Mechanisms of Ginger Bioactive Compounds Extract Using Soxhlet and Accelerated Water Extraction
The mechanism for extraction bioactive compounds
from plant matrix is essential for optimizing the extraction process. As
a benchmark technique, a soxhlet extraction has been utilized for
discussing the mechanism and compared with an accelerated water
extraction. The trends of both techniques show that the process
involves extraction and degradation. The highest yields of 6-, 8-,
10-gingerols and 6-shogaol in soxhlet extraction were 13.948, 7.12,
10.312 and 2.306 mg/g, respectively. The optimum 6-, 8-,
10-gingerols and 6-shogaol extracted by the accelerated water
extraction at 140oC were 68.97±3.95 mg/g at 3min, 18.98±3.04 mg/g
at 5min, 5.167±2.35 mg/g at 3min and 14.57±6.27 mg/g at 3min,
respectively. The effect of temperature at 3mins shows that the
concentration of 6-shogaol increased rapidly as decreasing the
recovery of 6-gingerol.
[1] H-Y. Yeh, C-H. Chuang, H-C. Chen, C-J. Wan, T-L. Chen, L-Y. Lin, "Bioactive components analysis of two various gingers (Zingiberofficinale Roscoe)and antioxidant effect of ginger extracts,”LWT - Food Science and Technology, 2014, pp.
[2] Harliansyah, M. Noor Azian, W.N. Wan Zurinah, M.Y. YasminAnum, "Antiproliferative, antioxidant and apoptosis effects of zingiberofficinale and 6-gingerol on HepG2 cells,”Asian Journal of Biochemistry, 2007, vol. 2, pp. 421-426.
[3] S.Sang, J. Hong, H.Wu, J.Liu, C.S.Yang, M-S. Pan, V. Badmaev, C-T. Ho, "Increased growth inhibitory effects on human cancer cells and anti-inflammatory potency of shogaols from Zingiberofficinale relative to gingerols,”J Agric Food Chem, 2009, vol.57, pp. 10645-10650.
[4] X. Shao, L. Lv, T.Parks, H. Wu, C-T. Ho, S.Sang, "Quantitative analysis of ginger components in commercial products using liquid chromatography with electrochemicalarraydetection,”Journal of Agricultural and Food Chemistry, 2010, vol. 58, pp. 12608-12614.
[5] S. Balachandran, S.E. Kentish, R.Mawson, "The effects of both preparation method and season on the supercritical extraction of ginger,”Separation and Purification Technology, 2006, vol. 48, pp. 94-105.
[6] J.Hu, Z.Guo, M.Glasius, K.Kristensen, L. Xiao, X.Xu, "Pressurized liquid extraction of ginger (Zingiberofficinale Roscoe) with bioethanol: an efficient and sustainable approach,”JChromatogr A, 2011, vol.1218, pp. 5765-5773.
[7] M.S.MdSarip, N. A.Morad, N. A.Mohamad Ali, Y. A.MohdYusof,M.A.CheYunus, "The kinetics of extraction of the medicinal ginger bioactive compoundsusing hot compressed water,”Separation and Purification Technology, 2014, vol. 124, pp. 141-147.
[8] M. G. Bogdanov, I. Svinyarov, "Ionic liquid-supported solid–liquid extraction of bioactive alkaloids. II. Kinetics, modeling and mechanism of glaucine extraction from GlauciumflavumCr. (Papaveraceae),”Separation and Purification Technology, 2013, vol. 10, pp. 279-288.
[9] E. V. Petersson, J. Liu, P.J.R. Sjöberg, R. Danielsson, C. Turner, "Pressurized hot water extraction of anthocyanins from red onion: A study onextraction and degradation rates,”AnalyticaChimicaActa, 2010, vol. 663, pp. 27-32.
[10] L.Wang, C.L.Weller,"Recent advances in extraction of nutraceuticals from plants,”Trends in Food Science & Technology, 2006. vol.17,pp. 300-312.
[11] E.L., Cussler, "Diffusion: Mass transfer in fluid system,”New York: Cambridge University Press, 1984.
[12] X. Xiao, W.Song, J. Wang, G. Li, "Microwave-assisted extraction performed in low temperature and in vacuoforthe extraction of labile compounds in food samples,”AnalyticaChimicaActa, 2012, vol. 712: pp. 85-93.
[13] M.Co,C.Zettersten, L. Nyholm, P.J.R. Sjöberg, C. Turner, "Degradation effects in the extraction of antioxidants from birch bark usingwater at elevated temperature and pressure,”AnalyticaChimicaActa, 2012. vol. 716, pp. 40-48.
[1] H-Y. Yeh, C-H. Chuang, H-C. Chen, C-J. Wan, T-L. Chen, L-Y. Lin, "Bioactive components analysis of two various gingers (Zingiberofficinale Roscoe)and antioxidant effect of ginger extracts,”LWT - Food Science and Technology, 2014, pp.
