GC-MS analysis of bioactive substances in red ginger (Zingiber officinale Roscoe var. rubrum) water extracts
Andi Rahmayanti Ramli (a*) , Fadhika Apriliyani (a), Kartini Dara Ayu (a), Arfina Sukmawati Arifin (a)

a) Food Science and Technology Study Program, Department of Agricultural Technology, Faculty of Agriculture, Hasanuddin University, Makassar

Abstract

Red ginger is a variety of rhizomes widely used in the food, cosmetic, and pharmaceutical industries as a natural raw resource. Red ginger includes numerous active substances, including polyphenols, curcumin, gingerols, essential oils, and polysaccharides. This work aims to analyze the bioactive components obtained by hot water extraction. The extraction times employed in this work were 2 and 3 hours at 100C. The bioactive constituents was analyze using GCMS.

Keywords: Red ginger, bioactive components, GC-MS, hot water extraction

Topic: Food processing, safety and diversification