Comparison of total phenolic compound, antioxidant level and sensory evaluation among different forms of ginger juice
Excessive reactive oxygen species (ROS) is associated with inappropriate eating behaviors, physical inactivity, and stress. They are all causes of developing various non-communicable diseases indicating a public health problem in Thailand. Increasing antioxidant level is a reasonable approach to reduce ROS. Ginger (Zingiber officinale Rosc.) is a popular Thai traditional herbal medicine used in many Thai food recipes, especially beverages. The general objectives of this study aimed 1) to determine the level of total phenolic compound (TPC) and antioxidant levels in different forms of ginger juice; 2) to evaluate consumer acceptance of the appearance, aroma, taste and overall acceptability of different types of ginger juices with either sucrose (table sugar) or honey. Cold pressed with high pressure processed ginger juice (CPHPPGJ) had the highest TPC (193.72 ± 1.66 mg gallic acid/L) and antioxidant levels (12337.78 ± 561.72 µmoL Trolox/L) followed by cold pressed ginger juice (CPGJ), boiled ginger juice (BGJ) and hot water soaked ginger juice (HWSGJ). Regarding sensory evaluation, honey had the highest score of acceptability at 7.80 in HWSGJ, 7.47 in CPGJ and 7.15 in BGJ. Furthermore, honey added to all forms of ginger juice had a higher and more significant level of antioxidants than general formula. Thus, this beneficial information supported the practical product development and could serve as an alternative suggestion concerning ginger juice to those gaining the greatest benefits from consuming ginger.
Al-Mamary, M., Al-Meeri, A. and Al-Habori, M. 2002. Antioxidant activities and total phenolics of different types of honey. Nutrition Research. 22(9): 1041-1047.
Amarowicz, R., Pegg, R., Rahimi-Moghaddam, P., Barl, B. and Weil, J. 2004. Free-radical scavenging capacity and antioxidant activity of selected plant species from the Canadian prairies. Food Chemistry. 84(4): 551-562.
Cheeseman, K. and Slater T.J. 1993. An introduction to free radical biochemistry. British Medical Bulletin. 49(3): 481-493.
Cox, D., Perry, L., Moore, P., Vallis, L. and Mela, D. 1999. Sensory and hedonic associations with macronutrient and energy intakes of lean and obese consumers. International Journal of Obesity. 23(4): 403-410.
Du, L., Guo, J., Zhang, W., Wu, H. and Yang, J. 2018. Comparative antioxidant properties of some gingerols and shogaols, and the relationship of their contents with the antioxidant potencies of fresh and dried ginger (Zingiber officinale Roscoe). Journal of Agricultural Science and Technology. 16(5): 1063-1072.
Erejuwa, O., Sulaiman, S. and Wahab, M. 2012. Honey: a novel antioxidant. Molecules. 17(4): 4400-4423.
Fauzi, N., Farid, M. and Silva, F. 2014. High-pressure processing of manuka honey: improvement of antioxidant activity, preservation of color and flow behavior. Food and Bioprocess Technology. 7(8): 2299-2307.
Gandhi, D., Naoghare ,P., Bafana, A., Kannan, K. and Sivanesan, S. 2017. Fluoride-induced oxidative and inflammatory stress in osteosarcoma cells: does it affect bone development pathway. Biological Trace Element Research. 175(1): 103-111.
Haniadka, R., Saldanha, E., Sunita, V., Palatty, P., Fayad, R. and Baliga, M. 2013. A review of the gastroprotective effects of ginger (Zingiber officinale Roscoe). Food & Function Journal. 4(6): 845-855.
Hernández-Aguilera, A., Rul,l A., Rodríguez-Gallego, E., Riera-Borrull, M., Luciano-Mateo, F., Camps, J., Menéndez, J. and Joven, J. 2013. Mitochondrial dysfunction: a basic mechanism in inflammation-related non-communicable diseases and therapeutic opportunities. Mediators of Inflammation. p.13.
Huang and Hsiao, W. 2017. Current status and future trends of high-pressure processing in food industry. Food Control. 72: 1-8.
Hulle, N. and Rao, P. 2016. Effect of high pressure and thermal processing on quality changes of aloe vera-litchi mixed beverage (ALMB) during storage. Journal of Food Science and Technology. 53(1): 359-369.
Jayachandran, L., Chakraborty, S. and Rao, P. 2015. Effect of high-pressure processing on physicochemical properties and bioactive compounds in litchi based mixed fruit beverage. Innovative Food Science and Emerging Technologies. 28: 1-9.
Jung, M., Lee, M., Park, H., Oh, E., Shin, J., Park, J., Jung, S., Oh, J. and Choi ,D. 2018. Heat-induced conversion of gingerols to shogaols in ginger as affected by heat type (dry or moist heat), sample type (fresh or dried), temperature and time. Food Science and Biotechnology. 27(3): 687-693.
