Lactic fermentation and antioxidant activity of Zingiberaceae plants in Taiwan.

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.

journal_name

Int J Food Sci Nutr

authors

Chen IN,Ng CC,Wang CY,Chang TL

doi

10.1080/09637480802375531

subject

Has Abstract

pub_date

2009-01-01 00:00:00

pages

57-66

eissn

0963-7486

issn

1465-3478

pii

904710750

journal_volume

60 Suppl 2

pub_type

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