International Journal of Advances in Scientific Research and Engineering-IJASRE

Bioactive Phenolic Acid Contents Of Nanoparticle Z. Officinale Rhizome Via High-Performance Liquid Chromatography – Solid Phase Extraction (HPLC-SPE) Methods  

Article Category: Food sciences and technology

DOI: 10.31695/IJASRE.2019.33595

Pages: 59-66

Author: Norhidayah Abdullah,Noriham Abdullah,Mohammad Rusop Mahmood

Abstract: Nanotechnology is a prominent science knowledge applied in miscellaneous disciplines.  The effect of nanotechnology on the phenolic profile of herbs is lacking in the literature, thus this study was conducted to assess the effect of nanotechnology on bioactive polyphenolic compounds of z. officinale (ginger) rhizome. The effect of the nanotechnology process on the content of bioactive polyphenolic compounds in the nanoparticle ginger was compared to the conventional prepared namely coarse and fine particle ginger. The phenolic acids of ginger rhizome powder (of 6 - gingerol, 8 - gingerol, 10 - gingerol, 6 - shogaol, gallic acid, chlorogenic acid, ascorbic acid, vanillic acid, ferulic acid, and p-coumaric) were identified using HPLC-SPE method. Nanotechnology process found to increase 88.03% of 6 - gingerol, 0.23% in 8 - gingerol and 100% in 10 - gingerol as shown in the nanoparticle ginger rhizome but 74%, 34.13% and almost 100% decreased in the gallic acid, chlorogenic acid and p-coumaric acid respectively as compared to the conventional prepared ginger powder. Hence it can be suggested that nanotechnology significantly affects the constituents of the phenolic acid of herbs which may be beneficial for the food and pharmaceutical industry.

Keyword: Ginger, HPLC-SPE, Nanotechnology, Phenolic acids.

This work is licensed under a Creative Commons Attribution 4.0 (International) Licence. (CC BY-NC 4.0)
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