Ultrasound-assisted extraction and adsorption of polyphenols from Ginger Rhizome (Zingiber officinale).

Sasikala, P. and Chandralekha, A. and Ram Saran, Chaurasiya and Chandrasekhar, J. and Raghavarao, K. S. M. S. (2018) Ultrasound-assisted extraction and adsorption of polyphenols from Ginger Rhizome (Zingiber officinale). Separation Science and Technology, 53 (3). pp. 439-448.

PDF SEPARATION SCIENCE AND TECHNOLOGY 2018, VOL. 53, NO. 3, 439–448.pdf - Published Version Restricted to Registered users only Download (1MB) | Request a copy

Abstract

Ultrasound-assisted extraction followed by adsorption and desorption was performed successively for efficient recovery of polyphenols from ginger rhizome (Zingiber officinale). The maximum degree of extraction was observed in case of methanol (0.55 mg/ml) followed by acetone (0.52 mg/ml) and ethanol (0.37 mg/ml). At optimized conditions, the polyphenol recovery was found to be 19.2 mg. Amberlite XAD4 had shown the highest adsorption capacity (0.89 mg/ml). Kinetic studies indicated the adsorption equilibrium to be about 20 min. Adsorption capacity was achieved at 25 ± 2°C, and adsorption process exhibited exothermic nature. Freundlich isotherm fitted the data well. Ethanol had shown best desorption efficiency (93.44%).

Item Type:	Article
Uncontrolled Keywords:	Adsorption; ginger rhizome; extraction; polyphenols; ultrasonication
Subjects:	600 Technology > 08 Food technology > 01 Analysis 600 Technology > 08 Food technology > 30 Spices/Condiments
Divisions:	Food Engineering
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	20 Feb 2018 05:39
Last Modified:	20 Feb 2018 05:39
URI:	http://ir.cftri.res.in/id/eprint/11216

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