Kim, G., Kim, J., Rhie, S. and Yoon, S. 2015. The role of oxidative stress in neurodegenerative diseases. 2015. Experimental Neurobiology. 24(4): 325-340.
Kimura, I., Pancho, L., Tsuneki, H. 2016. Pharmacology of ginger. In Ginger of CRC Press. pp.489-508.
Klemmer, E. 1968. Psychological principles of subjective evaluation. In Basic Principles of Sensory Evaluation, ASTM International. pp. 51-57.
Li F., Nitteranon V., Tang X., Liang J., Zhang G., Parkin K. and Huet Q. 2012. In vitro antioxidant and anti-inflammatory activities of 1-dehydro- -gingerdione, 6-shogaol, 6-dehydroshogaol and hexahydrocurcumin. Food Chemistry. 135(2): 332-337.
Li, Y., Hong, Y., Han, Y., Wang, Y. and Xia, L. 2016. Chemical characterization and antioxidant activities comparison in fresh, dried, stir-frying, and carbonized ginger. Journal of Food Science and Technology. 53(1): 359-369.
Marszałek, K., Mitek, M. and Skąpska, S. 2015. The effect of thermal pasteurization and high-pressure processing at cold and mild temperatures on the chemical composition, microbial and enzyme activity in strawberry purée. Innovative Food Science and Emerging Technologies. 27: 48-56.
Michelin, S., Rippel, M., Oliveira, A., Umann, L. and Garcia, N. 2014. Bioactive compounds and acceptance of cookies made with Guava peel flour. Food Science and Technology. 34(2): 303-308.
Nantapatavee, P., Jangchud, A., Jangchud, K., Lin, J, and Harnsilawat, T. 2011. Effect of the physical properties on consumer preference of nugget. Thai Journal of Agricultural Science. 44(5): 519-525.
Nimse, S. and Pal, D. 2015. Free radicals, natural antioxidants, and their reaction mechanisms. Rsc Advances. 5(35): 27986-28006.
Ou, B., Hampsch-Woodill, M. and Prior R. 2001. Development and validation of an improved oxygen radical absorbance capacity assay using fluorescein as the fluorescent probe. Journal of Agricultural and Food Chemistry. 49(10): 4619-4626.
Patras, A., Brunton, N., Da Pieve S. and Butler, F. 2009. Impact of high-pressure processing on total antioxidant activity, phenolic, ascorbic acid, anthocyanin content and color of strawberry and blackberry purées. Innovative Food Science amd Emerging Technologies. 10(3): 308-313.
Pena-Oyarzun, D., Bravo-Sagua, R., Diaz-Vega, A., Aleman, L., Chiong, M., Garcia , L., Bambs, C., Troncoso, R., Cifuentes, M., Morselli, E., Ferreccio, C., Quest, A., Criollo, A. and Lavandero, S. 2018. Autophagy and oxidative stress in non-communicable diseases: A matter of the inflammatory state. Free Radical Biology and Medicine. 124: 61-78.
Sharif, Mohd, F., Bennett and Muhd, T. 2016. The Effect of different methods and solvents on the extraction of polyphenols in ginger (Zingiber officinale). Jurnal Teknologi. 78: 11-12.
Wafula, W., Arnold, O., Calvin, O. and Moses, M. 2017. Reactive oxygen species (ROS) generation, impacts on tissue oxidation and dietary management of non-communicable diseases: A review. African Journal of Biochemistry Research. 12: 79-90.
WHO. 2018. Noncommunicable diseases country profiles 2018. https://www.who.int/nmh/publications/ncd-profiles-2018/en/
Wojtunik-K., Oniszczuk, A., Oniszczuk, T. and Waksmundzka-H.J. 2016. The influence of common free radicals and antioxidants on development of Alzheimer’s Disease. Biomedicine and Pharmacotherapy. 78: 39-49.
Xuan, Y., Gào, X., Holleczek, B., Brenner, H. and Schöttker, B. 2018. Prediction of myocardial infarction, stroke, and cardiovascular mortality with urinary biomarkers of oxidative stress: results from a large cohort study. International Journal of Cardiology. 273: 223-229.
Young, I. and Woodside, J. 2001. Antioxidants in health and disease. Journal of Clinical Pathology. 54(3): 176-186.
Zhang, H. and Tsao, R. 2016. Dietary polyphenols, oxidative stress and antioxidant and anti-inflammatory effects. Current Opinion in Food Science. 8: 33-42.
Zuluaga, C., MartÌnez, A., Fern·ndez, J., LÛpez-BaldÛ, J., Quiles, A. and Rodrigo, D. 2016. Effect of high-pressure processing on carotenoid and phenolic compounds, antioxidant capacity, and microbial counts of bee-pollen paste and bee-pollen-based beverage. Innovative Food Science and Emerging Technologies. 37: 10-17.
Copyright (c) 2021 Food and Applied Bioscience Journal
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.