Optimized microwave-assisted extraction of 6-gingerol from Zingiber officinale Roscoeand evaluation of antioxidant activity in vitro

• Autorzy: Liu W. , Zhou C.-L. , Zhao J. , Chen D. , Li Q.-H.
• Języki publikacji: EN

Abstrakty

EN

Background. 6-Gingerol is one of the most pharmacologically active and abundant components in ginger, which has a wide array of biochemical and pharmacologic activities. In recent years, the application of microwave-assisted extraction (MAE) for obtaining bioactive compounds from plant materials has shown tremendous research interest and potential. In this study, an efficient microwave-assisted extraction (MAE) techniąue was developed to extract 6-gingerol from ginger. The extraction efficiency of MAE was also compared with conventional extraction techniques. Material and methods. Fresh gingers (Zingiber officinale Rosc.) were harvested at commercial maturity (originally from Shandong, laiwu, China). In single-factor experiments for the recovery of 6-gingerol, proper ranges of ratio of liquid to solid, ethanol proportion, microwave power, extraction time were determined. Based on the values obtained in single-factor experiments, a Box-Behnken design (BBD) was applied to determine the best combination of extraction variables on the yield of 6-gingerol. Results. The optimum extraction conditions were as follows: microwave power 528 W, ratio of liquid to solid 26 mL g1, extraction time 31 s and ethanol proportion 78%. Furthermore, more 6-gingerol and total polyphenols contents were extracted by MAE than conventional methods including Maceration (MAC), Stirring Extraction (SE), Heat reflux extraction (HRE), Ultrasound-assisted extraction (UAE), as well as the antioxidant capacity. Conclusion. Microwave-assisted extraction showed obvious advantages in terms of high extraction efficiency and antioxidant activity of extract within shortest extraction time. Scanning electron microscopy (SEM) images of ginger powder materials after different extractions were obtained to provide visual evidence of the disruption effect. To our best knowledge, this is the first report about usage of MAE of 6-gingerol extraction from ginger, which could be referenced for the extraction of other active compounds from herbal plants.

• Wydawca: -
• Czasopismo: Acta Scientiarum Polonorum. Technologia Alimentaria
• Rocznik: 2014
• Tom: 13
• Numer: 2
• Opis fizyczny: p.155-168,fig.,ref.

Twórcy

autor

Liu W.

• College of Food Science and Nutritional Engineering, China Agricultural University, 100083 Beijing, China
• Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture, 100083 Beijing, China
• Research Center for Fruit and Vegetable Processing Engineering, Ministry of Education, 100083 Beijing, China

autor

Zhou C.-L.

• College of Food Science and Nutritional Engineering, China Agricultural University, 100083 Beijing, China
• Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture, 100083 Beijing, China
• Research Center for Fruit and Vegetable Processing Engineering, Ministry of Education, 100083 Beijing, China
• School of Life Science, Jiangxi Science and Technology Normal University, 330013 Nanchang, China

autor

Zhao J.

• College of Food Science and Nutritional Engineering, China Agricultural University, 100083 Beijing, China
• Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture, 100083 Beijing, China
• Research Center for Fruit and Vegetable Processing Engineering, Ministry of Education, 100083 Beijing, China

autor

Chen D.

• College of Food Science and Nutritional Engineering, China Agricultural University, 100083 Beijing, China
• Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture, 100083 Beijing, China
• Research Center for Fruit and Vegetable Processing Engineering, Ministry of Education, 100083 Beijing, China

autor

Li Q.-H.

• College of Food Science and Nutritional Engineering, China Agricultural University, 100083 Beijing, China
• Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture, 100083 Beijing, China
• Research Center for Fruit and Vegetable Processing Engineering, Ministry of Education, 100083 Beijing, China

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