Effect of microwave‐assisted extraction on the release of polyphenols from ginger (Zingiber officinale). (15th May 2013)

• Record Type: Journal Article
• Authors: Rahath Kubra, Ismail; Kumar, Devender; Rao, Lingamallu Jagan Mohan
• Is Part Of: International journal of food science & technology. Volume 48:Number 9(2013:Sep.)
• Page Start: 1828
• Page End: 1833
• Publication Date: 2013-05-15
• Subjects: Food industry and trade -- Periodicals; 664
• DOI: 10.1111/ijfs.12157
• Languages: English
• ISSNs: 0950-5423

Abstract

<abstract abstract-type="main" xml:lang="en" id="ijfs12157-abs-0001"> <title>Summary</title> <p>The significance of different variables viz. temperature, time and solvent at constant power in microwave‐assisted 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.</p> </abstract>