4.7 Article

Optimization of an Ultrasound-Assisted Extraction Method for the Extraction of Gingerols and Shogaols from Ginger (Zingiber officinale)

Related references

Note: Only part of the references are listed.
Review Chemistry, Applied

A comprehensive review on Ginger (Zingiber officinale) as a potential source of nutraceuticals for food formulations: Towards the polishing of gingerol and other present biomolecules

Clarissa Garza-Cadena et al.

Summary: Ginger is currently one of the most consumed plants for treating various illnesses. Biologically active molecules, such as gingerols, shogaols, and zingerone, are responsible for its specific biological activities and offer potential applications as nutraceuticals in foods. Solvent extraction has been the traditional method but emerging techniques, including microwave, ultrasound, supercritical, subcritical, and pressurized-assisted extraction, along with other separation techniques, have opened new possibilities for ginger extraction. This review summarizes recent studies and developments in the purification of ginger's biologically active molecules, highlighting breakthrough strategies and safety concerns.

FOOD CHEMISTRY (2023)

Review Food Science & Technology

Bioactivities and green advanced extraction technologies of ginger oleoresin extracts: A review

Muhamad Syafiq Hakimi Kamaruddin et al.

Summary: Zingiber officinale Roscoe contains bioactive compounds such as gingerols and shogaols, which have antioxidant, anticancer, anti-inflammatory, antimicrobial, and antibiofilm properties. Its application in the food, pharmaceutical, and cosmeceutical industries is increasing. The review focuses on advanced green extraction technologies for obtaining high-quality ginger oleoresin extracts, and discusses the influence of process variables on extraction performance. The emerging green extraction methods show promising results with less energy input and higher quality extracts.

FOOD RESEARCH INTERNATIONAL (2023)

Article Engineering, Chemical

Effect of different thermal and non-thermal pre-treatments on bioactive compounds of aqueous ginger extract obtained using vacuum-assisted conductive drying system

Kavitha Lakshmipathy et al.

Summary: This study investigates the impact of microwave, Ohmic heating, and ultrasound pre-treatments on the extraction of bioactive compounds and the drying kinetics of ginger using a vacuum-assisted conductive drying system. The ultrasound pre-treatment enhanced the phenolic content and radical scavenging activity of the extracted ginger, while the Ohmic heating pre-treatment improved the flavonoid content. The pre-treatments also improved the moisture diffusivity ratio and resulted in more bioactive compounds in the pre-treated ginger extract.

JOURNAL OF FOOD PROCESS ENGINEERING (2023)

Article Agronomy

Capsaicinoid Content in the Pericarp and Placenta of Bolilla Peppers (Capsicum annuum L.) throughout the Ripening of the Fruit at Two Different Stages of Plant Maturation

Mercedes Vazquez-Espinosa et al.

Summary: The study aimed to determine the optimal harvest time for Bolilla peppers to maximize their bioactive properties. The maximum capsaicinoid concentration in the pericarp was reached at 30 days post-anthesis, while in the placenta it was registered at 41 days. After that, there was a drastic reduction in capsaicinoid content. Older plants had higher capsaicinoid content in the pericarp, while younger plants had higher content in the placenta, which is economically important.

AGRONOMY-BASEL (2023)

Article Agronomy

Optimization of an Ultrasound-Assisted Extraction Method Applied to the Extraction of Flavonoids from Moringa Leaves (Moringa oleifera Lam.)

Beatriz Juliana Yerena-Prieto et al.

Summary: Interest in phenolic compounds has increased due to their potential as antioxidant agents. Moringa leaves have a high content of phenolic compounds, making them a promising source for extraction. Ultrasound assisted extraction is a green and rapid method. The aim of this research is to optimize the variables of the extraction process and analyze the flavonoids in moringa leaves using UHPLC-DAD and UHPLC-QToF-MS.

AGRONOMY-BASEL (2022)

Review Food Science & Technology

Preparation, pungency and bioactivity of gingerols from ginger (Zingiber officinale Roscoe): a review

Yuge Gao et al.

Summary: This paper summarizes the importance and applications of gingerols in the food and pharmaceutical industry. Gingerols possess various bioactivities and have potential effects such as anticancer, antibacterial, and blood glucose regulation.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2022)

Article Biotechnology & Applied Microbiology

Evaluation of essential oil extracted from ginger, cinnamon and lemon for therapeutic and biological activities

Nazia Rasool et al.

Summary: This article summarizes the antioxidant and biological activities of essential oils extracted from ginger, cinnamon, and lemon leaves, and discusses their applications in medicine, pharmacology, and cosmetics. It also explores the role of essential oils in anti-cancer, hypertension reduction, heart disease prevention, blood circulation maintenance, digestion improvement, and their potential preventive effects on Covid-19. Further research on the biological activities of essential oils and the development of essential oil-based drugs and pharmaceutics are needed.

BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY (2022)

Article Chemistry, Applied

Simultaneous determination by UHPLC-PDA of major capsaicinoids and capsinoids contents in peppers

Mercedes Vazquez-Espinosa et al.

Summary: An effective and rapid UHPLC PDA method was developed and validated for the simultaneous separation and quantitative determination of major capsaicinoids and capsinoids in peppers. The optimized variables, including mobile phase, separation gradient, column temperature, flow rate, and injection volume, resulted in excellent chromatographic performance and satisfactory validation in terms of linearity, detection limits, precision, and robustness.

