Optimization of Drying Conditions to Preserve Gingerol in Ginger

Bilal Hafeez¹, Husnain Azam², Ijaz Ul Haq³, Nida Firdous⁴*, Muhammad Muddassir³, Haroon Saleem³ and Muhammad Usman³

¹National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
²Institute of Home and Food Sciences, Government College University Faisalabad, Pakistan
³Department of Food Engineering, University of Agriculture, Faisalabad, Pakistan.
⁴Punjab Food Authority, Punjab, Pakistan

*Corresponding Author: Nida Firdous, Punjab Food Authority, Punjab, Pakistan.

Received: April 26, 2021; Published: June 24, 2021

Abstract

Ginger is considered a medicinal herb for long years ago due to the presence of various bioactive compounds like gingerol. Gingerol is further categorized as 6-gingerol, 8-gingerol, 10-gingerol. Ginger is used as spices and in dietary supplements. Ginger rhizome is also used to provide flavor in savory dishes like sweets, biscuits, cakes, curries, and beverages such as ginger wine, ginger beer, and soft drinks. It has antioxidants and anti-inflammatory properties. Different processing methods are being used which hadan enormous effect on the quality of these bioactive components in ginger and drying is one of them. The objective of the study was to find the optimum drying condition in terms of maximum nutrients preserve in ginger. In the first phase, ginger was dried through various drying techniques i.e., sun drying, oven drying, microwave having different treatments. Extraction was done through the Soxhlet extraction method of dried ginger. After extraction, the equal weight of 6-gingerol, 8-gingerol, and 10-gingerol was prepared and analyzed on high-performance liquid chromatography (HPLC) to check the concentration of gingerols preserve. The obtained data were subjected to statistical analysis to check the significance level. It was concluded that the optimum drying condition was oven drying at 70 °C in which maximum gingerol preserve. The quantity of 6-gingerol, 8-gingerol, 10-gingerol were 2.61mg/g, 2.27mg/g, 2.44mg/g, respectively at optimum drying condition.

Keywords: Medicinal; Gingerol; Dietary Supplements; Rhizome; Sun-drying; Microwave

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Citation

Citation: Nida Firdous., et al. “Optimization of Drying Conditions to Preserve Gingerol in Ginger". Acta Scientific Agriculture 5.7 (2021): 38-43.

Copyright

Copyright: © 2021 Nida Firdous., et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.