Effect of Drying and Hydrodistillation Time on the Amount of Ginger Essential Oil

Hasmita, Ida; Adisalamun, Adisalamun; Alam, Pocut Nurul; Satriana, Satriana; Mahlinda, Mahlinda; Supardan, Muhammad Dani

doi:10.18517/ijaseit.5.5.567

Cited by 16 publications

(9 citation statements)

References 13 publications

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“…The chemicals content obtained in this study was similar to other published results although the highest major compound present was varied, in this study camphene whereas other reported curcumene [17,18]; zingiberene [20]; 1,8 cineol [21]. These suggest that chemical component obtained might also depend on the varieties or source of ginger material used as also observed by [13,14].…”

Section: Resultssupporting

confidence: 90%

Antibacterial and Antioxidant activities of Indonesian ginger (jahe emprit) essential oil extracted by hydrodistillation

Azizah

Filaila

Salahuddin

et al. 2019

J.Kim.Terap.Indones.

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The rhizome of ginger is commonly used as a spice, food, beverage as well as medicine. Plant essential oils including from ginger have been widely used for food preservation, pharmaceutical and alternative medicines. Currently there are growing interest of consumer for natural sources such as essential oils for natural antibacterial and antioxidant. Jahe emprit (Zingiber officinale var. Amarum) is one of Indonesian ginger variety used to obtain ginger essential oil. The objective of current study was to investigate the effect of solvent to feed (SF) ratio in hydrodistillation process on yield, chemicals content, antibacterial and antioxidant activities of ginger essential oils from jahe emprit. SF ratio used in this study is 0.7: 1, 1.7: 1, 2.7: 1. Chemicals content was conducted using GCMS analysis. Antibacterial assay was conducted using disc diffusion method against Escherichia coli and Staphylococcus aureus. Antioxidant assay was conducted using DPPH free radical scavenging assay. The results show that the highest essential oil yield was obtained from SF ratio 1.7:1 which gave yield of 3.7%. GCMS analysis shows that camphene was always the major compound present in those 3 SF ratio, although the amount present was differed. Besides, 4 other major compounds present were varied. Antibacterial assay using 1% concentration showed ginger oil obtained from SF 0.7:1 and 2.7:1 have the same activities for S. aureus, whereas SF ratio 1.7:1 has the lowest activities. However for E. coli, all SF ratio gave same results. For antioxidant activities at 1000 ppm concentration, the highest activity was obtained from SF ratio 2.7:1

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Section: Resultssupporting

confidence: 90%

Antibacterial and Antioxidant activities of Indonesian ginger (jahe emprit) essential oil extracted by hydrodistillation

Azizah

Filaila

Salahuddin

et al. 2019

J.Kim.Terap.Indones.

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“…Decline in moisture content was observed with the drying time. The possible reason is that with increased drying time mass transfer also increases (Hasmita et al, 2015). However, this pattern of declining moisture content with drying time is only up to a defined limit because afterward, moisture content in food product dropped to a minimum value (Supardan et al, 2019).…”

Section: Resultsmentioning

confidence: 99%

Effect of drying techniques on drying kinetics, antioxidant capacity, structural, and thermal characteristics of germinated mung beans (Vigna radiata)

Sarjerao

Kashyap

Sharma

2022

J Food Process Engineering

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The present study aimed to investigate the effect of tray and vacuum drying on drying, bio‐functional, structural, and thermal characteristics of germinated mung beans. Eleven drying models were fitted to moisture ratio data. The drying time in vacuum drying was 21.05% lesser than the tray drying at 50°C. Results also indicate that modified Henderson and Pabis was the best‐fitted model for germinated mung beans drying. Vacuum drying also possesses higher total phenolic content, antioxidant activity, and rehydration rate compared to tray drying. The FTIR and XRD spectra showed the conformational changes in dried germinated mung beans. Microscopy images illustrate that germination leads to disorientation of beans structure and more damage on vacuum dried beans showed high porosity in structure, which facilitates faster moisture transfer. Higher denaturation temperature and lesser enthalpy reflect the higher thermal stability of vacuum dried mung beans. Overall, vacuum drying is a promising drying method for germinated mung beans with higher functional and thermal characteristics and lesser structural damage. Germinated mung bean seeds are the treasure of bioactive compounds. However, the presence of microorganisms due to their high water activity makes them unacceptable for consumers. Drying is a traditional approach to increase the shelf‐life of food products. Hence, vacuum drying has been used to dry the germinated mung bean seeds with minimal quality loss. Therefore, this data can be useful for food processing industries to develop a high‐quality functional product.

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“…Then the temperature was gradually raised to start the distillation. Condenser was tap water cooled and the distillation was conducted for 4 h. Optimum hydro distillation time was found to be around 4 h or 240 min for 4 days dried ginger samples according to a recent Indonesian study ( Hasmita et al., 2015 ). Therefore, optimal parameters were used in the current study according to the requirement.…”

Section: Methodsmentioning

confidence: 99%

Effect of variety, location & maturity stage at harvesting, on essential oil chemical composition, and weight yield of Zingiber officinale roscoe grown in Sri Lanka

Jayasundara

Arampath

2021

Heliyon

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Our study investigated whether the chemical intensity and weight yield of essential oil fraction of Zingiber officinale roscoe was significantly affected by variety, maturity stage or cultivated location in Sri Lanka. Two varieties, Rangoon and Siddha planted in two geographical locations of Sri Lanka were harvested at three maturity stages. Chinese variety was studied as the control. Study revealed that the ginger essential oil (GEO) weight yield decreased with increasing maturity stage. Maturity stage and location of cultivation was significantly affecting GEO weight yield while chemical intensities were significantly affected by maturity stage only. Variety factor was not significantly affecting any of the dependent variables. Interaction effects between factors suggested that Siddha and Rangoon were the best varieties to cultivate in Sri Lanka. Best time to harvest rhizomes was at 5 months maturity for any tested variety. 13 major compounds were identified in Siddha while 12 major compounds were identified in Rangoon. It was suggested that variety Siddha was better than Rangoon from its antibacterial chemical profile and composition.

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Effect of Drying and Hydrodistillation Time on the Amount of Ginger Essential Oil

Cited by 16 publications

References 13 publications

Antibacterial and Antioxidant activities of Indonesian ginger (jahe emprit) essential oil extracted by hydrodistillation

Antibacterial and Antioxidant activities of Indonesian ginger (jahe emprit) essential oil extracted by hydrodistillation

Effect of drying techniques on drying kinetics, antioxidant capacity, structural, and thermal characteristics of germinated mung beans (Vigna radiata)

Effect of variety, location & maturity stage at harvesting, on essential oil chemical composition, and weight yield of Zingiber officinale roscoe grown in Sri Lanka

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