STUDY ON THE INFLUENCE OF HEAT TREATMENTS ON THE ANTIOXIDANT PROPERTIES OF GINGER

The purpose of this paper is to study the influence of thermal treatments such as refrigeration, freezing, boiling, and drying on the antioxidant properties of ginger. The determination of antioxidant activity was performed by the spectrophotometric method with the DPPH reagent (2,2diphenyl-1-picryl...

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Autores principales:	Amalia COSMOVICI, Sonia AMARIEI
Formato:	article
Lenguaje:	EN
Publicado:	Stefan cel Mare University of Suceava 2017
Materias:	ginger antioxidant capacity β-caroten C vitamin Food processing and manufacture TP368-456
Acceso en línea:	https://doaj.org/article/e4c3f6d94a254c9ba154590eff189b7e
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spelling	oai:doaj.org-article:e4c3f6d94a254c9ba154590eff189b7e2021-12-02T19:27:32ZSTUDY ON THE INFLUENCE OF HEAT TREATMENTS ON THE ANTIOXIDANT PROPERTIES OF GINGER2068-66092559-6381https://doaj.org/article/e4c3f6d94a254c9ba154590eff189b7e2017-09-01T00:00:00Zhttp://www.fia.usv.ro/fiajournal/index.php/FENS/article/view/516/494https://doaj.org/toc/2068-6609https://doaj.org/toc/2559-6381The purpose of this paper is to study the influence of thermal treatments such as refrigeration, freezing, boiling, and drying on the antioxidant properties of ginger. The determination of antioxidant activity was performed by the spectrophotometric method with the DPPH reagent (2,2diphenyl-1-picrylhydrazyl) and the photometric dosing of the polyphenols by the FOLIN-CIOCALTEU method. The vitamin C concentrations were also determined by HPLC as well as the spectrophotometric β-carotene content. The analyses performed showed that thermal processes have a significant influence on the antioxidant capacity of ginger. In the drying process there occurs an increase in antioxidant capacity, and in the case of frozen ginger the polyphenol content is higher than in the fresh form or aqueous extract. Also, the content of β-carotene and vitamin C was higher in the case of dried ginger than in the refrigerated one.Amalia COSMOVICISonia AMARIEIStefan cel Mare University of Suceavaarticlegingerantioxidant capacityβ-carotenC vitaminFood processing and manufactureTP368-456ENFood and Environment Safety, Vol 16, Iss 3, Pp 153-159 (2017)
institution	DOAJ
collection	DOAJ
language	EN
topic	ginger antioxidant capacity β-caroten C vitamin Food processing and manufacture TP368-456
spellingShingle	ginger antioxidant capacity β-caroten C vitamin Food processing and manufacture TP368-456 Amalia COSMOVICI Sonia AMARIEI STUDY ON THE INFLUENCE OF HEAT TREATMENTS ON THE ANTIOXIDANT PROPERTIES OF GINGER
description	The purpose of this paper is to study the influence of thermal treatments such as refrigeration, freezing, boiling, and drying on the antioxidant properties of ginger. The determination of antioxidant activity was performed by the spectrophotometric method with the DPPH reagent (2,2diphenyl-1-picrylhydrazyl) and the photometric dosing of the polyphenols by the FOLIN-CIOCALTEU method. The vitamin C concentrations were also determined by HPLC as well as the spectrophotometric β-carotene content. The analyses performed showed that thermal processes have a significant influence on the antioxidant capacity of ginger. In the drying process there occurs an increase in antioxidant capacity, and in the case of frozen ginger the polyphenol content is higher than in the fresh form or aqueous extract. Also, the content of β-carotene and vitamin C was higher in the case of dried ginger than in the refrigerated one.
format	article
author	Amalia COSMOVICI Sonia AMARIEI
author_facet	Amalia COSMOVICI Sonia AMARIEI
author_sort	Amalia COSMOVICI
title	STUDY ON THE INFLUENCE OF HEAT TREATMENTS ON THE ANTIOXIDANT PROPERTIES OF GINGER
title_short	STUDY ON THE INFLUENCE OF HEAT TREATMENTS ON THE ANTIOXIDANT PROPERTIES OF GINGER
title_full	STUDY ON THE INFLUENCE OF HEAT TREATMENTS ON THE ANTIOXIDANT PROPERTIES OF GINGER
title_fullStr	STUDY ON THE INFLUENCE OF HEAT TREATMENTS ON THE ANTIOXIDANT PROPERTIES OF GINGER
title_full_unstemmed	STUDY ON THE INFLUENCE OF HEAT TREATMENTS ON THE ANTIOXIDANT PROPERTIES OF GINGER
title_sort	study on the influence of heat treatments on the antioxidant properties of ginger
publisher	Stefan cel Mare University of Suceava
publishDate	2017
url	https://doaj.org/article/e4c3f6d94a254c9ba154590eff189b7e
work_keys_str_mv	AT amaliacosmovici studyontheinfluenceofheattreatmentsontheantioxidantpropertiesofginger AT soniaamariei studyontheinfluenceofheattreatmentsontheantioxidantpropertiesofginger
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STUDY ON THE INFLUENCE OF HEAT TREATMENTS ON THE ANTIOXIDANT PROPERTIES OF GINGER

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