{"paper_id":"46e6ec23-65e0-4bec-8e08-926cd31a9cbe","body_text":"Retention of 6-Gingerol during Vacuum Drying of Ginger (Zingiber officionale R.) Slices | Research Square window.SnipcartSettings = { analytics: { enabled: false } }; (function() { var accessVector = localStorage.getItem('access_vector') || ''; window.dataLayer = window.dataLayer || []; if (accessVector) { window.dataLayer.push({ user: { profile: { profileInfo: { snid: accessVector } } } }); } })(); (function(w,d,s,l,i){w[l]=w[l]||[];w[l].push({'gtm.start':new Date().getTime(),event:'gtm.js'});var f=d.getElementsByTagName(s)[0],j=d.createElement(s),dl=l!='dataLayer'?'&l='+l:'';j.async=true;j.src='https://www.googletagmanager.com/gtm.js?id='+i+dl;f.parentNode.insertBefore(j,f);})(window,document,'script','dataLayer','GTM-K279D39R'); Browse Preprints In Review Journals COVID-19 Preprints AJE Video Bytes Research Tools Research Promotion AJE Professional Editing AJE Rubriq About Preprint Platform In Review Editorial Policies Our Team Advisory Board Help Center Sign In Submit a Preprint Cite Share Download PDF Research Article Retention of 6-Gingerol during Vacuum Drying of Ginger (Zingiber officionale R.) Slices Indrajit D Thorat, Dipali D Jagtap, D. Mohapatra, D. C. Joshi, and 2 more This is a preprint; it has not been peer reviewed by a journal. https://doi.org/ 10.21203/rs.3.rs-9179734/v1 This work is licensed under a CC BY 4.0 License Status: Posted Version 1 posted You are reading this latest preprint version Abstract The demand for traditional herb medicine shows a tremendous increase. Anti-carcinogenic, antibacterial, antifungal, hypoglycemic, anti-atherosclerotic activity of medicinal ginger rhizome (Zingiber officionale R.) can be traced back to thousands of years. It is needed to improve the traditional methods of drying for better quality of dried ginger. Vacuum drying of Ginger slices was carried out at various drying conditions to study the effect of drying parameters on 6-gingerol content. High pressure liquid chromatography (HPLC) analysis was carried out to find out the maximum retention of the 6-gingerol in vacuum dried samples. In terms of quality, it was found that the product subjected to vacuum drying at 50 ⁰C and absolute pressure of 700 mm Hg had highest level of 6-gingerol retention compared to those samples of other drying conditions. Since the effect of different drying conditions on total 6-gingerol retention was found significant, vacuum drying at 50 C and 700 mm Hg was proposed as the most favorable condition for drying of ginger. 6-gingerol Vacuum drying High pressure liquid chromatography Figures Figure 1 Figure 2 Figure 3 Figure 4 Figure 5 Figure 6 1. Introduction Ginger ( Zingiber Officinale R . ) has been used as a spice for over 2000 years (Bartley & Jacobs, 2000). The ginger extract has potential as a natural preservative, applicable in the food and pharmaceutical industries (Thorat et al. , 2013; Stoilova et al. , 2007; Ali et al., 2008,) and is comparable to synthetic antioxidant. The ginger extract promotes digestive power, cleanses the throat and tongue, dispels cardiac disorders and cures vomiting (Portnoi et al., 2003)., ascites, cough, dyspnoea, anorexia, fever, anemia, flatulence, colic, constipation, swelling, elephantiasis and dysuria. It is also used as a medicine in diarrhoea, cholera, dyspepsia, neurological diseases, diabetes, eye diseases and tympanitis In traditional medicine ardraka (ginger) is extensively used for its specific action in rheumatism and inflammation of liver (Kurup et al. , 1979; Lantz et al., 2007). This has revealed its anti-carcinogenic, antibacterial, antifungal, hypoglycemic, and anti-atherosclerotic activity (Peng et al., 2012). The benefits provided by ginger must be viewed as part of the entire diet, since several dietary constituents can influence the degree of protection (Shukla and Singh, 2007). Gingers have high moisture content (75-80% wb) have shelf life of about few months when stored under atmospheric conditions. In rainy seasons however, the degradation is faster, therefore these crops are dehydrated and stored for further processing like grinding or extraction of gingerols. There are several drying techniques e.g. hot air drying, freeze drying, drum drying, foam-mat drying, spray drying and vacuum drying for production of dried powders from food material (Sudhagar, 2000; Khanbarad et al., 2012). Although freeze drying is considered as the ideal, high initial investment and long drying time make the process unsuitable to produce large quantity of dried food products on commercial scale. The traditional drying methods used by farmers to dry ginger are varied, haphazard and risky, resulting in mould growth, loss of some volatile oil affecting its smelling by evaporation and destruction of some heat-sensitive pungent properties. Ginger is popular because of its pungent flavor. It is a complement to many meals, drinks and desserts. Due to its popularity and diverse scope for product development; it would be advantageous for the local communities of India to value add their products. This would assist in gaining higher profit margin for the local producers and product variety for consumers in local markets and for export. It is therefore, expedient to make room for improvement on the traditional processing and drying methods so as to improve the appearance, retain oil/ oleoresin and quality of the dried ginger. This article explores the qualitative analysis of ginger powder prepared by vacuum drying parameters in line with Thorat et al. , (2012). The objectives of this study were to monitor 6-gingerol content during drying process of fresh ginger, to extract 6-gingerol from dried ginger by using the HPLC analysis and to determine the optimized processing parameters for maximum retention of 6-gingerol in vacuum drying. 2. Materials and Methods 2.1. Experimental setup The drying of ginger slices was conducted by vacuum tray dryer. The experimental vacuum dryer was consist of a stainless steel drying chamber with an inner dimension of 0.65 m (length), 0.60 m (width), 0.80 m (height) which accommodates three trays made with stainless steel. An oil sealed, rotary, high vacuum pump (Model: HL-300-1) with suction capacity of 18 m3/h driven by 0.5 hp electric motor rotating with 1440 rpm, was used to maintain the vacuum in drying chamber. Auto vacuum controller (Danfoss- Genuine) was installed on the drying chamber to maintain the set value of vacuum pressure inside the chamber by control loop feedback mechanism. The drying temperature was controlled by a PID (Proportional integral derivative) digital temperature controller. 2.2. Estimation of 6-gingerol content The estimation of 6-gingerol in fresh and dried ginger samples was carried out by HPLC, as a major quality evaluation parameter in the whole study with method suggested by Hawlader et al., (2006).6-gingerol, lot No. PKH3775, was purchased from Sigma, Auckland, New Zealand. The purity was 99.5 %. Methanol, HPLC grade was used. All other reagents were of analytical grade and were used without further purification.Instruments and conditions: A Hewlett-Packard series 1100 HPLC system was used with 10 ODS-3 Whatman column.For the mobile phase system, methanol and water were used in this study (60:40, v/v), and flow rate was maintained 1.0 ml/ min. Preparation of standard solution for calibration: Stock calibration solution containing 6-gingerol at 100 ppm was prepared by dissolving 1.0 mg in 10 mL methanol. Prepared standard solution was stored at – 20 ⁰C for avoiding any degradation. 2.3. Experimental Procedure Ginger (Zingiber Oficinale Roscoe) was purchased from the local market and kept in temperature and humidity control chamber at 20 ⁰C and 85% humidity. After washing in tap water, ginger rhizomes were sliced into thickness of 5 mm with stainless-steel knife. Five hundred grams of the prepared sample was spread on a stainless-steel sample tray.. The sample was then dried at four different vacuum pressures 550, 600, 650 and 700 mmHg with varying drying temperatures of 40, 50, 60 and 70 ⁰C. During drying, mass of sample was recorded at every 30 min interval. The dryer was operated until the mass of the sample reached its equilibrium moisture content. The drying time required to bring the 5% (db) moisture content of ginger slices was calculated from the observation (Thorat et al, 2012) 3. Results and Discussion 3.1. Quality Assessment: Dried ginger samples were analyzed for the quality changes that might have occurred due to different treatments. The results obtained are shown in Table 2. Fresh mature ginger rhizomes containing initial moisture content of 78.54 ± 2 % were dried in an vacuum tray dryer at different temperatures 40, 50, 60 and 65 ⁰C and vacuum level of 8 kPa to achieve final moisture content of 5 % (db). Changes of 6-gingerol content during drying process for different temperature are shown in Fig. 1. The results showed that 6-gingerols decreased gradually as the drying temperature increased to 60 and 65 0 C. The amount of 6-gingerol was decreased from 1.249 % (db) in fresh to 0.683 - 0.5437 % (db) in dried ginger samples. The results also implied that drying at higher temperature contributed to the reduction in 6-gingerol content. According to Leverington (1975) and Connell and Sutherland (1969); the main pungent principles extracted from the rhizomes were 6-gingerol, 8-gingerol, and 10-gingerol, and in terms of pungency 6-gingerol was the most pungent compounds (Govindarajan , 1979; Govindarajan , 1982). Hence, 6-gingerol was chosen to be the index of dried ginger quality. Ginger powder samples obtained from the vacuum drying were analyzed by HPLC. The standard of 6-gingerol for HPLC analysis was purchased from Sigma (Auckland, New Zealand) of purity 99.5 % (lot No. PKH3775). The HPLC chromatogram of 6-gingerol used for research work and 3-D view of 6-gingerol peak chromatogram is shown in Fig. 1 (a & b). The Calibration graph of 6-gingerol was obtained over the range of 0.25 – 2.0 μg as shown in Fig. 2. The result by linear regression analysis showed a very good linear relationship between peak area and concentration of 6-gingerol. The value of the square of multiple correlation coefficients (R 2 ) for the calibration graph was found to be 0.991. Fresh ginger sample were extracted in methanol and 6-gingerol content was quantified under High Pressure Liquid Chromatography (HPLC). The chromatogram of 6-gingerol in fresh ginger rhizome is shown in Fig. 3. The amount of 6-gingerol in fresh ginger was found to be 1.249 ± 0.01 % (db). The data obtained regarding the chemical composition of fresh ginger i.e. moisture, total soluble solids, total sugar, protein, crude fat, crude fibre, ash, 6-gingerol, pH etc. are presented in Table 1. All determinations were carried out in triplicate and the average values are reported. These results of chemical composition of fresh ginger obtained during the study are in accordance with the results reported by some investigators (Govindarajan, 1982, Pruthi, 1993, Sethi and Meena, 1997). However, some possibility of differences in the composition of fresh ginger may be due to climatic change, environmental stress, geographical, cultivation and harvesting practices. 