Conversion of gingerols to shogaols in ginger (Zingiber officinale roscoe) by puffing

  • Food Chem. 2024 Sep 15:452:139425. doi: 10.1016/j.foodchem.2024.139425.
Yoon-Tae Kim  1 ,  Jae-Sung Shin  1 ,  Sang-Jin Ye  1 ,  Ji Hye Kim  2 ,  Seok Hyun Eom  3 ,  Moo-Yeol Baik  4
Affiliations
  • 1. Department of Food Science and Biotechnology, Institute of Life Science Resources, Kyung Hee University, South Korea.
  • 2. Department of Smart Farm Science, College of Life Sciences, Kyung Hee University, South Korea.
  • 3. Graduate School of GreenBio Science, College of Life Sciences, Kyung Hee University, South Korea; Department of Smart Farm Science, College of Life Sciences, Kyung Hee University, South Korea. Electronic address: [email protected].
  • 4. Department of Food Science and Biotechnology, Institute of Life Science Resources, Kyung Hee University, South Korea. Electronic address: [email protected].
PMID: 38744128 DOI: 10.1016/j.foodchem.2024.139425
Abstract

Effect of puffing on conversion of gingerols to shogaols, physicochemical properties as well as antioxidant and anti-inflammatory activities of puffed ginger was investigated. Puffing significantly increased extraction yield and the highest value was 12.52% at 980 kPa. The significant decrease in gingerols and increase in shogaols were occurred after puffing, respectively. Especially, 6-shogaol was dramatically increased from 4.84 to 99.10 mg/g dried ginger. Puffed ginger exhibited the higher antioxidant activities (analyzed by DPPH, ABTS, TPC, and TFC) than those of control, and they were significantly increased with increasing puffing pressure. In case of anti-inflammatory activity, puffed ginger did not inhibit NO production, but significantly inhibited TNF-α and IL-6 productions. Among gingerols and shogaols, 6-shogaol showed significantly strong correlations with both antioxidant and anti-inflammatory activities. Consequently, puffed ginger can be applied to functional food industry, which dramatically increased the contents of 6, 8, 10-shogaols, the main bioactive compounds in ginger.

Keywords
Anti-inflammatory activity; Antioxidant activity; Ginger; Gingerol; Puffing; Shogaol.
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