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(F =133.33, p <.001) and increased(F =36.15, p <.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(F =200.00, p <.001), viscosity(F =441.23, p <.001), L value(F =1,458, p <.001), a value(F =44.56, p <.001) and b value(F =203, p <.001) decreased significantly, and pH significantly increased(F =59.18, p <.001). As the amount of Gujeung-gupo ginger powder added into ginger Jocheong increased, total polyphenol content(F =86.015, p <.001), total flavonoid content(F =885.012, p <.001), and DPPH radical scavenging activity(F =75.136, p <.001), ABTS radical scavenging ability(F =145.751, p <.001), and FRAP activity(F =172.242, p <.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.