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1
Zhang, Shiming, Xuefang Kou, Hui Zhao, Kit-Kay Mak, Madhu Katyayani Balijepalli, and Mallikarjuna Rao Pichika. "Zingiber officinale var. rubrum: Red Ginger’s Medicinal Uses." Molecules 27, no. 3 (January 25, 2022): 775. http://dx.doi.org/10.3390/molecules27030775.
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Zingiber officinale var. rubrum (red ginger) is widely used in traditional medicine in Asia. Unlike other gingers, it is not used as a spice in cuisines. To date, a total of 169 chemical constituents have been reported from red ginger. The constituents include vanilloids, monoterpenes, sesquiterpenes, diterpenes, flavonoids, amino acids, etc. Red ginger has many therapeutic roles in various diseases, including inflammatory diseases, vomiting, rubella, atherosclerosis, tuberculosis, growth disorders, and cancer. Scientific evidence suggests that red ginger exhibits immunomodulatory, antihypertensive, antihyperlipidemic, antihyperuricemic, antimicrobial, and cytotoxic activities. These biological activities are the underlying causes of red ginger’s therapeutic benefits. In addition, there have been few reports on adverse side effects of red ginger. This review aims to provide insights in terms the bioactive constituents and their biosynthesis, biological activities, molecular mechanisms, pharmacokinetics, and qualitative and quantitative analysis of red ginger.
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Indiarto, R., E. Subroto, Angeline, and Selly. "Ginger rhizomes (Zingiber officinale) functionality in food and health perspective: a review." Food Research 5, no. 1 (February 13, 2021): 497–505. http://dx.doi.org/10.26656/fr.2017.5(1).361.
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Ginger is a spice type used by rhizome. Ginger has long been used to heal various diseases, including inflammation and digestive disorders. As the development of science, the food and health sector, mostly use ginger as functional food and medicine because of its usefulness. Ginger's role as food and medicine has been recognized as safe, classified in Generally Recognized as Safe (GRAS) by the Food Drug and Administration (FDA). The content of bioactive compounds in ginger classified as volatile and non-volatile compounds contributes positively to food and health. Ginger can be used as fresh, dried, essential oils, oleoresin, extracts, or powders. Oleoresin and essential ginger oil are extracts used extensively in food and health fields. To obtain the extract, an extraction that multiplies thermal and non-thermal processes can be performed. Many use gingers as a condiment for food. Ginger gives a spicy taste that's typical of food and drink. It also contributes to a natural antioxidant, extends food products' shelf-life, and improves the organoleptic quality of food products. Whereas ginger consumption can help decrease blood glucose in type 2 diabetes mellitus, analgesics, reduce uric acid, lessen muscle pain, and increase the body's immune system. In this study, we have reviewed ginger, the red ginger extraction process, and functional compounds, food, and health benefits.
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Nayak, Avijeet, Debendra Pradhan, Dibyadarshan Nayak, Dr Satyananda Swain, and Prof Gayatri Mohanty. "Ginger Processing and It’s Value Addition." International Journal for Research in Applied Science and Engineering Technology 10, no. 5 (May 31, 2022): 1802–8. http://dx.doi.org/10.22214/ijraset.2022.42644.
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Abstract: Ginger (Zingiber officinale) is a blooming plant whose rhizome, ginger root, or ginger, is generally utilized as a flavor and a people medication. Ginger is stacked with cell reinforcements, intensifies that forestall pressure and harm to your body's DNA. They might assist your body with warding off persistent sicknesses like hypertension, coronary illness, and infections of the lungs, in addition, to advancing solid maturing. Specialists suggest consuming a limit of 3-4 grams of ginger concentrates each day. Assuming that you're pregnant, don't consume more than 1 gram of ginger concentrate each day. Ginger isn't suggested for youngsters younger than 2. The main put-down the account of ginger comes from the Analects of Confucius, written in China during the Warring States period (475 - 221 BC). However it is filled in numerous regions across the globe, ginger is "among the earliest recorded flavors to be developed and traded from southwest India". Ginger is a significant zest harvest and India is one of the main makers and exporters of ginger in the world. Ginger is generally utilized all over the planet in food as a zest both in new and dried structures which adds flavor to the feast by making a fiery sharp taste. The substance parts of the ginger rhizome change extensively contingent upon the area of development and postharvest medicines. Ginger contains polyphenol mixtures, for example, gingerol and its subsidiaries like zingiberene, bisabolene, camphene, geranial, linalool, borneol, and oleoresin (blend of unstable oils and sap) that records for its trademark fragrance and helpful properties. New gingers is transient and are ruined due to inappropriate dealing with, development of deterioration microorganisms, vulnerability to rhizome decay, withering and growing, the activity of normally happening compounds, substance responses, and primary changes during capacity. Remembering the low time span of usability of new ginger and lacking office for their presentday stockpiling prompting trouble deal, esteem expansion could be a practical elective which will get profitable cost to the producers. The current situation, dietary significance, postharvest the board, esteem added items of ginger have been talked about exhaustively in the survey. Keywords: Zingiber officinale, rhizome, hypertension, coronary illness.
