Changes in 6-Gingerol Concentration in Ginger under Various Types of Cooking Conditions

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  • ショウガ中の6-ジンゲロールの加熱調理による変化
  • ショウガ チュウ ノ 6-ジンゲロール ノ カネツ チョウリ ニ ヨル ヘンカ

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6-Gingerol is the main pungent substance in ginger (Zingiber officinale Roscoe). It is well known that 6-gingerol is converted to 6-shogaol during heating and drying because of dehydration. It is assumed that the degree of pungency and antioxidant effects of ginger will also vary during these processes. However, only a few studies have been performed on the conversion to 6-shogaol in ginger under daily cooking conditions. Therefore, in this study, the conversion of 6-gingerol to 6-shogaol in ginger under different daily cooking conditions, that is, boiling, steaming, stir-frying, baking, and microwaving, was investigated using high-performance liquid chromatograpy (HPLC.). Moreover, the alterations in antioxidant effects were measured using 2,2-diphenyl-1-picrylhydragyl (DPPH) assay and the degree of pungency of ginger was compared using sensory evaluation.<br>The ratio of 6-gingerol to 6-shogaol concentration in raw ginger was 98:2. After boiling and steaming for 60 minutes, the concentration of 6-shogaol increased by more than 3 times; this difference was statistically significant (p<0.01). However, it was also confirmed that a sufficiently high amount of the 6-gingerol in ginger was retained after boiling (93:7), steaming (92:8) and stir-frying (97:3); thus, the antioxidant effect and pungency were also maintained after steaming and boiling.

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