Drying ginger and preserving 6-gingerol

Poster

Autor/innen

  • LiZhuo Li School of Chemical Engineering, The University of New South Wales, Sydney 2052, Australia
  • Robert Driscoll School of Chemical Engineering, The University of New South Wales, Sydney 2052, Australia
  • George Srzednicki School of Chemical Engineering, The University of New South Wales, Sydney 2052, Australia

DOI:

https://doi.org/10.5073/jka.2018.463.086

Schlagworte:

ginger, air drying, 6-gingerol, HPLC, predictive model

Abstract

Ginger rhizome (Zingiber officinale) is widely used as a spice or as a medicinal plant. The major bioactive compound in fresh ginger rhizome is 6-gingerol and it is known for having a number of physiological effects. This compound is heat-sensitive and during cooking or drying will transform into 6-shogaol. Hence, the 6- gingerol content is used to evaluate the quality of dried ginger. The content of 6-gingerol during drying was measured using HPLC. Several factors that could affect the 6-gingerol content were considered and a predictive model for changes in 6-gingerol has been developed from the experimental data. The predictive model includes a single term drying model that predicts the changes of moisture content during drying. Drying time and relative humidity (ranging from 10% to 40%) impacted 6-gingerol content whereas drying air temperature (ranging from 30ºC to 60ºC) had a lesser effect. It was also found that the 6-gingerol content in fresh rhizomes was highly variable and thus required thorough testing prior to drying to be able to make the prediction more accurate.

Downloads

Veröffentlicht

2018-10-25