Chemodiversity of Zingiber officinale Roscoe rhizome essential oil at different drying times.

IF 1.9 3区化学 Q3 CHEMISTRY, APPLIED Natural Product Research Pub Date : 2024-09-28 DOI:10.1080/14786419.2024.2409385

Aldino N Venancio, Maria A Brandão, Armanda A Júlio, Ana P C G Berilli, Sávio da S Berilli, Luciana A Parreira, Mario F Conceição Santos, Luciano Menini

{"title":"Chemodiversity of Zingiber officinale Roscoe rhizome essential oil at different drying times.","authors":"Aldino N Venancio, Maria A Brandão, Armanda A Júlio, Ana P C G Berilli, Sávio da S Berilli, Luciana A Parreira, Mario F Conceição Santos, Luciano Menini","doi":"10.1080/14786419.2024.2409385","DOIUrl":null,"url":null,"abstract":"Ginger (Zingiber officinale), a globally distributed plant, is widely used in the industry for its flavourings, seasonings, and beverages. However, maintaining its quality and volatile components during processing has posed a challenge. This study, therefore, aimed to assess the impact of drying time (24, 48, and 72h) in a circulation oven at 40 °C on the chemical composition and yield of fresh and dried ginger. The essential oils were extracted using the hydrodistillation method, and their chemical analysis was conducted using gas chromatography. The drying time in the oven directly influenced the essential oil yield, with a longer time resulting in a higher yield. We identified 27 compounds in the essential oils, varying their predominance depending on the drying time. The PCA analysis revealed that the drying time can lead to the formation of different chemotypes for ginger, indicating that altering the drying time can yield significantly different chemical profiles.","PeriodicalId":18990,"journal":{"name":"Natural Product Research","volume":null,"pages":null},"PeriodicalIF":1.9000,"publicationDate":"2024-09-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Natural Product Research","FirstCategoryId":"92","ListUrlMain":"https://doi.org/10.1080/14786419.2024.2409385","RegionNum":3,"RegionCategory":"化学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}

引用次数: 0

Abstract

Ginger (Zingiber officinale), a globally distributed plant, is widely used in the industry for its flavourings, seasonings, and beverages. However, maintaining its quality and volatile components during processing has posed a challenge. This study, therefore, aimed to assess the impact of drying time (24, 48, and 72h) in a circulation oven at 40 °C on the chemical composition and yield of fresh and dried ginger. The essential oils were extracted using the hydrodistillation method, and their chemical analysis was conducted using gas chromatography. The drying time in the oven directly influenced the essential oil yield, with a longer time resulting in a higher yield. We identified 27 compounds in the essential oils, varying their predominance depending on the drying time. The PCA analysis revealed that the drying time can lead to the formation of different chemotypes for ginger, indicating that altering the drying time can yield significantly different chemical profiles.

查看原文

微信好友朋友圈 QQ好友复制链接

本刊更多论文

不同干燥时间下 Zingiber officinale Roscoe 根茎精油的化学多样性。

生姜（Zingiber officinale）是一种遍布全球的植物，在工业中被广泛用于调味、调料和饮料。然而，在加工过程中如何保持其质量和挥发性成分是一项挑战。因此，本研究旨在评估在 40 °C 循环烘箱中干燥时间（24、48 和 72 小时）对新鲜生姜和干姜化学成分和产量的影响。精油采用水蒸馏法提取，化学分析采用气相色谱法进行。烘箱中的干燥时间直接影响精油的产量，时间越长产量越高。我们在精油中发现了 27 种化合物，它们的主要成分随干燥时间的不同而变化。PCA 分析表明，干燥时间会导致生姜形成不同的化学类型，这表明改变干燥时间会产生明显不同的化学特征。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文去求助

来源期刊

Natural Product Research 化学-医药化学

CiteScore

5.10

自引率

9.10%

发文量

605

审稿时长

2.1 months

期刊介绍： The aim of Natural Product Research is to publish important contributions in the field of natural product chemistry. The journal covers all aspects of research in the chemistry and biochemistry of naturally occurring compounds. The communications include coverage of work on natural substances of land and sea and of plants, microbes and animals. Discussions of structure elucidation, synthesis and experimental biosynthesis of natural products as well as developments of methods in these areas are welcomed in the journal. Finally, research papers in fields on the chemistry-biology boundary, eg. fermentation chemistry, plant tissue culture investigations etc., are accepted into the journal. Natural Product Research issues will be subtitled either ""Part A - Synthesis and Structure"" or ""Part B - Bioactive Natural Products"". for details on this , see the forthcoming articles section. All manuscript submissions are subject to initial appraisal by the Editor, and, if found suitable for further consideration, to peer review by independent, anonymous expert referees. All peer review is single blind and submission is online via ScholarOne Manuscripts.