Author : (1*) Hari Purnomo (2) Firman Jaya and (3) Simon Bambang Widjanarko
- Department of Animal Food Science and Technology, Faculty of Animal Husbandry, Brawijaya University, Malang, Jawa Timur, Indonesia
- Department of Animal Husbandry, Faculty of Agricultural Sciences and Nature Resources, Tribhuwana Tunggadewi University, Malang, Jawa Timur, Indonesia
- Department Food Technology, Faculty of Agricultural Technology, Brawijaya University, Malang, Jawa Timur, Indonesia
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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