The effects of type and time of thermal processing on ginger (Zingiber officinale Roscoe) rhizome antioxidant compounds and its quality

Author : (1*) Hari Purnomo (2) Firman Jaya and (3) Simon Bambang Widjanarko

  1. Department of Animal Food Science and Technology, Faculty of Animal Husbandry, Brawijaya University, Malang, Jawa Timur, Indonesia
  2. Department of Animal Husbandry, Faculty of Agricultural Sciences and Nature Resources, Tribhuwana Tunggadewi University, Malang, Jawa Timur, Indonesia
  3. Department Food Technology, Faculty of Agricultural Technology, Brawijaya University, Malang, Jawa Timur, Indonesia

JAHEmadu

Abstract:  The type of thermal processing either roasting or boiling gave an effect on the antioxidant quality of ginger (Zingiber officinale Ross) rhizome extracts.It was found that 6 minutes of either roasting or boiling gave the best effect of its antioxidant activity. This condition was shown by the free radical activity of extract of roasted samples: 84.21 ± 0.18% and 83.59 ± 0.52% for the boiled one. The total phenolic content of roasted samples was 29.94 ± 0.15 mg/g and for boiled samples was 30.87 ± 0.26%, whilst its gingerol content of roasted samples was 19.84 ± 0.19 mg/g and 20.78 ± 0.14 mg/g for boiled samples. The results of GC-MS analysis showed that methyl ester (0,17%), 9-octadecenoic (0.32%), nortrachelogenin (0.30%) were the compounds of antioxidant agent. It is interesting to note that zingerone compound total area increased from 5.68% to 6.32%. The FTIR analysis showed that C-O-C antisym strecht vibration at 1270.04 cm-1 wave was found for methyl ester compound and OH stretch H-bonded at 2870.84 and 2982.71 cm-1 wave were found for 9-octadecenoic compound.
Keywords: Ginger rhizome (Zingiber officinale Roscoe), antioxidant compounds, antioxidant quality

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The Extracts of Thermal Processed Ginger (Zingiber officinale Rosc.) Rhizome Combined with Honey as Natural Antioxidant to Produce Functional Drink

Author : Hari Purnomo1, Firman Jaya2* and Simon Bambang Widjanarko3

  1.  Dept.Animal Food Technology, Faculty of Animal Husbandry, Brawijaya University, Malang, East Java,Indonesia.
  2. Alumni Post Graduate Program,Faculty of Agricultural Technology, Brawijaya University, Malang, East Java, Indonesia.
  3. Dept Food Technology, Faculty of Agricultural Technology, Brawijaya University, Malang, East Java, Indonesia

JAHEmadu

ABSTRACT

The thermal processing of 6 minutes and boiling at 100oC gave the best effect of its antioxidant activity of ginger (Zingiber officinale Rosc.) rhizome extracts. Whilst the best functional drink was obtained from the combination of 15 mL honey in 25 mL of ginger water extracts. It had the following properties: free radical scavenger activity of 35.51±0.02%; phenolic total of 1.31±0.018 mg/g; and gingerol content of 0.74±0.010 mg/g; taste score of 4.95; colour score of 7.65; and aroma score of 7.4 by the hedonic scale scoring of 1-9. The analysis with GC-MS identified 1-hexadecene (47.81%); hexadecanoic acid (14.25%); and 9-octadecenoic (15.33%) compounds as antioxidant agents. The FTIR analysis showed that CH2 kel. bid. def. vibration at 816.80 cm-1 wave was found for the hexadecene compound, and OH stretch H-bonded at 2944.13 cm-1 wave were found for the hexadecanoic acid and 9-otadecenoic compounds. It was proven that the functional drink produced by the combination of 15 mL honey in 25 mL of ginger water extracts had been organoleptically accepted by the panelists.

Keywords: ginger rhizome, antioxidant, thermal processing, honey concentration

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* Corresponding author address: lone_manutd@yahoo.com

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