Quantitative profiling of gingerol and its derivatives in Australian ginger

Metabolomics reveals the effect of vacuum packaging combined with moderate-temperature preservation on quality changes of tender ginger

Tender ginger is often used a fresh vegetable but hard to storage due to the delicate skin, high moisture content and prone to spoilage. In order to develop suitable preservation technology for tender ginger, the effects of vacuum packaging combined with different preservation temperatures (20-25 °C room temperature, 4 °C and 10 °C) on tender ginger shelf life were investigated. The results indicated that vacuum packaging combined with 4 °C (VP4) preservation could easily cause cold damage and postharvest physiological fluctuations. Vacuum packaging combined with 10 °C (VP10) inhibited moisture loss and physiological activities. Metabolomics analysis revealed 169 metabolites significantly differential regulated during VP10 preservation. The characteristic metabolites were primarily associated with amino acid, lipid and nucleotide metabolism. The metabolic pathways mainly involved linoleic acid metabolism; alanine, aspartate and glutamate metabolism; and purine metabolism. The above results indicated that VP10 effectively extended the preservation period of tender ginger with less damage.

Gingerols and shogaols: A multi-faceted review of their extraction, formulation, and analysis in drugs and biofluids to maximize their nutraceutical and pharmaceutical applications

Gingerols represent the main bioactive compounds in ginger drugs mostly Zinigiber officinale (F. Zingebraceae) and account for the biological activities and the strong/pungent flavor in ginger. Ginger (Z. officinale) rhizome is one of the most valued herbal drugs for ailments' treatment in many ayurvedic medicine asides from its culinary applications as a spice. Gingerols and their dehydrated products shogaols are phenolic phytochemicals found in members of the Zingiberaceae family and account for most of their effects including anti-inflammatory and anticancer activities. This review entails most of the novel trends related to the extraction, optimization, and formulations of gingerols and shogaols to insure best recoveries and efficacies from their natural resources. Further, it presents a comprehensive overview of the different analytical approaches for the determination of gingerols/shogaols' levels in nutraceuticals to ensure highest quality and for their detection in body fluids for proof of efficacy.

Valorisation of Zingiber officinale Roscoe postharvest residues as byproducts with antioxidant capacity

During the postharvest phase of ginger, 2.6%-5% by weight of ginger rhizome residues are generated, which are disposed in landfills and constitute a continuous source of organic contamination causing serious environmental problems. The objective of this study was to valorise ginger postharvest residues (shoot, finger, slice, trunk, root, and rootles) from district Pichanaki (Peru) as dry powdered byproducts with an antioxidant capacity similar to that of rhizome. The nutrition composition, phenolic compounds, such as total phenolic content, total flavonoid content, 6-gingerol content, and 6-shogaol content, antioxidant capacity expressed by ferric reducing antioxidant power and IC50 of 2,2-diphenyl-1-picrylhydrazyl radical, surface changes, and structural morphology were evaluated. In addition, the dependent variables were correlated using the Pearson's matrix and principal component analysis (PCA). The results for shoot, finger, slice, and trunk residues showed similar phenolic compound contents and antioxidant capacities to those of rhizome, but similar results were not obtained for root and rootlet residues. These results were corroborated by analyses of surface and structural morphologies. The Pearson's matrix showed that the content of phenolic compounds correlated with the antioxidant capacity and carbohydrate content for the rhizome and residues, except for the root. The PCAshowed that residues that exhibited higher contents of starch grains with reserve functions such as shoot, finger, slice, and trunk were correlated with higher contents of phenolic compounds with antioxidant capacity, while residues with higher contents of crude fibre and ash with a support function exhibited a low antioxidant capacity. Thus, the shoot, finger, slice, and trunk residues, from district Pichanaki (Peru), can be valorised and reincorporated as byproducts in the ginger value chain. They are important for the food, cosmetic, and pharmaceutical industries.

Preparation, pungency and bioactivity of gingerols from ginger (Zingiber officinale Roscoe): a review

Ginger has been widely used for different purposes, such as condiment, functional food, drugs, and cosmetics. Gingerols, the main pungent component in ginger, possess a variety of bioactivities. To fully understand the significance of gingerols in the food and pharmaceutical industry, this paper first recaps the composition and physiochemical properties of gingerols, and the major extraction and synthesis methods. Furthermore, the pungency and bioactivity of gingerols are reviewed. In addition, the food application of gingerols and future perspectives are discussed. Gingerols, characterized by a 3-methoxy-4-hydroxyphenyl moiety, are divided into gingerols, shogaols, paradols, zingerone, gingerdiones and gingerdiols. At present, gingerols are extracted by conventional, innovative, and integrated extraction methods, and synthesized by chemical, biological and in vitro cell synthesis methods. Gingerols can activate transient receptor potential vanilloid type 1 (TRPV1) and induce signal transduction, thereby exhibiting its pungent properties and bioactivity. By targeted mediation of various cell signaling pathways, gingerols display potential anticancer, antibacterial, blood glucose regulatory, hepato- and renal-protective, gastrointestinal regulatory, nerve regulatory, and cardiovascular protective effects. This review contributes to the application of gingerols as functional ingredients in the food and pharmaceutical industry.

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

Ginger is best known for its aromatic odour, spicy flavour and health-benefiting properties. Its flavour is derived primarily from two compound classes (gingerols and shogaols), with the overall quality of the product depending on the interaction between these compounds. Consequently, a robust method for determining the ratio of these compounds would be beneficial for quality control purposes. This study investigated the feasibility of using hyperspectral imaging to rapidly determine the ratio of 6-gingerol to 6-shogoal in dried ginger powder. Furthermore, the performance of several pre-processing methods and two multivariate models was explored. The best-performing models used partial least squares regression (PSLR) and least absolute shrinkage and selection operator (LASSO), using multiplicative scatter correction (MSC) and second derivative Savitzky–Golay (2D-SG) pre-processing. Using the full range of wavelengths (~400–1000 nm), the performance was similar for PLSR (R² ≥ 0.73, RMSE ≤ 0.29, and RPD ≥ 1.92) and LASSO models (R² ≥ 0.73, RMSE ≤ 0.29, and RPD ≥ 1.94). These results suggest that hyperspectral imaging combined with chemometric modelling may potentially be used as a rapid, non-destructive method for the prediction of gingerol-to-shogaol ratios in powdered ginger samples.