3.2. Determination of 6-gingerol content of dried ginger The amount of 6-gingerol in ginger samples dried under different vacuum drying parameters are shown in Table 2. Molecular structure of 6-gingerol consisted of -hydroxyl keto functional group which was thermally liable. The thermal degradation products of 6-gingerol include shogaols and aliphatic aldehydes possibly occurred during the drying process (Zhang et al., 1994). As a result, dried ginger had less amount of 6-gingerol compared to the fresh one. 3.3. Effect of drying temperature on 6-gingerol content in dried ginger Fresh mature ginger rhizomes containing initial moisture content of 78.54 ± 0.16% were dried in an vacuum tray dryer at different temperatures 40, 50, 60 and 65 ⁰C at different vacuum levels (550, 600, 650 and 700 mmHg) to achieve final moisture content of 5% (db). Changes in 6-gingerol content and 6-gingerol retention after vacuum drying process for different temperature are shown in Fig. 4. It is evident from the results that 6-gingerol content decreased gradually as the drying temperature increased to 60 and 65 ⁰C. The amount of 6-gingerol decreased from 1.249 % (db) in fresh to 0.683 - 0.5437 % (db) in dried ginger samples. The results also implied that drying at higher temperature contributed to the reduction in 6-gingerol content. Dried ginger contained lower 6-gingerol than that of fresh ginger (based on dry weight basis). 3.4. Effect of vacuum pressure on 6-gingerol content in dried ginger According to the heat sensitivity of moist products, evaporation is usually accomplished under vacuum to decrease the boiling point of the products without significant reduction in the quality. The effect of vacuum pressure on 6-gingerol content in ginger powder obtained by vacuum drying is shown in Fig. 5. It is clear that increase in vacuum pressure from 550 – 700 mmHg increased the retention of 6-gingerol as drying time decreased. This effect is clearly seen at lower drying temperatures i.e. at 40 and 50 ⁰C, while at higher drying temperature the effect of vacuum pressure was not clear. It may be due to the major driving force of drying thermal gradient rather pressure gradient dominated the drying process. At higher temperature the thermal energy supplied to the samples was responsible for the faster diffusion of moisture diffusion from the sample. For all vacuum pressures at temperature 40 and 50 ⁰C, linear increase in 6-gingerol retention was observed. For example, the 6-gingerol content in powder obtained after vacuum drying at 50 ⁰C temperature and 550 mmHg vacuum pressure was 0.561 % (db), it was increased to 0.68 % (db) when dried at 700 mmHg. The earlier researchers Hawlader et al., (2006) reported that at lower absolute pressure (less than 4.6 mmHg) 6-gingerol became very volatile and lost in vacuum pump that at higher vacuum pressure. Though in case of vacuum drying 100 % 6-gingerol could not retained because the level of vacuum pressure used in this study was only 700 mmHg and not that low as 760 mmHg. So there still exists some oxygen that could participate in an oxidation reaction. Reduction in 6-gingerol content in powder samples at 60 and 70 ⁰C may be attributed due to influence of elevated temperature. The average values of percentage retention of 6-gingerol in dried ginger and drying time required to bring the moisture content to final moisture 5% (db) is shown in Table 2. The changes of 6-gingerol content during drying process were studied and it was found that increase in drying time decrease the 6-gingerol content in dried product affecting its quality and natural pungent taste. It was observed that vacuum pressure plays an important role in decreasing drying time and helps in improving the retention of 6-gingerol in dried material. The statistical analysis of data presented in Table 3 revealed that calculated F value (FCAL) for drying temperature (T) , vacuum pressure (V) and their interaction (T×V) was higher than tabulated F value (FTAB), thus indicating the influence of temperature and vacuum pressure on retention of 6-gingerol content in dried ginger being significant at 5 % level. Combination of parameters, drying temperature (50 ⁰C) and vacuum pressure (700 mmHg) that provided the highest amount of total 6-gingerol retention was chosen as optimized parameters for vacuum drying of ginger. The HPLC chromatograms of optimized vacuum dried sample is given in Fig. 6. 4 Conclusion It can be concluded that vacuum tray drying improved not only drying characteristics but also retention of 6-gingerol in ginger powder prepared. The vacuum drying temperature and vacuum levels, significantly affected the drying time and 6-gingerol content of dried ginger slices. Drying process affected on the 6-gingerol contents. As the drying time increased the amount of 6-gingerols was decreased. Higher vacuum not only reduced the drying time but also helped in more retention of 6-gingerol. For the maximum retention of 6-gingerol (54.71 % db) in the dried ginger slices, the optimized vacuum drying parameters were; 50 ⁰C temperature and 700 mmHg vacuum level; providing the ginger powder containing high bioactive properties. Declarations Author contributions: Thorat Indrajit D.: Data curation and writing—review and editing; Jagtap Dipali D: Data curation and writing and editing; Mohapatra D.: investigation; Joshi D. C.: investigation; Sutar R.F.: investigation; Kapdi S.S.: investingation. All authors have read and agreed to the published version of the manuscript. Funding: This research received no external funding. Data availability: The datasets generated during and/or analyzed during the current study are available from the corresponding author upon reasonable request. Conflict of interest : The authors declare no conflict of interest. Ethical approval : This article does not contain any studies with human participants or animals. Informed consent : Not applicable. References Bartley, J. and Jacobs, A. (2000). Effects of drying on flavour compounds in Australian-grown ginger (Zingiber officinale). Journal of the Science of Food and Agriculture, 80: 209–215. Connell, D.W.; Sugherland, M.D. (1969). A reexamination of gingerol, shogaol and zingerone: The pungent principles of ginger (Zingiber officinale Roscoe). Australia Journal of Chemistry, 22, 1033–1043. Govindarajan, V.S. (1979). Food Taste Chemistry; ACS Symposium Series 115; American Chemical Society: Washington, DC; 53. Govindarajan, V.S. (1982). Ginger: Chemistry, technology and quality evaluation (Part I). Critical Review of Food Science and Nutrition, 17: 1-96. Hawlader, M. N., Perera, C. O. and Tian , M. (2006). Comparison of the retention of 6- gingerol in drying of ginger under modified atmosphere heat pump drying and other drying methods. Drying Technology, 24: 51-56. Khanbarad, S., Thorat, I. D., Mohapatra, D. and Joshi, D. C. (2012). Effect of temperature and period of storage on physical, biochemical and textural properties of banana during ripening. Journal of Dairying, Foods and Home Sciences, 31(3): 212-215. Kurup, P. N. V., Ramdas, V. N. K. and Joshi, P. (1979). Handbook of Medicinal Plants, New Delhi. Leverington, R.E. (1975). Ginger technology. Journal of Food Technology in Australia, August, 309–313. Pruthi, J. S. (1993). Major Spices of India- Crop Management and Post- Harvest Technology, Indian Council of Agricultural Research, New Delhi. Sethi, V. and Meena, M. R. (1997). Role of spices and their essential oils as preservatives and antimicrobial agents. Indian Food Packer, 51(3): 25-43. Shukla, Y. and Singh, M. (2007). Cancer preventive properties of ginger: A brief review. Food and Chemical Toxicology, 45: 683–690. Stoilova, I., Krastanov, A., Stoyanova, A., Denev, P., and Gargova, S. (2007). Antioxidant activity of a ginger extract (Zingiber officinale). Food Chemistry, 102: 764–770. Sudhagar, M. (2000). Spray drying of fruit juices. An unpublished M. Tech. thesis presented to Indian Institute of Technology, Kharagpur. pp: 70. Thorat, I. D., Mohapatra, D., Sutar, R. F., Kapdi, S. S. and Jagatap Dipali. D. (2012). Mathematical Modelling and Experimental Process for vacuum drying of ginger. Journal of Food and Bioprocess Technology, 5(4), 1379-1383, https:// doi.org/10.1007/s11947-010-0429-y. Thorat, I. D., Jagatap Dipali. D., Mohapatra, D., Sutar, R. F., Kapdi, S. S. and Joshi, D. C. (2013). Antioxidants, their properties, uses in food products and their legal implications. International Journal of Food Studies, 2(1), https://doi.org/10.7455/ijfs/2.1.2013.a7. Zhang, X., Iwaoka, W.T., Huang, A.S., Nakamoto, S.T. and Wong, R. (1994). Gingerol decreases after processing and storage of ginger. Journal of Food Science, 59(6): 1338-1343. Ali, B. H., Blunden, G., Tanira, M. O., and Nemmar A. (2008). Some phytochemical, pharmacological and toxicological properties of ginger (Zingiber officinale Roscoe): A review of recent research. Food and Chemical Toxicology, 46(2), 409-420. Ding, M., Leach, M. and Bradley, H. 2012. The effectiveness and safety of ginger for pregnancy-induced nausea and vomiting: A systematic review. Women and Birth, doi: Peng, F., Tao, Q., Wu, X., Dou, H., Spencer, S., Mang, C., Xu, L., Sun, L., Zhao, Y., Li, H., Zeng, S., Liu, G. and Hao, X. (2012). Cytotoxic, cytoprotective and antioxidant effects of isolated phenolic compounds from fresh ginger. Fitoterapia, 83( 3), 568-585. Portnoi, G., Chng, L.