In this master thesis, we evaluated the antioxidant activity (AOU) and sensory acceptability of ginger and investigated its potential use in nutrition. We analyzed freshly peeled ginger root and root peel of ginger grown in Brazil, and organically grown ginger from Peru, purchased ground ginger, and ginger beverages with the addition of lemon, honey and cinnamon. During extraction, we monitored various parameters: extraction solvents (ethanol and water), extraction rate and extraction temperature. The AOU of the samples was determined using the DPPH• radical scavenging method. It was found that the different extraction conditions significantly affected the AOU of the extracts. Ethanol extracts had higher AOU compared to water extracts of the same samples. Ginger peels had a higher AOU than fresh peeled ginger root. Extracts obtained in the first stage of extraction at 40°C had higher AOU than those obtained at 25°C. However, in the second stage, the AOU was higher at 25°C, than at 40°C. Ginger beverages were prepared from two samples (fresh ginger root and ground ginger) with addition of lemon, honey, and cinnamon. Beverages made from ground ginger displayed higher AOU than those made from ginger root. The highest AOU was observed in the beverage with lemon, honey, and cinnamon, which also received the highest sensory score. Selected sensory properties and overall liking of ginger candies, ginger beverages with various additions, and ginger balls were evaluated with a panel of students from the Biotechnical Faculty, to demonstrate the potential use of ginger in nutrition. Due to the specific taste and aroma of ginger, and its different sensory acceptability among consumers, the results of sensory analysis of the prepared ginger beverages, candies and balls varied considerably.
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