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Effect of microwave-assisted extraction on the release of polyphenols from ginger (Zingiber officinale).

Ismail, R. Kubra and Devender, Kumar and Jagan Mohan Rao, L. (2013) Effect of microwave-assisted extraction on the release of polyphenols from ginger (Zingiber officinale). International Journal of Food Science and Technology, 48. pp. 1828-1833.

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Abstract

The significance of different variables viz. temperature, time and solvent at constant power in microwaveassisted extraction (MAE) process of ginger was studied and compared with conventional method. Aqueous ethanol (50%) provided higher yields of extract as well as the highest release of total polyphenols (TPP) than alcoholic solvents. The reason could be the high dielectric constant of aqueous ethanol as compared to alcohols. Microwave heating being a volumetric process, an exposure time of 1 min was found to be sufficient. The better penetration of microwaves and greater solubility at higher temperature resulted in higher yield of TPP and [6]-gingerol. The resultant extract showed higher radical scavenging activity (RSA) values. Thus, MAE allowed higher recoveries compared to conventional extraction process, with improvement in the quantity and quality of extract in very short period of time.

Item Type: Article
Uncontrolled Keywords: [6]-gingerol, antioxidant activity, ginger, microwave, polyphenols
Subjects: 600 Technology > 08 Food technology > 01 Analysis
600 Technology > 08 Food technology > 30 Spices/Condiments
600 Technology > 08 Food technology > 06 Preservation and Storage > 05 Microwave heating
Divisions: Plantation Products Spices and Flavour Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 19 Aug 2013 09:05
Last Modified: 19 Aug 2013 09:05
URI: http://ir.cftri.com/id/eprint/11255

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