IOP Conference Series: Materials Science and Engineering
PAPER • OPEN ACCESS You may also like
- Effect of Ginger Powder Addition in Broiler
Aqueous Extract Composition of Spent Ginger Chicken Diets on Productive Performance
R. S. Al-Mahdawi and Ali S. Al-Hassani
(Zingiber officinale var. Amarum) from Essential - The Effect of Ginger Extract (zingiber
officinale roscoe) on the Number of
Oil Distillation Neutrophil Cells, Fibroblast and
Epithelialization on Incision Wound
K I N Rahayu, I P S Suharto, A N Etika et
To cite this article: G J Manuhara et al 2018 IOP Conf. Ser.: Mater. Sci. Eng. 333 012069 al.
- Effect of ginger alcoholic extract on the
ovary tissue in quail
Mohammed Hayder Hamad, Nahla Al-
Bakri and Abdul-Razak Labi
View the article online for updates and enhancements.
This content was downloaded from IP address [Link] on 11/10/2023 at 15:29
International Conference on Advanced Materials for Better Future 2017 IOP Publishing
IOP Conf. Series: Materials Science and Engineering 333 (2018) 012069 doi:10.1088/1757-899X/333/1/012069
1234567890‘’“”
Aqueous Extract Composition of Spent Ginger (Zingiber
officinale var. Amarum) from Essential Oil Distillation
G J Manuhara1*, G P Mentari1, L U Khasanah1, R Utami1
1
Department of Food Science and Technology, Faculty of Agriculture,
Sebelas Maret University, Jl. Ir. Sutami no.36A, Surakarta, Central Java, Indonesia
*E-mail: godrasjati@[Link]
Abstract. Ginger (Zingiber officinale var Amarum) is widely used as raw material for essential
oil production in Indonesia and contain high functional compounds. After producing essential
oil, distillation leave less valuable spent ginger. This research was conducted to determine the
bioactive compounds remained in aqueous extract of the spent ginger. The extracts were
produced at various combination of temperature (55, 75, 95°C) and duration (15, 30, 45
minutes). The extract composition was observed using Gas Chromatography - Mass
Spectrometry analysis. The temperature and time of maceration extraction affected the content
of compounds in spent ginger aqueous extracts. The extracts contained four largest components
of α-curcumene, α-zingiberene, β-sesquiphellandrene and β-bisabolene. The aqueous extracts
from spent ginger contained the compounds which may contribute to distinctive flavor of
ginger and also bioactive function.
1. Introduction
Ginger rhizome is widely used as a kitchen spice or medicine around the world. It has a distinctive
spicy flavor and a pleasant aroma so that since many centuries, it has been extracted by boiling in
water for beverage. The Koran, as moslem scripture, mentions (chapter 76/ Al-Insaan, verse 17) that
the drink of "zanjabil" (which is an Arabic word for ginger) is served to the inhabitants of heaven.
Among other varieties, in Indonesia, Zingiber officionale var Amarum is the most popular spice used
by people to cook and produce essential oils, because although it has small rhizome size, but has soft
fiber, and strong aroma. Its aroma is not too spicy like red ginger. Ginger contain zingerone, shogaol,
gingerol, paradol, β-phellandrene, curcumene, cineol, geranyl acetate, terpineol, terpene, borneol,
geranyl, limonene, zingiberol, linalool, α- zingiberene, β-sesquiphellandrene, β-bisabolene,
zingiberenol and α-farnesene [1].
Ginger compounds act as antioxidants which are phenolic compounds (such as 6-gingerol and 6-
shogaol), alanine, and vitamin C. Antioxidant compounds have an important role in the human health
and are also widely used as food additives to prevent food damage [2, 3].
High value commodity from ginger processing is essential oil produced by distillation. The ginger
oil industries also produce spent ginger as by product. Generally, these by products are dried and
directly used as boiler fuel of distillation, whereas the bioactive compounds allegedly remain in the
spent ginger.
The extraction of the bioactive compounds from spent ginger using organic solvent is the most
popular method recently. However, concern about food safety related with solvent residue remaining
in the extract probably limit consumer acceptance when the extract applied into food processing. The
Content from this work may be used under the terms of the Creative Commons Attribution 3.0 licence. Any further distribution
of this work must maintain attribution to the author(s) and the title of the work, journal citation and DOI.
