COMPARISON OF GINGER (Zingiber officiale Roscoe) OLEORESIN OBTAINED WITH ETHANOL AND ISOPROPANOL WITH THAT OBTAINED WITH PRESSURIZED CO2
Autor(a) principal: | |
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Data de Publicação: | 1997 |
Outros Autores: | , , |
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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Food Science and Technology (Campinas) |
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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 |
_version_ |
1752126309252726784 |