Background : The effects of heat treatments on the phycochemical charateristics and antioxidant activities of ginkgo nuts were investigated by roasting at various temperatures (150, 180, and 210℃) for 60 min. Methods and Results : For each roasting temperatures, pH, total acidity, chromaticity, total cyanide content, reducing power, total polyphenol content, 2,2’-diphenyl-1-picrylhydrazyl (DPPH) and 2,2’-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activities were compared and analyzed. As the roasting temperature and time increased, the pH and total cyanide content decreased from 7.32 to 6.31 and from 697 to 282 ㎍/㎎, respectively, while total acidity increased from 0.40 to 0.84%. There was an 11 or more color difference (ΔE) between the non-heated ginkgo nut and heated ginkgo nuts, indicating a remarkable color difference. The antioxidant activities, including reducing power, total polyphenol content, and DPPH and ABTS radical scavenging activities increased rapidly at 210℃ according to increasing in roasting temperature and time. Conclusion : These results suggest that the ginkgo nut with heat treatment could be used in food materials and medicines for decreasing cyanide content as well as for increasing antioxidant compound content.

• Dong Ho Kim(Department of Industrial Crop Science and Technology, Chungbuk National University) | 김동호
• Won Tae Jeong(Department of Industrial Crop Science and Technology, Chungbuk National University) | 정원태
• Chang Gyun Park(Department of Industrial Crop Science and Technology, Chungbuk National University) | 박창균
• Hyun Ki Cho(Department of Industrial Crop Science and Technology, Chungbuk National University) | 조현기
• Heung Bin Lim(Department of Industrial Crop Science and Technology, Chungbuk National University) | 임흥빈 Corresponding author