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Enhancement of zerumbone production by enzyme-assisted extraction and the inhibitory potential of Zingiber zerumbet extracts on α-amylase & α-glucosidase
Navyashree, Premakumara and Uma Maheshwari, Srinivasa and Bettadaiah Bheemanakere, Kempaiah (2024) Enhancement of zerumbone production by enzyme-assisted extraction and the inhibitory potential of Zingiber zerumbet extracts on α-amylase & α-glucosidase. Process Biochemistry, 136. pp. 38-47.
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Abstract
Zingiber zerumbet affords the essential oil having important application and its rhizomes are the main ingredient in traditional Indian Ayurveda formulation. We report here the impact of enzymes on the isolable yield of oleoresin and essential oil (EO) from Zingiber zerumbet. The impact of enzymes like cellulase, amylase, bio-protease, pectinase, hemi-cellulase and enzyme for herbal extract is evaluated. Viscozyme affords the highest oleoresin (16%) and essential oil (7.1%), a betterment of 138% and 24% respectively. Zerumbone, a principal bioactive component of zerumbet, was afforded in 8.98% and 5.7% from oleoresin and essential oil. Box Behnken Design has been employed to optimize parameters to get the highest oleoresin and EO yield. The EO was tested for its inhibitory activity on α-amylase and α-glucosidase. The EO collected from viscozyme-assisted extraction inhibited α-amylase with IC50 26 µM while the same from enzyme for herbal extract-assisted extraction inhibited α-glucosidase with IC50 274 µM. The extraction efficiency of all the enzymes used here is reported.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | Zingiber zerumbet, Zerumbone, Enzyme-assisted extraction Essential oil, Oleoresin, α-amylase, α-glucosidase |
| Subjects: | 600 Technology > 08 Food technology > 16 Nutritive value > 05 Enzymes 600 Technology > 08 Food technology > 30 Spices/Condiments |
| Divisions: | Plantation Products Spices and Flavour Technology |
| Depositing User: | Somashekar K S |
| Date Deposited: | 06 Mar 2025 05:50 |
| Last Modified: | 06 Mar 2025 05:50 |
| URI: | http://ir.cftri.res.in/id/eprint/19210 |
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