• Journal of Dairy Science and Biotechnology
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• v.40 no.3
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• pp.110-121
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• 2022

The root of ginger (Zingiber officinale) contains gingerol, which is known to be responsible for its pharmacological activity. The essential oil extracted from ginger has been found to have various pharmacological effects. Thus, interest in the development of various beverages using ginger oil has recently increased. Therefore, in this study, the organoleptic quality assessment of cow milk, yogurt, kefir, soy milk, oat milk, and almond milk was conducted by supplementing them with oil extracted from ginger at various concentrations (supplemented with 0.5% increments from 0% up to 2%). A poor grade was obtained in the organoleptic quality evaluation, owing to the strong odor of ginger oil. However, when compared to that of the control, the samples supplemented with 0.5% ginger oil showed a good grade of organoleptic quality assessment. Therefore, this study is considered valuable as it is the first study to review the organoleptic quality assessment by supplementing milk, yogurt, kefir, soy milk, oat milk, and almond milk with ginger oil. Additionally, in order to improve organoleptic quality assessment, it is critical to estimate how much ginger oil supplementation concentration could be reduced and whether ginger oil exhibits various bio-activities at this concentration.

• Journal of the East Asian Society of Dietary Life
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• v.4 no.3
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• pp.97-102
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• 1994

The oxidative stability of perilla oil were examined by measuring peroxide value. The induction period of perilla oil for each storage temperature was measured by POV and indicated that it was 80 days for 45$^{\circ}C$, 22.5 days for 65$^{\circ}C$, 9.5 days for 85$^{\circ}C$ and 5 days for 105$^{\circ}C$ respectively. Also, the induction period of the perilla oil with different concentration of ginger powder at 85$^{\circ}C$was studied and has been found that 9.4 days for 6% ginger powder, 11.9 days for 4% and 11days for 2% ginger power. The relative antioxidant effectiveness of ginger power was 99% for 6% ginger power, 125% for 4% ginger power, 122% for 2% ginger power. The induction period of perilla oil with gingerol at 85$^{\circ}C$ was 13.5days for 2% crude gingerol, 11.7days for 0.2% crude gingerol and 12.0 days for 0.02% BHT. The elativi antroxidant effectiveness of perilla oil gingerol at 85$^{\circ}C$was 142% for 2% crude gingerol, 123% for 0.2% crude gingerol, 126% for 0.02% BHT.

• Korean journal of food and cookery science
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• v.9 no.1
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• pp.37-42
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• 1993

To investigate the antioxidant effects of different concentration of ginger extracts during incubating and heating, ginger extracts were added into soybean oil, cottonseed oil at 1, 3, 5 percent level and BHT, tocophereol at 0.02% level. Also practical antioxidant effects of dried ginger slices for soybean oil were determined. In case of incubating oil, ginger extracts showed antioxidant effects at all concentration, and the antioxidant effects were similar to those of BHT but considerably higher than those of the tocopherol. In case of heating oil, the antioxidant effects of ginger extracts were almost equal to all concentration and higher than those of BHT and tocopherol. And the rate of oxidation was retarded considerably by heating with the dried ginger slices added into flying oil at 5, 10% level, but the best antioxidant effects was shown in 5% dried ginger slices added into soybean oil.

• Korean journal of food and cookery science
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• v.27 no.2
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• pp.31-43
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• 2011

The purpose of this study was to develop Zingiber officinale Roscoe powder(ginger powder) sweet rice muffins. The process included substituting sweet rice flour for cake flour and adding ginger powder. The mixing conditions for the ginger powder sweet rice muffins were a control and three levels of ginger powder (A), whole egg (B), and soybean oil (C) using central composite design, and were optimized by response surface methodology. The optimization was analyzed with regard to physical, textural, and sensory properties. Among the sensory properties, variables that appeared to show significant values, such as appearance, flavor, softness and overall quality were used to identify optimums. The numerical and graphical methods used in this study determined that the optimum formulation for ginger powder sweet rice muffins was 8.39 g of ginger powder, 215.37 g of whole egg, and 54.40 g of soybean oil. Ginger increases appetite, enhances metabolism and reduces the speed of aging. These health advantages of ginger provide evidences that ginger powder sweet rice muffins are a good healthy snack, particularly for the elderly.

• 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.

• Korean journal of food and cookery science
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• v.8 no.2
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• pp.95-105
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• 1992

