Effect of temperature on the kinetics of phenolic compounds extraction from ginger (Zingiber officinale) rhizome using ultrasound bath

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Maghsoudlou Elahe; RAFTANI AMIRI ZEYNAB

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Journal: JOURNAL OF INNOVATIVE FOOD TECHNOLOGIES (JIFT) Year:2019 | Volume:6 | Issue:4 Page(s): 455-466

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Title

Effect of temperature on the kinetics of phenolic compounds extraction from ginger (Zingiber officinale) rhizome using ultrasound bath

Author(s)

Maghsoudlou Elahe | RAFTANI AMIRI ZEYNAB | Issue Writer Certificate

Keywords

Ultrasound bathQ1

Extraction temperatureQ1

Extraction timeQ1

GingerQ1

Phenolic compoundsQ1

Antioxidant activityQ1

Abstract

In the present study, the effects of temperatures 40-60 ° C and different times 5-60 min on polyphenols and flavonoids extraction kinetics using Ultrasound bath were investigated, and The IC50 values of DPPH free radical scavenging activity and reducing power of the extracts were calculated. The results showed that the extraction efficiency of phenolic and flavonoid compounds increased with temperature. Also, the highest yields of these compounds were obtained during the first 15 min of extraction, and after that the slope of the extraction decreased. The highest value of Phenolic compounds 165. 35± 47. 69 and 171. 13± 36. 56 μ g GA/g of DW of extract and flavonoid 9. 43± 0. 80 and 10. 35± 0. 93 μ g QE/g of DW of extract were obtained at 15 min, and 50 and 60 ° C, respectively, without significant difference. Therefore, the extraction process can be divided into two stages of rapid extraction and slow extraction. Using the kinetic curves, the maximum efficiency of the antioxidant compounds of Ginger rhizome can be found with the least effective time and temperature. In addition, the results showed that ultrasound has a significant effect on the extraction of bioactive compounds from Ginger rhizome compared to the traditional method.

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APA: Copy

Maghsoudlou, Elahe, & RAFTANI AMIRI, ZEYNAB. (2019). Effect of temperature on the kinetics of phenolic compounds extraction from ginger (Zingiber officinale) rhizome using ultrasound bath. JOURNAL OF INNOVATIVE FOOD TECHNOLOGIES (JIFT), 6(4 ), 455-466. SID. https://sid.ir/paper/258693/en

Vancouver: Copy

Maghsoudlou Elahe, RAFTANI AMIRI ZEYNAB. Effect of temperature on the kinetics of phenolic compounds extraction from ginger (Zingiber officinale) rhizome using ultrasound bath. JOURNAL OF INNOVATIVE FOOD TECHNOLOGIES (JIFT)[Internet]. 2019;6(4 ):455-466. Available from: https://sid.ir/paper/258693/en

IEEE: Copy

Elahe Maghsoudlou, and ZEYNAB RAFTANI AMIRI, “Effect of temperature on the kinetics of phenolic compounds extraction from ginger (Zingiber officinale) rhizome using ultrasound bath,” JOURNAL OF INNOVATIVE FOOD TECHNOLOGIES (JIFT), vol. 6, no. 4 , pp. 455–466, 2019, [Online]. Available: https://sid.ir/paper/258693/en

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