Morphology and physicochemical properties of starch extracted from Indonesian ginger

Abstract

Background: Starch of ginger (Zingiber officinale) is potentially developed as a pharmaceutical excipient of dosage forms. In Indonesia, there are three varieties of ginger, namely Z. officinale var. Roscoe, Z. officinale var. Amarum, and Z. officinale var. Rubrum. Objective: To characterise the morphology and physicochemical properties of starches from the three ginger varieties.    Method: The morphology of ginger starch was characterised using a light microscope and Scanning Electron Microscope (SEM). Physicochemical properties were determined using several methods from previous studies.    Result: Starch granules of three ginger varieties were elliptical and showed an eccentric hilum with lamella. Starch of Z. officinale var. Amarum (SZA) had enormous size and led the highest swelling power, solubility, density, emulsion capacity, and moisture content. Starch of Z. officinale var. Roscoe (SZRo) had a more acidic pH (6.44 ± 0.02) without foaming capacity. SZA and SZRo had higher browning temperatures, lower gelatinised temperatures, and water absorption. Starch of Z. officinale var. Rubrum (SZRu) exhibited the highest charring temperature (279.00 ± 1.00 °C). Particle size distribution of all starches showed that more than 98% of particles had less than 179 µm in size.    Conclusion: Ginger starch can be potentially developed as an excipient of pharmaceutical dosage forms in an optimum formula.