Differences in oven-drying temperatures change quality and phytochemicals of medicinally potential Boesenbergia rotunda (L.) Mansf. rhizomes

Abstract

Boesenbergia rotunda (L.) Mansf., known for its medicinal properties, holds great potential for the development of both medicinal and nutritional supplements due to its various biological and pharmacological benefits. B. rotunda belonging to the Zingiberaceae family, is a rhizomatous perennial herb commonly referred to as "finger root”. The rhizome of B. rotunda is widely used as a food ingredient in various countries. Additionally, it has been traditionally utilized in folk medicine to treat a range of ailments, including rheumatism, muscle pain, fever, gastrointestinal disorders, flatulence, dyspepsia, and peptic ulcers. Drying is one of the most used technologies in the pharmaceutical industry to prevent spoilage and maintain product quality. The purpose of this study was to investigate the effects of different drying treatments (hot air oven drying at 60, 70, 80, 90 and 100 ⁰C) on the quality parameter such as moisture, ash, curcumin, mineral content particle size and phytochemicals like phenol, flavonoid, saponin and tannin of B. rotunda. The result reported that Boiling B. rotunda at 80 ⁰C followed by oven drying at 100 ⁰C showed lowest moisture content. Smallest particle size, ash content, highest elements atomic % and maximum retention of pharmaceutically important secondary metabolites like curcumin, phenol, flavonoid, saponin and tannin content were obtained in boiling B. rotunda at 80 ⁰C followed by oven drying at 100 ⁰C. The findings of this study will aid in the development of enhanced techniques for restoring the market-preferred optimal quality of B. rotunda. Additionally, they will help improve methods for preserving the active components of, offering significant benefits to pharmaceutical industries, farmers, and plant breeders.