze-drying or hot-air drying, were compared in terms of approximate overall composition, color, water absorption index, water solubility index, total sugar level, reducing sugar concentration, antioxidant activity, and gingerol content. The approximate composition of ginger prepared by the MPD method was lower in overall biochemical content than were those of gingers prepared using other methods. Ginger prepared by the MPD method retained the original ginger color. The water absorption and solubility index of ginger prepared by the MPD method (using maltodextrin) were better than those of gingers dried using other methods. The total sugar content did not change noticeably upon processing. The reducing sugar content of ginger prepared by hot-air drying was low. The antioxidant activity of ginger prepared by the MPD method was higher than that of freeze-dried and hot air-dried ginger samples, with values lower than those of BHA (3(2)-t-Butyl-4-hydroxyanisole) and BHT (2,6-Di-tert-butyl-4-methylphenol). The gingerol content of ginger prepared by the freeze-drying method was higher than that of gingers prepared by other methods. However, ginger constituents were present in the dehydration liquid used in the MPD method. The results indicate that both the MPD method (using maltodextrin) and the use of reused dehydration liquid are efficient methods by which ginger can be dried.

• Journal of Food Hygiene and Safety
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• v.38 no.4
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• pp.264-272
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• 2023

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.

• Food Industry
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• s.99
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• pp.32-37
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• 1989

양질의 국산 생강엑기스 제조기술 개발을 위한 본 연구결과를 요약하면 다음과 같다. 1) 본 연구에서 시료로 사용한 생강은 전라북도 봉동산과 충청남도 서산산이며, 이들 건강은 수분이 약$10\%$, 회분 $8\~9\%$, 조지방 $4\~5\%$이다. 2) 생강엑기스의 유효성분들은 건강입자에 내포되어 있는 상태에서 추출 속도는 반응층을 통한 확산모델로 설명된다. 침출 효율을 개선하기위해서는 다음과 같은 조건이 필수적이다. 3) 건강의 입자는 $10\~20{\mu}m$정도의 전분입자가 될수록 많이 노출되도록 160목을 통과하는 작은 입자로 분쇄하면 추출효율은 최대화 할 수 있다. - 추출온도는 엑기스의 주요성분의 손실이 무시되는 최대온도, $40^{\circ}C$가 최적이다. - 160목, $40^{\circ}C$에서 추출시간 3-4시간이 최적이다. - 이같은 조건에서의 엑기스 회수율은 약 $8\%$이다. 4) 엑기스내의 비자극성 성분은 회분 $0.5\~0.8\%$, 조지방 $1.2\~1.8\%$, 조단백 $2.8\~3.5\%$이고, 유리당은 거의 침출되지 않는다. 엑기스내의 주요 지방산은 Linoleic acid가 가장 많이 함유되어 있다. 5) 기계건조보다 일광건조에 의한 건강에서 추출된 엑기스의 품질이 양호하며, 외국산 고급 엑기스와 품질면에서 대등한 것이다. 6) 위와 같은 결과는 TLC로 분리하고 분리된 각 Spot를 HPLS로 분석, IR, NMR, LC/MS를 사용하여 주요성분을 확인 및 정량화하였다. 이로부터 엑기스내의 주요성분은 gingerol이 약 0.38, Shogaol이 약 0.027, 그리고 Paradol이 0.03의 농도분율을 가지고 있음을 알았다. 7) 기계건조 건강으로부터 얻은 엑기스는 상온 $\~100^{\circ}C$ 범위에서 휘발 및 열분해에 의한 무게감량이 양건강에 비해 약 2.7배나 높다. 그러므로 생강엑기스를 사용하여 제조되는 생강차 제조시 열풍건조($60^{\circ}C$, 30분)는 품질에 지대한 영향을 미친다는 것을 발견하였다. 8) 생강엑기스 제조는 건강 재배방법 저장기간과 방법, 건조방법이 건강특성을 좌우한다. 9) 본 연구에서 제시된 열분석(DSC와 TGA)방법을 도입한다면 신속하고 경제적으로 생강 엑기스 품질을 평가하는 데에 큰 기여가 있을 것으로 생각된다. 10) 양호한 생강차를 만들 수 있다고 선정된 엑기스는 수입 엑기스와 함께 양건강의 제품이다.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.35 no.4
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• pp.317-323
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• 2009