-A., Karimi-Tabesh, L., Koren, G., Tan, M. P., and Einarson, A. (2003). Prospective comparative study of the safety and effectiveness of ginger for the treatment of nausea and vomiting in pregnancy. American Journal of Obstetrics and Gynecology, Volume 189, Issue 5, November, Pages 1374-1377. Lantz, R.C., Chen, G.J., Sarihan, M., Sólyom, A.M., Jolad, S.D. and Timmermann, B.N. (2007). The effect of extracts from ginger rhizome on inflammatory mediator production. Phytomedicine, 14 (2–3), 123-128. Tables Table 1: Average composition of fresh ginger used for research work S. No. Composition Mean value ± S.D 1 Moisture (% wb) 78.54 ± 2 2 Total solids (% wb) 21.46 ± 2 3 TSS, (0Brix) 12 ± 1.00 4 Total sugar, (%) 2.65 ± 0.151 5 Protein (%) 2.44 ± 0.031 6 Crude fat (%) 0.94 ± 0.028 7 Crude fibre (%) 2.77 ± 0.015 8 Ash (%) 0.51 ± 0.027 9 pH 6.00 ± 0.01 10 Titrable acidity (%) 0.704 ± 0.03 11 6-gingerol (% db) 1.249 ± 0.01 Table 2: Total 6-gingerol content of experimental dried ginger samples Drying Condition 6-gingerol (g/100g) Retention % (dry basis) Average Drying Time (min) Temperature (⁰C) Vacuum Pressure (mmHg) 40 550 0.5437 43.529 868 600 0.5763 46.134 793 650 0.5952 47.648 709 700 0.6083 48.696 701 50 550 0.5651 45.238 733 600 0.5941 47.561 651 650 0.6029 48.268 487 700 0.6833 54.707 445 60 550 0.6327 50.652 416 600 0.6329 50.672 297 650 0.5789 46.342 260 700 0.5678 45.455 240 65 550 0.5728 45.859 398 600 0.6107 48.889 293 650 0.6033 48.298 259 700 0.6082 48.694 238 Fresh ginger sample was found with average 1.249 ± 0.01 % of 6-gingerol Table 3: ANOVA for effect of drying temperature and vacuum pressure on the retention of 6-gingerol during vacuum drying Source D.F. S.S. M.S. F CAL F TAB S.EM CD Test Temperature(T) 3 0.004 0.001 632.021 3.240 0.001 0.002 * Vacuum (V) 3 0.006 0.002 915.505 3.240 0.001 0.002 * T×V 9 0.023 0.003 1174.917 2.540 0.001 0.003 * Error 16 0.000 0.000 CV 0.245 * significant at 5 % level of significance Table 4: Average composition of ginger sample dried in vacuum drying with maximum 6-gingerol retained, dried at 700 mmHg vaccum and 50°C temperature S. No. Composition Mean value ± S.D. 1 Moisture (% db) 4.60 ± 0.20 2 Total solids (%) 95.40 ± 0.20 3 Total sugar, (%) 9.35 ± 0.062 4 Protein (%) 9.44 ± 0.031 5 6-gingerol (% db) 0.683 ± 0.03 6 Fat (%) 5.92 ± 0.028 7 Crude fibre (%) 6.77 ± 0.015 8 Ash (%) 5.71 ± 0.027 Additional Declarations No competing interests reported. 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Mohapatra\",\"email\":\"\",\"orcid\":\"\",\"institution\":\"College of Food Processing Technology, Anand Agricultural University\",\"correspondingAuthor\":false,\"prefix\":\"\",\"firstName\":\"D.\",\"middleName\":\"\",\"lastName\":\"Mohapatra\",\"suffix\":\"\"},{\"id\":610460418,\"identity\":\"9bda8573-6a86-4d2b-b1c4-92e0bab1e223\",\"order_by\":3,\"name\":\"D. C. Joshi\",\"email\":\"\",\"orcid\":\"\",\"institution\":\"College of Food Processing Technology, Anand Agricultural University\",\"correspondingAuthor\":false,\"prefix\":\"\",\"firstName\":\"D.\",\"middleName\":\"C.\",\"lastName\":\"Joshi\",\"suffix\":\"\"},{\"id\":610460421,\"identity\":\"ef0a8eca-942d-4119-9698-5bbb21caec78\",\"order_by\":4,\"name\":\"R. F. 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Kapdi\",\"email\":\"\",\"orcid\":\"\",\"institution\":\"College of Food Processing Technology, Anand Agricultural University\",\"correspondingAuthor\":false,\"prefix\":\"\",\"firstName\":\"S.\",\"middleName\":\"S.\",\"lastName\":\"Kapdi\",\"suffix\":\"\"}],\"badges\":[],\"createdAt\":\"2026-03-20 14:09:48\",\"currentVersionCode\":1,\"declarations\":\"\",\"doi\":\"10.21203/rs.3.rs-9179734/v1\",\"doiUrl\":\"https://doi.org/10.21203/rs.3.rs-9179734/v1\",\"draftVersion\":[],\"editorialEvents\":[],\"editorialNote\":\"\",\"failedWorkflow\":false,\"files\":[{\"id\":105796896,\"identity\":\"4e78455c-d94c-4b1e-8efd-8af0743ffe09\",\"added_by\":\"auto\",\"created_at\":\"2026-03-31 08:57:26\",\"extension\":\"png\",\"order_by\":1,\"title\":\"Figure 1\",\"display\":\"\",\"copyAsset\":false,\"role\":\"figure\",\"size\":46458,\"visible\":true,\"origin\":\"\",\"legend\":\"\\u003cp\\u003eHPLC profile working standard of 6-gingerol used for research work (a) Chromatogram of 6-gingerol (b) 3-D view of 6-gingerol peak\\u003c/p\\u003e\",\"description\":\"\",\"filename\":\"1.png\",\"url\":\"https://assets-eu.researchsquare.com/files/rs-9179734/v1/d2a4684cc7a2dba5aa6c70e2.png\"},{\"id\":105796886,\"identity\":\"984dfa5a-8281-42e4-86f9-63f4d82624a4\",\"added_by\":\"auto\",\"created_at\":\"2026-03-31 08:57:23\",\"extension\":\"png\",\"order_by\":2,\"title\":\"Figure 2\",\"display\":\"\",\"copyAsset\":false,\"role\":\"figure\",\"size\":32599,\"visible\":true,\"origin\":\"\",\"legend\":\"\\u003cp\\u003eStandard plot of concentration of 6-gingerol\\u003c/p\\u003e\",\"description\":\"\",\"filename\":\"2.png\",\"url\":\"https://assets-eu.researchsquare.com/files/rs-9179734/v1/4f0ec8b485513982533f231a.png\"},{\"id\":105904574,\"identity\":\"8a5fbd0a-8fad-498f-a48f-a4194a666b36\",\"added_by\":\"auto\",\"created_at\":\"2026-04-01 10:09:39\",\"extension\":\"png\",\"order_by\":3,\"title\":\"Figure 3\",\"display\":\"\",\"copyAsset\":false,\"role\":\"figure\",\"size\":124397,\"visible\":true,\"origin\":\"\",\"legend\":\"\\u003cp\\u003eHPLC chromatogram of 6-gingerol in fresh ginger rhizome\\u003c/p\\u003e\",\"description\":\"\",\"filename\":\"3.png\",\"url\":\"https://assets-eu.researchsquare.com/files/rs-9179734/v1/81d56b8b7e9903323cdf2bb3.png\"},{\"id\":105796909,\"identity\":\"89a6e051-bcc5-418e-bebd-4142310604e7\",\"added_by\":\"auto\",\"created_at\":\"2026-03-31 08:57:27\",\"extension\":\"png\",\"order_by\":4,\"title\":\"Figure 4\",\"display\":\"\",\"copyAsset\":false,\"role\":\"figure\",\"size\":314132,\"visible\":true,\"origin\":\"\",\"legend\":\"\\u003cp\\u003eEffect of drying temperature on (a) 6-gingerol content (b) 6-gingerol retention during vacuum drying of ginger.\\u003c/p\\u003e\",\"description\":\"\",\"filename\":\"4.png\",\"url\":\"https://assets-eu.researchsquare.com/files/rs-9179734/v1/f84a23478642d5932c998c96.png\"},{\"id\":105796904,\"identity\":\"7ca61b44-f4b0-4e9a-8dc5-81c7d70dce42\",\"added_by\":\"auto\",\"created_at\":\"2026-03-31 08:57:27\",\"extension\":\"png\",\"order_by\":5,\"title\":\"Figure 5\",\"display\":\"\",\"copyAsset\":false,\"role\":\"figure\",\"size\":330270,\"visible\":true,\"origin\":\"\",\"legend\":\"\\u003cp\\u003eEffect of different vacuum levels on (a) 6-gingerol content (b) 6-gingerol retention during vacuum drying of ginger.\\u003c/p\\u003e\",\"description\":\"\",\"filename\":\"5.png\",\"url\":\"https://assets-eu.researchsquare.com/files/rs-9179734/v1/705c108af10dd10d5226ec82.png\"},{\"id\":105796939,\"identity\":\"36be14f6-e22e-4f36-8469-73f605280bb9\",\"added_by\":\"auto\",\"created_at\":\"2026-03-31 08:57:32\",\"extension\":\"png\",\"order_by\":6,\"title\":\"Figure 6\",\"display\":\"\",\"copyAsset\":false,\"role\":\"figure\",\"size\":13915,\"visible\":true,\"origin\":\"\",\"legend\":\"\\u003cp\\u003eHPLC chromatogram of ginger dried at 50 ⁰C and 700 mmHg.\\u003c/p\\u003e\",\"description\":\"\",\"filename\":\"6.png\",\"url\":\"https://assets-eu.researchsquare.com/files/rs-9179734/v1/db8ecff8a03454b76c6715c7.png\"},{\"id\":107697890,\"identity\":\"ee537749-50f3-4f9c-9837-9337388faff9\",\"added_by\":\"auto\",\"created_at\":\"2026-04-24 07:27:28\",\"extension\":\"pdf\",\"order_by\":0,\"title\":\"\",\"display\":\"\",\"copyAsset\":false,\"role\":\"manuscript-pdf\",\"size\":988559,\"visible\":true,\"origin\":\"\",\"legend\":\"\",\"description\":\"\",\"filename\":\"manuscript.pdf\",\"url\":\"https://assets-eu.researchsquare.com/files/rs-9179734/v1/6023e053-a2e4-4143-87fc-5a92e62d6a0b.pdf\"}],\"financialInterests\":\"No competing interests reported.\",\"formattedTitle\":\"Retention of 6-Gingerol during Vacuum Drying of Ginger (Zingiber officionale R.) Slices\",\"fulltext\":[{\"header\":\"1. Introduction\",\"content\":\"\\u003cp\\u003eGinger (\\u003cem\\u003eZingiber Officinale R\\u003c/em\\u003e\\u003cem\\u003e.\\u003c/em\\u003e) has been used as a spice for over 2000 years (Bartley \\u0026amp; Jacobs, 2000). The ginger extract has potential as a natural preservative, applicable in the food and pharmaceutical industries (Thorat \\u003cem\\u003eet al.\\u003c/em\\u003e, 2013; Stoilova \\u003cem\\u003eet al.\\u003c/em\\u003e, 2007; Ali et al., 2008,) and is comparable to synthetic antioxidant. The ginger extract promotes digestive power, cleanses the throat and tongue, dispels cardiac disorders and cures vomiting (Portnoi et al., 2003)., ascites, cough, dyspnoea, anorexia, fever, anemia, flatulence, colic, constipation, swelling, elephantiasis and dysuria. It is also used as a medicine in diarrhoea, cholera, dyspepsia, neurological diseases, diabetes, eye diseases and tympanitis In traditional medicine ardraka (ginger) is extensively used for its specific action in rheumatism and inflammation of liver (Kurup \\u003cem\\u003eet al.\\u003c/em\\u003e, 1979;\\u0026nbsp;Lantz et al., 2007). This has revealed its anti-carcinogenic, antibacterial, antifungal, hypoglycemic, and anti-atherosclerotic activity\\u0026nbsp;(Peng et al., 2012). The benefits provided by ginger must be viewed as part of the entire diet, since several dietary constituents can influence the degree of protection (Shukla and Singh, 2007).\\u003c/p\\u003e\\n\\u003cp\\u003eGingers have high moisture content (75-80% wb) have shelf life of about few months when stored under atmospheric conditions. In rainy seasons however, the degradation is faster, therefore these crops are dehydrated and stored for further processing like grinding or extraction of gingerols. There are several drying techniques e.g. hot air drying, freeze drying, drum drying, foam-mat drying, spray drying and vacuum drying for production of dried powders from food material (Sudhagar, 2000; Khanbarad et al., 2012). Although freeze drying is considered as the ideal, high initial investment and long drying time make the process unsuitable to produce large quantity of dried food products on commercial scale.\\u003c/p\\u003e\\n\\u003cp\\u003eThe traditional drying methods used by farmers to dry ginger are varied, haphazard and risky, resulting in mould growth, loss of some volatile oil affecting its smelling by evaporation and destruction of some heat-sensitive pungent properties.\\u003c/p\\u003e\\n\\u003cp\\u003eGinger is popular because of its pungent flavor. It is a complement to many meals, drinks and desserts. Due to its popularity and diverse scope for product development; it would be advantageous for the local communities of India to value add their products. This would assist in gaining higher profit margin for the local producers and product variety for consumers in local markets and for export. It is therefore, expedient to make room for improvement on the traditional processing and drying methods so as to improve the appearance, retain oil/ oleoresin and quality of the dried ginger.\\u003c/p\\u003e\\n\\u003cp\\u003eThis article explores the qualitative analysis of ginger powder prepared by vacuum drying parameters in line with Thorat \\u003cem\\u003eet al.