Journal
FOOD CHEMISTRY
Volume 257, Issue -, Pages 223-229Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2018.02.125
Keywords
Gingerols; Polysaccharides; Extraction; Ionic liquid; Ultrasound
Funding
- Twelfth Five-Year National Science and Technology Support Project [2012BAD33B05]
- Postgraduate Scientific Research Innovation Project of Jiangsu Province [KYLX15_1139]
- Chinese Scholarship Council [201606790031]
- Fundamental Research Funds for the Central Universities [JUSRP51501]
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Ginger is a commonly used spice around the world. Its bioactive compounds contain hydrophobic gingerols and hydrophilic polysaccharides. Huge physiochemical differences between these compounds and the thermal instability of gingerols impede fast and effective extraction of them using conventional methods. In this research, ionic liquid-based ultrasonic-assisted extraction (ILUAE) was applied to simultaneously extract gingerols and polysaccharides from ginger. Parameters influencing the recovery of gingerols were ionic liquid type, ionic liquid concentration, solid/liquid ratio, ultrasonic power, extraction temperature and extraction time. Compared with traditional methods, LUAE significantly increased the yield of total gingerols and shortened the extraction time. Meanwhile, ginger polysaccharides recovery reached up to 92.82% with ILUAE. Our results indicated that ILUAE has a remarkable capacity to extract gingerols and ginger polysaccharides in one step. Therefore, ILUAE represents a promising technology for simultaneous extraction of hydrophilic and hydrophobic bioactive compounds from plant materials.
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