Food Science and Biotechnology

, Volume 27, Issue 4, pp 1057–1066 | Cite as

Effects of roasting conditions on physicochemical properties and antioxidant activities in Ginkgo biloba seeds

  • Heung-Bin Lim
  • Dong-Ho Kim


The roasting treatment has been used to extend the shelf life of food and improves its quality, and eliminate or reduce toxic. In this study, we investigate the changes in the physicochemical properties and antioxidant activities of Ginkgo biloba seeds (GBS) according to the roasting temperature and duration. As the roasting temperature and duration increased, the pH (from 7.32 to 6.31) and total cyanide content (from 1.49 to 0.70 µg/g) decreased, whereas the titratable acidity (from 0.39 to 0.84%) increased. The antioxidant activities increased rapidly at 210 °C according to the increase in the roasting temperature and duration. The 4′-O-methylpyridoxine (MPN) content in the 210 °C heat treatment group decreased by more than 70% compared to the MPN content in the control group. These results suggest that heat-treated GBS could be used in food materials and medicines for decreasing cyanide and MPN contents as well as for increasing antioxidant compound contents.


Ginkgo biloba seeds Physicochemical properties Antioxidant activities Roasting conditions 4′-O-methylpyridoxine 



Ginkgo biloba seeds








High performance liquid chromatography


l-Ascorbic acid equivalent antioxidant capacity



This research was supported by Basic Science Research Program through the National Research Foundation of Korea (NRF) funded by the Ministry of Education (Grant No. NRF-2017R1A6A3A11034208).


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Copyright information

© The Korean Society of Food Science and Technology and Springer Science+Business Media B.V., part of Springer Nature 2018

Authors and Affiliations

  1. 1.Department of Food Service and Culinary ArtsSeowon UniversityCheongjuKorea

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