IMPACT OF AGING ON COMPREHENSIVE PHENOLIC COMPOSITION OF BITTER GINGER
Abstract
The impact of aging is a veritable tool for enhancing both sensory characteristics and alteration of chemical configuration of food product was investigated on comprehensive phenolic composition of bitter-ginger using HPLC, a rapid spectrometric assessment facility based on 48 phenolic, identified, total phenolic content (mg/100g) were 430.04396 and 464.89866 for the aged and fresh dried respectively. In addition the phenolic acids and flavonoids were 204.35435 and 206.45679. The result of the study showed that aging can be used to modified bioactive components of bitter ginger and consequently enhance its bioactivity that should enhance its tertiary food functionality.
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