Journal of Food Processing & Technology

Abstract

Phytochemical Profiling of Conventional and Supercritical Ginger Extract Based Baked Bars

Tanweer S, Shehzad A, Sadiq Butt M and Shahid M

Contemporary, nutraceutics have attracted the consumers owing to their therapeutical potential aligned with metabolic arrays. In this ambiance, ginger is a famous herb that has the ability to mitigate various health related disorders due to its unique photochemistry with special reference to gingerol and shagoal. To evaluate the health boosting ability of ginger, product namely ginger bars were prepared by the addition of 3% ginger conventional nutraceutical (CSE) as well as 0.3% of supercritical nutraceutic (SFE). The product was observed for color tonality in the form of L*, a*, b*, Chroma and Hue. The antioxidant potential of ginger bars was assessed by different antioxidant tests i.e. TPC, DPPH, Antioxidant activity, FRAP, ABTS and metal chelating ranges from 67.45 ± 2.29 to 112.28 ± 3.81 mg GAE/100g for TPC, 8.28 ± 0.28 to 30.72 ± 1.05% for DPPH, 13.27 ± 0.45 to 33.61 ± 1.14% for antioxidant activity, 22.15 ± 0.75 to 48.81 ± 1.66 μmole TE/g for FRAP assay, 5.94 ± 0.20 to 19.05 ± 0.65 μmole TE/g for ABTS and for metal chelating it varied from 16.41 ± 0.56 to 21.22 ± 0.72 by the addendum of ginger extracts. Furthermore the ginger bars were marked by hedonic response in terms of color, crispiness, taste, flavor and overall acceptability.