Supercritical Fluid CO2 Extraction of Oleoresin from Ginger Residues and Its Antioxidant Activity

doi:10.7506/spkx1002-6630-201024018

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (24): 87-89.doi: 10.7506/spkx1002-6630-201024018

• Processing Technology • Previous Articles Next Articles

Supercritical Fluid CO2 Extraction of Oleoresin from Ginger Residues and Its Antioxidant Activity

MA Chao，ZHU Feng-tao，WU Mao-yu，ZHAO Yan，HE Fa-tao，GE Bang-guo，SONG Ye

Jinan Fruit Research Institute, All China Federation of Supply and Marketing Cooperatives, Jinan 250014, China

Received:2010-03-08 Revised:2010-10-28 Online:2010-12-25 Published:2010-12-29
Contact: MA Chao E-mail:mch.01@163.com

Abstract

Abstract:

In order to make full use of the ginger residues after making ginger juice, oleoresin was extracted from ginger residues by using supercritical fluid CO2 (SF-CO2) technology. The optimal extraction processing was explored by orthogonal experiments to be particle size for ginger residues of 50 mesh, extraction pressure of 25 MPa, extraction temperature of 45 ℃ and extraction time of 90 min. Meanwhile, an obvious effect of oleoresin from ginger residues on the peroxidation of lard oil and scavenging activity of DPPH free radicals was observed. Therefore, the oleoresin from ginger residues has strong antioxidant activity.

Key words: residue, SF-CO2, oleoresin, antioxidant activity, natural antioxidant

CLC Number:

TS255.36

MA Chao，ZHU Feng-tao，WU Mao-yu，ZHAO Yan，HE Fa-tao，GE Bang-guo，SONG Ye. Supercritical Fluid CO2 Extraction of Oleoresin from Ginger Residues and Its Antioxidant Activity[J]. FOOD SCIENCE, 2010, 31(24): 87-89.

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Supercritical Fluid CO2 Extraction of Oleoresin from Ginger Residues and Its Antioxidant Activity

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