Enzyme-assisted extraction of bioactive compounds from ginger (Zingiber officinale Roscoe)

Nagendra Chari, K. L. and Manasa, D. and Srinivas, P. and Sowbhagya, H. B. (2013) Enzyme-assisted extraction of bioactive compounds from ginger (Zingiber officinale Roscoe). Food Chemistry, 139. pp. 509-514.

PDF Food Chemistry, Volume 139, Issues 1–4, 1 July–15 August 2013, Pages 509-514.pdf - Published Version Restricted to Registered users only Download (445kB)

Abstract

Ginger (Zingiber officinale R.) is a popular spice used in various foods and beverages. 6-Gingerol is the major bioactive constituent responsible for the antiinflammatory, antitumour and antioxidant activities of ginger. The effect of application of a-amylase, viscozyme, cellulase, protease and pectinase enzymes to ginger on the oleoresin yield and 6-gingerol content has been investigated. Pre-treatment of ginger with a-amylase or viscozyme followed by extraction with acetone afforded higher yield of oleoresin (20% ± 0.5) and gingerol (12.2% ± 0.4) compared to control (15% ± 0.6 oleoresin, 6.4% ± 0.4 gingerol). Extraction of ginger pre-treated with enzymes followed by extraction with ethanol provided higher yield of gingerol (6.2–6.3%) than the control (5.5%) with comparable yields of the oleoresin (31–32%). Also, ethanol extract of cellulase pre-treated ginger had the maximum polyphenol content (37.5 mg/g). Apart from 6-gingerol, 6-paradol along with 6- and 8-methyl shogaols were the other important bio-active constituents in the oleoresin from cellulase-treated ginger.

Item Type:	Article
Uncontrolled Keywords:	Enzymes Ginger 6-Gingerol Oleoresin Polyphenols Antioxidant activity
Subjects:	500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 16 Enzyme Chemistry 600 Technology > 08 Food technology > 30 Spices/Condiments
Divisions:	Plantation Products Spices and Flavour Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	20 Mar 2013 06:02
Last Modified:	03 Oct 2018 09:06
URI:	http://ir.cftri.res.in/id/eprint/11153

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