Effect of extraction methods on oleoresin components of ginger rhizomes

Background: Ginger herbaceous is perennial plant of the family of Zingiberacea. Phytochemical properties of oleoresin include antimicrobial, anti-inflammatory, antifungal and antioxidant. Oleoresin is composed of volatile and non-volatile components.Methods: In this study, ginger Oleoresin was extracted by employing Microwave Assisted Extraction (MAE), Ultrasonic Assisted Extraction (UAE) and Soxhlet methods. Therefore, extraction was carried out by Microwave at 30,50 and 70 0C for 20 minutes and by Ultrasonic at 60,70 and 80 0C for 5 hours and by Soxhlet method at 100 0C for 7 hours. Also, the extract was done by ethanol organic solvent and distillated water with (70:30) ratio. Finally, the extract materials were subjected to Gas Chromatography-Mass Spectrometry (GC-MS) analysis and the morphology of cellular destruction and released components were evaluated by Scanning Electronic Microscope (SEM). SPSS 22 was employed for statistical analysis.Conclusion: The results indicated that zingerone and α-zingiberene were the major constituents of the extract. Microwave extraction at 50 0C was the superior to other methods. In this method the percentage of zingerone was 44/38% and the AUC of zingerone was 30569952, and also the percentage of α-zingiberene and the AUC of α-zingiberene were 14/87% and 12462530, respectively.