Development of an extraction method for Zingiber montanum using deep frying

Abstract

Phlai-oil extract is a raw material used in the production of traditional Thai medicine recipes. It uses for relieving pain and reducing muscle inflammation. Therefore, the aim of this research was to develop a method for extracting phlai using an electric fryer and to control the quality of this extraction method. A comparison was made between the quality of phlai-oil extract prepared by traditional frying (in a deep frying pan) and an electric fryer. Additionally, the cost of producing phlai-oil extract using deep frying versus an electric fryer was assessed. Content analysis of the phlai-oil extract was performed using the High-performance liquid chromatography (HPLC) method.  The research was divided into four experiments as follows: 1) Traditional frying at the temperature less than 160°C 2) Frying in an electric fryer at 80°C 3) Frying in an electric fryer at 100°C, and 4) Frying in an electric fryer at 120 °C. The results showed that Phlai extraction by frying in an electric fryer at 80°C produced 41.26 %yieid of phlai-oil extract, which contained significantly more phenybutanoids (compound D and DMPBD) than traditional flying. At 80°C, phenylbutanoid and DMPBD were 0.493+0.003 %w/w and 0.225+0.001 %w/w, respectively and at 100°C, compound D was 0.276+0.003 %w/w. The cost of phlai-oil extract per kilogram obtained from traditional frying was 317.60 baht. Whereas, the costs of phlai-oil extract per kilogram obtained from an electric fryers at 80°C, 100°C, and 120 °C were 461.91 baht, 463.20 baht, and 460.20 baht, respectively. In summary, the development of a phlai extraction method using an electric fryer with the frying temperature controlled at 80°C will yield a high-quality phlai-oil extract, containing significant amounts of phlai-oil and active substances.