\\u003c/em\\u003e, (2012). The objectives of this study were to monitor 6-gingerol content during drying process of fresh ginger, to extract 6-gingerol from dried ginger by using the HPLC analysis and to determine the optimized processing parameters for maximum retention of 6-gingerol in vacuum drying.\\u003c/p\\u003e\"},{\"header\":\"2. Materials and Methods\",\"content\":\"\\u003cp\\u003e2.1.\\u0026nbsp; \\u0026nbsp; \\u0026nbsp;\\u0026nbsp;Experimental setup\\u003c/p\\u003e\\n\\u003cp\\u003eThe drying of ginger slices was conducted by vacuum tray dryer. The experimental vacuum dryer was consist of a stainless steel drying chamber with an inner dimension of 0.65 m (length), 0.60 m (width), 0.80 m (height) which accommodates three trays made with stainless steel. An oil sealed, rotary, high vacuum pump (Model: HL-300-1) with suction capacity of 18 m3/h driven by 0.5 hp electric motor rotating with 1440 rpm, was used to maintain the vacuum in drying chamber. Auto vacuum controller (Danfoss- Genuine) was installed on the drying chamber to maintain the set value of vacuum pressure inside the chamber by control loop feedback mechanism. The drying temperature was controlled by a PID (Proportional integral derivative) digital temperature controller.\\u003c/p\\u003e\\n\\u003cp\\u003e2.2.\\u0026nbsp; \\u0026nbsp; \\u0026nbsp;\\u0026nbsp;Estimation of 6-gingerol content\\u003c/p\\u003e\\n\\u003cp\\u003eThe estimation of 6-gingerol in fresh and dried ginger samples was carried out by HPLC, as a major quality evaluation parameter in the whole study with method suggested by Hawlader et al., (2006).6-gingerol, lot No. PKH3775, was purchased from Sigma, Auckland, New Zealand. The purity was 99.5 %. Methanol, HPLC grade was used. All other reagents were of analytical grade and were used without further purification.Instruments and conditions: A Hewlett-Packard series 1100 HPLC system was used with 10 ODS-3 Whatman column.For the mobile phase system, methanol and water were used in this study (60:40, v/v), and flow rate was maintained 1.0 ml/ min. Preparation of standard solution for calibration: Stock calibration solution containing 6-gingerol at 100 ppm was prepared by dissolving 1.0 mg in 10 mL methanol. Prepared standard solution was stored at \\u0026ndash; 20\\u0026nbsp;⁰C for avoiding any degradation.\\u003c/p\\u003e\\n\\u003cp\\u003e2.3.\\u0026nbsp; \\u0026nbsp; \\u0026nbsp;\\u0026nbsp;Experimental Procedure\\u003c/p\\u003e\\n\\u003cp\\u003eGinger (Zingiber Oficinale Roscoe) was purchased from the local market and kept in temperature and humidity control chamber at 20 ⁰C and 85% humidity. After washing in tap water, ginger rhizomes were sliced into thickness of 5 mm with stainless-steel knife. Five hundred grams of the prepared sample was spread on a stainless-steel sample tray.. The sample was then dried at four different vacuum pressures 550, 600, 650 and 700 mmHg with varying drying temperatures of 40, 50, 60 and 70 ⁰C. During drying, mass of sample was recorded at every 30 min interval. The dryer was operated until the mass of the sample reached its equilibrium moisture content. The drying time required to bring the 5% (db) moisture content of ginger slices was calculated from the observation (Thorat et al, 2012)\\u003c/p\\u003e\"},{\"header\":\"3. Results and Discussion\",\"content\":\"\\u003cp\\u003e3.1.\\u0026nbsp; \\u0026nbsp; \\u0026nbsp;\\u0026nbsp;Quality Assessment:\\u003c/p\\u003e\\n\\u003cp\\u003eDried ginger samples were analyzed for the quality changes that might have occurred due to different treatments. The results obtained are shown in Table 2. Fresh mature ginger rhizomes containing initial moisture content of\\u0026nbsp;78.54 \\u0026plusmn; 2 % were dried in an vacuum tray dryer at different temperatures 40, 50, 60 and 65\\u0026nbsp;⁰C and vacuum level of 8 kPa to achieve final moisture content of 5\\u003cspan dir=\\\"RTL\\\"\\u003e\\u0026nbsp;\\u003c/span\\u003e% (db). Changes of 6-gingerol content during drying process for different temperature are shown in Fig. 1. The results showed that 6-gingerols decreased gradually as the drying temperature increased to 60 and 65 \\u003csup\\u003e0\\u003c/sup\\u003eC. The amount of 6-gingerol was decreased from 1.249 % (db) in fresh to 0.683 - 0.5437 % (db) in dried ginger samples. The results also implied that drying at higher temperature contributed to the reduction in 6-gingerol content.\\u0026nbsp;\\u003c/p\\u003e\\n\\u003cp\\u003eAccording to Leverington (1975) and Connell and Sutherland (1969); the main pungent principles extracted from the rhizomes were 6-gingerol, 8-gingerol, and 10-gingerol, and in terms of pungency 6-gingerol was the most pungent compounds (Govindarajan , 1979; Govindarajan , 1982). Hence, 6-gingerol was chosen to be the index of dried ginger quality.\\u003c/p\\u003e\\n\\u003cp\\u003eGinger powder samples obtained from the vacuum drying were analyzed by HPLC. The standard of 6-gingerol for HPLC analysis was purchased from Sigma (Auckland, New Zealand) of purity 99.5 % (lot No. PKH3775). The HPLC chromatogram of 6-gingerol used for research work and 3-D view of 6-gingerol peak chromatogram is shown in Fig. 1 (a \\u0026amp; b).\\u0026nbsp;\\u003c/p\\u003e\\n\\u003cp\\u003eThe Calibration graph of 6-gingerol was obtained over the range of 0.25 \\u0026ndash; 2.0 \\u0026mu;g as shown in Fig. 2. The result by linear regression analysis showed a very good linear relationship between peak area and concentration of 6-gingerol. The value of the square of multiple correlation coefficients (R\\u003csup\\u003e2\\u003c/sup\\u003e) for the calibration graph was found to be 0.991.\\u003c/p\\u003e\\n\\u003cp\\u003eFresh ginger sample were extracted in methanol and 6-gingerol content was quantified under High Pressure Liquid Chromatography (HPLC). The chromatogram of 6-gingerol in fresh ginger rhizome is shown in Fig. 3. The amount of 6-gingerol in fresh ginger was found to be 1.249 \\u0026plusmn; 0.01 % (db).\\u003c/p\\u003e\\n\\u003cp\\u003e\\u0026nbsp;The data obtained regarding the chemical composition of fresh ginger i.e. moisture, total soluble solids, total sugar, protein, crude fat, crude fibre, ash, 6-gingerol, pH etc. are presented in Table 1. All determinations were carried out in triplicate and the average values are reported.\\u003c/p\\u003e\\n\\u003cp\\u003eThese results of chemical composition of fresh ginger obtained during the study are in accordance with the results reported by some investigators (Govindarajan, 1982, Pruthi, 1993, Sethi and Meena, 1997). However, some possibility of differences in the composition of fresh ginger may be due to climatic change, environmental stress, geographical, cultivation and harvesting practices.\\u003c/p\\u003e\\n\\u003cp\\u003e\\u0026nbsp;\\u003c/p\\u003e\\n\\u003cp\\u003e3.2.\\u0026nbsp; \\u0026nbsp; \\u0026nbsp;\\u0026nbsp;Determination of 6-gingerol content of dried ginger\\u0026nbsp;\\u003c/p\\u003e\\n\\u003cp\\u003eThe amount of 6-gingerol in ginger samples dried under different vacuum drying parameters are shown in Table 2. Molecular structure of 6-gingerol consisted of -hydroxyl keto functional group which was thermally liable. The thermal degradation products of 6-gingerol include shogaols and aliphatic aldehydes possibly occurred during the drying process (Zhang et al., 1994). As a result, dried ginger had less amount of 6-gingerol compared to the fresh one.\\u003c/p\\u003e\\n\\u003cp\\u003e3.3.\\u0026nbsp; \\u0026nbsp; \\u0026nbsp;\\u0026nbsp;Effect of drying temperature on 6-gingerol content in dried ginger\\u0026nbsp;\\u003c/p\\u003e\\n\\u003cp\\u003eFresh mature ginger rhizomes containing initial moisture content of 78.54 \\u0026plusmn; 0.16% were dried in an vacuum tray dryer at different temperatures 40, 50, 60 and 65\\u0026nbsp;⁰C at different vacuum levels (550, 600, 650 and 700 mmHg) to achieve final moisture content of 5% (db). Changes in 6-gingerol content and 6-gingerol retention after vacuum drying process for different temperature are shown in Fig. 4. It is evident from the results that 6-gingerol content decreased gradually as the drying temperature increased to 60 and 65\\u0026nbsp;⁰C. The amount of 6-gingerol decreased from 1.249 % (db) in fresh to 0.683 - 0.5437 % (db) in dried ginger samples. The results also implied that drying at higher temperature contributed to the reduction in 6-gingerol content. Dried ginger contained lower 6-gingerol than that of fresh ginger (based on dry weight basis).\\u003c/p\\u003e\\n\\u003cp\\u003e\\u003cstrong\\u003e\\u0026nbsp;\\u003c/strong\\u003e\\u003c/p\\u003e\\n\\u003cp\\u003e3.4.\\u0026nbsp; \\u0026nbsp; \\u0026nbsp;\\u0026nbsp;Effect of vacuum pressure on 6-gingerol content in dried ginger\\u0026nbsp;\\u003c/p\\u003e\\n\\u003cp\\u003eAccording to the heat sensitivity of moist products, evaporation is usually accomplished under vacuum to decrease the boiling point of the products without significant reduction in the quality.\\u0026nbsp;\\u003c/p\\u003e\\n\\u003cp\\u003eThe effect of vacuum pressure on 6-gingerol content in ginger powder obtained by vacuum drying is shown in Fig. 5. It is clear that increase in vacuum pressure from 550 \\u0026ndash; 700 mmHg increased the retention of 6-gingerol as drying time decreased. This effect is clearly seen at lower drying temperatures i.e. at 40 and 50\\u0026nbsp;⁰C, while at higher drying temperature the effect of vacuum pressure was not clear. It may be due to the major driving force of drying thermal gradient rather pressure gradient dominated the drying process. At higher temperature the thermal energy supplied to the samples was responsible for the faster diffusion of moisture diffusion from the sample. \\u0026nbsp;For all vacuum pressures at temperature 40 and 50\\u0026nbsp;⁰C, linear increase in 6-gingerol retention was observed. For example, the 6-gingerol content in powder obtained after vacuum drying at 50\\u0026nbsp;⁰C temperature and 550 mmHg vacuum pressure was 0.561 % (db), it was increased to 0.68 % (db) when dried at 700 mmHg.\\u0026nbsp;\\u003c/p\\u003e\\n\\u003cp\\u003eThe earlier researchers Hawlader et al., (2006) reported that at lower absolute pressure (less than 4.6 mmHg) 6-gingerol became very volatile and lost in vacuum pump that at higher vacuum pressure. Though in case of vacuum drying 100 % 6-gingerol could not retained because the level of vacuum pressure used in this study was only 700 mmHg and not that low as 760 mmHg. So there still exists some oxygen that could participate in an oxidation reaction. Reduction in 6-gingerol content in powder samples at 60 and 70\\u0026nbsp;⁰C may be attributed due to influence of elevated temperature.