Evaluation of the biotechnological potential of Zingiber zerumbet rhizome for the food industry

Authors

  • Patrick Gomes de Souza Instituto de Pesquisas da Amazônia (INPA), Manaus, Brasil https://orcid.org/0000-0001-5924-2635
  • Marcia Seixas de Castro Secretaria Municipal de Educação (SEMED), Manaus, Brasil
  • Daniely da Silva Pinheiro Machado Universidade Federal do Amazonas, Manaus, Brasil
  • Carlos Cleomir de Souza Pinheiro Instituto de Pesquisas da Amazônia (INPA)
  • Helyde Albuquerque Marinho Instituto de Pesquisas da Amazônia (INPA), Manaus, Brasil

DOI:

https://doi.org/10.14295/bjs.v1i8.45

Keywords:

Ginger, Zingiber, Food

Abstract

The production of craft beers has been on the rise in recent years in Brazil, especially beers that use different raw materials. The Zingiber zerumbet (L.) Smith used for the treatment of numerous diseases provides an excellent alternative for the production of these drinks. The work aimed to evaluate the biotechnological potential of Zingiber zerumbet rhizome for beer production. The samples were taken to the Thematic Laboratory of Chemistry and Natural Products (LTQPN), of the National Institute for Research in the Amazon (INPA), where they were selected to obtain extract and essential oil, which were subjected to yield, chemical and phytochemical analysis. The rhizome had a moisture content of 11.25 g / 100g, lipids of 4.65 g / 100g and a carbohydrate content of 75.79 g/100g, in addition to a high content of calcium and potassium that are essential in the beer production process. Phytochemical screening revealed the presence of compounds: xanthones, flavonoids, phenols and tannins. The chromatogram that proves the presence of the compound zerumbone in the rhizome of Zingiber zerumbet, represented by a peak of 44%. Bitter ginger presented characteristics that allow its use in food industry.

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Published

2022-08-01

How to Cite

Souza, P. G. de, Castro, M. S. de, Machado, D. da S. P., Pinheiro, C. C. de S., & Marinho, H. A. (2022). Evaluation of the biotechnological potential of Zingiber zerumbet rhizome for the food industry. Brazilian Journal of Science, 1(8), 42–47. https://doi.org/10.14295/bjs.v1i8.45

Issue

Vol. 1 No. 8 (2022): Brazilian Journal of Science

Section

Agrarian and Biological Sciences

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Copyright (c) 2022 Patrick Gomes de Souza, Marcia Seixas de Castro, Daniely da Silva Pinheiro Machado, Carlos Cleomir de Souza Pinheiro, Helyde Albuquerque Marinho

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