Production of a gingerol-rich extract from ginger rhizome powder using a green extraction protocol
2023
Shalabi, Akram Ali | El-Halawany, Ali | El-Desoky, Ahmed Mohamed | Mohamed, Shanas Oli | Abdel-Sattar, Essam | Meselhy, Meselhy Ragab
Ginger has a long history of use as a pungent spice for food and medicinal applications. Drying and grinding of fresh ginger lead to a decrease in its major pungent components, gingerols, and to an increase in shogaols (dehydration isomers). The present study was designed to prepare a gingerols-rich extract from ginger powder using a green extraction protocol. α-Amylase was used to digest starch before extraction of powdered ginger and several factors influencing the process, in particular enzyme concentration, incubation time, extraction temperature and solvent effect were investigated. Extraction of the powder with water gave the extract poor in both 6-gingerol and 6-shogaol, extraction with 60% glycerol led to a high yield of 6-gingerol and a low yield of 6-shogaol, while extraction with 70% ethanol yielded the extract rich in 6-shogaol but relatively poor in 6-gingerol. Enzymatic digestion of ginger powder with α-amylase for 3 days before extraction with 60% glycerol gave an extract rich in 6-gingerol (31.01 g·kg-1), which was approximately 45‑fold higher than the aqueous extract (0.66 g·kg-1). Accordingly, enzymatic digestion of starch before extraction of ginger powder with glycerol is an efficient protocol for producing gingerols-rich extract, as determined by highperformance liquid chromatography.
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