\\u003c/p\\u003e\\n\\u003cp\\u003eThe average values of percentage retention of 6-gingerol in dried ginger and drying time required to bring the moisture content to final moisture 5% (db) is shown in Table 2.\\u003c/p\\u003e\\n\\u003cp\\u003eThe changes of 6-gingerol content during drying process were studied and it was found that increase in drying time decrease the 6-gingerol content in dried product affecting its quality and natural pungent taste. It was observed that vacuum pressure plays an important role in decreasing drying time and helps in improving the retention of 6-gingerol in dried material.\\u003c/p\\u003e\\n\\u003cp\\u003eThe statistical analysis of data presented in Table 3 revealed that calculated F value (FCAL) for drying temperature (T) , vacuum pressure (V) \\u0026nbsp;and their interaction (T\\u0026times;V) was higher than tabulated F value (FTAB), thus indicating the influence of temperature \\u0026nbsp;and \\u0026nbsp; vacuum pressure on retention of 6-gingerol content in dried ginger being significant at 5 % level.\\u003c/p\\u003e\\n\\u003cp\\u003eCombination of parameters, drying temperature (50 ⁰C) and vacuum pressure (700 mmHg) that provided the highest amount of total 6-gingerol retention was chosen as optimized parameters for vacuum drying of ginger. The HPLC chromatograms of optimized vacuum dried sample is given in Fig. 6.\\u003c/p\\u003e\"},{\"header\":\"4 Conclusion\",\"content\":\"\\u003cp\\u003eIt can be concluded that vacuum tray drying improved not only drying characteristics but also retention of 6-gingerol in ginger powder prepared. \\u0026nbsp;The vacuum drying temperature and vacuum levels, significantly affected the drying time and 6-gingerol content of dried ginger slices. Drying process affected on the 6-gingerol contents. As the drying time increased the amount of 6-gingerols was decreased. Higher vacuum not only reduced the drying time but also helped in more retention of 6-gingerol. For the maximum retention of 6-gingerol (54.71 % db) in the dried ginger slices, the optimized vacuum drying parameters were; 50 ⁰C temperature and 700 mmHg vacuum level; providing the ginger powder containing high bioactive properties.\\u003c/p\\u003e\"},{\"header\":\"Declarations\",\"content\":\"\\u003cp\\u003eAuthor contributions:\\u0026nbsp;\\u003c/p\\u003e\\n\\u003cp\\u003eThorat Indrajit D.: Data curation and writing\\u0026mdash;review and editing; Jagtap Dipali D: Data curation and writing and editing; Mohapatra D.: investigation; Joshi D. C.: investigation; Sutar R.F.: investigation; Kapdi S.S.: investingation.\\u003c/p\\u003e\\n\\u003cp\\u003eAll authors have read and agreed to the published version of the manuscript.\\u003c/p\\u003e\\n\\u003cp\\u003eFunding:\\u0026nbsp;This research received no external funding.\\u003c/p\\u003e\\n\\u003cp\\u003eData availability: The datasets generated during and/or analyzed during the current study are available from the corresponding author upon reasonable request.\\u003c/p\\u003e\\n\\u003cp\\u003eConflict of interest\\u0026nbsp;: The authors declare no conflict of interest.\\u003c/p\\u003e\\n\\u003cp\\u003eEthical approval :\\u0026nbsp;This article does not contain any studies with human participants or animals.\\u003c/p\\u003e\\n\\u003cp\\u003eInformed consent : Not applicable.\\u003c/p\\u003e\"},{\"header\":\"References\",\"content\":\"\\u003col\\u003e\\n\\u003cli\\u003eBartley, J. and Jacobs, A. (2000). Effects of drying on flavour compounds in Australian-grown ginger (Zingiber officinale). Journal of the Science of Food and Agriculture, 80: 209\\u0026ndash;215.\\u003c/li\\u003e\\n\\u003cli\\u003eConnell, D.W.; Sugherland, M.D. (1969). A reexamination of gingerol, shogaol and zingerone: The pungent principles of ginger (Zingiber officinale Roscoe). Australia Journal of Chemistry, 22, 1033\\u0026ndash;1043.\\u003c/li\\u003e\\n\\u003cli\\u003eGovindarajan, V.S. (1979). Food Taste Chemistry; ACS Symposium Series 115; American Chemical Society: Washington, DC; 53.\\u003c/li\\u003e\\n\\u003cli\\u003eGovindarajan, V.S. (1982). Ginger: Chemistry, technology and quality evaluation (Part I). Critical Review of Food Science and Nutrition, 17: 1-96.\\u003c/li\\u003e\\n\\u003cli\\u003eHawlader, M. N., Perera, C. O. and Tian , M. (2006). Comparison of the retention of 6- gingerol in drying of ginger under modified atmosphere heat pump drying and other drying methods. Drying Technology, 24: 51-56.\\u003c/li\\u003e\\n\\u003cli\\u003eKhanbarad, S., Thorat, I. D., Mohapatra, D. and Joshi, D. C. (2012). Effect of temperature and period of storage on physical, biochemical and textural properties of banana during ripening. Journal of Dairying, Foods and Home Sciences, 31(3): 212-215.\\u003c/li\\u003e\\n\\u003cli\\u003eKurup, P. N. V., Ramdas, V. N. K. and Joshi, P. (1979). Handbook of Medicinal Plants, New Delhi.\\u003c/li\\u003e\\n\\u003cli\\u003eLeverington, R.E. (1975). Ginger technology. Journal of Food Technology in Australia, August, 309\\u0026ndash;313.\\u003c/li\\u003e\\n\\u003cli\\u003ePruthi, J. S. (1993). Major Spices of India- Crop Management and Post- Harvest Technology, Indian Council of Agricultural Research, New Delhi.\\u003c/li\\u003e\\n\\u003cli\\u003eSethi, V. and Meena, M. R. (1997). Role of spices and their essential oils as preservatives and antimicrobial agents. Indian Food Packer, 51(3): 25-43.\\u003c/li\\u003e\\n\\u003cli\\u003eShukla, Y. and Singh, M. (2007). Cancer preventive properties of ginger: A brief review. Food and Chemical Toxicology, 45: 683\\u0026ndash;690.\\u003c/li\\u003e\\n\\u003cli\\u003eStoilova, I., Krastanov, A., Stoyanova, A., Denev, P., and Gargova, S. (2007). Antioxidant activity of a ginger extract (Zingiber officinale). Food Chemistry, 102: 764\\u0026ndash;770.\\u003c/li\\u003e\\n\\u003cli\\u003eSudhagar, M. (2000). Spray drying of fruit juices. An unpublished M. Tech. thesis presented to Indian Institute of Technology, Kharagpur. pp: 70.\\u003c/li\\u003e\\n\\u003cli\\u003eThorat, I. D., Mohapatra, D., Sutar, R. F., Kapdi, S. S. and Jagatap Dipali. D. (2012). Mathematical Modelling and Experimental Process for vacuum drying of ginger. Journal of Food and Bioprocess Technology, 5(4), 1379-1383, https:// doi.org/10.1007/s11947-010-0429-y.\\u003c/li\\u003e\\n\\u003cli\\u003eThorat, I. D., Jagatap Dipali. D., Mohapatra, D., Sutar, R. F., Kapdi, S. S. and Joshi, D. C. (2013). Antioxidants, their properties, uses in food products and their legal implications. International Journal of Food Studies, 2(1), https://doi.org/10.7455/ijfs/2.1.2013.a7.\\u003c/li\\u003e\\n\\u003cli\\u003eZhang, X., Iwaoka, W.T., Huang, A.S., Nakamoto, S.T. and Wong, R. (1994). Gingerol decreases after processing and storage of ginger. Journal of Food Science, 59(6): 1338-1343.\\u003c/li\\u003e\\n\\u003cli\\u003eAli, B. H., Blunden, G., Tanira, M. O., and Nemmar A. (2008). Some phytochemical, pharmacological and toxicological properties of ginger (Zingiber officinale Roscoe): A review of recent research. Food and Chemical Toxicology, 46(2), 409-420.\\u003c/li\\u003e\\n\\u003cli\\u003eDing, M., Leach, M. and Bradley, H. 2012. The effectiveness and safety of ginger for pregnancy-induced nausea and vomiting: A systematic review. Women and Birth, doi:\\u003c/li\\u003e\\n\\u003cli\\u003ePeng, F., Tao, Q., Wu, X., Dou, H., Spencer, S., Mang, C., Xu, L., Sun, L., Zhao, Y., Li, H., Zeng, S., Liu, G. and Hao, X. (2012). Cytotoxic, cytoprotective and antioxidant effects of isolated phenolic compounds from fresh ginger. Fitoterapia, 83( 3), 568-585.\\u003c/li\\u003e\\n\\u003cli\\u003ePortnoi, G., Chng, L.-A., Karimi-Tabesh, L., Koren, G., Tan, M. P., and Einarson, A. (2003). Prospective comparative study of the safety and effectiveness of ginger for the treatment of nausea and vomiting in pregnancy. American Journal of Obstetrics and Gynecology, Volume 189, Issue 5, November, Pages 1374-1377.\\u003c/li\\u003e\\n\\u003cli\\u003eLantz, R.C., Chen, G.J., Sarihan, M., S\\u0026oacute;lyom, A.M., Jolad, S.D. and Timmermann, B.N. (2007). The effect of extracts from ginger rhizome on inflammatory mediator production. Phytomedicine, 14 (2\\u0026ndash;3), 123-128.\\u003c/li\\u003e\\n\\u003c/ol\\u003e\"},{\"header\":\"Tables\",\"content\":\"\\u003cp\\u003eTable 1: Average composition of fresh ginger used for research work\\u003c/p\\u003e\\n\\u003ctable border=\\\"1\\\" cellspacing=\\\"0\\\" cellpadding=\\\"0\\\" width=\\\"573\\\"\\u003e\\n \\u003ctbody\\u003e\\n \\u003ctr\\u003e\\n \\u003ctd valign=\\\"top\\\" style=\\\"width: 119px;\\\"\\u003e\\n \\u003cp\\u003eS. No.\\u0026nbsp;\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd valign=\\\"top\\\" style=\\\"width: 246px;\\\"\\u003e\\n \\u003cp\\u003eComposition\\u0026nbsp;\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd valign=\\\"top\\\" style=\\\"width: 208px;\\\"\\u003e\\n \\u003cp\\u003eMean value \\u0026plusmn; S.D\\u0026nbsp;\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003c/tr\\u003e\\n \\u003ctr\\u003e\\n \\u003ctd valign=\\\"top\\\" style=\\\"width: 119px;\\\"\\u003e\\n \\u003cp\\u003e1\\u0026nbsp;\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd valign=\\\"top\\\" style=\\\"width: 246px;\\\"\\u003e\\n \\u003cp\\u003eMoisture (% wb)\\u0026nbsp;\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd valign=\\\"top\\\" style=\\\"width: 208px;\\\"\\u003e\\n \\u003cp\\u003e78.54 \\u0026plusmn; 2\\u0026nbsp;\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003c/tr\\u003e\\n \\u003ctr\\u003e\\n \\u003ctd valign=\\\"top\\\" style=\\\"width: 119px;\\\"\\u003e\\n \\u003cp\\u003e2\\u0026nbsp;\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd valign=\\\"top\\\" style=\\\"width: 246px;\\\"\\u003e\\n \\u003cp\\u003eTotal solids (% wb)\\u0026nbsp;\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd valign=\\\"top\\\" style=\\\"width: 208px;\\\"\\u003e\\n \\u003cp\\u003e21.46 \\u0026plusmn; 2\\u0026nbsp;\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003c/tr\\u003e\\n \\u003ctr\\u003e\\n \\u003ctd valign=\\\"top\\\" style=\\\"width: 119px;\\\"\\u003e\\n \\u003cp\\u003e3\\u0026nbsp;\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd valign=\\\"top\\\" style=\\\"width: 246px;\\\"\\u003e\\n \\u003cp\\u003eTSS, (0Brix)\\u0026nbsp;\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd valign=\\\"top\\\" style=\\\"width: 208px;\\\"\\u003e\\n \\u003cp\\u003e12 \\u0026plusmn; 1.00\\u0026nbsp;\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003c/tr\\u003e\\n \\u003ctr\\u003e\\n \\u003ctd