Feasibility and sustainability evaluation of customary extraction methods of ginger bioactive compounds – A Review
DOI:
https://doi.org/10.22437/ifstj.v8i2.31660Keywords:
bioactive compounds, extraction, ginger, ZingiberAbstract
Abstract— Zingiber officinale Roscoe (ginger) contains a high concentration of bioactive phytochemicals, which are desirable because of their important properties. The choice of suitable extraction methods is essential for practical applications of the bioactive compounds as it determine the properties of the extractable compounds. Several customary methods have been widely used by the scientists to extract the bioactive compounds of ginger. In this paper, a critical analysis of relative advantages and disadvantages was carried out for 6 types of extraction processes namely hydrodistillation, maceration, Soxhlet extraction, solvent-solvent extraction, decoction and infusion. This review discusses the different conventional methods, followed by a discussion of the importance of advancing the extraction techniques considering the environmental benefit and efficiency of the process. The application of innovative developed technologies is deemed environmentally beneficial, more efficient in terms of extraction yield and eliminate the issues connected with traditional extraction processes. The advanced extraction techniques discussed in this paper include microwave-assisted extraction, ultrasound-assisted extraction, enzyme-assisted extraction and supercritical fluid extraction. The technical data that are available in this review paper are beneficial for the scientist and the industry who work with ginger extraction. A clear direction of future studies is offered in this paper in which researchers must investigate the possibility of applying the advanced extraction method for retrieving bioactive compounds from ginger as well as study degrading effects of each new technique on phytochemical compounds and their metabolites intermediates.
Downloads
References
[1] D. R. A. Muhammad, R. Wikandari, “Extraction and stability assessment of the bioactive compounds from berries,” Cities as Berry Bioactive Compound By-Products, pp. 1-44, 2023. https://doi.org/10.1016/B978-0-323-95600-0.00007-9.
[2] D. R. A. Muhammad, F. Zulfa, D. Purnomo, C. Widiatmoko, D. L. Fibri, “Consumer acceptance of chocolate formulated with functional ingredient,” IOP Conference Series: Earth and Environmental Science, vol. 637, no. 1, p. 012081, 2021, doi: https://doi.org/10.1088/1755-1315/637/1/012081.
[3] K. E. N. Faiqoh, D. R. A. Muhammad, D. Praseptiangga, “Ginger-flavoured ready-to-drink cocoa beverage formulated with high and low-fat content powder: consumer preference, properties and stability,” Food Research, vol. 5, no. 2, pp. 7-17, Jun 2021. doi: https://doi.org/10.26656/fr.2017.5(S2).004.
[4] D. R. A. Muhammad, D. L. Fibri, S. Prakash, “Improving the functionality of chocolate by incorporating vegetal extracts,” Trends in Sustainable Chocolate Production, vol. 24, pp. 113-52. Feb 2022. doi: https://doi.org/10.1007/978-3-030-90169-1_4.
[5] D. R. A. Muhammad, “Nanoencapsulation: A New Way of Using Herbs and Spices in Food and Its Related Products,” Reviews in Agricultural Science, vol. 10, pp 288-303. Aug 2020. doi: https://doi.org/10.7831/ras.10.0_288.
[6] D. R. A. Muhammad, K. Dewettinck, “Cinnamon and its derivatives as potential ingredient in functional food—A review,” International Journal of Food Properties, vol. 29, no. 20(sup2), pp. 2237-63. Dec 2017. doi: https://doi.org/10.1080/10942912.2017.1369102.
[7] S. M. Mohammad, H. K. Hamed, “Ginger (Zingiber officinale): A review,” Journal of Medicinal Plants Research, vol. 31, no. 6(26), pp. 4255-8, Jul 2012. doi: https://doi.org/10.5897/JMPR11.787.
[8] M. Indhumathi, A. Shanuvas, “Anti-Tubercular Activity of Indian Medicinal Plants–A Review,” American Journal of Pharmacy and Health Research, vol. 6, no. 3, pp. 2321-3647, Mar 2018. doi: 0.46624/ajphr.2018.v6.i3.001.
