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Supercritical fluid extraction of australian‐grown ginger ( Zingiber officinale )
Author(s) -
Bartley John P,
Foley Philomena
Publication year - 1994
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740660314
Subject(s) - zingiber officinale , extraction (chemistry) , supercritical fluid , supercritical fluid extraction , botany , chemistry , chromatography , biology , traditional medicine , medicine , organic chemistry
The volatile compounds responsible for the flavour of Australian‐grown ginger have been extracted using supercritical carbon dioxide. Fluid densities above 0.8 g ml −1 result in the co‐extraction of significant amounts of triglyceride material. Analysis of the extract by GC‐MS indicates that the major components are neral and geranial, zingiberene, α‐bisabolene and β‐sesquiphellandrene which together account for 73% of the extract. The low concentration of gingerol degradation products attests to the mild nature of the extraction procedure.