valign=\\\"top\\\" style=\\\"width: 119px;\\\"\\u003e\\n \\u003cp\\u003e4\\u0026nbsp;\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd valign=\\\"top\\\" style=\\\"width: 246px;\\\"\\u003e\\n \\u003cp\\u003eTotal sugar, (%)\\u0026nbsp;\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd valign=\\\"top\\\" style=\\\"width: 208px;\\\"\\u003e\\n \\u003cp\\u003e2.65 \\u0026plusmn; 0.151\\u0026nbsp;\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003c/tr\\u003e\\n \\u003ctr\\u003e\\n \\u003ctd valign=\\\"top\\\" style=\\\"width: 119px;\\\"\\u003e\\n \\u003cp\\u003e5\\u0026nbsp;\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd valign=\\\"top\\\" style=\\\"width: 246px;\\\"\\u003e\\n \\u003cp\\u003eProtein (%)\\u0026nbsp;\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd valign=\\\"top\\\" style=\\\"width: 208px;\\\"\\u003e\\n \\u003cp\\u003e2.44 \\u0026plusmn; 0.031\\u0026nbsp;\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003c/tr\\u003e\\n \\u003ctr\\u003e\\n \\u003ctd valign=\\\"top\\\" style=\\\"width: 119px;\\\"\\u003e\\n \\u003cp\\u003e6\\u0026nbsp;\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd valign=\\\"top\\\" style=\\\"width: 246px;\\\"\\u003e\\n \\u003cp\\u003eCrude fat (%)\\u0026nbsp;\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd valign=\\\"top\\\" style=\\\"width: 208px;\\\"\\u003e\\n \\u003cp\\u003e0.94 \\u0026plusmn; 0.028\\u0026nbsp;\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003c/tr\\u003e\\n \\u003ctr\\u003e\\n \\u003ctd valign=\\\"top\\\" style=\\\"width: 119px;\\\"\\u003e\\n \\u003cp\\u003e7\\u0026nbsp;\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd valign=\\\"top\\\" style=\\\"width: 246px;\\\"\\u003e\\n \\u003cp\\u003eCrude fibre (%)\\u0026nbsp;\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd valign=\\\"top\\\" style=\\\"width: 208px;\\\"\\u003e\\n \\u003cp\\u003e2.77 \\u0026plusmn; 0.015\\u0026nbsp;\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003c/tr\\u003e\\n \\u003ctr\\u003e\\n \\u003ctd valign=\\\"top\\\" style=\\\"width: 119px;\\\"\\u003e\\n \\u003cp\\u003e8\\u0026nbsp;\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd valign=\\\"top\\\" style=\\\"width: 246px;\\\"\\u003e\\n \\u003cp\\u003eAsh (%)\\u0026nbsp;\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd valign=\\\"top\\\" style=\\\"width: 208px;\\\"\\u003e\\n \\u003cp\\u003e0.51 \\u0026plusmn; 0.027\\u0026nbsp;\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003c/tr\\u003e\\n \\u003ctr\\u003e\\n \\u003ctd valign=\\\"top\\\" style=\\\"width: 119px;\\\"\\u003e\\n \\u003cp\\u003e9\\u0026nbsp;\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd valign=\\\"top\\\" style=\\\"width: 246px;\\\"\\u003e\\n \\u003cp\\u003epH\\u0026nbsp;\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd valign=\\\"top\\\" style=\\\"width: 208px;\\\"\\u003e\\n \\u003cp\\u003e6.00 \\u0026plusmn; 0.01\\u0026nbsp;\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003c/tr\\u003e\\n \\u003ctr\\u003e\\n \\u003ctd valign=\\\"top\\\" style=\\\"width: 119px;\\\"\\u003e\\n \\u003cp\\u003e10\\u0026nbsp;\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd valign=\\\"top\\\" style=\\\"width: 246px;\\\"\\u003e\\n \\u003cp\\u003eTitrable acidity (%)\\u0026nbsp;\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd valign=\\\"top\\\" style=\\\"width: 208px;\\\"\\u003e\\n \\u003cp\\u003e0.704 \\u0026plusmn; 0.03\\u0026nbsp;\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003c/tr\\u003e\\n \\u003ctr\\u003e\\n \\u003ctd valign=\\\"top\\\" style=\\\"width: 119px;\\\"\\u003e\\n \\u003cp\\u003e11\\u0026nbsp;\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd valign=\\\"top\\\" style=\\\"width: 246px;\\\"\\u003e\\n \\u003cp\\u003e6-gingerol (% db)\\u0026nbsp;\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd valign=\\\"top\\\" style=\\\"width: 208px;\\\"\\u003e\\n \\u003cp\\u003e1.249 \\u0026plusmn; 0.01\\u0026nbsp;\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003c/tr\\u003e\\n \\u003c/tbody\\u003e\\n\\u003c/table\\u003e\\n\\u003cp\\u003e\\u003cbr\\u003e\\u003c/p\\u003e\\n\\u003cp\\u003eTable 2: Total 6-gingerol content of experimental dried ginger samples\\u003c/p\\u003e\\n\\u003ctable border=\\\"1\\\" cellspacing=\\\"0\\\" cellpadding=\\\"0\\\" width=\\\"583\\\"\\u003e\\n \\u003ctbody\\u003e\\n \\u003ctr\\u003e\\n \\u003ctd colspan=\\\"2\\\" valign=\\\"top\\\" style=\\\"width: 293px;\\\"\\u003e\\n \\u003cp\\u003eDrying Condition\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd rowspan=\\\"2\\\" valign=\\\"top\\\" style=\\\"width: 91px;\\\"\\u003e\\n \\u003cp\\u003e6-gingerol (g/100g)\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd rowspan=\\\"2\\\" valign=\\\"top\\\" style=\\\"width: 89px;\\\"\\u003e\\n \\u003cp\\u003eRetention \\u0026nbsp; \\u0026nbsp; \\u0026nbsp; % (dry basis)\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd rowspan=\\\"2\\\" valign=\\\"top\\\" style=\\\"width: 111px;\\\"\\u003e\\n \\u003cp\\u003eAverage Drying Time\\u0026nbsp;\\u003c/p\\u003e\\n \\u003cp\\u003e(min)\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003c/tr\\u003e\\n \\u003ctr\\u003e\\n \\u003ctd valign=\\\"top\\\" style=\\\"width: 127px;\\\"\\u003e\\n \\u003cp\\u003eTemperature (⁰C)\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd valign=\\\"top\\\" style=\\\"width: 166px;\\\"\\u003e\\n \\u003cp\\u003eVacuum Pressure (mmHg)\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003c/tr\\u003e\\n \\u003ctr\\u003e\\n \\u003ctd rowspan=\\\"4\\\" valign=\\\"top\\\" style=\\\"width: 127px;\\\"\\u003e\\n \\u003cp\\u003e40\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd valign=\\\"top\\\" style=\\\"width: 166px;\\\"\\u003e\\n \\u003cp\\u003e550\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd valign=\\\"bottom\\\" style=\\\"width: 91px;\\\"\\u003e\\n \\u003cp\\u003e0.5437\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd valign=\\\"bottom\\\" style=\\\"width: 89px;\\\"\\u003e\\n \\u003cp\\u003e43.529\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd valign=\\\"bottom\\\" style=\\\"width: 111px;\\\"\\u003e\\n \\u003cp\\u003e868\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003c/tr\\u003e\\n \\u003ctr\\u003e\\n \\u003ctd valign=\\\"top\\\" style=\\\"width: 166px;\\\"\\u003e\\n \\u003cp\\u003e600\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd valign=\\\"bottom\\\" style=\\\"width: 91px;\\\"\\u003e\\n \\u003cp\\u003e0.5763\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd valign=\\\"bottom\\\" style=\\\"width: 89px;\\\"\\u003e\\n \\u003cp\\u003e46.134\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd valign=\\\"bottom\\\" style=\\\"width: 111px;\\\"\\u003e\\n \\u003cp\\u003e793\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003c/tr\\u003e\\n \\u003ctr\\u003e\\n \\u003ctd valign=\\\"top\\\" style=\\\"width: 166px;\\\"\\u003e\\n \\u003cp\\u003e650\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd valign=\\\"bottom\\\" style=\\\"width: 91px;\\\"\\u003e\\n \\u003cp\\u003e0.5952\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd valign=\\\"bottom\\\" style=\\\"width: 89px;\\\"\\u003e\\n \\u003cp\\u003e47.648\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd valign=\\\"bottom\\\" style=\\\"width: 111px;\\\"\\u003e\\n \\u003cp\\u003e709\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003c/tr\\u003e\\n \\u003ctr\\u003e\\n \\u003ctd valign=\\\"top\\\" style=\\\"width: 166px;\\\"\\u003e\\n \\u003cp\\u003e700\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd valign=\\\"bottom\\\" style=\\\"width: 91px;\\\"\\u003e\\n \\u003cp\\u003e0.6083\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd valign=\\\"bottom\\\" style=\\\"width: 89px;\\\"\\u003e\\n \\u003cp\\u003e48.696\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd valign=\\\"bottom\\\" style=\\\"width: 111px;\\\"\\u003e\\n \\u003cp\\u003e701\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003c/tr\\u003e\\n \\u003ctr\\u003e\\n \\u003ctd rowspan=\\\"4\\\" valign=\\\"top\\\" style=\\\"width: 127px;\\\"\\u003e\\n \\u003cp\\u003e50\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd valign=\\\"top\\\" style=\\\"width: 166px;\\\"\\u003e\\n \\u003cp\\u003e550\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd valign=\\\"bottom\\\" style=\\\"width: 91px;\\\"\\u003e\\n \\u003cp\\u003e0.5651\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd valign=\\\"bottom\\\" style=\\\"width: 89px;\\\"\\u003e\\n \\u003cp\\u003e45.238\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd valign=\\\"bottom\\\" style=\\\"width: 111px;\\\"\\u003e\\n \\u003cp\\u003e733\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003c/tr\\u003e\\n \\u003ctr\\u003e\\n \\u003ctd valign=\\\"top\\\" style=\\\"width: 166px;\\\"\\u003e\\n \\u003cp\\u003e600\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd valign=\\\"bottom\\\" style=\\\"width: 91px;\\\"\\u003e\\n \\u003cp\\u003e0.5941\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd valign=\\\"bottom\\\" style=\\\"width: 89px;\\\"\\u003e\\n \\u003cp\\u003e47.561\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd valign=\\\"bottom\\\" style=\\\"width: 111px;\\\"\\u003e\\n \\u003cp\\u003e651\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003c/tr\\u003e\\n \\u003ctr\\u003e\\n \\u003ctd valign=\\\"top\\\" style=\\\"width: 166px;\\\"\\u003e\\n \\u003cp\\u003e650\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd valign=\\\"bottom\\\" style=\\\"width: 91px;\\\"\\u003e\\n \\u003cp\\u003e0.6029\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd valign=\\\"bottom\\\" style=\\\"width: 89px;\\\"\\u003e\\n \\u003cp\\u003e48.268\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd valign=\\\"bottom\\\" style=\\\"width: 111px;\\\"\\u003e\\n \\u003cp\\u003e487\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003c/tr\\u003e\\n \\u003ctr\\u003e\\n \\u003ctd valign=\\\"top\\\" style=\\\"width: 166px;\\\"\\u003e\\n \\u003cp\\u003e700\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd valign=\\\"bottom\\\" style=\\\"width: 91px;\\\"\\u003e\\n \\u003cp\\u003e0.6833\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd valign=\\\"bottom\\\" style=\\\"width: 89px;\\\"\\u003e\\n \\u003cp\\u003e54.707\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd valign=\\\"bottom\\\" style=\\\"width: 111px;\\\"\\u003e\\n \\u003cp\\u003e445\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003c/tr\\u003e\\n \\u003ctr\\u003e\\n \\u003ctd rowspan=\\\"4\\\" valign=\\\"top\\\" style=\\\"width: 127px;\\\"\\u003e\\n \\u003cp\\u003e60\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd valign=\\\"top\\\" style=\\\"width: 