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Quality Properties of Ginger (Zingiber officinale Roscoe) Oleoresin by Supercritical Fluid Extraction  

Lee, Myung-Hee (Region Food Industry Research Group, Korea Food Research Institute)
Lee, Kyoung-Hae (Dept. of Food Science & Biotechnology, Dongnam Health College)
Choi, Sang-Yoon (Region Food Industry Research Group, Korea Food Research Institute)
Kim, Kyung-Tack (Region Food Industry Research Group, Korea Food Research Institute)
Publication Information
Journal of Food Hygiene and Safety / v.26, no.1, 2011 , pp. 36-42 More about this Journal
Abstract
In order to optimize the supercritical fluid extraction (SFE) conditions of ginger oleoresin (GO), we conducted an evaluation of quality properties such as yield (%), color, volatile flavor compounds and gingerol components. The extraction yield gained by SFE increased as extraction pressure and temperature increased. The highest yield was $8.96{\pm}0.68%$ at 500 bar $65^{\circ}C$ extraction condition. The total color difference (${\Delta}E$) values decreased at high pressure. In case of the 100 bar pressure conditions, ${\Delta}E$-values increased as the temperature went up. The analysis of the 6-gingerol, 8-gingerol, 10-gingerol, 6-shogaol and curcumin contents decreased at high temperature conditions of identical pressure and increased at high pressure conditions. The volatile flavor compounds were detected in zingiberene, ${\beta}$-sesquiphellandre, ${\beta}$-phellandre, ${\alpha}{\gamma}$-curcumene, 2,3-butandiol, ${\beta}$-bisabolene and so on. Also volatile component contents showed difference in each of extraction conditions.
Keywords
Supercritical fluid extraction (SFE); Ginger oleoresin (GO); Volatile flavor compounds;
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