Pressurized Hot Water Extraction of <i>Zingiber officinale</i> Fresh Rhizome

Paramita, Vita; Yulianto, Mohamad Endy; Hartati, Indah; Bahrudin, Udin; Amalia, Rizka; Kusumo, Priyono; Syah, Andi Nur Alam; Arimukti, Tedy Krisna

doi:10.1166/asl.2018.13161

Cited by 1 publication

(1 citation statement)

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“…The α-terpinene level was smaller than that of GJ in area ratio. Hydrocarbon compounds such as α-funebrene were additionally found in ginger extracted with hot water at 120 °C or higher [ 56 ].…”

Section: Resultsmentioning

confidence: 99%

Effects of High-Pressure, Hydrothermal, and Enzyme-Assisted Treatment on the Taste and Flavor Profile of Water-Soluble Ginger (Zingiber officinale) Extract

Nam

Kim

Choe

et al. 2022

Foods

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Ginger, a plant widely consumed worldwide, is used as a spice or to enhance the flavor of foods. In this study, the taste characteristics (gingerol, shogaol, and amino acid) of extracts treated with various solubilizing methods were objectively compared. In addition, an E-nose confirmed the flavor pattern combined with principal component analysis (PCA) between each extract gas chromatogram-tandem mass spectrometry was performed to compare and analyze volatile compounds between extraction methods. As a result, high-pressure enzyme-assisted extraction (HPE) and hydrothermal enzyme-assisted extraction (HWE) treatment effectively improved the extraction yield of ginger and the contents of gingerol and shogaol and removed the bitter taste. In addition, radar charts of both E-nose and PCA provided the distribution of flavor substances in HPE and HWE products of ginger. After enzyme-assisted treatment, a strong fruity and piquant flavor was noted. In conclusion, it is suggested that ginger extract of enzyme-assisted treatment has increased flavor compounds and can be an excellent food material.

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Section: Resultsmentioning

confidence: 99%