Antioxidant Activity and Quality properties of Ginger Jocheong added with Gujeung-gupo Ginger Powder

Abstract

This study was investigated to examine the antioxidant activity and quality characteristics of ginger Jocheong added with Gujeung-gupo ginger powder and the results were as follows. As the amount of Gujeung-gupo ginger powder added into ginger Jocheong increased, the moisture and carbohydrate contents of ginger Jocheong significantly decreased(<i>F</i> =133.33, <i>p</i> <.001) and increased(<i>F</i> =36.15, <i>p</i> <.001), respectively. The content of mineral composition such as K, Ca and Zn showed higher values as the amount of added Gujeung-gupo ginger powder increased. As the amount of Gujeung-gupo ginger powder added into ginger Jocheong increased, sweetness(<i>F</i> =200.00, <i>p</i> <.001), viscosity(<i>F</i> =441.23, <i>p</i> <.001), L value(<i>F</i> =1,458, <i>p</i> <.001), a value(<i>F</i> =44.56, <i>p</i> <.001) and b value(<i>F</i> =203, <i>p</i> <.001) decreased significantly, and pH significantly increased(<i>F</i> =59.18, <i>p</i> <.001). As the amount of Gujeung-gupo ginger powder added into ginger Jocheong increased, total polyphenol content(<i>F</i> =86.015, <i>p</i> <.001), total flavonoid content(<i>F</i> =885.012, <i>p</i> <.001), and DPPH radical scavenging activity(<i>F</i> =75.136, <i>p</i> <.001), ABTS radical scavenging ability(<i>F</i> =145.751, <i>p</i> <.001), and FRAP activity(<i>F</i> =172.242, <i>p</i> <.001) increased. From the above results, the antioxidant activity and quality characteristics of ginger Jocheong added with Gujeung-gupo ginger powder confirmed the potential development of ginger Jocheong with high antioxidant activity.