Effects of harvest maturity, steaming time and heat pump drying on phenolic content and antioxidant activity of Black ginger (Distichochlamys orlowii) powder
Vol. 135 No. 1C (2026), Original Article
Vol. 135 No. 1C (2026)

Effects of harvest maturity, steaming time and heat pump drying on phenolic content and antioxidant activity of Black ginger (Distichochlamys orlowii) powder

Original Article
https://doi.org/10.26459/hueunijns.v135i1C.8319
Published 2026-08-29
Nguyen Hien Trang
University of Agriculture and Forestry, Hue University, Hue, Vietnam
Truong Thi Bich Phuong
University of Sciences, Hue University, Hue, Vietnam
Le Thi Chung
Health Center of Pleiku, Gia Lai Provine, Gia Lai, Vietnam
Mac Thi Ha Thanh
University of Science and Technology, Da Nang University, Da Nang, Vietnam
Pham Minh Trong
Sub-Institute of Forensic Science in Da Nang, Da Nang, Vietnam
Vo Van Quoc Bao*
University of Agriculture and Forestry, Hue University, Hue, Vietnam
PDF (Vietnamese)

Keywords

Black ginger powder
Distichochlamys orlowii
harvest maturity
heat pump drying
steam treatment bột Gừng đen
Distichochlamys orlowii
độ chín thu hoạch
hấp hơi nước
sấy bơm nhiệt

How to Cite

1.
Hiền Trang N, Thị Bích Phượng T, Thị Chung L, Thị Hà Thanh M, Minh Trọng P, Võ Văn QB. Effects of harvest maturity, steaming time and heat pump drying on phenolic content and antioxidant activity of Black ginger (Distichochlamys orlowii) powder. hueuni-jns [Internet]. 2026Aug.29 [cited 2026Oct.1];135(1C):17-2. Available from: http://222.255.146.83/index.php/hujos-ns/article/view/8319
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Abstract

This study focused on the effects of harvest maturity, steaming time and heat pump drying temperature on the total phenolic content (TPC) and antioxidant activity (IC50) of Black ginger powder (Distichochlamys orlowii). The results indicated that the physiological ripening stage plays a decisive role in raw material quality; specifically, the 11-month post-planting harvest time was optimal with high total soluble solids (TSS) and high reducing sugar content, while there was an increase in TPC combined with a decrease in IC₅₀ values compared with earlier stages. In the pre-treatment stage, saturated steaming for 2 minutes significantly enhanced TPC and improved antioxidant capacity (achieving the lowest IC₅₀). Regarding the dehydration process, a heat pump drying temperature of 55 °C was the best for preserving heat-sensitive bioactive compounds, resulting in a Black ginger powder product with a TPC of 3.44 mg GAE/g DW, the lowest IC50 value (451.56 µg/mL), and a solubility of 25.75%. The research results are an important scientific basis for standardising the processing of a Black ginger powder, which is rich in bioactive compounds and has high antioxidant activity.

https://doi.org/10.26459/hueunijns.v135i1C.8319
PDF (Vietnamese)

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