Village Hotel Changi, Singapore
3rd Edition Of Plant Science and Molecular Biology World Conference 2026
Speakers - PMBWC2025
Abd Al Karim Jaafar
- Designation: Damascus University, Soil Science Department
- Country: Syria
- Title: Determination Of Some Bioactive Substances and Antioxidant Activity in Ginger Jam
Abstract
Research has been conducted in the Food Technologies Laboratory at the National Commission for Biotechnology in the year 2024 to determine the content of ginger jam from some biologically active substances, which are: vitamin C, total phenols, and flavonoids, and to estimate the antioxidant activity and sensory evaluation of the jam (taste, smell, texture, color). The results showed that the average percentage of vitamin C in the ginger jam was (4.16 mg/100 g), and the rate of total phenols and flavonoids was about (35.26 mg/100 g, and 12.72 mg/100 g respectively). The antioxidant activity was about 46.65%. The results of the sensory evaluation indicated that the ginger jam product achieved a score of (4.5) for both taste and texture, and it achieved a score of (4.7) for color and (4.8) for smell. Thus, the ginger jam was distinguished regarding sensory evaluation, as it ranged between good and very good.
Keywords: Ginger, Antioxidants, Sensory evaluation.
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