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KMID : 0881720110260010036
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Journal of Food Hygiene and Safety
2011 Volume.26 No. 1 p.36 ~ p.42
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Quality Properties of Ginger (Zingiber officinale Roscoe) Oleoresin by Supercritical Fluid Extraction
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Lee Myung-Hee
Lee Kyoung-Hae
Choi Sang-Yoon
Kim Kyung-Tack
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Abstract
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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 ± 0.68% at 500 bar 65oC extraction condition. The total color difference (ΔE) values decreased at high pressure. In case of the 100 bar pressure conditions, ΔE-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, β-sesquiphellandre, β-phellandre, αγ-curcumene, 2,3-butandiol, β-bisabolene and so on. Also volatile component contents showed difference in each of extraction conditions.
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KEYWORD
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Supercritical fluid extraction, SFE, Ginger oleoresin, GO, Volatile flavor compounds
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