Evaluation of spices and oleoresins. IV. Estimation of pungent principles of ginger oleoresin.

Ananthakrishna, S. M. and Govindarajan, V. S. (1974) Evaluation of spices and oleoresins. IV. Estimation of pungent principles of ginger oleoresin. Lebensmittel Wissenschaft Technologie, 7 (4). 220-222, 9 ref..

PDF Lebensmittel Wissenschaft Technologie, Volume-7(4 (1974) 220-222,.pdf - Published Version Restricted to Registered users only Download (124kB)

Abstract

Separation of the pungent principles (gingerol and shogaol) from the closely related non-pungent substances in ginger oleoresin was achieved by TLC under unsaturated conditions. Gingerol and shogaol spots are specifically marked on the TLC plate by subjective tests on a cochromatographed sample. For estimation, the spots are scraped off, treated with Folin-Ciocalteau reagent and the blue colour developed is measured at 725 nm using vanillin as standard. The values reported by earlier workers for the content of the pungent principles in ginger oleoresin have been found to be very high due to interference by some non-pungent substances. The method described here is suitable for routine estimation in public analysts' laboratories.

Item Type:	Article
Uncontrolled Keywords:	RESINS-; ginger oleoresin, pungent principles in; AROMATIC-COMPOUNDS; ANALYTICAL-TECHNIQUES; GINGER-; pungent principles in ginger oleoresin
Subjects:	600 Technology > 08 Food technology > 01 Analysis 600 Technology > 08 Food technology > 30 Spices/Condiments
Divisions:	Plantation Products Spices and Flavour Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	13 Jul 2016 10:40
Last Modified:	13 Jul 2016 10:40
URI:	http://ir.cftri.res.in/id/eprint/7151

Actions (login required)

View Item