[9] K. An, D. Zhao, Z. Wang, J. Wu, Y. Xu, G. Xiao, “Comparison of different drying methods on Chinese ginger (Zingiber officinale Roscoe): Changes in volatiles, chemical profile, antioxidant properties, and microstructure,” Food Chemistry, vol. 15, no. 197, pp. 1292-300, Apr 2016. doi: https://doi.org/10.1016/j.foodchem.2015.11.033.
[10] F. Gigon, “Le gingembre, une épice contre la nausée,” Phytothérapie, vol. 10, no. 2, pp. 87-91 Apr 2012. doi: https://doi.org/10.1007/s10298-012-0695-4.
[11] K. Srinivasan, “Ginger rhizomes (Zingiber officinale): A spice with multiple health beneficial potentials,” PharmaNutrition, vol. 1, no. 5(1), pp. 18-28, Mar 2017. doi: https://doi.org/10.1016/j.phanu.2017.01.001.
[12] M. H. Shahrajabian, W. Sun, Q. Cheng, “Clinical aspects and health benefits of ginger (Zingiber officinale) in both traditional Chinese medicine and modern industry,” Acta agriculturae scandinavica, section b—Soil & Plant Science, vol. 18, no. 69(6), pp. 46-56, Aug 2019. doi: https://doi.org/10.1080/09064710.2019.1606930.
[13] K. G. C. Dissanayake, W. L. C. Waliwita, R. P. Liyanage, “A review on medicinal uses of Zingiber officinale (ginger),” International Journal of Health Sciences and Research, vol. 10, no. 6, pp. 142-148, Jun 2019.
[14] N. S. Girhepunje, N. G. Dumore, S. U. Taksande, D. V. Chaudhari, S. N. Shende, “Gingerol: A Review,” Indian Journal of Medical Research and Pharmaceutical Sciences, vol. 4, pp. 24-8, Mar 2017. doi: https://doi.org/10.5281/zenodo.375816.
[15] M. S. Macit, S. Sözlü, B. Kocaadam, N. Acar-Tek, “Evaluation of ginger (Zingiber Officinale Roscoe) on energy metabolism and obesity: systematic review and meta-analysis,” Food Reviews International, vol. 3, no. 35(7), pp. 685-706, Oct 2019. doi: https://doi.org/10.1080/87559129.2019.1608556.
[16] M. Mahboubi, “Zingiber officinale Rosc. essential oil, a review on its composition and bioactivity,” Clinical Phytoscience, vol. 5, no. 1, pp. 1-2 Dec 2019. doi: https://doi.org/10.1186/s40816-018-0097-4.
[17] Q. Q. Mao, X. Y. Xu, S. Y. Cao, R. Y. Gan, H. Corke, T. Beta T, H. B. Li, “Bioactive compounds and bioactivities of ginger (Zingiber officinale Roscoe),” Foods, vol. 30, no. 8(6), pp. 185, May 2019. doi: https://doi.org/10.3390/foods8060185.
[18] Y. Bellik, F. Benabdesselam, A. Ayad, Z. Dahmani, L. Boukraa, A. Nemmar, M. Iguer-Ouada, “Antioxidant activity of the essential oil and oleoresin of Zingiber officinale Roscoe as affected by chemical environment,” International Journal of Food Properties, vol. 18, no. 16(6), pp. 1304-13, May 2013. doi: https://doi.org/10.1080/10942912.2011.584257.
[19] A. H. El-Ghorab, M. Nauman, F. M. Anjum, S. Hussain, M. Nadeem, “ A comparative study on chemical composition and antioxidant activity of ginger (Zingiber officinale) and cumin (Cuminum cyminum),” Journal of Agricultural and Food Chemistry, vol. 28, no. 58(14), pp. 8231-7, Jul 2010. doi: https://doi.org/10.1021/jf101202x.
