EXTRACTION AND CHARACTERIZATION OF ESSENTIAL OIL GINGER FROM GINGER RHIZOME

Abstract

This work is aimed at extracting and characterizing the essential oil of ginger from ginger rhizome (zingiberofficinale), by hydro distillation method and solvent extraction method. The following parameters were analyzed: pH value, Free fatty acid, Moisture content, Acid value, Iodine number, Harmonization, in the oil extract. The results obtained showed that the oil extract had values from hydro-distillation (A) and solvent extraction (B); for free fatty acid: A-2.81, B-2.49, Moisture content: A-12.6, B-12.1, Acid value: A-9.35, B-8.414, Iodine value: A-112.15mg, B-111.26mg, percentage yield: A-4.6%, B-3.2%, and other physical parameters including its color which was light yellow, with a pungent flavor. Thus, it can be concluded that its yield can serve as reference for large production scale in food and pharmaceutical industry. Also, the above results show that the oil extract will retain its medicinal and therapeutic properties. Its flavor and edibility is not compromised. The oil will not easily undergo deterioration