Abstract
The present study investigates optimum conditions for Microwave assisted extraction (MAE) of 6-gingerol. Ginger was dried using a cross flow dryer at 55 ± 2 0C for eight hours. Ginger powder was extracted at three different watts (400 W, 500 W, and 600 W), temperatures (50 0C, 60 0C, 70 0C) and time (10, 20, 30 min) for optimum yield. 6-gingerol content was found to be 21.15 ± 0.13 and 18.81 ± 0.15 mg/g in fresh ginger and dried ginger, respectively. Optimized condition obtained by RSM for 6-gingerol was 400 W, 70 0C at 10 min extraction time. The results of MAE are expressed by 2-D contour plot and response surface curve by keeping one variable constant which showed highest yield at 600 W, 70 0C for 30 min extraction time. Microwave assisted extracts exhibited higher antioxidant activity in comparison with conventional extracts.
Highlights
Ginger (Zingiber Officinale Roscoe) rhizomes have been broadly used as a spice in large part because it's a unique and desirable taste and aroma
Group of enormous evidence from a few experiments and the probability of assessing the effect of the variables on the response and recently determination of capsaicinoids in peppers, curcuminoids from turmeric by Ultrasonic, Supercritical carbon dioxide and microwave assisted extraction techniques were reported[26,27] Among these, Microwave assisted extraction (MAE) is the simplest and the most economical technique for extraction of many plant derived compounds The enhancement of product recovery by microwave is generally attributed to its heating effect, which occurs due to the dipole rotation of the solvent in the microwave field
The bulk density of ginger powders increased and their porosity decreased with decreasing particle size
Summary
Ginger (Zingiber Officinale Roscoe) rhizomes have been broadly used as a spice in large part because it's a unique and desirable taste and aroma. Group of enormous evidence from a few experiments and the probability of assessing the effect of the variables on the response and recently determination of capsaicinoids in peppers, curcuminoids from turmeric by Ultrasonic, Supercritical carbon dioxide and microwave assisted extraction techniques were reported[26,27] Among these, MAE is the simplest and the most economical technique for extraction of many plant derived compounds The enhancement of product recovery by microwave is generally attributed to its heating effect, which occurs due to the dipole rotation of the solvent in the microwave field. In the present work RSM is designed to investigate the influence of temperature, extraction time, microwave radiations and quantities of extraction along with 6-gingerol have been carried out
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