TY - JOUR
T1 - Comparing the effects of microwave radiation on 6-gingerol and 6-shogaol from ginger rhizomes (Zingiber officinale Rosc)
AU - Teng, Hui
AU - Seuseu, Kemueli T.
AU - Lee, Won Young
AU - Chen, Lei
N1 - Publisher Copyright:
© 2019 Teng et al.
PY - 2019/6
Y1 - 2019/6
N2 - The active component obtained from ginger is a high value-added product, but continued research is required for improved extraction techniques that will lead to better quality extracts and greater yields. In this study, major functional compounds of 6-gingerol and 6- shogaol in ginger rhizomes (Zingiber officinale Rosc) were extracted using microwave assisted extraction (MAE). Possible ranges for optimal MAE conditions were predicted by merging of the contour plots of each response to observe the overlapping area of all responses. Optimal conditions predicted were ethanol concentration of 70%, extraction time of 10 min, and microwave power of 180 W. Verification tests carried out at a set of random condition within the above mentioned optimal ranges, which got experimental values for total soluble solid yield, antioxidant activity, 6-gingerol and 6-shogaol of 30.0±0.8%, 87.8±0.8%, 2.8±0.6 mg/g and 1.3±0.5 mg/g, respectively. Analysis results showed that steamed ginger sample contained lower 6-gingerol content, soluble solid as well as reduced antioxidant activity, but higher in 6-shogaol as compared with fresh sample.
AB - The active component obtained from ginger is a high value-added product, but continued research is required for improved extraction techniques that will lead to better quality extracts and greater yields. In this study, major functional compounds of 6-gingerol and 6- shogaol in ginger rhizomes (Zingiber officinale Rosc) were extracted using microwave assisted extraction (MAE). Possible ranges for optimal MAE conditions were predicted by merging of the contour plots of each response to observe the overlapping area of all responses. Optimal conditions predicted were ethanol concentration of 70%, extraction time of 10 min, and microwave power of 180 W. Verification tests carried out at a set of random condition within the above mentioned optimal ranges, which got experimental values for total soluble solid yield, antioxidant activity, 6-gingerol and 6-shogaol of 30.0±0.8%, 87.8±0.8%, 2.8±0.6 mg/g and 1.3±0.5 mg/g, respectively. Analysis results showed that steamed ginger sample contained lower 6-gingerol content, soluble solid as well as reduced antioxidant activity, but higher in 6-shogaol as compared with fresh sample.
UR - http://www.scopus.com/inward/record.url?scp=85067104072&partnerID=8YFLogxK
U2 - 10.1371/journal.pone.0214893
DO - 10.1371/journal.pone.0214893
M3 - Article
C2 - 31181065
AN - SCOPUS:85067104072
SN - 1932-6203
VL - 14
JO - PLoS ONE
JF - PLoS ONE
IS - 6
M1 - e0214893
ER -