Lactic fermentation and antioxidant activity of Zingiberaceae plants in Taiwan
Resource
International Journal of Food Sciences and Nutrition,60,57-66
Journal
International Journal of Food Sciences and Nutrition
Pages
57-66
Date Issued
2009-08
Date
2009-08
Author(s)
Chen, I-NAN
Ng, C.C.
Wang C.Y.
Chang T.L.
Abstract
The present study evaluated functional properties of lactic-fermented ginger products. Three Zingiberaceae species were used as the substrate for fermentation using three lactic acid bacteria. The fermentation process ended 35-40 h after inoculation and reached a pH value of 3.5-4.0. Total antioxidant performances were 68-75%, and were best observed using Bifidobacterium longum as the starter in three ginger samples. DPPH scavenging was on average 70%, with free radical anion scavenging and peroxide removal effects of 30.6% and 43.7%, respectively. The product acceptance survey showed that the 100% fermented juice without a mixture with non-fermented ginger juice obtained the highest score in overall performance. The lactic-fermented Vanoverberghia and Hedychium ginger species retained an antioxidant activity and DPPH scavenging activity of on average 70%. This study may suggest a new way of ginger food processing with high functionality. Also, it may help to popularize the growing and processing of endemic ginger plants in Taiwan.
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