Characterization of 6-Gingerol for In Vivo and In Vitro Ginger (Zingiber officinale) Using High Performance Liquid Chromatography 

Abstract

Ginger (Zingiber officinale Rosco) belonging to the family Zingiberaceae is one of the world's most important spices and produces a pungent, aromatic rhizome that is valuable all over the world. Qualitative and quantitative analysis of 6-gingerol in different parts (in vivo and in vitro) of Zingiber officinale using thin layer chromatography (TLC) and high performance liquid chromatography (HPLC) have been performed. Data of TLC showed spots having identical Rf value (0.15), according to the synthetic standards of 6-gingerol in all samples extract. 6-gingerol was detected in all extracts of different parts of ginger derived from in vivo and in vitro culture conditions. Quantitative determination of 6-gingerol using HPLC technique was carried out. Comparing with the peaks of 6-gingerol in synthetic standards, in vivo rhizomes and in vitro cultures of different ginger parts was showed similar UV spectra characteristics. The quantity of 6-gingerol in rhizomes (in vivo and in vitro) and in vitro microrhizomes (45.37; 42.64; 28.11 mg/g respectively), were showed a higher value than that of in vitro calli, shoots and roots (7.89; 7.46; 6.40 mg/g respectively).

Development of electrochemical noninvasive glucose nanobiosensor using antioxidants as a novel mediator

“…Hence, four solvents were chosen for GE according to the Synder Polarity Index (9 = water, 6.6 = methanol, 5.4 = acetone, and 5.2 = ethanol). TLC analysis (see Figure ) was compatible with Usama et al reports, confirming the presence of 6‐gingerol ( R f = 0.15) in methanol and acetone extracts in large amount, but it was traced in ethanol and water extracts that were related to the chemical properties of using solvent in extraction . Among these four solvents, water is the most polar molecule, but the antioxidant components in ginger such as gingerol, shogaol, and paradiol are partially polar; therefore, semi‐polar solvent is the best option for extraction.…”

Antioxidant activity of ginger extract and identification of its active components

“…From terpene, the major identified components are sesquiterpene hydrocarbons and phenolic compounds such as gingerol and shogaol. Gingerols known as phenolic ketones can be converted to shogaols, zingerone, and paradol (Rahmani et al, 2014) which produce the "hot" sensation in the mouth (Aly et al, 2013). Thanks to the low toxicity of ginger and its broad spectrum of biological and pharmacological applications, it has been increasingly used (Aly et al, 2013).…”

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