September 2016 SPDS Book

Ginger Processing

Ginger is harvested when stalks exhibit yellowing and withering, about nine (9) months after planting. Maximum oil and oleoresin content is typically reached between 150 and 170 days. POST HARVEST HANDLING A. Washing – Rhizomes are washed, cleaned from debris, shoots and roots. B. “Killing” – 10-min. immersion in boiling water, to terminate enzymatic processes. C. Drying to 8-10% moisture. D. Dry storage at 10-15 ⁰ C. E Solvent extraction is conducted . preferably on unpeeled ginger. Dried powdered rhizomes extracted by percolation, and the extract Is then distilled at 45-55 ⁰ C. Typical extraction solvents: ethyl acetate, hexane, or supercritical CO 2 .

FAO: Ginger: Post-Production Management for Improved Market Access

Two-Stage Extraction of Ginger

Two-Stage Extraction: Ginger is ground and first steam distilled to obtain the volatile oil. This oil represents the aroma of the spice. The de-oiled spice is then subjected to solvent extraction to recover the nonvolatile taste principles. The aroma and taste fractions are proportionately blended to give the oleoresin of the spice. Since the aroma and pungency fractions are isolated individually, their relative percentages in the end product can be adjusted at will. Acetone, methanol, isopropanol, methylene chloride, ethyl acetate, and ethyl alcohol are popular extraction solvents for ginger. Ethylene dichloride is an efficient extractant; however, its use is restricted due to alleged carcinogenicity.