This study was carried on the Seasoning Oil production by Autoclaving Method in order to research a developed method. The Raw, Extract states of seasoning vegetables-Garlic, Onion and Ginger were added 40, 60% (w/w) of total amounts to corn salad oil. All samples treated with various conditions were determined physicochemical characteristics by Acid value, Peroxide value, Iodine value, Refractive Index, and Volatile Carbonyl Compound Content during incubating $(40{\pm}2^{\circ}C)$ and heating $(185{\pm}2^{\circ}C)$. The results were obtained as follws; 1. During incubation at $40{\pm}2^{\circ}C$, the order of antioxidative effects among seasoning vegetables was Ginger>Garlic>BHA>Onion and Extract state were more effective man Raw state. also the antioxidative effects of the seasoning vegetables were increased proportionally with the concentration in the Seasoning Oils. 2. In the case of heat treatment $(185{\pm}2^{\circ}C)$, AV, POV, IV and RI of each Seasoning Oil were changed very sharply. The antioxidative effect and Carbonyl Compound Content according to heat treatment differed from the type and concentration of seasoning vegetables in oil. Ginger had the most excellent antioxidative effect among seasoning vegetables, and m any case, the adding states of seasoning vegetables into oils were more effective in Extract man Raw states. 3. According to those results, each Seasoning Oil made from Garlic, Onion, Ginger was shown to have antioxidative properties specially in Ginger-Extract-Seasoning Oil. also the Autoclaving Method was thought to be rational method in preparation of Seasoning Oil.

• Applied Biological Chemistry
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• v.35 no.1
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• pp.55-63
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• 1992

The essential oil of Korean ginger(Zingiber officinale Roscoe) was isolated by liquid carbon dioxide extraction method and fractionated into one hydrocarbon fraction and two oxygenated hydrocarbon fractions by using silica gel column chromatography. The compositions of the resulting oils were investigated by GC and GC-MS spectrometry. Out of 102 identified compounds, 44 were identified by comparing GC retention time and mass spectral data with authentic samples and 58 were tentatively identified according to mass spectral data only. The major compounds of hydrocarhon fraction were $zingiberene,\;{\beta}-sesquiphellandrene,\;{\gamma}-bisabolene,\;{\gamma}-cardinene,\;ar-curcumene$, and those of oxygenated hydrocarbon fractions wee geranal, sesquisabinene hydrate, borneol and zingiberenol. The major compounds of ginger oil were zingiberene, $citronellol+{\beta}-sesquiphellandrene,\;geranial,\;{\gamma}-bisabolene\;and\;ar-curcumene+geranyl\;acetate$, and ginger oil contained higher amounts of sesquiterpene hydrocarbons. The yield of extract was 6.96%.

• Journal of the Korean Society of Tobacco Science
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• v.25 no.1
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• pp.7-11
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• 2003

Repellencies of herb plants and essential oils against alate Myzus persicae were investigated in a insect cage, a screen house, and a tobacco field. Numbers of nymphs deposited by alate or apterous Myzur persicae were lower on rosemary(Rosmarinus officinalis), silver thyme (Thymus vulgaris), and lemon balm(Melissa of fcianazis). Rosemary and silver thyme show little repellency against alate Myzus persicae on a nearby tobacco plant Rosemary oil, peppermint (Mentha piperita) oil, and ginger oil showed repellency against alate Myzus persicae, but spearmint (Mentha spicata) oil and lavender oil showed little repellency in a screen house. Rosemary oil, ginger oil, peppermint oil, lavender oil, and spearmint oil showed repellency against alate Myzus persicae in a tobacco field, but there was no significant difference among oils.

• Journal of the Korean Society of Food Science and Nutrition
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• v.19 no.4
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• pp.321-329
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• 1990

The present study was carried out to investigate the antioxidant effects of onion and ginger on the lipid peroxidation of mackerel during frozen storage. mackerels were reated with onion juice ginger juice tocopherol and BHA and stored at -18$^{\circ}C$ for 6 weeks. lipid peroxidation in samples was estimated by the periodical measurements of acid value iodine value peroxide value carbonyl value 2-thiobarbituric acid value and fatty acid composition. The treatments with ginger and onion were effective on the suppression of acid value and carbonyl value of makerel oil during 4 to 6 weeks of frozen storage. The iodine value was not affected by the treatments with various antioxidants, The production of peroxides was delayed by ginger or onion treatment, the TBA value of the sample muscles was not lowered by the treatments, The treatment with onion resulted in less changes in the contents of $\omega$-3 polyunsaturated fatty acids and in the P/S ration of fish oil than the control did. Results indicate that the applica-tion of ginger or onion juice on the surface of fishes may be useful to lower the degree of rancidity of fish during the froxaen storage.

• Food Science and Biotechnology
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• v.16 no.2
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• pp.290-293
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• 2007

Cassumunar ginger (Zingiber montanum Roxb.) was grown in the experimental field at the Department of Horticulture, Kasetsart University, Thailand. The antioxidant activity and volatile oil content of rhizomes of varying age were measured. Antioxidant activity as determined using the DPPH (diphenyl-2-picrylhydrazyl) method differed significantly between samples of different ages. Antioxidant activity and rhizome age were positively correlated, with 22-month old rhizomes showing the highest radical scavenging activity (79.19%). Volatile oil was obtained by steam distillation of fresh rhizomes. The extraction yield of volatile oil was highest in l6-month old rhizomes (13.02 mL/kg). GC-FID data indicated the presence of three major compounds, sabinene, terpinen-4-ol and (E)-1-(3',4'-dimethylphenyl) butadiene (DMPBD), however none of the major components were correlated with the age of rhizome.