[20] L. Eberle, A. Kobernik, A. Aleksandrova, I. Kravchenko, “Optimization of extraction methods for total polyphenolic compounds obtained from rhizomes of Zingiber officinale,” Trends in Phytochemical Research, vol. 1, no. 2(1), pp. 37-42 Mar 2018.
[21] S. T. Nguyen, P. H. Vo, T. D. Nguyen, N. M. Do, B. H. Le, D. T. Dinh, K. D. Truong, P. Van Pham, “Ethanol extract of Ginger Zingiber officinale Roscoe by Soxhlet method induces apoptosis in human hepatocellular carcinoma cell line,” Biomedical Research and Therapy, vol. 22, no. 6(11), pp. 3433-42, Nov 2019. doi: https://doi.org/10.15419/bmrat.v6i11.572.
[22] K. C. Zancan, M. O. Marques, A. J. Petenate, M. A. Meireles, “Extraction of ginger (Zingiber officinale Roscoe) oleoresin with CO2 and co-solvents: a study of the antioxidant action of the extracts,” The Journal of Supercritical Fluids, vol. 1, no. 24(1), pp. 57-76, Sep 2002. doi: https://doi.org/10.1016/S0896-8446(02)00013-X.
[23] S. Ok, W. S. Jeong, “Optimization of extraction conditions for the 6-shogaol-rich extract from ginger (Zingiber officinale Roscoe),” Preventive Nutrition and Food Science, vol. 17, no. 2, pp. 166 Jun 2012. doi: https://doi.org/10.3746/pnf.2012.17.2.166.
[24] M. Gavahian, A. Farahnaky, “Ohmic-assisted hydrodistillation technology: A review,” Trends in Food Science & Technology, vol. 1, no. 72, pp. 153-61, Feb 2018. doi: https://doi.org/10.1016/j.tifs.2017.12.014.
[25] M. A. Awang, N. A. Azelan, N. A. Mustaffa, A. Aziz, Hasham, “Influence of processing parameters on the yield and 6-gingerol content of Zingiber officinale extract,” Journal of Chemical and Pharmaceutical Research, vol. 6, no. 11, pp. 358-63, Jan 2014. doi: https://www.cabidigitallibrary.org/doi/full/10.5555/20153003949.
[26] M. C. Mesomo, M. L. Corazza, P. M. Ndiaye, O. R. Dalla Santa, L. Cardozo, A. de Paula Scheer, “Supercritical CO2 extracts and essential oil of ginger (Zingiber officinale R.): Chemical composition and antibacterial activity,” The Journal of Supercritical Fluids, vol. 1, no. 80, pp. 44-9, Aug 2013. doi: https://doi.org/10.1016/j.supflu.2013.03.031.
[27] N. dos Santos Reis, N. B. de Santana, I. M. de Carvalho Tavares, O. A. Lessa, L. R. dos Santos, N. E. Pereira, G. A. Soares, R. A. Oliveira, J. R. Oliveira, M. Franco, “Enzyme extraction by lab-scale hydrodistillation of ginger essential oil (Zingiber officinale Roscoe): Chromatographic and micromorphological analyses,” Industrial Crops and Products, vol. 1, no. 146, pp. 112210, Apr 2020. doi: https://doi.org/10.1016/j.indcrop.2020.112210.
[28] H. S Kusuma, D. K. Putri, I. Triesty, M. Mahfud, “Comparison of microwave hydrodistillation and solvent-free microwave extraction for extraction of agarwood oil,” Chiang Mai Journal of Science, vol. 46, no. 4, pp. 741-55, Feb 2019.
[29] M. T. Golmakani, K. Rezaei, "Comparison of microwave-assisted hydrodistillation with the traditional hydrodistillation method in the extraction of essential oils from Thymus vulgaris L,” Food Chemistry, vol. 15, no. 109(4), pp. 925-30, Aug 2008. doi: https://doi.org/10.1016/j.foodchem.2007.12.084.
[30] M. G. Rasul, “Conventional extraction methods use in medicinal plants, their advantages and disadvantages,” International Journal of Basic Sciences and Applied Computing, vol. 2, pp. 10-4, 2018.