166px;\\\"\\u003e\\n \\u003cp\\u003e550\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd valign=\\\"bottom\\\" style=\\\"width: 91px;\\\"\\u003e\\n \\u003cp\\u003e0.6327\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd valign=\\\"bottom\\\" style=\\\"width: 89px;\\\"\\u003e\\n \\u003cp\\u003e50.652\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd valign=\\\"bottom\\\" style=\\\"width: 111px;\\\"\\u003e\\n \\u003cp\\u003e416\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003c/tr\\u003e\\n \\u003ctr\\u003e\\n \\u003ctd valign=\\\"top\\\" style=\\\"width: 166px;\\\"\\u003e\\n \\u003cp\\u003e600\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd valign=\\\"bottom\\\" style=\\\"width: 91px;\\\"\\u003e\\n \\u003cp\\u003e0.6329\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd valign=\\\"bottom\\\" style=\\\"width: 89px;\\\"\\u003e\\n \\u003cp\\u003e50.672\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd valign=\\\"bottom\\\" style=\\\"width: 111px;\\\"\\u003e\\n \\u003cp\\u003e297\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003c/tr\\u003e\\n \\u003ctr\\u003e\\n \\u003ctd valign=\\\"top\\\" style=\\\"width: 166px;\\\"\\u003e\\n \\u003cp\\u003e650\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd valign=\\\"bottom\\\" style=\\\"width: 91px;\\\"\\u003e\\n \\u003cp\\u003e0.5789\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd valign=\\\"bottom\\\" style=\\\"width: 89px;\\\"\\u003e\\n \\u003cp\\u003e46.342\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd valign=\\\"bottom\\\" style=\\\"width: 111px;\\\"\\u003e\\n \\u003cp\\u003e260\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003c/tr\\u003e\\n \\u003ctr\\u003e\\n \\u003ctd valign=\\\"top\\\" style=\\\"width: 166px;\\\"\\u003e\\n \\u003cp\\u003e700\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd valign=\\\"bottom\\\" style=\\\"width: 91px;\\\"\\u003e\\n \\u003cp\\u003e0.5678\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd valign=\\\"bottom\\\" style=\\\"width: 89px;\\\"\\u003e\\n \\u003cp\\u003e45.455\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd valign=\\\"bottom\\\" style=\\\"width: 111px;\\\"\\u003e\\n \\u003cp\\u003e240\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003c/tr\\u003e\\n \\u003ctr\\u003e\\n \\u003ctd rowspan=\\\"4\\\" valign=\\\"top\\\" style=\\\"width: 127px;\\\"\\u003e\\n \\u003cp\\u003e65\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd valign=\\\"top\\\" style=\\\"width: 166px;\\\"\\u003e\\n \\u003cp\\u003e550\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd valign=\\\"bottom\\\" style=\\\"width: 91px;\\\"\\u003e\\n \\u003cp\\u003e0.5728\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd valign=\\\"bottom\\\" style=\\\"width: 89px;\\\"\\u003e\\n \\u003cp\\u003e45.859\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd valign=\\\"bottom\\\" style=\\\"width: 111px;\\\"\\u003e\\n \\u003cp\\u003e398\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003c/tr\\u003e\\n \\u003ctr\\u003e\\n \\u003ctd valign=\\\"top\\\" style=\\\"width: 166px;\\\"\\u003e\\n \\u003cp\\u003e600\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd valign=\\\"bottom\\\" style=\\\"width: 91px;\\\"\\u003e\\n \\u003cp\\u003e0.6107\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd valign=\\\"bottom\\\" style=\\\"width: 89px;\\\"\\u003e\\n \\u003cp\\u003e48.889\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd valign=\\\"bottom\\\" style=\\\"width: 111px;\\\"\\u003e\\n \\u003cp\\u003e293\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003c/tr\\u003e\\n \\u003ctr\\u003e\\n \\u003ctd valign=\\\"top\\\" style=\\\"width: 166px;\\\"\\u003e\\n \\u003cp\\u003e650\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd valign=\\\"bottom\\\" style=\\\"width: 91px;\\\"\\u003e\\n \\u003cp\\u003e0.6033\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd valign=\\\"bottom\\\" style=\\\"width: 89px;\\\"\\u003e\\n \\u003cp\\u003e48.298\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd valign=\\\"bottom\\\" style=\\\"width: 111px;\\\"\\u003e\\n \\u003cp\\u003e259\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003c/tr\\u003e\\n \\u003ctr\\u003e\\n \\u003ctd valign=\\\"top\\\" style=\\\"width: 166px;\\\"\\u003e\\n \\u003cp\\u003e700\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd valign=\\\"bottom\\\" style=\\\"width: 91px;\\\"\\u003e\\n \\u003cp\\u003e0.6082\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd valign=\\\"bottom\\\" style=\\\"width: 89px;\\\"\\u003e\\n \\u003cp\\u003e48.694\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd valign=\\\"bottom\\\" style=\\\"width: 111px;\\\"\\u003e\\n \\u003cp\\u003e238\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003c/tr\\u003e\\n \\u003ctr\\u003e\\n \\u003ctd colspan=\\\"5\\\" valign=\\\"top\\\" style=\\\"width: 583px;\\\"\\u003e\\n \\u003cp\\u003eFresh ginger sample was found with average 1.249 \\u0026plusmn; 0.01 % of 6-gingerol\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003c/tr\\u003e\\n \\u003c/tbody\\u003e\\n\\u003c/table\\u003e\\n\\u003cp\\u003e\\u003cbr\\u003e\\u003c/p\\u003e\\n\\u003cp\\u003eTable 3: ANOVA for effect of drying temperature and vacuum pressure on the retention of 6-gingerol during vacuum drying\\u003c/p\\u003e\\n\\u003ctable border=\\\"1\\\" cellspacing=\\\"0\\\" cellpadding=\\\"0\\\" width=\\\"586\\\"\\u003e\\n \\u003ctbody\\u003e\\n \\u003ctr\\u003e\\n \\u003ctd valign=\\\"top\\\" style=\\\"width: 122px;\\\"\\u003e\\n \\u003cp\\u003e\\u003cstrong\\u003eSource\\u003c/strong\\u003e\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd valign=\\\"top\\\" style=\\\"width: 52px;\\\"\\u003e\\n \\u003cp\\u003e\\u003cstrong\\u003eD.F.\\u003c/strong\\u003e\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd valign=\\\"top\\\" style=\\\"width: 64px;\\\"\\u003e\\n \\u003cp\\u003e\\u003cstrong\\u003eS.S.\\u003c/strong\\u003e\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd valign=\\\"top\\\" style=\\\"width: 60px;\\\"\\u003e\\n \\u003cp\\u003e\\u003cstrong\\u003eM.S.\\u003c/strong\\u003e\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd valign=\\\"top\\\" style=\\\"width: 77px;\\\"\\u003e\\n \\u003cp\\u003e\\u003cstrong\\u003eF\\u003csub\\u003eCAL\\u003c/sub\\u003e\\u003c/strong\\u003e\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd valign=\\\"top\\\" style=\\\"width: 48px;\\\"\\u003e\\n \\u003cp\\u003e\\u003cstrong\\u003eF\\u003csub\\u003eTAB\\u003c/sub\\u003e\\u003c/strong\\u003e\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd valign=\\\"top\\\" style=\\\"width: 54px;\\\"\\u003e\\n \\u003cp\\u003e\\u003cstrong\\u003eS.EM\\u003c/strong\\u003e\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd valign=\\\"top\\\" style=\\\"width: 54px;\\\"\\u003e\\n \\u003cp\\u003e\\u003cstrong\\u003eCD\\u003c/strong\\u003e\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd valign=\\\"top\\\" style=\\\"width: 54px;\\\"\\u003e\\n \\u003cp\\u003e\\u003cstrong\\u003eTest\\u003c/strong\\u003e\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003c/tr\\u003e\\n \\u003ctr\\u003e\\n \\u003ctd valign=\\\"top\\\" style=\\\"width: 122px;\\\"\\u003e\\n \\u003cp\\u003eTemperature(T)\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd valign=\\\"top\\\" style=\\\"width: 52px;\\\"\\u003e\\n \\u003cp\\u003e3\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd valign=\\\"top\\\" style=\\\"width: 64px;\\\"\\u003e\\n \\u003cp\\u003e0.004\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd valign=\\\"top\\\" style=\\\"width: 60px;\\\"\\u003e\\n \\u003cp\\u003e0.001\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd valign=\\\"top\\\" style=\\\"width: 77px;\\\"\\u003e\\n \\u003cp\\u003e632.021\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd valign=\\\"top\\\" style=\\\"width: 48px;\\\"\\u003e\\n \\u003cp\\u003e3.240\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd valign=\\\"top\\\" style=\\\"width: 54px;\\\"\\u003e\\n \\u003cp\\u003e0.001\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd valign=\\\"top\\\" style=\\\"width: 54px;\\\"\\u003e\\n \\u003cp\\u003e0.002\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd valign=\\\"top\\\" style=\\\"width: 54px;\\\"\\u003e\\n \\u003cp\\u003e*\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003c/tr\\u003e\\n \\u003ctr\\u003e\\n \\u003ctd valign=\\\"top\\\" style=\\\"width: 122px;\\\"\\u003e\\n \\u003cp\\u003eVacuum\\u003c/p\\u003e\\n \\u003cp\\u003e(V)\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd valign=\\\"top\\\" style=\\\"width: 52px;\\\"\\u003e\\n \\u003cp\\u003e3\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd valign=\\\"top\\\" style=\\\"width: 64px;\\\"\\u003e\\n \\u003cp\\u003e0.006\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd valign=\\\"top\\\" style=\\\"width: 60px;\\\"\\u003e\\n \\u003cp\\u003e0.002\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd valign=\\\"top\\\" style=\\\"width: 77px;\\\"\\u003e\\n \\u003cp\\u003e915.505\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd valign=\\\"top\\\" style=\\\"width: 48px;\\\"\\u003e\\n \\u003cp\\u003e3.240\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd valign=\\\"top\\\" style=\\\"width: 54px;\\\"\\u003e\\n \\u003cp\\u003e0.001\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd valign=\\\"top\\\" style=\\\"width: 54px;\\\"\\u003e\\n \\u003cp\\u003e0.002\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd valign=\\\"top\\\" style=\\\"width: 54px;\\\"\\u003e\\n \\u003cp\\u003e*\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003c/tr\\u003e\\n \\u003ctr\\u003e\\n \\u003ctd valign=\\\"top\\\" style=\\\"width: 122px;\\\"\\u003e\\n \\u003cp\\u003eT\\u0026times;V\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd valign=\\\"top\\\" style=\\\"width: 52px;\\\"\\u003e\\n \\u003cp\\u003e9\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd valign=\\\"top\\\" style=\\\"width: 64px;\\\"\\u003e\\n \\u003cp\\u003e0.023\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd valign=\\\"top\\\" style=\\\"width: 60px;\\\"\\u003e\\n \\u003cp\\u003e0.003\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd valign=\\\"top\\\" style=\\\"width: 77px;\\\"\\u003e\\n \\u003cp\\u003e1174.917\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd valign=\\\"top\\\" style=\\\"width: 48px;\\\"\\u003e\\n \\u003cp\\u003e2.540\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd valign=\\\"top\\\" style=\\\"width: 54px;\\\"\\u003e\\n \\u003cp\\u003e0.001\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd valign=\\\"top\\\" style=\\\"width: 54px;\\\"\\u003e\\n \\u003cp\\u003e0.003\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd