RT journal article
T1 Supercritical CO2 Extraction of Oleoresin from Peruvian Ginger (Zingiber officinale Roscoe): Extraction Yield, Polyphenol Content, Antioxidant Capacity, Chemical Analysis and Storage Stability
A1 Cárdenas-Toro, F. P.
A1 Meza-Coaquira, J. H.
A1 Gonzalez-Gonzalez, M.
A1 Carrera Fernández, Ceferino Adrián
A1 Fernández Barbero, Gerardo
A2 Química Analítica
K1 antioxidant capacity
K1 extraction yield
K1 ginger
K1 gingerol
K1 polyphenol content
K1 shogaol
K1 supercritical extraction
K1 storage stability
AB In this study, we performed supercritical CO2 extraction of oleoresin fromPeruvian ginger, focusing on the extraction yield, total polyphenol content, antioxidantcapacity, and contents of gingerol and shogaol. The temperature (40 to 50 ◦C), pressure (80to 250 bar), CO2 flow rate (2 and 8 ft3/h) and extraction time (10 to 360 min) were evaluatedin three steps. The extraction yield was influenced by the temperature, pressure, flow rateand extraction time. Oleoresin extracts were obtained from 150 to 250 bar. The supercriticalextraction conditions selected for the recovery of the oleoresin extract were 50 ◦C, 250 bar,8 ft3/h and 360 min, resulting in an extraction yield of 25.99 ± 0.13 mg extracts/g drybasis, a total polyphenol content of 171.65 ± 2.12 mg of gallic acid equivalent (GAE)/gextract, an antioxidant capacity expressed as a half-maximal inhibitory concentration (IC50)of 1.02 ± 0.01 mg extract/mL methanol and a Ferric Reducing Antioxidant Power (FRAP)value of 368.14 ± 60.95 mg Trolox/g extract. The contents of gingerols and shogaols in thesupercritical extract were 254.71 ± 33.79 mg of 6-gingerol/g extract, 24.46 ± 3.41 mg of6-shogaol/g extract, 9.63 ± 2.51 mg of 8-gingerol/g extract, 51.01 ± 9.39 mg of 8-shogaol/gextract, 27.47 ± 5.06 mg of 10-gingerol/g extract and 20.11 ± 4.62 mg of 10-shogaol/gextract. There was no reduction in the total polyphenol content or antioxidant capacityaccording to the IC50 and FRAP assays, under storage conditions of 0 ◦C, 20 ◦C and 40 ◦Cafter 180 days; this indicates that the oleoresin obtained using supercritical CO2 extractioncould be used as an additive in food products.
PB MDPI
SN 1420-3049
YR 2025
FD 2025-02-22
LK http://hdl.handle.net/10498/36946
UL http://hdl.handle.net/10498/36946
LA eng
DS Repositorio Institucional de la Universidad de Cádiz
RD 09-nov-2026