[31] A. Farhat, H. Benmoussa, R. Bachoual, Z. Nasfi, W. Elfalleh, M. Romdhane, J. Bouajila, “Efficiency of the optimized microwave assisted extractions on the yield, chemical composition and biological activities of Tunisian Rosmarinus officinalis L. essential oil,” Food and Bioproducts Processing, vol. 1, no. 105, pp. 224-33, Sep 2017. doi: https://doi.org/10.1016/j.fbp.2017.07.011.
[32] Y. Li, A. S. Fabiano-Tixier, M. A. Vian, F. Chemat, “Solvent-free microwave extraction of bioactive compounds provides a tool for green analytical chemistry,” TrAC Trends in Analytical Chemistry, vol. 1 no., 47, pp. 1-1, Jun 2013. doi: https://doi.org/10.1016/j.trac.2013.02.007.
[33] J. L. Aleixandre-Tudo, W. du Toit, “Cold maceration application in red wine production and its effects on phenolic compounds: A review,” LWT, vol. 1, no. 95, pp. 200-8, Sep 2018. doi: https://doi.org/10.1016/j.lwt.2018.04.096.
[34] R. Tambun, V. Alexander, Y. Ginting, “Performance comparison of maceration method, soxhletation method, and microwave-assisted extraction in extracting active compounds from soursop leaves (Annona muricata): A review,” IOP Conference Series: Materials Science and Engineering, vol. 1122, no. 1, p. 012095, 2021, doi: https://doi.org/10.1088/1757-899X/1122/1/012095.
[35] A. Raaof A, Z. A. Al-Naqqash, A. L. Jawad, S. M. Muhsan, “Evaluation of the activity of crude alkaloids extracts of Zingiber officinale Roscoe, Thymus vulgaris L. and Acacia arabica L. as coagulant agent in lab mice,” Biomedicine and Biotechnology, vol. 1, no. 2, pp. 11-6, 2014.
[36] N. N. Azwanida, “A review on the extraction methods use in medicinal plants, principle, strength and limitation,” Medical& Aromatic Plants, vol. 6, no. 4(196), pp. 2167-0412, Jul 2015. doi: http://dx.doi.org/10.4172/2167-0412.1000196.
[37] M. N. Azian, A. I. Anisa, Y. Iwai, “Mechanisms of ginger bioactive compounds extract using Soxhlet and accelerated water extraction,” International Journal of Chemical and Molecular Engineering, vol. 8, no. 5, pp. 438-42, May 2014.
[38] N. D. Zulkifli, “A Study On Extraction of Zingiber Officinale Oil by Using Soxhlet Distillation,” Faculty of Chemical & Natural Resources Engineering, Universiti Malaysia Pahang, Nov 2010.
[39] S. H. Abd-Alrahman, M. M. Salem-Bekhit, S. M. Yakout, M. E. Elhalwagy, “Chemical composition and antimicrobial activity of various crude extracts of ginger (Zingiber officinale Roscoe),” Journal of Pure and Applied Microbiology, vol. 1, no. 7(SPEC. ISS. NOVEMB), pp. 309-16, Nov 2013.
[40] M. A. López-Bascón, M. L. De Castro,“Soxhlet extraction,” Cites as Liquid-phase extraction, pp. 327-354. 2020. doi: https://doi.org/10.1016/B978-0-12-816911-7.00011-6.
[41] Y. Deng, S. Zhao, X. Yang, F. Hou, L. Fan, W. Wang, E. Xu, H. Cheng, M. Guo, D. Liu, “Evaluation of extraction technologies of lycopene: Hindrance of extraction, effects on isomerization and comparative analysis-A review,” Trends in Food Science & Technology, vol. 1, no. 115, pp. 285-96, Sep 2021. doi: https://doi.org/10.1016/j.tifs.2021.06.051.
[42] E. Abe, S. G. Delyle, J. C. Alvarez, “Extraction liquide-liquide: théorie, applications, difficultés,” Cites as Annales de Toxicologie Analytique, pp. 51-59, 2010. doi: https://doi.org/10.1051/ata/2010018.