Published under licence by IOP Publishing Ltd 1
International Conference on Advanced Materials for Better Future 2017 IOP Publishing
IOP Conf. Series: Materials Science and Engineering 333 (2018) 012069 doi:10.1088/1757-899X/333/1/012069
1234567890‘’“”
use of ethanol as a solvent in the extraction for food purposes also rises doubtness of halal state among
Moslem consumer. Water is the cheapest solvent available, neutral, and harmless so it is safe when
used in food manufacturing without any negative concern about remaining solvent, but its higher
boiling point than the other solvent result in longer evaporation to concentrate the extract.
Time and temperature affect extraction rate. The longer time of extraction, the bigger chance of
contact between solute and solvent, thus the more solute were extracted. Maceration provide a simple
method of extraction, but it takes a longer time when the processing was held at room temperature. In
order to accelerate the extraction, modifications in the method by using heating and stirring are
effective. Increasing extraction temperature is very effective in accelerating the extraction process
because the temperature exhibit mobility of solvent molecules and also cause pores of the solid raw
material getting bigger. However some functional compounds of ginger are sensitive to the
temperature fluctuation. Gingerol is converted into shogaol when ginger or its derivatives is heated
with very high temperature. Therefore, the extraction temperature should be employed carefully to
keep the important functional components in the extract.
Previous research concluded that highest total phenol and antioxidant activity in the extract was
produced by brewing ginger powder (from fresh ginger/ not spent ginger) in water at 56.12ºC [4].
Research on extraction of spent ginger from essential oil distillation using water has never been done.
Furthermore, variations in temperature and extraction time probably affect the composition of spent
ginger extract obtained. It is therefore necessary to study the effect of temperature and time of the
spent ginger on the composition of the extract by the mean of Gas Chromatography - Mass
Spectrometry (GC-MS) analysis. The GC-MS analysis had been used to determine components in air
dried ginger root extract by other researchers [5]. The benefit of this study is to find a method for
producing aqueous flavor extract from the spent ginger based on evaluation of components observed
in the extracts.
2. Experimental
2.1. Materials.
Fresh ginger (Zingiber officinale var. Amarum) rhizome harvested after two years cultivation in
December from Ngunut Village, Jumantono, Karanganyar, Central Java, Indonesia.
2.2. Methods
2.2.1. Ginger oil distillation. The ginger rhizome were sorted then washed and brushed to release soil
and other impurities attached to its surface. Clean fresh ginger rhizomes were chopped using a knife
by cutting cross with a thickness of ± 0.6 cm. Furthermore, the rhizomes were air dried until its visual
appearance is wilted and not easily broken (moisture content 23.08 ± 0.21%). Essential oil distillation
of ginger rhizomes was conducted in CV. Orizho, Bantul, Yogyakarta, Indonesia using steam
distillation method. The distillation lasted for 9 ± 0.25 hours until produced ginger essential oil and
spent ginger as the by product.
2.2.2. Spent ginger extraction. The spent ginger rhizomes were then dried using a cabinet dryer at a
temperature of 50-60ºC for 27 hours until the water content is 5-7%. Dried spent ginger were grinded
using a disk mill, then sifted (40 mesh). Furthermore, the spent ginger powder was extracted by
maceration using distilled water as a solvent (the powder to the water ratio was 1: 5). The extraction
the was performed at various temperature (55ºC, 75ºC and 95ºC) which were combined with various
extraction time (15 minutes, 30 minutes and 45 minutes). Furthermore, filtration using filter paper was
conducted to separate filtrate / extract from the solid waste. Before tested, the spent ginger extracts
were stored in dark amber bottles at 10°C.
2
International Conference on Advanced Materials for Better Future 2017 IOP Publishing
IOP Conf. Series: Materials Science and Engineering 333 (2018) 012069 doi:10.1088/1757-899X/333/1/012069
1234567890‘’“”
2.2.3. GC MS analysis. The component identification was carried out using GC - MS equipped with
mass Restek RxiTM-1ms column (30 m length). Helium was used as carrier gas at a constant flow of
o.44 ml/min in and an injection volume of 1 μl was employed, injector temperature 280 °C; ion -
source temperature 250 °C. The oven temperature was programmed from 100°C for 4 min, with an
increase of 5°C/min, to 250°C. Total GC running time was 34 min.
