| Autor: |
Venancio AN; Instituto Federal do Espírito Santo/Campus de Alegre/Programa de Pós-graduação em Agroecologia, Alegre, ES, Brasil., Brandão MA; Instituto Federal do Espírito Santo/Campus de Alegre/Programa de Pós-graduação em Agroecologia, Alegre, ES, Brasil., Júlio AA; Instituto Federal do Espírito Santo/Campus de Alegre/Programa de Pós-graduação em Agroecologia, Alegre, ES, Brasil., Berilli APCG; Instituto Federal do Espírito Santo/Campus de Alegre/Programa de Pós-graduação em Agroecologia, Alegre, ES, Brasil., Berilli SDS; Instituto Federal do Espírito Santo/Campus de Alegre/Programa de Pós-graduação em Agroecologia, Alegre, ES, Brasil., Parreira LA; Departamento de Química e Física, Universidade Federal do Espírito Santo, Alegre, ES, Brasil., Santos MFC; Departamento de Química e Física, Universidade Federal do Espírito Santo, Alegre, ES, Brasil., Menini L; Instituto Federal do Espírito Santo/Campus de Alegre/Programa de Pós-graduação em Agroecologia, Alegre, ES, Brasil. |
| Abstrakt: |
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. |
