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Microwave drying of ginger ( Z ingiber officinale R oscoe) and its effects on polyphenolic content and antioxidant activity
Author(s) -
Kubra Ismail R.,
Jagan Mohan Rao Lingamallu
Publication year - 2012
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/j.1365-2621.2012.03104.x
Subject(s) - polyphenol , chemistry , antioxidant , food science , ferric , antioxidant capacity , extraction (chemistry) , ethanol , chromatography , biochemistry , organic chemistry
Summary The effects of microwave ( MW ) drying on the total polyphenol content ( TPP ) and antioxidant properties of ginger extract (column extraction using 50% ethanol at room temperature) were evaluated using the F olin– C iocalteau's method, 2, 2′‐diphenyl‐1‐picryl‐hydrazyl assay, reducing power, antioxidant capacity and ferric reducing ability of plasma assay. The results were compared to that of the convective cross‐flow drying ( CD ) at 50 ± 4 °C. Extract yield, TPP content (59–80 mg GAE per g) of the MW ‐dried samples increased with increase in MW power levels ( PL 40, 60, 80 and 100), which might be as a result of MW energy causing breakdown of cellular constituents. The MW ‐dried ( PL 100, 800W) extract showed the highest quantity (1.5 fold) in TPP , [6]‐gingerol content and antioxidant activity, when compared to the CD extract. Hence, it might be concluded that the optimal MW PL for drying of ginger slices with respect to retention of nonvolatiles such as TPP including [6]‐gingerol was PL 100.