Optimization of 6-Gingerol Extraction Assisted by Microwave From Fresh Ginger Using Response Surface Methodology

The present study investigates optimum conditions for Microwave assisted extraction (MAE) of 6-gingerol. Ginger was dried using a cross flow dryer at 55 ± 2 0C for eight hours. Ginger powder was extracted at three different watts (400 W, 500 W, and 600 W), temperatures (50 0C, 60 0C, 70 0C) and time (10, 20, 30 min) for optimum yield.  6-gingerol content was found to be 21.15 ± 0.13 and 18.81 ± 0.15 mg/g in fresh ginger and dried ginger, respectively.  Optimized condition obtained by RSM for 6-gingerol was 400 W, 70 0C at 10 min extraction time.  The results of MAE are expressed by 2-D contour plot and response surface curve by keeping one variable constant which showed highest yield at 600 W, 70 0C for 30 min extraction time.  Microwave assisted extracts exhibited higher antioxidant activity in comparison with conventional extracts

Influence of ginger cultivars and maturity stages on oleoresin, 6-gingerol, polyphenol contents and antioxidant property

373-378Zingiber officinale Rosc, commonly called Ginger, is an underground rhizome widely used as a spice in the food and beverage industries. The prominent bioactive component of ginger is [6]-gingerol. The present study focuses on influence of the variety and maturity stage of ginger on [6]-gingerol content. Ten authentic cultivars of ginger were collected from ICAR-Indian Institute of Spice Research, Calicut, Kerala, India and analyzed for oleoresin, [6]-gingerol, polyphenol and antioxidant activity. Among these varieties, ING 5 variety gave the maximum oleoresin yield (11.05%) followed by ING 6 (10.5%). The [6]-gingerol content (7.59%) and the total polyphenol content (TPC) and antioxidant activity (85±0.5% at 200 ppm) were maximum in ING 6. Among these varieties, ING 6 was cultivated in Mysore for maturity studies. From 150 to 270 days of planting fresh ginger rhizomes showed oleoresin in the 6-10% range and [6]-gingerol was 2.26- 7.28%. Volatile oil (1.03± 0.2%) content did not show much change. With an increase in maturity, TPC and antioxidant activity also increased proportionally from 60 to 90% when compared to butylated hydroxyanisole (BHA)

Cashew nut (Anacardium occidentale L.) testa as a potential source of bioactive compounds: A review on its functional properties and valorization

Cashews are widely consumed tree nuts due to their high nutritional content and health benefits. Cashew nut testa is one of the cashew industry by-products with various bioactive compounds. This article explores the bioactive compounds, extraction methods and functional properties of cashew nut testa. In addition, the applications of cashew nut testa in food and other industries were also discussed. Articles published between the year 2000 and 2023 were analyzed for this study using databases such as Web of Science, Scopus, Science Direct, Pub Med and Springer Link. Articles focusing on the phytochemistry and valorization of cashew nut testa were selected for this review. Various bioactive compounds are found in cashew nut testa. It is rich in polyphenols, especially catechin, epicatechin, catechin gallate and procyanidin, which have shown to possess antioxidant and anti-microbial properties. There is a great potential to use this by-product due to the higher production of cashew nuts resulting in the generation of huge quantities of testa as a by-product. Testa has different bioactive properties, resulting in its multifaceted utilization in diverse industries. Overall, this review article provides insights into the phytochemistry and various applications of this agro-industrial by-product

Enzyme-assisted process for production of superior quality vanilla extracts from green vanilla pods using tea leaf enzymes

Vanilla planifolia Andrews is a perennial tropical vine and is an orchid grown for its pleasant flavor. There is an increasing trend world over for using natural flavors. Vanilla being an important food flavoring ingredient, the demand for natural vanilla extract is increasing. Hence, the aim of the present study was to prepare vanilla extract from green beans without going through the elaborate and time-consuming conventional curing process. Vanilla beans after size reduction were mixed in a suitable proportion with tea leaf enzyme extract (TLEE) and incubated to facilitate action of enzymes on vanilla flavor precursors. The beans mix was squeezed, and the filtrate was treated with ethanol to extract the vanilla flavor. TLEE-treated extracts had higher vanillin content (4.2%) compared to Viscozyme extract (2.4%). Also, it had higher intensity of vanilla flavor, sweet, and floral notes. Further, electronic nose analysis confirmed the discrimination between extracts. It was concluded that the use of TLEE is very much useful to obtain higher yield of vanilla extract and superior quality vanilla flavor, which avoids the traditional laborious and time-consuming curing process