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Effect of microwave‐assisted extraction on the release of polyphenols from ginger ( Z ingiber officinale)
Author(s) -
Rahath Kubra Ismail,
Kumar Devender,
Rao Lingamallu Jagan Mohan
Publication year - 2013
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.12157
Subject(s) - polyphenol , chemistry , extraction (chemistry) , solvent , ethanol , aqueous solution , yield (engineering) , chromatography , solubility , microwave , penetration (warfare) , antioxidant , organic chemistry , materials science , mathematics , physics , quantum mechanics , operations research , metallurgy
Summary The significance of different variables viz. temperature, time and solvent at constant power in microwave‐assisted extraction ( MAE ) process of ginger was studied and compared with conventional method. Aqueous ethanol (50%) provided higher yields of extract as well as the highest release of total polyphenols ( TPP ) than alcoholic solvents. The reason could be the high dielectric constant of aqueous ethanol as compared to alcohols. Microwave heating being a volumetric process, an exposure time of 1 min was found to be sufficient. The better penetration of microwaves and greater solubility at higher temperature resulted in higher yield of TPP and [6]‐gingerol. The resultant extract showed higher radical scavenging activity ( RSA ) values. Thus, MAE allowed higher recoveries compared to conventional extraction process, with improvement in the quantity and quality of extract in very short period of time.