[43] B. Adaramola, A. Onigbinde, “Influence of extraction technique on the mineral content and antioxidant capacity of edible oil extracted from ginger rhizome,” Chemistry International, vol. 3, no. 1, pp. 1-7, 2017.
[44] V. S. Kislik, “Chapter 1 - Modern (Classical) fundamental principles of solvent extraction,” Cites as Solvent extraction: classical and novel approaches, pp. 3-67, 2017. doi: https://doi.org/10.1016/B978-0-444-53778-2.10001-9.
[45] Z. Xu, J. S. Godber, “Comparison of supercritical fluid and solvent extraction methods in extracting γ‐oryzanol from rice bran,” Journal of the American Oil Chemists' Society, vol. 77, no. 5, pp. 547-51, May 2000. doi: https://doi.org/10.1007/s11746-000-0087-4.
[46] N. Martins, L. Barros, C. Santos-Buelga, M. Henriques, S. Silva, I. C. Ferreira, “Decoction, infusion and hydroalcoholic extract of Origanum vulgare L.: Different performances regarding bioactivity and phenolic compounds,” Food Chemistry, vol. 1, no. 158, pp. 73-80, Sep 2014. doi: https://doi.org/10.1016/j.foodchem.2014.02.099.
[47] V. Farzaneh, I. S. Carvalho, “A review of the health benefit potentials of herbal plant infusions and their mechanism of actions,” Industrial Crops and Products, vol. 65, pp. 247-58, Mar 2015. doi: https://doi.org/10.1016/j.indcrop.2014.10.057.
[48] N. Mahmudati, P. Wahyono, D. Djunaedi, “Antioxidant activity and total phenolic content of three varieties of Ginger (Zingiber officinale) in decoction and infusion extraction method,” Journal of Physics: Conference Series, vol. 1567, no. 2, p. 022028), 2020. doi: https://doi.org/10.1088/1742-6596/1567/2/022028.
[49] W. Liu, C. L. Zhou, J. Zhao, D. Chen, Q. H. Li, “Optimized microwave-assisted extraction of 6-gingerol from Zingiber officinale roscoe and evaluation of antioxidant activity in vitro,” Acta Scientiarum Polonorum Technologia Alimentaria, vol. 13, no. 2, pp. 155-68, Jun 2014. doi: https://doi.org/10.17306/J.AFS.2014.2.5.
[50] T. T. Huyen, “Optimization of microwave-assisted extraction of phenolic compounds from ginger (Rosc.) using response surface methodology,” Herba Polonica, vol. 66, no. 2, pp. 19-27, 2020.
[51] I. Rahath Kubra, D. Kumar, L. J. M. Rao, “Effect of microwave‐assisted extraction on the release of polyphenols from ginger (Z ingiber officinale),” International Journal of Food Science & Technology, vol. 48, no. 9, pp. 1828-1833, 2013. doi: https://doi.org/10.1111/ijfs.12157.
[52] J. B. Guo, Y. Fan, W. J. Zhang, H. Wu, L. M. Du, Y. X. Chang, “Extraction of gingerols and shogaols from ginger (Zingiber officinale Roscoe) through microwave technique using ionic liquids,” Journal of Food Composition and Analysis, vol. 62, pp. 35-42, Sep 2017. doi: https://doi.org/10.1016/j.jfca.2017.04.014.
[53] T. Alvi, Z. Asif, M. K. I. Khan, “Clean label extraction of bioactive compounds from food waste through microwave-assisted extraction technique-A review,” Food Bioscience, vol. 46, pp. 101580, 2022. doi: https://doi.org/10.1016/j.fbio.2022.101580
[54] A. Racoti, A. J. Buttress, E. Binner, C. Dodds, A. Trifan, I. Calinescu, “Microwave assisted hydro-distillation of essential oils from fresh ginger root (Zingiber officinale Roscoe),” Journal of Essential Oil Research, vol. 29, no. 6, pp. 471-80, Nov 2017. doi: https://doi.org/10.1080/10412905.2017.1360216.