FOOD CHEMISTRY (2021)

Article Chemistry, Applied

Quantitative profiling of gingerol and its derivatives in Australian ginger

Joel B. Johnson et al.

Summary: The study found significant variations in gingerol and shogaol contents in ginger samples grown under different conditions, with 6-shogaol content showing lower variation compared to 6-gingerol, 8-gingerol, or 10-gingerol content. This may be due to zeroth-order reaction kinetics under mild dehydration conditions, which could potentially be used to manipulate gingerol and shogaol contents through differential heat treatments.

JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2021)

Article Plant Sciences

Content of Capsaicinoids and Capsiate in Filius Pepper Varieties as Affected by Ripening

Mercedes Vazquez-Espinosa et al.

PLANTS-BASEL (2020)

Article Engineering, Chemical

Pressurized liquid extraction of bioactive compounds from grape marc

Debora Tamires Vitor Pereira et al.

JOURNAL OF FOOD ENGINEERING (2019)

Article Chemistry, Multidisciplinary

Ultrasound-assisted extraction and adsorption of polyphenols from Ginger Rhizome (Zingiber officinale)

P. Sasikala et al.

SEPARATION SCIENCE AND TECHNOLOGY (2018)

Article Engineering, Chemical

Effect of high pressure pretreatment on drying kinetics and oleoresin extraction from ginger

Jincy M. George et al.

DRYING TECHNOLOGY (2018)

Article Food Science & Technology

Optimized Heat Treatment Enhances the Anti-Inflammatory Capacity of Ginger

Su-Chen Ho et al.

INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2016)

Article Biochemistry & Molecular Biology

Gingerols and shogaols: Important nutraceutical principles from ginger

Ruchi Badoni Semwal et al.

PHYTOCHEMISTRY (2015)

Article Automation & Control Systems

Investigation of wrinkling failure mechanics in metal spinning by Box-Behnken design of experiments using finite element method

M. Watson et al.

INTERNATIONAL JOURNAL OF ADVANCED MANUFACTURING TECHNOLOGY (2015)

Proceedings Paper Physics, Applied

Temperature effects on diffusion coefficient for 6-gingerol and 6-shogaol in subcritical water extraction

Nor Ilia Anisa et al.

2014 INTERNATIONAL CONFERENCE ON SCIENCE & ENGINEERING IN MATHEMATICS, CHEMISTRY AND PHYSICS (SCIETECH 2014) (2014)

Article Food Science & Technology

OPTIMIZED MICROWAVE-ASSISTED EXTRACTION OF 6-GINGEROL FROM ZINGIBER OFFICINALE ROSCOEAND EVALUATION OF ANTIOXIDANT ACTIVITY IN VITRO

Wei Liu et al.

ACTA SCIENTIARUM POLONORUM-TECHNOLOGIA ALIMENTARIA (2014)

Article Nutrition & Dietetics

Benefits of whole ginger extract in prostate cancer

Prasanthi Karna et al.

BRITISH JOURNAL OF NUTRITION (2012)

Review Food Science & Technology

Techniques to extract bioactive compounds from food by-products of plant origin

Hilde Wijngaard et al.

FOOD RESEARCH INTERNATIONAL (2012)

Review Chemistry, Analytical

Pressurized liquid extraction as a green approach in food and herbal plants extraction: A review

Arwa Mustafa et al.

ANALYTICA CHIMICA ACTA (2011)

Review Food Science & Technology

Update on the Chemopreventive Effects of Ginger and its Phytochemicals

Manjeshwar Shrinath Baliga et al.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2011)

Article Food Science & Technology

Effect of thermal processing on anthocyanin stability in foods; mechanisms and kinetics of degradation

Ankit Patras et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2010)

Review Statistics & Probability

Response surface methodology

Andre I. Khuri et al.

WILEY INTERDISCIPLINARY REVIEWS-COMPUTATIONAL STATISTICS (2010)

Article Food Science & Technology

Applications and opportunities for ultrasound assisted extraction in the food industry - A review

Kamaljit Vilkhu et al.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2008)

Article Chemistry, Analytical

Ultrasound-assisted extraction of capsaicinoids from peppers

G. F. Barbero et al.

TALANTA (2008)

Review Chemistry, Analytical

Box-Behnken design: An alternative for the optimization of analytical methods

S. L. C. Ferreira et al.

ANALYTICA CHIMICA ACTA (2007)

Article Chemistry, Analytical

Determination of 6-gingerol in ginger (Zingiber officinale) using high-performance thin-layer chromatography

Sujay Rai et al.

JOURNAL OF SEPARATION SCIENCE (2006)

Article Acoustics

Ultrasonic enhancement of the supercritical extraction from ginger

S. Balachandran et al.

ULTRASONICS SONOCHEMISTRY (2006)

Article Chemistry, Medicinal

Side-chain length is important for shogaols in protecting neuronal cells from β-amyloid insult

DSHL Kim et al.

BIOORGANIC & MEDICINAL CHEMISTRY LETTERS (2004)

Article Chemistry, Medicinal

The stability of gingerol and shogaol in aqueous solutions

S Bhattarai et al.

JOURNAL OF PHARMACEUTICAL SCIENCES (2001)