valign=\\\"top\\\" style=\\\"width: 54px;\\\"\\u003e\\n \\u003cp\\u003e*\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003c/tr\\u003e\\n \\u003ctr\\u003e\\n \\u003ctd valign=\\\"top\\\" style=\\\"width: 122px;\\\"\\u003e\\n \\u003cp\\u003eError\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd valign=\\\"top\\\" style=\\\"width: 52px;\\\"\\u003e\\n \\u003cp\\u003e16\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd valign=\\\"top\\\" style=\\\"width: 64px;\\\"\\u003e\\n \\u003cp\\u003e0.000\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd valign=\\\"top\\\" style=\\\"width: 60px;\\\"\\u003e\\n \\u003cp\\u003e0.000\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd valign=\\\"top\\\" style=\\\"width: 77px;\\\"\\u003e\\n \\u003cp\\u003e\\u0026nbsp;\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd valign=\\\"top\\\" style=\\\"width: 48px;\\\"\\u003e\\n \\u003cp\\u003e\\u0026nbsp;\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd valign=\\\"top\\\" style=\\\"width: 54px;\\\"\\u003e\\n \\u003cp\\u003e\\u0026nbsp;\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd valign=\\\"top\\\" style=\\\"width: 54px;\\\"\\u003e\\n \\u003cp\\u003e\\u0026nbsp;\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd valign=\\\"top\\\" style=\\\"width: 54px;\\\"\\u003e\\n \\u003cp\\u003e\\u0026nbsp;\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003c/tr\\u003e\\n \\u003ctr\\u003e\\n \\u003ctd valign=\\\"top\\\" style=\\\"width: 122px;\\\"\\u003e\\n \\u003cp\\u003eCV\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd colspan=\\\"8\\\" valign=\\\"top\\\" style=\\\"width: 463px;\\\"\\u003e\\n \\u003cp\\u003e0.245\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003c/tr\\u003e\\n \\u003c/tbody\\u003e\\n\\u003c/table\\u003e\\n\\u003cp\\u003e* significant at 5 % level of significance\\u003c/p\\u003e\\n\\u003cp\\u003eTable 4: Average composition of ginger sample dried in vacuum drying with maximum 6-gingerol retained, dried at 700 mmHg vaccum and 50\\u0026deg;C temperature\\u003c/p\\u003e\\n\\u003ctable border=\\\"1\\\" cellspacing=\\\"0\\\" cellpadding=\\\"0\\\" width=\\\"584\\\" class=\\\"fr-table-selection-hover\\\"\\u003e\\n \\u003ctbody\\u003e\\n \\u003ctr\\u003e\\n \\u003ctd valign=\\\"top\\\" style=\\\"width: 118px;\\\"\\u003e\\n \\u003cp\\u003eS. No.\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd valign=\\\"top\\\" style=\\\"width: 221px;\\\"\\u003e\\n \\u003cp\\u003eComposition\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd valign=\\\"top\\\" style=\\\"width: 245px;\\\"\\u003e\\n \\u003cp\\u003eMean value \\u0026plusmn; S.D.\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003c/tr\\u003e\\n \\u003ctr\\u003e\\n \\u003ctd valign=\\\"top\\\" style=\\\"width: 118px;\\\"\\u003e\\n \\u003cp\\u003e1\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd valign=\\\"top\\\" style=\\\"width: 221px;\\\"\\u003e\\n \\u003cp\\u003eMoisture (% db)\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd valign=\\\"top\\\" style=\\\"width: 245px;\\\"\\u003e\\n \\u003cp\\u003e4.60 \\u0026plusmn; 0.20\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003c/tr\\u003e\\n \\u003ctr\\u003e\\n \\u003ctd valign=\\\"top\\\" style=\\\"width: 118px;\\\"\\u003e\\n \\u003cp\\u003e2\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd valign=\\\"top\\\" style=\\\"width: 221px;\\\"\\u003e\\n \\u003cp\\u003eTotal solids (%)\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd valign=\\\"top\\\" style=\\\"width: 245px;\\\"\\u003e\\n \\u003cp\\u003e95.40 \\u0026plusmn; 0.20\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003c/tr\\u003e\\n \\u003ctr\\u003e\\n \\u003ctd valign=\\\"top\\\" style=\\\"width: 118px;\\\"\\u003e\\n \\u003cp\\u003e3\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd valign=\\\"top\\\" style=\\\"width: 221px;\\\"\\u003e\\n \\u003cp\\u003eTotal sugar, (%)\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd valign=\\\"top\\\" style=\\\"width: 245px;\\\"\\u003e\\n \\u003cp\\u003e9.35 \\u0026plusmn; 0.062\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003c/tr\\u003e\\n \\u003ctr\\u003e\\n \\u003ctd valign=\\\"top\\\" style=\\\"width: 118px;\\\"\\u003e\\n \\u003cp\\u003e4\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd valign=\\\"top\\\" style=\\\"width: 221px;\\\"\\u003e\\n \\u003cp\\u003eProtein (%)\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd valign=\\\"top\\\" style=\\\"width: 245px;\\\"\\u003e\\n \\u003cp\\u003e9.44 \\u0026plusmn; 0.031\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003c/tr\\u003e\\n \\u003ctr\\u003e\\n \\u003ctd valign=\\\"top\\\" style=\\\"width: 118px;\\\"\\u003e\\n \\u003cp\\u003e5\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd valign=\\\"top\\\" style=\\\"width: 221px;\\\"\\u003e\\n \\u003cp\\u003e6-gingerol (% db)\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd valign=\\\"top\\\" style=\\\"width: 245px;\\\"\\u003e\\n \\u003cp\\u003e0.683 \\u0026plusmn; 0.03\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003c/tr\\u003e\\n \\u003ctr\\u003e\\n \\u003ctd valign=\\\"top\\\" style=\\\"width: 118px;\\\"\\u003e\\n \\u003cp\\u003e6\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd valign=\\\"top\\\" style=\\\"width: 221px;\\\"\\u003e\\n \\u003cp\\u003eFat (%)\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd valign=\\\"top\\\" style=\\\"width: 245px;\\\"\\u003e\\n \\u003cp\\u003e5.92 \\u0026plusmn; 0.028\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003c/tr\\u003e\\n \\u003ctr\\u003e\\n \\u003ctd valign=\\\"top\\\" style=\\\"width: 118px;\\\"\\u003e\\n \\u003cp\\u003e7\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd valign=\\\"top\\\" style=\\\"width: 221px;\\\"\\u003e\\n \\u003cp\\u003eCrude fibre (%)\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd valign=\\\"top\\\" style=\\\"width: 245px;\\\"\\u003e\\n \\u003cp\\u003e6.77 \\u0026plusmn; 0.015\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003c/tr\\u003e\\n \\u003ctr\\u003e\\n \\u003ctd valign=\\\"top\\\" style=\\\"width: 118px;\\\"\\u003e\\n \\u003cp\\u003e8\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd valign=\\\"top\\\" style=\\\"width: 221px;\\\"\\u003e\\n \\u003cp\\u003eAsh (%)\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003ctd valign=\\\"top\\\" style=\\\"width: 245px;\\\"\\u003e\\n \\u003cp\\u003e5.71 \\u0026plusmn; 0.027\\u003c/p\\u003e\\n \\u003c/td\\u003e\\n \\u003c/tr\\u003e\\n \\u003c/tbody\\u003e\\n\\u003c/table\\u003e\"}],\"fulltextSource\":\"\",\"fullText\":\"\",\"funders\":[],\"hasAdminPriorityOnWorkflow\":false,\"hasManuscriptDocX\":true,\"hasOptedInToPreprint\":true,\"hasPassedJournalQc\":\"\",\"hasAnyPriority\":true,\"hideJournal\":true,\"highlight\":\"\",\"institution\":\"\",\"isAcceptedByJournal\":false,\"isAuthorSuppliedPdf\":false,\"isDeskRejected\":\"\",\"isHiddenFromSearch\":false,\"isInQc\":false,\"isInWorkflow\":false,\"isPdf\":false,\"isPdfUpToDate\":true,\"isWithdrawnOrRetracted\":false,\"journal\":{\"display\":true,\"email\":\"info@researchsquare.com\",\"identity\":\"researchsquare\",\"isNatureJournal\":false,\"hasQc\":true,\"allowDirectSubmit\":true,\"externalIdentity\":\"\",\"sideBox\":\"\",\"snPcode\":\"\",\"submissionUrl\":\"/submission\",\"title\":\"Research Square\",\"twitterHandle\":\"researchsquare\",\"acdcEnabled\":true,\"dfaEnabled\":false,\"editorialSystem\":\"\",\"reportingPortfolio\":\"\",\"inReviewEnabled\":false,\"inReviewRevisionsEnabled\":true},\"keywords\":\"6-gingerol, Vacuum drying, High pressure liquid chromatography\",\"lastPublishedDoi\":\"10.21203/rs.3.rs-9179734/v1\",\"lastPublishedDoiUrl\":\"https://doi.org/10.21203/rs.3.rs-9179734/v1\",\"license\":{\"name\":\"CC BY 4.0\",\"url\":\"https://creativecommons.org/licenses/by/4.0/\"},\"manuscriptAbstract\":\"The demand for traditional herb medicine shows a tremendous increase. Anti-carcinogenic, antibacterial, antifungal, hypoglycemic, anti-atherosclerotic activity of medicinal ginger rhizome (Zingiber officionale R.) can be traced back to thousands of years. It is needed to improve the traditional methods of drying for better quality of dried ginger. Vacuum drying of Ginger slices was carried out at various drying conditions to study the effect of drying parameters on 6-gingerol content. High pressure liquid chromatography (HPLC) analysis was carried out to find out the maximum retention of the 6-gingerol in vacuum dried samples. In terms of quality, it was found that the product subjected to vacuum drying at 50 ⁰C and absolute pressure of 700 mm Hg had highest level of 6-gingerol retention compared to those samples of other drying conditions. Since the effect of different drying conditions on total 6-gingerol retention was found significant, vacuum drying at 50 C and 700 mm Hg was proposed as the most favorable condition for drying of ginger.\",\"manuscriptTitle\":\"Retention of 6-Gingerol during Vacuum Drying of Ginger (Zingiber officionale R.) Slices\",\"msid\":\"\",\"msnumber\":\"\",\"nonDraftVersions\":[{\"code\":1,\"date\":\"2026-03-31 08:55:11\",\"doi\":\"10.21203/rs.3.rs-9179734/v1\",\"editorialEvents\":[{\"type\":\"communityComments\",\"content\":0}],\"status\":\"published\",\"journal\":{\"display\":true,\"email\":\"info@researchsquare.com\",\"identity\":\"researchsquare\",\"isNatureJournal\":false,\"hasQc\":true,\"allowDirectSubmit\":true,\"externalIdentity\":\"\",\"sideBox\":\"\",\"snPcode\":\"\",\"submissionUrl\":\"/submission\",\"title\":\"Research Square\",\"twitterHandle\":\"researchsquare\",\"acdcEnabled\":true,\"dfaEnabled\":false,\"editorialSystem\":\"\",\"reportingPortfolio\":\"\",\"inReviewEnabled\":false,\"inReviewRevisionsEnabled\":true}}],\"origin\":\"\",\"ownerIdentity\":\"576c1b21-6a6b-47ad-b8dc-a7d01312e4aa\",\"owner\":[],\"postedDate\":\"March 31st, 2026\",\"published\":true,\"recentEditorialEvents\":[],\"rejectedJournal\":[],\"revision\":\"\",\"amendment\":\"\",\"status\":\"posted\",\"subjectAreas\":[],\"tags\":[],\"updatedAt\":\"2026-04-24T07:26:14+00:00\",\"versionOfRecord\":[],\"versionCreatedAt\":\"2026-03-31 08:55:11\",\"video\":\"\",\"vorDoi\":\"\",\"vorDoiUrl\":\"\",\"workflowStages\":[]},\"version\":\"v1\",\"identity\":\"rs-9179734\",\"journalConfig\":\"researchsquare\"},\"__N_SSP\":true},\"page\":\"/article/[identity]/[[...version]]\",\"query\":{\"redirect\":\"/article/rs-9179734\",\"identity\":\"rs-9179734\",\"version\":[\"v1\"]},\"buildId\":\"XKTyCvWXoU3ODBz1xrDgd\",\"isFallback\":false,\"isExperimentalCompile\":false,\"dynamicIds\":[84888],\"gssp\":true,\"scriptLoader\":[]}","source_license":"CC-BY-4.0","license_restricted":false}