3. Result and Discussion
Table 1. Composition of spent ginger aqueous extract (in relative percentage for each compund)
Extraction condition
Components
55°C 75°C 95°C
15’ 30’ 45’ 15’ 30’ 45 15’ 30’ 45’
Decanol 0.93 - - - - - - - -
α-zingiberene 0.99 9.92 - - 5.65 10.80 10.07 9.19 -
β-sesquiphellandrene 0.73 12.44 - - 4.43 11.32 10.81 10.98 4.95
Nerolidol 10.07 - - - - - - - -
1-buthyl 2-octyl phthalate 0.89 - - - - - - - -
Geranyl acetate 0.74 - - - - - - - -
Phenol,4-ethyl-2-methoxy 0.73 - - - - - - - -
Oxiranemethanol - 1.77 - - 7.95 - - 2.42 -
Borneol - 3.18 - - - - - - -
α-curcumene - 12.16 - - 5.92 13.28 12.80 9.43 7.61
Germacrene D - 4.05 5.89 - - - - - -
β-bisabolene - 8.12 - - 5.23 7.35 7.02 7.03 -
Furazan - - 6.44 - - - - - -
2-camphonone - - - - 5.54 - - - -
γ-muurolene - - - - - 2.89 - - -
The α-zingiberene, β-sesquiphellandrene, α-curcumene, and β-bisabolene performed similarity index ≥ 90 in
comparison with the library of masss spectra, while the others ranged 80-89.
Based on the result, the extraction should not be carried out at 55°C – 45 minutes, 75°C – 15
minutes, or 95°C – 45 minutes due to lack of functional or flavoring compounds (see table 1). At 55°C
– 45 minutes or 75°C – 15 minutes, ginger starches might started to swell before they were gelatinized
finally. The swelling starches probably absorbed most of the compounds, while the earlier gelatinized
form of starches obstructed the constituents to be extracted by the water. Previous research observed
the gelatinization temperature of ginger starch at 78 ± 0.1°C [6]. At 95°C – 45 minutes, the aqueous
spent ginger extract demonstrated only two detected compounds (α-curcumene and β-
sesquiphellandrene) but in low percentage. The longest extraction at high temperature (95°C) seemed
to degrade most of the functional compounds.
The α-zingiberene, β-sesquiphellandrene, α-curcumene, and β-bisabolene were most frequently
found in most of the extracts (see table 1). Those four compounds are sesquiterpenes commonly found
in ginger essential oil, methanolic extract of ground ginger and also aqueous extract of roasted/boiled
ginger [7, 8, 9, 10]. At longer extraction, the compounds performed a tendency of percentage increase,
but α-zingiberene, β-sesquiphellandrene and α-curcumene decreased as the longer extractions were
carried out at 95°C. Each compounds perform unique odor as follows: α-zingiberene (warm-spicy,
3
International Conference on Advanced Materials for Better Future 2017 IOP Publishing
IOP Conf. Series: Materials Science and Engineering 333 (2018) 012069 doi:10.1088/1757-899X/333/1/012069
1234567890‘’“”
weak woody), β-sesquiphellandrene (spicy, mild), α-curcumene (spicy, herbal), and β-bisabolene
(warm, spicy, sweet-balsamic) [5].
Nerolidol and borneol (see table 1) were also reported in research on ginger extracted by boiling
ginger rhizome in water at 100°C [10]. It should be noted that nerolidol, which perform many
bioactive function, were present in high percentage as the result of 55°C - 15 minutes extraction, but
not found in other extracts. Borneol is monoterpene contributed to camphoraceous, peppery, and
earthy odor [5]. Borneol compound was present in the extract from 55°C - 30 minutes treatment, while
geranyl acetate was only present in the extracts of 55°C - 15 minutes treatment. The germacrene D,
which contributed to dry-spicy and weak woody odor, was also found in the study of ginger powder
extracted using a high pressure CO2 at 12-14°C and 4.6-5.0 bar for 120 minutes [5]. The germacrene is
sesquiterpene compound [11] but not all extracts contained this compound. The germacrene D was
present in the result of 55°C - 30 minutes extraction and also 55°C - 30 minutes extraction.
Other compound found in the extract was phenol, 4-ethyl-2-methoxy (see table 1). This was also
detected on the maceration extract of ginger powder at 50°C for 6 hours with ethanol solvent [12].
Camphonone was known as ginger extract component giving fresh and camphoraceous odor [5].
The key nonvolatile constituents in ginger are gingerol and zingerone [13]. However, the
compounds were not found from the GC-MS analysis result (see table 1). This was probably due to
degradation of the compounds as the result of high temperature employed during distillation. Phenolic
compounds are sensitive, unstable and highly susceptible to degradation. The most important cause for
phenolic degradation is the temperature [14]. In addition, drying of wet spent ginger probably affect
gingerol compounds. The drying during material preparation also lower gingerol and increase terpene
hydrocarbons in ginger rhizome [15].
