Pungent and volatile constituents of dried Australian ginger

Abstract

Ginger is well known for its pungent flavour and health-benefitting properties, both of which are imparted by various gingerol derivatives and other volatile constituents. Although there has been a considerable amount of research into the chemical constituents found in fresh ginger, there is little information available on the quality of Australian-grown dried ginger, particularly that intended for processing purposes. Here, we investigate differences in the chemical composition of three samples of processing-grade ginger, ranging from very poor to good quality. Gingerols and 6-shogaol were quantified using high performance liquid chromatograph (HPLC), while gas chromatography coupled with mass spectrometry (GC-MS) was used to identify and semi-quantify the volatile constituents and other gingerol derivatives. Significant differences were found between the samples in their content of gingerols and [6]-shogaol, as well as in their total phenolic content and antioxidant capacity. A total of 100 volatile compounds were identified in the dried ginger samples, including 54 terpenoid derivatives and 35 gingerol derivatives. Several compounds are reported from ginger for the first time, including limonene glycol and neryl laurate. In addition, we provide the second report of the presence of shyobunol, geranyl- p -cymene and geranyl-α-terpinene in ginger.

Nano-lipids based on Ginger Oil and Lecithin as A Potential Drug Delivery System

“…Results from GC-MS profiles revealed that almost most compounds have a higher boiling point (over 80 o C). The identified compounds were fatty acid ester, geraniol, gingerdiol, shogaols, gingerols, similar to those reported in literature [24,25]. The most of abundance concentration in ginger oil is the compound with retention time of 40.41 min (63.13%).…”

“…For this test, pyrogallol was oxidized by hydrogen peroxide (H2O2) with the help of HRP enzyme [34]. Previous studies have mentioned the ability of ginger oil in cancel the activity of oxidant due to the abundance of polyphenol compounds such as 6shogaol or gingerol [25][26]. Thus, the ginger oil or GL nano-lipid was first incubated with hydrogen peroxide before adding pyrogallol and HRP enzyme.…”

“…Ginger oil is used as alternative medicine practice for long time and has affirmed as safe agents in food by FDA [17].Due to the lipophilic property, ginger oil could be located inside the lipid layer of lecithin nano-lipid. The composition into ginger oils include polyphenol (shogaol, gingerol, paradols..), alkaloids, saponins, tannins, glycosides, flavonoids as well as glycolipids and fatty acid, suggesting the golden therapeutic value of the developed system [24][25]. Notably, ginger oil had been proven the ability to prevent the damage of macromolecules inducing by free radicals [26].…”

A Rapid Non-Destructive Hyperspectral Imaging Data Model for the Prediction of Pungent Constituents in Dried Ginger

“…Recent work has found that older, lower-quality samples of dried ginger showed significantly lower gingerol:shogaol ratios compared to fresher, higher-quality ginger [ 10 , 39 , 40 ]. Although this suggests that the gingerol:shogaol ratio may be a key measure of ginger quality, there are also other compounds that contribute to the perceived flavour and hence the quality of ginger [ 60 ].…”

“…The gingerols and shogaols were extracted using protocols previously reported for this purpose [ 38 , 39 , 40 ]. Approximately 0.5 g of powdered ginger sample was suspended in 7 mL of 90% aqueous methanol and mixed end-over-end for 60 min.…”