Open AccessEffects of drying techniques on bioactivity of ginger (<i>Zingiber officinale)</i>: A meta-analysis investigation
Author(s) -
Hesti Kurniasari,
Wahyudi David,
Laras Cempaka,
Ardiansyah Ardiansyah
Publication year - 2022
Publication title -
aims agriculture and food
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.316
H-Index - 8
ISSN - 2471-2086
DOI - 10.3934/agrfood.2022013
Subject(s) - zingiber officinale , nutraceutical , gingerol , food science , traditional medicine , antioxidant , chemistry , mathematics , medicine , biochemistry
Ginger is a spice with various uses for humans, such as flavoring agents and nutraceuticals. Drying is commonly used in the processing and preserving of ginger and affects the characteristics of the final ginger product. This study aimed to review the studies that have evaluated the effects of drying techniques on the bioactivity of ginger. A meta-analysis investigation was conducted to identify a study that evaluated the effects of drying techniques on the levels of bioactivity in ginger. The database search found 113 results. There are 13 articles from 2010 to 2020 that met the inclusion criteria. The drying techniques have different effects on the optimum levels of ginger characteristics. After drying treatment there were significant different on total flavonoid and antioxidant activity and there were not significant on total phenolic content and 6-gingerol content of ginger. In conclusion, drying has different effects on ginger in terms of bioactivity. Therefore, choosing the best method must be made based on the purpose of the process and the final product criteria.