Issue

Vol. 35 No. 12 (2023): Vol 35 Issue 12, 2023

Copyright (c) 2023 Chi Bich Thao, Thi Tuu Tran, THI KIM NGAN TRAN, HUYNH CANG MAI

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

Extraction and Volatile Compounds in Ginger Essential Oil (Zingiber officinale Roscoe) at Laboratory Scale

https://doi.org/10.14233/ajchem.2023.30280
Chi Bich Thao
Faculty of Chemical Engineering and Food Technology, Nong Lam University, Ho Chi Minh City 700000, Vietnam
https://orcid.org/0009-0005-9930-3961
Thi Tuu Tran
Institute of Applied Technology and Sustainable Development, Nguyen Tat Thanh University, Ho Chi Minh City, Vietnam Faculty of Environmental and Food Engineering, Nguyen Tat Thanh University, Ho Chi Minh City, 700000, Vietnam
https://orcid.org/0009-0007-2733-4827
Thi Kim Ngan Tran
Institute of Applied Technology and Sustainable Development, Nguyen Tat Thanh University, Ho Chi Minh City, Vietnam Faculty of Environmental and Food Engineering, Nguyen Tat Thanh University, Ho Chi Minh City, 700000, Vietnam
https://orcid.org/0000-0002-1041-4851
Huynh Cang Mai
Faculty of Chemical Engineering and Food Technology, Nong Lam University, Ho Chi Minh City 700000, Vietnam
https://orcid.org/0000-0002-1146-2871

Asian Journal of Chemistry, Vol. 35 No. 12 (2023): Vol 35 Issue 12, 2023

Abstract

Ginger (Zingiber officinale Roscoe) has a characteristic pungent taste and contains biologically active substances with many potential benefits for use in many different fields. Ginger essential oil is extracted from ginger root (Zingiber officinale) through steam distillation. The main compound in the essential oil was determined by the gas chromatography-mass spectrometry method and evaluated antioxidant activity by measuring DPPH. Essential oil of ginger yields 2.65 mL/g and comprises the primary chemical constituents such as zingiberene (18.95 %) which is the fragrance ingredient for the characteristic scent of ginger and some other ingredients camphene, b-phellandrene, a-citral, eucalyptol, sesquiphellandrene, a-farnesene, a-pinene, etc. The antioxidant activity of ginger essential oil was evaluated by the DPPH (2,2-diphenyl-1-picrylhydrazyl) method with radical scavenging ability and oxidation reached 74.19%. The present work was carried out for the purpose of developing products and applying ginger essential oil in the fields of pharmaceutical, cosmetic and food industries, clarifying the advantages and disadvantages and improving the value of ginger in different regions locally.

Keywords

Zingiber officinale Essential oil Hydrodistillation GC-MS DPPH method
Thao, C. B., Tran, T. T., Tran, T. K. N., & Mai, H. C. (2023). Extraction and Volatile Compounds in Ginger Essential Oil (Zingiber officinale Roscoe) at Laboratory Scale. Asian Journal of Chemistry, 35(12), 3066–3070. https://doi.org/10.14233/ajchem.2023.30280
Download Citation
Endnote/Zotero/Mendeley (RIS)
BibTeX
References
  1. M.H. Shahrajabian, W. Sun and Q. Cheng, Acta Agric. Scand. B Soil Plant Sci., 69, 546 (2019); https://doi.org/10.1080/09064710.2019.1606930
  2. S. Munda, S. Dutta, S. Haldar and M. Lal, J. Essent. Oil-Bear. Plants, 21, 994 (2018); https://doi.org/10.1080/0972060X.2018.1524794
  3. A. Ghasemzadeh, H.Z.E. Jaafar and A. Rahmat, Molecules, 15, 4334 (2010); https://doi.org/10.3390/molecules15064324
  4. E.V. Nybe and N.M. Raj, Ginger Production in India and other South Asian countries, in: Ginger, CRC Press, pp. 231-260 (2016).
  5. R. Osae, R.N. Alolga, G. Essilfie, G. OseiAdjei, C.A. Baduweh, O.P.N. Yarley and C. Zhou, J. Sci. Food Agric., 100, 3164 (2020); https://doi.org/10.1002/jsfa.10351
  6. A. Stoyanova, A. Konakchiev, S. Damyanova, I. Stoilova and P.T. Suu, J. Essent. Oil-Bear. Plants, 9, 93 (2006); https://doi.org/10.1080/0972060X.2006.10643478
  7. Z. Drinic, M. Jovanovic, D. Pljevljakušic, N. Cujic, D. Bigovic and K. Šavikin, Lek Sirovine, 22 (2021); https://doi.org/10.5937/leksir2141022D
  8. A. Racoti, A.J. Buttress, E. Binner, C. Dodds, A. Trifan and I. Calinescu, J. Essent. Oil Res., 29, 471 (2017); https://doi.org/10.1080/10412905.2017.1360216
  9. L.G. Mugao, B.M. Gichimu, P.W. Muturi and S.T. Mukono, Biochem. Res. Int., 2020, 8861798 (2020); https://doi.org/10.1155/2020/8861798
  10. S. Sultana, M. Ali and J. Hamdard, World J. Pharm. Pharm. Sci., 4, 741 (2015).
  11. I. Sasidharan, V.V. Venugopal and A.N. Menon, Nat. Prod. Res., 26, 1759 (2012); https://doi.org/10.1080/14786419.2011.571215
  12. R. Krithika and R.J. Verma, Clin. Phytosci., 5, 1 (2019); https://doi.org/10.1186/s40816-018-0096-5
  13. M. Höferl, I. Stoilova, J. Wanner, E. Schmidt, L. Jirovetz, D. Trifonova, V. Stanchev and A. Krastanov, Nat. Prod. Commun., 10, 1085 (2015); https://doi.org/10.1177/1934578X1501000672
  14. X. Wang, Y. Shen, K. Thakur, J. Han, J.G. Zhang, F. Hu and Z.J. Wei, Molecules, 25, 3955 (2020); https://doi.org/10.3390/molecules25173955
  15. R. Offei-Oknye, J. Patterson, L.T. Walker and M. Verghese, Food Nutr. Sci., 06, 445 (2015); https://doi.org/10.4236/fns.2015.65046
  16. M.F. Warsito, F. Untari, A. Prasetyoputri, F. Rachman, E. Septiana, A. Bayu, A. Atikana, L. Sukmarini and M.Y. Putra, Microbiol. Indones., 15, 1 (2022); https://doi.org/10.5454/mi.15.4.1
  17. P. Kumar Sharma, V. Singh and M. Ali, Pharmacogn. J., 8, 185 (2016); https://doi.org/10.5530/pj.2016.3.3
  18. J.A. Pino, R. Marbot, A. Rosado and A. Batista, J. Essent. Oil Res., 16, 186 (2004); https://doi.org/10.1080/10412905.2004.9698692
  19. G. Singh, I.P.S. Kapoor, P. Singh, C.S. de Heluani, M.P. de Lampasona and C.A.N. Catalan, Food Chem. Toxicol., 46, 3295 (2008); https://doi.org/10.1016/j.fct.2008.07.017
  20. G.S. El-Baroty, H.H.A. El-Baky, R.S. Farag and M.A. Saleh, African J. Biochem. Res., 4, 167 (2010).
  21. S. Saklani, S.C. Kothiyal, A.P. Mishra and S. Chandra, Sci. Technol., 5, 54 (2013).
Read More
Author biographies is not available.
Statistic
Read Counter : 0 Download : 0