Original article
Effect of microwave drying on the phytochemical composition of volatiles of ginger
Article first published online: 24 OCT 2011
DOI: 10.1111/j.1365-2621.2011.02806.x
© 2011 The Authors. International Journal of Food Science and Technology © 2011 Institute of Food Science and Technology
Issue

International Journal of Food Science & Technology
Volume 47, Issue 1, pages 53–60, January 2012
Additional Information
How to Cite
Kubra, I. R. and Rao, L. J. M. (2012), Effect of microwave drying on the phytochemical composition of volatiles of ginger. International Journal of Food Science & Technology, 47: 53–60. doi: 10.1111/j.1365-2621.2011.02806.x
Publication History
- Issue published online: 13 DEC 2011
- Article first published online: 24 OCT 2011
- (Received 20 May 2011; Accepted in revised form 21 August 2011)
- Abstract
- Article
- References
- Cited By
Keywords:
- Microwave drying;
- monoterpenes;
- sesquiterpenes;
- Zingiber officinale;
- zingiberene
Summary
The influence of drying methods on the volatile components of Zingiber officinale rhizomes was studied. The drying methods employed were convection (CD) and microwave (MW) drying. The drying time reduced significantly from 720 min in case of CD to 25–48 min in MW drying depending on the microwave power level (PL 100, 80, 60 and 40 correspond to 800, 660, 525 and 385W, respectively). The MW-dried (PL100, 800W) sample retained the maximum volatile fraction (3% v/w). Seventy-four constituents accounting for more than 99% of the essential oil from fresh ginger were identified. The concentration of major compound (zingiberene), in essential oils, was marginally increased (7%) in MW dried (PL100), whereas it was decreased not only in CD (43%) but also at other MW PLs employed in drying (25–49%). Hence, it could be concluded that MW substantially reduced the drying time and the sample dried at PL 100 retained maximum quantity of volatiles.

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