Highly Efficient Ginger Extraction by Sonication
- Ultrasonic extraction of essential oils and active compounds from ginger convinces by high efficiency and high yields.
- Ultrasonic extraction is a mild, non-thermal process which yields in high quality extracts.
- Whilst other extraction methods are limited in their upscaling capability, sonication can be completely linear scaled to any industrial production level.
Ginger (Zingiber officinale) contains a high amount of active compounds such as essential oils, -gingerol, oleoresins and other bioactive phytochemicals, which are desired substances due to their taste, odour, and pharmacological effects.
To use the active compounds of ginger, they must be released from the ginger root (rhizome) by extraction. Conventional extraction methods for ginger, such as steam distillation or solvent extraction have several drawbacks: They are known to be time consuming, need large amounts of chemical solvents and have limited process capability.
Ultrasonic Gingerol Extraction
Ultrasonic extraction is a non-thermal method based on the principle of cavitation, high shear forces and microturbulences that break cell walls mechanically, simultaneously facilitating the release of cellular constituents of plant material into the solvent without chemical degradation. The mild process temperatures save the desired extracts (e.g. antioxidants, polyphenols, etc.) from thermal degradation. Furthermore, the ultrasonically-assisted extraction can be often carried out in aqueous solvents (= water). The avoidance of organic solvents (e.g. acetone, hexane) is especially important for the extraction of compounds which are later incorporated into food and pharmaceutical products.
Sonication has been used to extract functional components from many different plant and tissue matrices. It is proven to be more rapid than conventional extraction techniques.
- mild process conditions
- high yield
- fast extraction
- safe & easy operation
- easy scale-up
- high overall efficiency
- inline or batch processing
- fast ROI
Superior Extract Quality
Extraction by power ultrasonics has advantages over other traditional extraction techniques, which are often limited to small volumes. Ultrasonic extraction can be carried out as batch or inline process using a flow cell. The intense ultrasonic forces perforate or break the cell matrix so that all intracellular material is fast and easily released, so that a maximum yield is extracted. The versatility of the ultrasound equipment ensures a simple and easy procedure, the required solvent can be substituted by water or the solvent amount can by remarkably reduced. Furthermore, a mild temperature and short extraction time prevent the active compounds against degradation so that a high quality extract with pharma / food grade is obtained.
Hielscher Ultrasonics Equipment
Hielscher Ultrasonics supplies powerful, reliable ultrasonic systems for bench-top, pilot plant and full industrial processing of any volume. Our robust ultrasonic systems can be used for batch and inline processing. Easy and precise control over all process parameters ensure consistently high extract quality and high process efficiency.
The table below gives you an indication of the approximate processing capacity of our ultrasonicators:
Literature / References
- S. Balachandran, S.E. Kentish, R. Mawson, M. Ashokkumar (2006): Ultrasonic enhancement of the supercritical extraction from ginger. Ultrasonics Sonochemistry, Volume 13, Issue 6, 2006. 471-479.
- Dogan Kubra, P.K. Akman, F. Tornuk(2019): Improvement of Bioavailability of Sage and Mint by Ultrasonic Extraction. International Journal of Life Sciences and Biotechnology, 2019. 2(2): p.122- 135.
- Jacotet-Navarro, Magali; Rombaut, Natacha; Deslis, Simon; Fabiano-Tixier, Anne-Sylvie; Pierre, François-Xavier; Bily, Antoine; Chemat, Farid (2016): Towards a “dry” bio-refinery without solvents or added water using microwaves and ultrasound for total valorization of fruits and vegetables by-products. Green Chemistry2016.
Facts Worth Knowing
Ginger is a plant source rich in natural phenolic and flavonoid antioxidants.
The characteristic fragrance and flavor of ginger result from volatile oils that compose 1-3% of the weight of fresh ginger, primarily consisting of zingerone, shogaols and gingerols with -gingerol (1-[4′-hydroxy-3′-methoxyphenyl]-5-hydroxy-3-decanone) as the major pungent compound.
Zingerone is produced from gingerols during drying (under heat) and has a lower pungency and a spicy-sweet aroma. Zingerone, also called vanillylacetone, is thought by some to be a key component of the pungency of ginger, but imparts the “sweet” flavor of cooked ginger. Zingerone is similar in chemical structure to other flavor chemicals such as vanillin and eugenol. It is used as a flavor additive in spice oils and in perfumery to introduce spicy aromas.
An essential oil is a concentrated hydrophobic liquid containing volatile aroma compounds from plants. Essential oils are also known as volatile oils, ethereal oils, aetherolea, or simply as the oil of the plant from which they were extracted, such as rose oil, ginger oil, sandalwood oil, peppermint oil, lemon oil or (sweet) orange oil.
The essential oil are widely used and can be found in many consumer products, e.g. in food and drinks for flavoring, in perfumes and toiletries for fragrance, and in medicine and pharmaceutical items for therapeutic effects. Essential oils are characterized by their specific odors. Essential oils are approved as safe ingredients for food, medical and therpeutic products.