Antioxidant activities, anti‐inflammatory, cytotoxic effects, quality attributes, and bioactive compounds of Ghanaian ginger under varied dehydration conditions
2021; Wiley; Volume: 45; Issue: 12 Linguagem: Inglês
10.1111/jfpp.15994
ISSN1745-4549
AutoresRichard Osae, Maurice Tibiru Apaliya, Emmanuel Kwaw, Michelle T. R. Chisepo, Eric Aforo Antiri, Phyllis Naa Yarley Otu, Raphael N. Alolga,
Tópico(s)Essential Oils and Antimicrobial Activity
ResumoJournal of Food Processing and PreservationVolume 45, Issue 12 e15994 ORIGINAL ARTICLE Antioxidant activities, anti-inflammatory, cytotoxic effects, quality attributes, and bioactive compounds of Ghanaian ginger under varied dehydration conditions Richard Osae, Corresponding Author Richard Osae richard.osae@cctu.edu.gh orcid.org/0000-0002-2899-2668 Department of Food Science and Postharvest Technology, School of Applied Science and Technology, Cape Coast Technical University, Cape Coast, Ghana Correspondence Richard Osae, Department of Food and Postharvest Technology, School of Applied Science and Technology, Cape Coast Technical University, Cape Coast, Ghana. Email: richard.osae@cctu.edu.gh Raphael N. Alolga, State Key Laboratory of Natural Medicines, Department of Pharmacognosy, China Pharmaceutical University, No. 639 Longmian Road, Nanjing 211198, China. Email: alolgara@cpu.edu.cn Contribution: Writing - review & editingSearch for more papers by this authorMaurice T. Apaliya, Maurice T. Apaliya Department of Food Science and Postharvest Technology, School of Applied Science and Technology, Cape Coast Technical University, Cape Coast, Ghana Contribution: Writing - review & editingSearch for more papers by this authorEmmanuel Kwaw, Emmanuel Kwaw Department of Food Science and Postharvest Technology, School of Applied Science and Technology, Cape Coast Technical University, Cape Coast, Ghana Contribution: ValidationSearch for more papers by this authorMichelle T. R. Chisepo, Michelle T. R. Chisepo State Key Laboratory of Natural Medicines, Department of Pharmacognosy, China Pharmaceutical University, Nanjing, China Contribution: ValidationSearch for more papers by this authorEric Aforo Antiri, Eric Aforo Antiri Department of Applied Science, Agogo Presbyterian Women's College of Education, Agogo, Ghana Contribution: Writing - review & editingSearch for more papers by this authorOtu Phyllis Naa Yarley, Otu Phyllis Naa Yarley Department of Science Laboratory Technology, Faculty of Applied Sciences, Accra Technical University, Accra, GhanaSearch for more papers by this authorRaphael N. Alolga, Corresponding Author Raphael N. Alolga alolgara@cpu.edu.cn State Key Laboratory of Natural Medicines, Department of Pharmacognosy, China Pharmaceutical University, Nanjing, China Correspondence Richard Osae, Department of Food and Postharvest Technology, School of Applied Science and Technology, Cape Coast Technical University, Cape Coast, Ghana. Email: richard.osae@cctu.edu.gh Raphael N. Alolga, State Key Laboratory of Natural Medicines, Department of Pharmacognosy, China Pharmaceutical University, No. 639 Longmian Road, Nanjing 211198, China. Email: alolgara@cpu.edu.cn Contribution: Writing - review & editingSearch for more papers by this author Richard Osae, Corresponding Author Richard Osae richard.osae@cctu.edu.gh orcid.org/0000-0002-2899-2668 Department of Food Science and Postharvest Technology, School of Applied Science and Technology, Cape Coast Technical University, Cape Coast, Ghana Correspondence Richard Osae, Department of Food and Postharvest Technology, School of Applied Science and Technology, Cape Coast Technical University, Cape Coast, Ghana. Email: richard.osae@cctu.edu.gh Raphael N. Alolga, State Key Laboratory of Natural Medicines, Department of Pharmacognosy, China Pharmaceutical University, No. 639 Longmian Road, Nanjing 211198, China. Email: alolgara@cpu.edu.cn Contribution: Writing - review & editingSearch for more papers by this authorMaurice T. Apaliya, Maurice T. Apaliya Department of Food Science and Postharvest Technology, School of Applied Science and Technology, Cape Coast Technical University, Cape Coast, Ghana Contribution: Writing - review & editingSearch for more papers by this authorEmmanuel Kwaw, Emmanuel Kwaw Department of Food Science and Postharvest Technology, School of Applied Science and Technology, Cape Coast Technical University, Cape Coast, Ghana