Microwave assisted hydro-distillation of essential oils from fresh ginger root (<i>Zingiber officinale</i>Roscoe)

Racoti, Anca; Buttress, Adam; Binner, Eleanor; Dodds, Chris; Trifan, Adrian; Călinescu, Ioan

doi:10.1080/10412905.2017.1360216

Cited by 16 publications

(13 citation statements)

References 26 publications

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“…The search of green extraction technology with superior efficiency (ie cost-effective, sustainable and capable of producing the essential oil with the same characteristics) and more environment friendly (ie reduction of CO 2 emission and waste water) is very important in all countries worldwide to meet the challenges of the 21 st century (1)(2)(3). The solvent-free microwave extraction (SFME), an innovative clean and efficient technique, has recently gained popularity for isolating the essential oils of different plant parts (bark, flower, leaf) of many scented plants (2)(3)(4)(5)(6)(7)(8).…”

Section: Introductionmentioning

confidence: 99%

Boosting the essential oil yield from the rhizomes of cassumunar ginger by an eco-friendly solvent-free microwave extraction combined with central composite design

Yingngam

Brantner

2018

Journal of Essential Oil Research

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This study aimed to apply the solvent-free microwave extraction (SFME) for isolating the essential oil from the rhizomes of cassumunar ginger and study the kinetic mechanism during the extraction process by light microscopy. A central composite design was employed to evaluate the influence of the key variables including microwave power and irradiation time on the oil recovery. The optimal process conditions of SFME were irradiation of the sample at 700 W for 70 min. Microwave power had the most significant effect on the oil recovery (p < 0.001), followed by irradiation time (p < 0.01). The major volatile constituents in the oil obtained under the optimal conditions were sabinene, terpinen-4-ol, and (E)-1-(3,4-dimethoxyphenyl) butadiene with a higher amount of the oxygenated compounds compared to those isolated by a conventional hydrodistillation (HD). Isolating the essential oil by SFME showed a complete extraction with higher plant cell rupture and was quicker than HD.

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Section: Introductionmentioning

confidence: 99%

Boosting the essential oil yield from the rhizomes of cassumunar ginger by an eco-friendly solvent-free microwave extraction combined with central composite design

Yingngam

Brantner

2018

Journal of Essential Oil Research

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“…In order to determine the range of the supplied energy, which should be considered for optimization study, extractions were performed with a fixed MW density of 300 W at different extraction times from 10 to 50 min under atmospheric pressure. In general, at the same MW irradiation, it is expected that the longer extraction time, which is in accordance with higher supplied energy, the larger amount of water, and other components, is extracted and so higher yield of EO is obtained (Boukroufa et al, ; Filly et al, ; Racoti et al, ; Shah & Garg, ). Figure shows that the amount of extracted liquid as well as EO increases significantly with the increase in supplied energy from 0.25 to 0.75 Wh/g before reaching a steady state at around 1 Wh/g.…”

Section: Resultsmentioning

confidence: 98%

Application of microwave‐assisted technology: A green process to produce ginger products without waste

Nguyen

et al. 2019

J Food Process Engineering

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This work proposed a zero waste approach based on microwave (MW) extraction combining hydrodiffusion and gravity for preserving all valuable compounds in the form of dried ginger, ginger essential oil (EO), and juice. A rotatable apparatus was developed from a domestic MW oven to ensure a uniform exposure of the material, resulting in a uniform dried ginger product with EO content more than 0.33% and moisture content less than 10%. The optimum conditions of MW density and energy, which were determined using response surface methodology, are 1 W/g and 1 Wh/g, respectively. They are much lower comparing with that required for hydrodistillation (HD). Significant difference in extraction yield obtained by MW extraction (0.6384 ± 0.0195) and HD (1.1939 ± 0.0679) was observed; however, the quality of EO derived from MW extraction in terms of antibacterial activity was higher than that of the one derived from HD, whereas the physical properties of both EOs were similar. Practical applications In this study, the applicability of microwave (MW) extraction combining hydrodiffusion and gravity for ginger processing to produce dried ginger, ginger essential oil (EO), and juice without generating waste was confirmed. Although the EO yield obtained by the proposed extraction method is smaller than that obtained by hydrodistillation (HD), it was proved to be greener and more efficient than HD in terms of extraction time, EO preserving capability, resources’ consumption, and waste generation. In addition, the EO derived from MW extraction was observed to be more active in antibacterial activity due to its high content of oxygenated and monoterpene compounds. Moreover, this modified rotatable apparatus, which was simply developed from a cheap domestic MW oven to ensure uniform dried product, could be considered technically and economically feasible for actual deployment at small‐scale processing unit.

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“…There are many papers on the antimicrobial effect of commercial EOs, e.g., [13][14][15], as well as fresh EOs pressed from plants [12,16,17]. For example, Burt et al [12] investigated the antibacterial activity of oregano and thyme oils against E. coli O157:H7 by disc diffusion essay as well as by microdilution colorimetric assays.…”

Section: Introductionmentioning

confidence: 99%

Comparative Evaluation of Piper nigrum, Rosmarinus officinalis, Cymbopogon citratus and Juniperus communis L. Essential Oils of Different Origin as Functional Antimicrobials in Foods

Leja

Majcher

Juzwa

et al. 2020

Foods

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Essential oils can be used as preservatives in foods because of their ability to inhibit bacteria growth in low concentration, which does not influence on foods’ organoleptic properties and does not generate the resistance mechanisms in cells. The aim of that work was to compare the effectiveness of commercial oils from black pepper (Piper nigrum), rosemary (Rosmarinus officinalis), lemongrass (Cymbopogon citratus) and juniper (Juniperus communis L.) with oils obtained in our laboratory. The typical cultivation method was supported by the flow cytometry to detect the cells of very low physiologic and metabolic activity. Our investigation demonstrated that both types of oils can effectively inhibit the growth of saprophytic bacteria P. orientalis. The oils distilled in our laboratory had a bacteriostatic effect at a lower concentration, which is important for application in the food industry. Flow cytometry analyzes and confirmed the thesis that essential oils do not have a germicidal effect on bacteria cells.

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Microwave assisted hydro-distillation of essential oils from fresh ginger root (Zingiber officinaleRoscoe)

Abstract: ABSTRACT

Cited by 16 publications

References 26 publications

Boosting the essential oil yield from the rhizomes of cassumunar ginger by an eco-friendly solvent-free microwave extraction combined with central composite design

Boosting the essential oil yield from the rhizomes of cassumunar ginger by an eco-friendly solvent-free microwave extraction combined with central composite design

Application of microwave‐assisted technology: A green process to produce ginger products without waste

Comparative Evaluation of Piper nigrum, Rosmarinus officinalis, Cymbopogon citratus and Juniperus communis L. Essential Oils of Different Origin as Functional Antimicrobials in Foods

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