[2] Harliansyah, M. Noor Azian, W.N. Wan Zurinah, M.Y. YasminAnum, "Antiproliferative, antioxidant and apoptosis effects of zingiberofficinale and 6-gingerol on HepG2 cells,”Asian Journal of Biochemistry, 2007, vol. 2, pp. 421-426.
[3] S.Sang, J. Hong, H.Wu, J.Liu, C.S.Yang, M-S. Pan, V. Badmaev, C-T. Ho, "Increased growth inhibitory effects on human cancer cells and anti-inflammatory potency of shogaols from Zingiberofficinale relative to gingerols,”J Agric Food Chem, 2009, vol.57, pp. 10645-10650.
[4] X. Shao, L. Lv, T.Parks, H. Wu, C-T. Ho, S.Sang, "Quantitative analysis of ginger components in commercial products using liquid chromatography with electrochemicalarraydetection,”Journal of Agricultural and Food Chemistry, 2010, vol. 58, pp. 12608-12614.
[5] S. Balachandran, S.E. Kentish, R.Mawson, "The effects of both preparation method and season on the supercritical extraction of ginger,”Separation and Purification Technology, 2006, vol. 48, pp. 94-105.
[6] J.Hu, Z.Guo, M.Glasius, K.Kristensen, L. Xiao, X.Xu, "Pressurized liquid extraction of ginger (Zingiberofficinale Roscoe) with bioethanol: an efficient and sustainable approach,”JChromatogr A, 2011, vol.1218, pp. 5765-5773.
[7] M.S.MdSarip, N. A.Morad, N. A.Mohamad Ali, Y. A.MohdYusof,M.A.CheYunus, "The kinetics of extraction of the medicinal ginger bioactive compoundsusing hot compressed water,”Separation and Purification Technology, 2014, vol. 124, pp. 141-147.
[8] M. G. Bogdanov, I. Svinyarov, "Ionic liquid-supported solid–liquid extraction of bioactive alkaloids. II. Kinetics, modeling and mechanism of glaucine extraction from GlauciumflavumCr. (Papaveraceae),”Separation and Purification Technology, 2013, vol. 10, pp. 279-288.
[9] E. V. Petersson, J. Liu, P.J.R. Sjöberg, R. Danielsson, C. Turner, "Pressurized hot water extraction of anthocyanins from red onion: A study onextraction and degradation rates,”AnalyticaChimicaActa, 2010, vol. 663, pp. 27-32.
[10] L.Wang, C.L.Weller,"Recent advances in extraction of nutraceuticals from plants,”Trends in Food Science & Technology, 2006. vol.17,pp. 300-312.
[11] E.L., Cussler, "Diffusion: Mass transfer in fluid system,”New York: Cambridge University Press, 1984.
[12] X. Xiao, W.Song, J. Wang, G. Li, "Microwave-assisted extraction performed in low temperature and in vacuoforthe extraction of labile compounds in food samples,”AnalyticaChimicaActa, 2012, vol. 712: pp. 85-93.
[13] M.Co,C.Zettersten, L. Nyholm, P.J.R. Sjöberg, C. Turner, "Degradation effects in the extraction of antioxidants from birch bark usingwater at elevated temperature and pressure,”AnalyticaChimicaActa, 2012. vol. 716, pp. 40-48.
@article{"International Journal of Chemical, Materials and Biomolecular Sciences:67289", author = "M. N. Azian and A. N. Ilia Anisa and Y. Iwai", title = "Mechanisms of Ginger Bioactive Compounds Extract Using Soxhlet and Accelerated Water Extraction", abstract = "The mechanism for extraction bioactive compounds
from plant matrix is essential for optimizing the extraction process. As
a benchmark technique, a soxhlet extraction has been utilized for
discussing the mechanism and compared with an accelerated water
extraction. The trends of both techniques show that the process
involves extraction and degradation. The highest yields of 6-, 8-,
10-gingerols and 6-shogaol in soxhlet extraction were 13.948, 7.12,
10.312 and 2.306 mg/g, respectively. The optimum 6-, 8-,
10-gingerols and 6-shogaol extracted by the accelerated water
extraction at 140oC were 68.97±3.95 mg/g at 3min, 18.98±3.04 mg/g
at 5min, 5.167±2.35 mg/g at 3min and 14.57±6.27 mg/g at 3min,
respectively. The effect of temperature at 3mins shows that the
concentration of 6-shogaol increased rapidly as decreasing the
recovery of 6-gingerol.
", keywords = "Mechanism, bioactive compounds, soxhlet
extraction, accelerated water extraction.", volume = "8", number = "5", pages = "444-5", }