Ginger rhizome contains compounds that act as antioxidants, including terpenoids and polyphenols
[16]. Terpenoid is a type of compound derived from a combination of two or more units of isoprene.
The terpenoids include monoterpenes, sesquiterpenes, terpenes, triterpenes, tetraterpenes and
polymeric terpenoids. Sesquiterpenes are terpenoids that have 15 carbon atoms and composed of 3
isopropen units. Some of the aqueous spent ginger compounds, i.e. nerolidol (see table 1) belonging to
sesquiterpenes which are medically important as bioactive compounds and perform antioxidant
activity [17].
Based on each composition, the extract obtained at 75°C – 45 minutes, 95°C – 15 minutes or 95°C
– 30 minutes indicated strong ginger flavor, while at 75°C – 30 minutes indicated mild ginger flavour
with nuances in fresh and camphoraceous odor. The extract obtained at 55°C – 30 minutes indicated
not only strong ginger flavour but also nuances in camphoraceous, peppery and earthy odor. All
extracts mentioned above denoted same characteristic: warm, spicy, woody, herbal, sweet balsamic.
4. Conclusion
The temperature and time of maceration extraction affected the content of compounds in spent ginger
aqueous extract. The spent ginger aqueous extracts contained four largest components of α-
curcumene, α-zingiberene, β-sesquiphellandrene and β-bisabolene. The aqueous extract from spent
ginger contained compounds which contribute to distinctive flavor of ginger. Although GC-MS
analysis revealed many key compounds, the using of more sensitive equipment such as High
Performance Liquid Chromatography (HPLC) was sugested to cope with the absence of gingerol and
shogaol as important flavoring agents and antioxidant compounds in the extract.
Acknowledgements
This work was the part of research project financially supported by research grant of PNBP UNS 2017
from Universitas Sebelas Maret, Indonesia.
4
International Conference on Advanced Materials for Better Future 2017 IOP Publishing
IOP Conf. Series: Materials Science and Engineering 333 (2018) 012069 doi:10.1088/1757-899X/333/1/012069
1234567890‘’“”
References
[1] Obeten K E, Patrick O E, Victoria N I and Patricia P O 2015 International Journal of Medical
and Health Sciences Research 2 25-35
[2] Tsai T H, Tsai P J and Ho S C 2005 J. Food Sci. 70 C93-7
[3] Suhaj M 2006 Journal of Food Composition and Analysis 19 531-37
[4] Kishk Y F M and Hemat E E S 2010 World Journal of Diary and Food Sciences 5 188-96
[5] Stoyanova A, Denkova Z, Nenov N, Slavchev A, Jirovetz L, Buchbauer G, Lien H N, Schmidt
E and Geissler M 2006 Electronic Journal of Environmental, Agricultural and Food
Chemistry 5 1615-23
[6] Kolawole A A, Igwemmar N C and Bello H A 2013 International Journal of Science and
Research 2 71-75
[7] Kamaliroosta Z, Kamaliroosta L and Elhamiradc A H 2013 Journal of Food Biosciences and
Technology 3 73-80
[8] Buang F Jantan I Zawani Amran A Z and Arbain D 2014 Research Journal of Applied Sciences,
Engineering and Technology 7 5098-105
[9] Hasan HA, Rasheed Raauf AM, Abd Razik BM and Rasool Hassan BA 2012 Pharmaceut Anal.
Acta 3 1-5
[10] Purnomo H Jaya F and Widjanarko S B 2010 International Food Research Journal 17 335-47
[11] Suresh V N, Venugopalan V V, Joy B, Sreekumar M and Menon A N 2012 Asian Pacific
Journal of Tropical Biomedicine 2 S1347-50
[12] Jayanudin, Rochmadi, Wiratni, Yulvianti M, Barleany D R, and Ernayati W 2013 Proceeding of
International Conference on Chemical Engineering Parahyangan University pp: 72-7
[13] Zick S M, Ruffin M T, Djuric Z, Normolle D and Brenner D E 2010 International Journal of
Biomedical Science 6 233-40
[14] Vatai T Skerget M and Knez Z 2009 Journal of Food Engineering 90 246–54
[15] Bartley J P and Jacobs A L 2000 Journal of the Science of Food and Agriculture 80 209-15
[16] Ghasemzadeh A Jaafar H Z E and Rahmat A 2011 Journal of Medicinal Plants Research 5
1147-54
[17] Chan W K, Tan L T H, Chan K G, Lee L H and Goh B H 2016 Molecules 21 529
