Mustafa Iswaibah, Chin Nyuk Ling, Fakurazi Sharida, Palanisamy Arulselvan
Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia.
Laboratory of Vaccines and Immunotherapeutics, Institute of Bioscience, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia.
Foods. 2019 Oct 6;8(10):456. doi: 10.3390/foods8100456.
The effects of different drying methods, including sun-, oven-, and freeze-drying on the changes in the antioxidant and anti-inflammatory activities of ginger ( var. Rubra) rhizome were studied. Sun-, oven-, and freeze-dried ginger showed a significant ( < 0.05) increase in phenolic content by 1.79, 1.53, and 1.91-fold; flavonoid content increased by 6.06, 5.27, and 4.90-fold; FRAP increased by 3.95, 3.51, and 3.15-fold; ABTS scavenging activity increased by 2.07, 1.72, and 1.61-fold; and DPPH inhibition increased by 78%, 58%, and 56%, respectively. Dried ginger also exhibited better inhibitory effects on the lipopolysaccharides-induced nitric oxide production in murine macrophage RAW 264.7. The drying process demonstrated a positive effect on the bioactivities of ginger. The sun-dried ginger exhibited the most potent antioxidant properties with the best enhanced anti-inflammatory activity followed by the oven-dried ginger and lastly, the freeze-dried ginger.
研究了不同干燥方法，包括日晒、烘干和冷冻干燥对红姜根茎抗氧化和抗炎活性变化的影响。日晒、烘干和冷冻干燥的姜酚含量显著（<0.05）增加，分别为1.79倍、1.53倍和1.91倍；黄酮含量分别增加6.06倍、5.27倍和4.90倍；铁还原抗氧化能力（FRAP）分别增加3.95倍、3.51倍和3.15倍；2,2'-联氮-双-3-乙基苯并噻唑啉-6-磺酸（ABTS）清除活性分别增加2.07倍、1.72倍和1.61倍；1,1-二苯基-2-三硝基苯肼（DPPH）抑制率分别增加78%、58%和56%。干姜对脂多糖诱导的小鼠巨噬细胞RAW 264.7中一氧化氮的产生也表现出更好的抑制作用。干燥过程对姜的生物活性有积极影响。日晒干姜表现出最强的抗氧化性能和最佳的增强抗炎活性，其次是烘干干姜，最后是冷冻干燥干姜。