Chronic exposure of solar ultraviolet (UV) light to human skin results in photoaging with wrinkle formation. This study was performed to investigate anti-wrinkle effects of Lindera obtusiloba extract (LO) on UVB-induced wrinkle formation. We first measured cell proliferation and type I pN collagen synthesis activities in normal human dermal fibroblasts. Cell proliferation and type I pN collagen synthesis were increased by 33.8 % and 91.8 %, respectively, compared with no treatment control. SKH-1 hairless mice were topically applied 5 % LO solution for 10 weeks with UVB irradiation three times a week. After 10 weeks, a visual assessment and replica assay were performed on each mouse. According to visual assessment of close-up photos and skin replica, application of 5 % LO solution inhibited UV-induced wrinkle formation in mouse skin as compared to the vehicle-applied control mice. These results indicated that LO could protect skin wrinkle formation caused by chronic photo-irradiation in hairless mice.

• Korean Journal of Plant Resources
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• v.34 no.4
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• pp.362-367
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• 2021

Ginger roots are widely used as spices in various foods and herbal medicine due to its characteristic flavor and biological activity. In this study, the protective effect of aged ginger extracts against oxidative stress were investigated using L6 muscle cells. As the results, aged ginger extracts significantly inhibited oxidative stress induced muscle cell damage. The protective effect of aged ginger extracts was higher than non-aged ginger extract. Aged ginger extracts also inhibited the increase in LDH, lactate and GOT in the mouse blood induced by excessive running exercise. Therefore, aged ginger is considered to be effective for protecting excessive exercise stress.

• 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.

• Journal of the Korean Society of Food Science and Nutrition
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• v.11 no.3
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• pp.29-33
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• 1982

Saengran, one of the traditional Korean foods, is made from hot taste-removed ginger. It's taste depends upon the recipe and maker's skill however, no standard recipe is established in the literature. In this study, the recipes in the literature were evaluated to find out the best recipe for Saengran. The best method for removing hot taste of ginger was the extraction of ginger in a boiling water for 20 minutes The best formular for Sangran was hot taste removed ginger 100g, sugar 77g, honey 57g, and water 154g. The optimum boiling time was 55 minutes with an electric heater. (100V, 600W)

• Journal of Veterinary Clinics
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• v.29 no.6
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• pp.441-446
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• 2012

The purpose of present study is to observe the hepato-protective effect of ginger aqueous extracts on carbon tetrachloride($CCl_4$)-induced mouse. Ginger groups received ginger aqueous extracts (500 mg/kg) orally for 3 days and given a single dose of $CCl_4$ (4 mL/kg). Silymarin group was treated with silymarin (50 mg/kg) orally for 3 days and then aministration of $CCl_4$ (4 mL/kg). Control group was only administered $CCl_4$ (4 mL/kg). In the ginger groups, the AST, ALT levels were significantly (p < 0.05) decreased compared to the control groups. Histopathological evaluation, hepatic parenchyma and kidney parenchyma of ginger groups were significantly (p < 0.05) decreased compared to control group. The results obtained in this study suggest that ginger aqueous extracts are able to protect the liver $CCl_4$-induced injury.

• Korean journal of applied entomology
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• v.56 no.2
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• pp.171-177
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• 2017

Plant parasitic nematodes, Meloidogyne and Pratylenchus spp., are mostly detected in imported bulbs and tubers including a ginger, Zingiber officinale in Korea by quarantine inspection. However, there is little information on hot water immersion treatment (HWIT) for control of exotic nematodes, which induce economic loss by discard or send back to exporter, in imported gingers. In here, we determined that mortality of two plant parasitic nematodes and thermal stability of ginger. Meloidogyne and Pratylenchus spp. were completely killed at $48^{\circ}C$ and $49^{\circ}C$ for 30 sec by HWIT. Thermal conduction of Z. officinale to reach a target temperature as $50^{\circ}C$ take 10~32 min and 6~16 min for core and inner 5 mm region from surface, respectively. When ginger exposed at $51^{\circ}C$ for 30 min, growth of Z. officinale was not affected by heat treatment compared with control. Based on these results, HWIT at $51^{\circ}C$ for 30 min completely killed artificially infected juveniles of Meloidogyne spp. in Z. officinale. Therefore, this condition for HWIT will be used as fundamental information on phytosanitory to kill two plant parasitic nematodes without damage on ginger.