Food Science and Biotechnology
→ Food Science and Biotechnology 2020 ; 29(3): 379-385
Optimizing extraction conditions for functional compounds from ginger (Zingiber officinale Roscoe) using response surface methodology
Jaeyoon Cha1 • Chong-Tai Kim2 • Yong-Jin Cho3
1 Department of Food Science and Nutrition, Dong-A University, Busan 49315, Korea 2 R&D Center, EastHill Corporation, Suwon-si, Gyeonggi-do 16642, Korea3 Research Group of Process Engineering, Korea Food Research Institute, Wanju-gun, Jeollabuk-do 55365, Korea
Extraction process was optimized for maximizing the contents of functional compounds from ginger using response surface methodology which applied Box– Behnken design. Ginger extracts were obtained at 3 levels of ethanol concentration (0–70%) of solvent, extraction time (30–90 min), and extraction temperature (50–70 °C) as independent variables. The 6-shogaol and 6-gingerol of the extracts were analyzed through HPLC. The significance of each term in polynomial regression equations was evaluated on functional compound contents and extraction yield in extraction process. It was verified that the regression equations were accurate with high determination coefficients over 0.892. The optimum ethanol concentration, extraction time, and extraction temperature for extraction yield were determined as 41.38%, 78.16 min, and 70 °C, respectively. The functional compound contents predicted at optimal conditions were as follows: 39.55 mg/ g at 70%, 70 min, and 70 °C for 6-gingerol, 2.44 mg/g at 70%, 51.90 min, and 62.29 °C for 6-shogaol.
Extraction · Ginger · Optimization · Response surface methodology · Regression equation
Food Science and Biotechnology 2020 ; 29(3): 379-385