Contribution: ValidationSearch for more papers by this authorMichelle T. R. Chisepo, Michelle T. R. Chisepo State Key Laboratory of Natural Medicines, Department of Pharmacognosy, China Pharmaceutical University, Nanjing, China Contribution: ValidationSearch for more papers by this authorEric Aforo Antiri, Eric Aforo Antiri Department of Applied Science, Agogo Presbyterian Women's College of Education, Agogo, Ghana Contribution: Writing - review & editingSearch for more papers by this authorOtu Phyllis Naa Yarley, Otu Phyllis Naa Yarley Department of Science Laboratory Technology, Faculty of Applied Sciences, Accra Technical University, Accra, GhanaSearch for more papers by this authorRaphael N. Alolga, Corresponding Author Raphael N. Alolga alolgara@cpu.edu.cn State Key Laboratory of Natural Medicines, Department of Pharmacognosy, China Pharmaceutical University, Nanjing, China Correspondence Richard Osae, Department of Food and Postharvest Technology, School of Applied Science and Technology, Cape Coast Technical University, Cape Coast, Ghana. Email: richard.osae@cctu.edu.gh Raphael N. Alolga, State Key Laboratory of Natural Medicines, Department of Pharmacognosy, China Pharmaceutical University, No. 639 Longmian Road, Nanjing 211198, China. Email: alolgara@cpu.edu.cn Contribution: Writing - review & editingSearch for more papers by this author First published: 27 September 2021 https://doi.org/10.1111/jfpp.15994Read the full textAboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinked InRedditWechat Abstract This study sought to determine how different dehydration methods affect the quality of Ghanaian ginger. Slices of ginger rhizomes were subjected to freeze drying (FD), relative humidity convective drying (RHCD), infrared drying (IR), microwave drying (MC), and pulsed vacuum drying (PVD). The quality characteristics of the dried slices were assessed and compared based on their levels of selected gingerols or gingerol derivatives and their chromatic properties, antioxidant activities, and flavonoid content. Analysis of the chromatic properties of the dried samples revealed that the chroma value and hue angle values were highest for the samples subjected to FD (32.99, 88.13°) compared with those subjected to RHCD (28.90, 85.69°), IR (26.66, 83.79°), MC (24.36, 79.78°), and PVD (21.73, 78.96°). FD best preserved and retained the total flavonoid content (69.01 mg GAE/g db) and antioxidant activities evidenced by results of DPPH (124.53 mgTE/g db) and CUPRAC (90.71 mgTE/g db) determinations than the samples subjected to RHCD, IR, MC, and PVD. Finally, the cytotoxic and anti-inflammatory effects of extracts of the various dried ginger samples were evaluated using RAW 264.7 cells. Holistically, the samples from FD and RHCD gave the best outcomes for all the parameters compared. These two techniques are therefore recommended for large-scale application because they enhance the quality of ginger by maintaining its chemical integrity. These findings provide a deeper understanding of the different dehydration techniques as well as serve as a guide on the selection of the right drying technique for fresh ginger. Novelty impact statement Ginger is one of the most extensively used spices in the world, but because of its high moisture content, it is usually dried to extend its shelf-life. For commercial purposes, an effective, safe, and efficient dryer is necessary to produce high-quality dried ginger. This dryer must be able to maintain the product quality while reducing processing time and energy usage. The findings of this study provide a deeper understanding of the different dehydration techniques as well as serve as a guide on the selection of the right drying technique for fresh ginger. CONFLICT OF INTEREST The authors have declared no conflicts of interest for this article. Open Research DATA AVAILABILITY STATEMENT Data will be provided upon request. Supporting Information Filename Description jfpp15994-sup-0001-Supinfo.docxWord 2007 document , 17.7 KB Supplementary Material Please note: The publisher is not responsible for the content or functionality of any supporting information supplied by the authors. Any queries (other than missing content) should be directed to the corresponding author for the article. Volume45, Issue12December 2021e15994 RelatedInformation
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