Effect of Grinding Process Parameters and Storage Time on Extraction of Antioxidants from Ginger and Nutmeg |
| |
Authors: | Szymon Poliń ski,Patrycja Topka,Mał gorzata Tań ska,Sylwia Kowalska,Sylwester Czaplicki,Aleksandra Szydł owska-Czerniak |
| |
Affiliation: | 1.Department of Analytical Chemistry and Applied Spectroscopy, Faculty of Chemistry, Nicolaus Copernicus University in Toruń, 87-100 Toruń, Poland;2.Confectionery Factory “Kopernik” S.A., 87-100 Toruń, Poland;3.Department of Food Plant Chemistry and Processing, Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, 10-718 Olsztyn, Poland |
| |
Abstract: | The aim of this study was to optimize the grinding process parameters (mesh size of grinder sieve (X1), the peripheral velocity of the grinding wheels (X2)), and the storage time (X3) of ground ginger rhizome and nutmeg to obtain ethanol and ethanol-water extracts with improved antioxidant properties. The optimal conditions were estimated using response surface methodology (RSM) based on a three-variable Box–Behnken design (BBD) in order to maximize the antioxidant capacity (AC) determined by the 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) methods, and the total phenolic content (TPC) was determined by the Folin–Ciocalteu (F–C) method in spice extracts. Additionally, the phenolic acid profiles in extracts from optimized conditions were analyzed using ultra-performance liquid chromatography (UPLC). It was found that the optimal preparation conditions for antioxidant extraction were dependent on the spice source and solvent type. The best antioxidant properties in nutmeg extracts were achieved for X1 = 1.0 mm, X2 = 40–41 Hz and X3 = 7 days, whereas the optimized parameters for ginger extracts were more varied (1.0–2.0 mm, 43–50 Hz and 1–9 days, respectively). The ginger extracts contained 1.5–1.8 times more phenolic acids, and vanillic, ferulic, gallic, and p-OH-benzoic acids were dominant. In contrast, the nutmeg extracts were rich in protocatechuic, vanillic, and ferulic acids. |
| |
Keywords: | vegetal spices, grinding process, antioxidant capacity, phenolic acids, Box– Behnken design, response surface methodology |
|
|