Influence of maturity and drying temperature on antioxidant activity and chemical compositions in ginger

© 2019, King Mongkut's Institute of Technology Ladkrabang. All rights reserved. The objective was to study the effect of maturity at harvest and drying temperature on antioxidant activity and physiochemical properties of ginger (Zingiber officinale). The effects of two different maturities of h...

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Main Authors: Sirinapa Sida, Rajnibhas Sukeaw Samakradhamrongthai, Niramon Utama-Ang
Format: Journal
Published: 2019
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http://cmuir.cmu.ac.th/jspui/handle/6653943832/65310
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spelling th-cmuir.6653943832-653102019-08-05T04:37:49Z Influence of maturity and drying temperature on antioxidant activity and chemical compositions in ginger Sirinapa Sida Rajnibhas Sukeaw Samakradhamrongthai Niramon Utama-Ang Agricultural and Biological Sciences Biochemistry, Genetics and Molecular Biology Environmental Science © 2019, King Mongkut's Institute of Technology Ladkrabang. All rights reserved. The objective was to study the effect of maturity at harvest and drying temperature on antioxidant activity and physiochemical properties of ginger (Zingiber officinale). The effects of two different maturities of harvest, i.e. 6 months and 9 months were examined. It was found that the contents of carbohydrate and fiber values increased in the 9-month sample. The 9-month sample was higher in total phenolic contents (5.08 µmol Tannic acid/g), DPPH (85.33% inhibition), ABTS (42.23 µmol Trolox/g) and FRAP (13.78 µmol Trolox/g) than the younger 6-month sample. In essential oil constituents, the 9-month sample contained higher amounts of geranial (28.31%), neral (15.29%), β-phellandrene (13.32%), campene (7.77%) and α–zingiberene (6.17%) in comparison to the 6month samples. The 9-month sample contained the highest level of 6-gingerol (24.36 mg/g). Therefore, the ginger harvested at 9 months was selected for the study of different drying temperatures. Drying times and temperature to achieve moisture content below 10% at 308 min, 60°C were proven to be the best condition as it achieved the highest total phenolic content (12.21 µmol Tannic acid /g), DPPH (91.35%), ABTS (223.50 µmol Trolox/g) and FRAP (42.39 µmol Trolox/g). Ginger contains 45 volatile compounds and the highest main compounds being αzingiberene (18.28%), α-farnesene (10.73%) and geranial (12.42%) when drying temperature was at 60°C. The content of 6-gingerol was also found to be the highest in the sample dried at 60°C (12.57 mg/g). 2019-08-05T04:31:41Z 2019-08-05T04:31:41Z 2019-01-01 Journal 25869396 2-s2.0-85063660971 10.14456/cast.2019.4 https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85063660971&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/65310
institution Chiang Mai University
building Chiang Mai University Library
country Thailand
collection CMU Intellectual Repository
topic Agricultural and Biological Sciences
Biochemistry, Genetics and Molecular Biology
Environmental Science
spellingShingle Agricultural and Biological Sciences
Biochemistry, Genetics and Molecular Biology
Environmental Science
Sirinapa Sida
Rajnibhas Sukeaw Samakradhamrongthai
Niramon Utama-Ang
Influence of maturity and drying temperature on antioxidant activity and chemical compositions in ginger
description © 2019, King Mongkut's Institute of Technology Ladkrabang. All rights reserved. The objective was to study the effect of maturity at harvest and drying temperature on antioxidant activity and physiochemical properties of ginger (Zingiber officinale). The effects of two different maturities of harvest, i.e. 6 months and 9 months were examined. It was found that the contents of carbohydrate and fiber values increased in the 9-month sample. The 9-month sample was higher in total phenolic contents (5.08 µmol Tannic acid/g), DPPH (85.33% inhibition), ABTS (42.23 µmol Trolox/g) and FRAP (13.78 µmol Trolox/g) than the younger 6-month sample. In essential oil constituents, the 9-month sample contained higher amounts of geranial (28.31%), neral (15.29%), β-phellandrene (13.32%), campene (7.77%) and α–zingiberene (6.17%) in comparison to the 6month samples. The 9-month sample contained the highest level of 6-gingerol (24.36 mg/g). Therefore, the ginger harvested at 9 months was selected for the study of different drying temperatures. Drying times and temperature to achieve moisture content below 10% at 308 min, 60°C were proven to be the best condition as it achieved the highest total phenolic content (12.21 µmol Tannic acid /g), DPPH (91.35%), ABTS (223.50 µmol Trolox/g) and FRAP (42.39 µmol Trolox/g). Ginger contains 45 volatile compounds and the highest main compounds being αzingiberene (18.28%), α-farnesene (10.73%) and geranial (12.42%) when drying temperature was at 60°C. The content of 6-gingerol was also found to be the highest in the sample dried at 60°C (12.57 mg/g).
format Journal
author Sirinapa Sida
Rajnibhas Sukeaw Samakradhamrongthai
Niramon Utama-Ang
author_facet Sirinapa Sida
Rajnibhas Sukeaw Samakradhamrongthai
Niramon Utama-Ang
author_sort Sirinapa Sida
title Influence of maturity and drying temperature on antioxidant activity and chemical compositions in ginger
title_short Influence of maturity and drying temperature on antioxidant activity and chemical compositions in ginger
title_full Influence of maturity and drying temperature on antioxidant activity and chemical compositions in ginger
title_fullStr Influence of maturity and drying temperature on antioxidant activity and chemical compositions in ginger
title_full_unstemmed Influence of maturity and drying temperature on antioxidant activity and chemical compositions in ginger
title_sort influence of maturity and drying temperature on antioxidant activity and chemical compositions in ginger
publishDate 2019
url https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85063660971&origin=inward
http://cmuir.cmu.ac.th/jspui/handle/6653943832/65310
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