Enzyme-assisted extraction of bioactive compounds from ginger (Zingiber officinale Roscoe)

Food Chem. 2013 Aug 15;139(1-4):509-14. doi: 10.1016/j.foodchem.2013.01.099. Epub 2013 Feb 11.

Abstract

Ginger (Zingiber officinale R.) is a popular spice used in various foods and beverages. 6-Gingerol is the major bioactive constituent responsible for the antiinflammatory, antitumour and antioxidant activities of ginger. The effect of application of α-amylase, viscozyme, cellulase, protease and pectinase enzymes to ginger on the oleoresin yield and 6-gingerol content has been investigated. Pre-treatment of ginger with α-amylase or viscozyme followed by extraction with acetone afforded higher yield of oleoresin (20%±0.5) and gingerol (12.2%±0.4) compared to control (15%±0.6 oleoresin, 6.4%±0.4 gingerol). Extraction of ginger pre-treated with enzymes followed by extraction with ethanol provided higher yield of gingerol (6.2-6.3%) than the control (5.5%) with comparable yields of the oleoresin (31-32%). Also, ethanol extract of cellulase pre-treated ginger had the maximum polyphenol content (37.5 mg/g). Apart from 6-gingerol, 6-paradol along with 6- and 8-methyl shogaols were the other important bio-active constituents in the oleoresin from cellulase-treated ginger.

MeSH terms

  • Catechols / analysis
  • Catechols / isolation & purification*
  • Cellulase / chemistry*
  • Chemical Fractionation
  • Fatty Alcohols / analysis
  • Fatty Alcohols / isolation & purification*
  • Ginger / chemistry*
  • Multienzyme Complexes / chemistry
  • Plant Extracts / analysis
  • Plant Extracts / isolation & purification*
  • alpha-Amylases / chemistry*

Substances

  • Catechols
  • Fatty Alcohols
  • Multienzyme Complexes
  • Plant Extracts
  • Viscozyme L, Aspergillus
  • oleoresins
  • gingerol
  • alpha-Amylases
  • Cellulase