[55] B. D. Argo, M. B. Hermanto, D. W. Andriani, J. S. Rosadhani, “The effect of ginger oil extraction using Microwave Assisted Hydro-distillation (MAHD) method on zingiberene content,” IOP Conference Series: Earth and Environmental Science, vol. 542, no. 1, p. 012002, 2020. doi: https://doi.org/10.1088/1755-1315/542/1/012002.
[56] Z. Drinić, D. Pljevljakušić, J. Živković, D. Bigović, K. Šavikin, “Microwave-assisted extraction of O. vulgare L. spp. hirtum essential oil: Comparison with conventional hydro-distillation,” Food and Bioproducts Processing, vol. 120, pp. 158-65, Mar 2020. doi: https://doi.org/10.1016/j.fbp.2020.01.011.
[57] X. Peng, C. Feng, X. Wang, H. Gu, J. Li, X. Zhang, X. Zhang, L. Yang, “Chemical composition and antioxidant activity of essential oils from barks of Pinus pumila using microwave-assisted hydrodistillation after screw extrusion treatment,” Industrial Crops and Products, vol. 166, pp. 113489, Aug 2021. https://doi.org/10.1016/j.indcrop.2021.113489.
[58] N. Bousbia, M. A. Vian, M. A. Ferhat, E. Petitcolas, B. Y. Meklati, F. Chemat, “Comparison of two isolation methods for essential oil from rosemary leaves: Hydrodistillation and microwave hydrodiffusion and gravity,” Food Chemistry, vol. 114, no. 1, pp. 355-62, May 2009. https://doi.org/10.1016/j.foodchem.2008.09.106.
[59] G. A. Cardoso-Ugarte, G. P. Juárez-Becerra, M. E. SosaMorales, A. López-Malo, “Microwave-assisted extraction of essential oils from herbs,” Journal of Microwave Power and Electromagnetic Energy, vol. 47, no. 1, pp. 63-72, Jan 2013. doi: https://doi.org/10.1080/08327823.2013.11689846.
[60] M. A. Vian, X. Fernandez, F. Visinoni, F. Chemat, “Microwave hydrodiffusion and gravity, a new technique for extraction of essential oils” Journal of Chromatography A, vol. 1190, no. 1-2, pp. 14-7, May 2008. doi: https://doi.org/10.1016/j.chroma.2008.02.086.
[61] A. Farhat, A. S. Fabiano-Tixier, F. Visinoni, M. Romdhane, F. Chemat, “A surprising method for green extraction of essential oil from dry spices: Microwave dry-diffusion and gravity,” Journal of Chromatography A, vol. 1217, no. 47, pp. 7345-50, Nov 2010. doi: https://doi.org/10.1016/j.chroma.2010.09.062.
[62] I. Asofiei, I. Calinescu, A. I. Gavrila, D. Ighigeanu, D. Martin, C. Matei, “Microwave hydrodiffusion and gravity, a green method for the essential oil extraction from ginger-energy considerations,” University Politehnica of Bucharest Scientific Bulletin Series B: Chemistry and Materials Science, vol. 79, no. 4, pp. 81-92, Jan 2017.
[63] L. Piarasd, K. Holasut, P. Kwakhong, “Comparative of Chemical Composition and Energy of Zingiber officinale Rosc. Essential Oil using Conventional and Microwave Hydro Diffusion-Gravity Methods,” Ladkrabang Engineering Journal, vol. 36, no. 3-4, pp. 1-8, Dec 2019.
[64] F. Chemat, A. S. Fabiano-Tixier, M. A. Vian, T. Allaf, E. Vorobiev, “Solvent-free extraction of food and natural products,” TrAC Trends in Analytical Chemistry, vol. 71, pp. 157-68, Sep 2015. doi: https://doi.org/10.1016/j.trac.2015.02.021.
