Comparison of total phenolic compound, antioxidant level and sensory evaluation among different forms of ginger juice

  • Pornpimon Nunthanawanich Mahidol university
Keywords: Cold pressed juice, high pressure processing, total phenolic compound, antioxidant, ginger juice

Abstract

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.

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Published
2021-08-25
How to Cite
Nunthanawanich, P. (2021). Comparison of total phenolic compound, antioxidant level and sensory evaluation among different forms of ginger juice . ood and pplied ioscience ournal, 9(2), 1-9. etrieved from https://li01.tci-thaijo.org/index.php/fabjournal/article/view/242139
Section
Food Product Development, Sensory, and Consumer Research