COMPARISON OF GINGER (Zingiber officiale Roscoe) OLEORESIN OBTAINED WITH ETHANOL AND ISOPROPANOL WITH THAT OBTAINED WITH PRESSURIZED CO2

Detalhes bibliográficos
Autor(a) principal: NOBREGA,Lia P.
Data de Publicação: 1997
Outros Autores: MONTEIRO,Alcilene R, MEIRELES,M. Angela A., MARQUES,Marcia O. M
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20611997000400013
Resumo: Ginger (Zingiber officinale Roscoe) belongs to the Zingiberacea family. It is a spice of great commercial importance. In this work ginger oleoresin was obtained with ethanol, isopropanol and liquid carbon dioxide. The chemical compositions of the extract were compared with each other. All oleoresin samples had monoterpenes and sesquiterpenes. Carboxylic acids were found in organic solvent extracts for an extraction time of 2 hours. The component responsible the for pungent characteristic of the oleoresin, gingerois, were detected in samples obtained with organic solvent for extraction times of 6 hours and in samples obtained with CO2 liquid for extraction times of 2 hours.
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spelling COMPARISON OF GINGER (Zingiber officiale Roscoe) OLEORESIN OBTAINED WITH ETHANOL AND ISOPROPANOL WITH THAT OBTAINED WITH PRESSURIZED CO2Essential oiloleoresingingersolvent extractionsupercritical extractionGinger (Zingiber officinale Roscoe) belongs to the Zingiberacea family. It is a spice of great commercial importance. In this work ginger oleoresin was obtained with ethanol, isopropanol and liquid carbon dioxide. The chemical compositions of the extract were compared with each other. All oleoresin samples had monoterpenes and sesquiterpenes. Carboxylic acids were found in organic solvent extracts for an extraction time of 2 hours. The component responsible the for pungent characteristic of the oleoresin, gingerois, were detected in samples obtained with organic solvent for extraction times of 6 hours and in samples obtained with CO2 liquid for extraction times of 2 hours.Sociedade Brasileira de Ciência e Tecnologia de Alimentos1997-12-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20611997000400013Food Science and Technology v.17 n.4 1997reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/S0101-20611997000400013info:eu-repo/semantics/openAccessNOBREGA,Lia P.MONTEIRO,Alcilene RMEIRELES,M. Angela A.MARQUES,Marcia O. Meng1998-12-17T00:00:00Zoai:scielo:S0101-20611997000400013Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:1998-12-17T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv COMPARISON OF GINGER (Zingiber officiale Roscoe) OLEORESIN OBTAINED WITH ETHANOL AND ISOPROPANOL WITH THAT OBTAINED WITH PRESSURIZED CO2
title COMPARISON OF GINGER (Zingiber officiale Roscoe) OLEORESIN OBTAINED WITH ETHANOL AND ISOPROPANOL WITH THAT OBTAINED WITH PRESSURIZED CO2
spellingShingle COMPARISON OF GINGER (Zingiber officiale Roscoe) OLEORESIN OBTAINED WITH ETHANOL AND ISOPROPANOL WITH THAT OBTAINED WITH PRESSURIZED CO2
NOBREGA,Lia P.
Essential oil
oleoresin
ginger
solvent extraction
supercritical extraction
title_short COMPARISON OF GINGER (Zingiber officiale Roscoe) OLEORESIN OBTAINED WITH ETHANOL AND ISOPROPANOL WITH THAT OBTAINED WITH PRESSURIZED CO2
title_full COMPARISON OF GINGER (Zingiber officiale Roscoe) OLEORESIN OBTAINED WITH ETHANOL AND ISOPROPANOL WITH THAT OBTAINED WITH PRESSURIZED CO2
title_fullStr COMPARISON OF GINGER (Zingiber officiale Roscoe) OLEORESIN OBTAINED WITH ETHANOL AND ISOPROPANOL WITH THAT OBTAINED WITH PRESSURIZED CO2
title_full_unstemmed COMPARISON OF GINGER (Zingiber officiale Roscoe) OLEORESIN OBTAINED WITH ETHANOL AND ISOPROPANOL WITH THAT OBTAINED WITH PRESSURIZED CO2
title_sort COMPARISON OF GINGER (Zingiber officiale Roscoe) OLEORESIN OBTAINED WITH ETHANOL AND ISOPROPANOL WITH THAT OBTAINED WITH PRESSURIZED CO2
author NOBREGA,Lia P.
author_facet NOBREGA,Lia P.
MONTEIRO,Alcilene R
MEIRELES,M. Angela A.
MARQUES,Marcia O. M
author_role author
author2 MONTEIRO,Alcilene R
MEIRELES,M. Angela A.
MARQUES,Marcia O. M
author2_role author
author
author
dc.contributor.author.fl_str_mv NOBREGA,Lia P.
MONTEIRO,Alcilene R
MEIRELES,M. Angela A.
MARQUES,Marcia O. M
dc.subject.por.fl_str_mv Essential oil
oleoresin
ginger
solvent extraction
supercritical extraction
topic Essential oil
oleoresin
ginger
solvent extraction
supercritical extraction
description Ginger (Zingiber officinale Roscoe) belongs to the Zingiberacea family. It is a spice of great commercial importance. In this work ginger oleoresin was obtained with ethanol, isopropanol and liquid carbon dioxide. The chemical compositions of the extract were compared with each other. All oleoresin samples had monoterpenes and sesquiterpenes. Carboxylic acids were found in organic solvent extracts for an extraction time of 2 hours. The component responsible the for pungent characteristic of the oleoresin, gingerois, were detected in samples obtained with organic solvent for extraction times of 6 hours and in samples obtained with CO2 liquid for extraction times of 2 hours.
publishDate 1997
dc.date.none.fl_str_mv 1997-12-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20611997000400013
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20611997000400013
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/S0101-20611997000400013
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.17 n.4 1997
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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