[65] M. Bilgin, S. Sahin, M. U. Dramur, L. M. Sevgili, Obtaining scarlet sage (Salvia coccinea) extract through homogenizer-and ultrasound-assisted extraction methods,” Chemical Engineering Communications, vol. 200, no. 9, pp. 1197-209, Sep 2013. doi: https://doi.org/10.1080/00986445.2012.742434.
[66] R. Mittal, H. A. Tavanandi, V. A. Mantri, K. S. Raghavarao, “Ultrasound assisted methods for enhanced extraction of phycobiliproteins from marine macro-algae, Gelidium pusillum (Rhodophyta),” Ultrasonics sonochemistry, vol. 38, pp. 92-103, Sep 2017. doi: https://doi.org/10.1016/j.ultsonch.2017.02.030.
[67] A. Murphy, E. Norton, F. Montgomery, A. Jaiswal, S. Jaiswal, “Ultrasound-assisted extraction of polyphenols from ginger (Zingiber officinale) and evaluation of its antioxidant and antimicrobial properties,” Journal of Food Chemistry & Nanotechnology, vol. 6, no. 2, pp. 88-96, 2020. doi: https://doi.org/10.17756/jfcn.2020-088.
[68] A. Muhammad, “Antioxidant activity, phenolics, polyphenols and flavonoids in the rhizomes and leaves of Zingiber officinale var. Rubrum,” Thesis. Universiti Putra Malaysia, 2015.
[69] A. Tzani, S. Kalafateli, G. Tatsis, M. Bairaktar, I. Kostopoulou, A. R. Pontillo, A. Detsi, “Natural deep eutectic solvents (NaDESs) as alternative green extraction media for ginger (Zingiber officinale Roscoe),” Sustainable Chemistry, vol. 2, no. 4, pp. 576-98, Oct 2021. doi: https://doi.org/10.3390/suschem2040032
[70] M. Rajana, A. Prabhavathya, U. Uthandakalaipandian Ramesh, “Natural Deep Eutectic Solvent Extraction Media for Zingiber officinale Roscoe: The Study of Chemical Compositions,” Antioxidants and Antimicrobial Activities, The Natural Products Journal,vol. 5, pp. 1-1, 2015.
[71] I.F Strati, E. Gogou, V. Oreopoulou, “Enzyme and high pressure assisted extraction of carotenoids from tomato waste,” Food and Bioproducts Processing, vol. 94, pp. 668-74, Apr 2015. doi: https://doi.org/10.1016/j.fbp.2014.09.012.
[72] D. Manasa, P. Srinivas, H. B. Sowbhagya, “Enzyme-assisted extraction of bioactive compounds from ginger (Zingiber officinale Roscoe),” Food Chemistry, vol. 139, no. 1-4, pp. 509-14, Aug 2013. doi: https://doi.org/10.1016/j.foodchem.2013.01.099.
[73] Z. Nourbakhsh Amiri, G. D. Najafpour, M. Mohammadi, A. A. Moghadamnia, “Subcritical water extraction of bioactive compounds from ginger (Zingiber officinale Roscoe),” International Journal of Engineering, vol. 31, no. 12, pp. 1991-2000, Dec 2018. doi: https://doi.org/10.5829/ije.2018.31.12c.01.
[74] M. A. Fitriady, A. Sulaswatty, E. Agustian, S. Salahuddin, D. P. Aditama, “Supercritical fluid extraction of ginger (Zingiber Officinale Var. Amarum): Global yield and composition study,” AIP Conference Proceeding, vol. 1904, no. 1, 2017. doi: https://doi.org/10.1063/1.5011874.
[75] M. J. Ko, H. H. Nam, M. S. Chung, “Conversion of 6-gingerol to 6-shogaol in ginger (Zingiber officinale) pulp and peel during subcritical water extraction,” Food Chemistry, vol. 270, pp. 149-55, Jan 2019. doi: https://doi.org/10.1016/j.foodchem.2018.07.078.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2025 Indonesian Food Science and Technology Journal
This work is licensed under a Creative Commons Attribution 4.0 International License.
