Abstract
Ginger rhizome is widely used in culinary preparations and in traditional medicine. Its benefits are associated with its antioxidant properties related to phenolics and terpenoids compounds, which use to be thermolabile. Ultrasound-assisted extraction has been useful for enhancing the release of thermosensitive compounds present in vegetable tissues. Therefore, the aim of this study was to evaluate the influence of ultrasound-assisted extraction on the release of antioxidants from ginger in aqueous media as well as their in vitro bioaccessibility. Central composite rotatable design was applied to obtain the optimal conditions for the extraction; the variables studied were amplitude (80–90%) and temperature (30–50 °C). Total phenolic content, antioxidant capacity (DPPH•, ABTS•+ and FRAP), and in vitro bioaccessibility were determined. Amplitude was the main parameter influencing the extraction of antioxidants. The ginger aqueous extracts showed a bioaccessibility of around 30%. The release of antioxidant compounds from ginger by ultrasound-assisted extraction avoids the use of high temperatures and solvents commonly used in conventional extraction methods.
Highlights
Plants and plant-based foods are rich in antioxidants, such as polyphenolic compounds, well-known for their beneficial effects on human health, due to their antioxidant, cardioprotective, Appl
Temperature is the physical factor that influenced the most in the release of antioxidant compounds, regardless the time of extraction and the quantity of the sample [16]. Emerging technologies such as ultrasound have been successfully used as an alternative method for the extraction of thermosensitive bioactive compounds from plant and fruits [17,18,19]; there are few studies related to the application of this method for the extraction of antioxidant compounds from ginger in aqueous media
Data show the effect of amplitude and temperature (X1 and X2 ) on the antioxidant capacity and total phenolic content extracted from ginger
Summary
Plants and plant-based foods are rich in antioxidants, such as polyphenolic compounds, well-known for their beneficial effects on human health, due to their antioxidant, cardioprotective, Appl. Its composition includes components of phenolic (6-gingerol and its related compounds like shogaol) and terpene types (α-zingiberene, β-bisabolene), which have antioxidant properties [11,12,13] Such properties are of interest from a technological and nutritional point of view. Temperature is the physical factor that influenced the most in the release of antioxidant compounds, regardless the time of extraction and the quantity of the sample [16] Emerging technologies such as ultrasound have been successfully used as an alternative method for the extraction of thermosensitive bioactive compounds from plant and fruits [17,18,19]; there are few studies related to the application of this method for the extraction of antioxidant compounds from ginger in aqueous media
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