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Anggista, Giovani, Ilyas Teguh Pangestu, Dwi Handayani, M. Endy Yulianto, and Septi Kusuma Astuti. "PENENTUAN FAKTOR BERPENGARUH PADA EKSTRAKSI RIMPANG JAHE MENGGUNAKAN EXTRAKTOR BERPENGADUK." Gema Teknologi 20, no. 3 (October 31, 2019): 80. http://dx.doi.org/10.14710/gt.v20i3.24532.
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Giovani Anggista , Ilyas Teguh Pangestu, Dwi Handayani, M. Endy Yulianto, Septi Kusuma, in this paper explain that the main part of ginger used is rhizome. Processed ginger products that can be developed are ginger oleoresin which contains components of gingerol, shogaol, zingerone, resin and essential oils. Ginger oleoresin content ranges from 3.2 - 9.5%, while the content of gingerol in oleoresin is between 14-25% and shogaol between oleoresin. 2.8-7.0%. Considering the benefits of high-antioxidant ginger which functions as an anti-inflammatory and prevents tumor growth, it is necessary to extract the ginger rhizome. The purpose of this study was to determine the factors that most influence the extraction of gingerol from the ginger rhizome using a stirred extractor and relatively good conditions. Experiments were carried out with various solvents, pH and temperature. Solvents 4 liters and 8 liters, pH 4 and 6 and temperatures 60oC and 100oC. The Gingerol content is measured by a VIS spectrophotometer. The most influential factor in extraction of ginger was determined by experimental design 23. The analysis of the results showed that for extracting 500 grams of powdered ginger using water as a solvent, the most influential factor was pH, in this case, at pH 6 containing 4% ginger.
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Appalasamy, Suganthi, Nivaarani Arumugam, Nor Syahaiza Ahmad Zamri, Anis Fadhlina, Jayaraj Vijaya Kumaran, and Sreeramanan Subramaniam. "First Report on Wild Ginger (Family: Zingiberaceae) Species Composition with New Records in Limestone Forests of Kelantan, Peninsular Malaysia." Tropical Life Sciences Research 33, no. 3 (September 30, 2022): 33–46. http://dx.doi.org/10.21315/tlsr2022.33.3.3.
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The wild gingers in the family Zingiberaceae have a wide range of habitat distribution. The species growing in Malaysian forests are the most studied. Nevertheless, the aromatic perennial herb family found in limestone forests is the least studied. The present study identified the ginger species compositions, determined the conservation status of the identified ginger species, and compared the distribution of the ginger species in selected limestone forests of Kelantan due to the lack of intensive study focusing on wild gingers in Malaysian limestone forests, especially in the state of Kelantan, to date. In various months, wild ginger species observation was conducted at four limestone forests in Kelantan. From the survey performed during the present study, Gua Setir and Gua Ikan recorded 16 species with 12.5% overlapping species. Gua Setir comprised 61.5% more ginger species than Gua Ikan. In total, 13 species (81.25%) were evaluated based on the Red List of Threatened Species by the International Union for Conservation of Nature (IUCN). Three wild ginger species listed as high conservation value (HCV), Zingiber aurantiacum, Zingiber petiolatum and Zingiber wrayi, were identified at the limestone karst valley of Gua Setir. The current study presented updated and new records of the limestone wild ginger flora in Kelantan. The research also demonstrated that each limestone forest consisted of different combinations of ginger species. Consequently, conservation efforts and sustainable management currently enforced in the limestone forests would lead to long-term protection of the plants. Furthermore, the wild gingers could become a tourist attraction for limestone forests located in recreational areas.
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Ahmad Mandeel Alzahrani, Hani Yousef Abdullah, Hani Abdulfatah Alturkistani, Hani Yahya Alfaifi, Fayez Mushayil Alshehri, and Abdulgader Hussain Albar. "Health Benefits and Biological Activity of Ginger Phytochemicals Against Chronic Diseases and Cancers." Journal for Research in Applied Sciences and Biotechnology 1, no. 3 (August 31, 2022): 264–77. http://dx.doi.org/10.55544/jrasb.1.3.35.
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As cancer prevalence escalates significantly across the globe, fighting this terminal illness using phytochemicals is considered a green anticancer therapeutic approach. Many plants contain useful bioactive compounds that can influence cancer remedies positively. Moreover, these bioactive compounds derived from natural sources exhibited great vital contribution activities such as antioxidant, anti-inflammatory, and antimicrobial. Since antiquity, ginger was used in folk medicine as a reason for its ability to relieve systemic pain and food flavoring. Along with recent findings and discoveries, ginger and its derived phenolic compounds such as 6-gingerol, 8-gingerol, and 10-gingerol, shogaol, parasols, zingerone, and α-curcumene, each independently or collectively is well known to contribute prospectively in an accessible way in many chronic conditions such as obesity, diabetes, non-alcoholic fatty liver disease, Alzheimer disease, rheumatoid arthritis, asthma, and chronic kidney disease. On the other hand, drug-based ginger's pharmacological properties show significant suppression of specific cancers such as skin, colorectal, pancreatic, prostate, breast, lung, AML, gastric, and HCC through series of distinctive mechanisms. It is notably now that these ginger characteristics, along with its beneficial flavonoid contents, are a novel therapeutic approach in a variety of ailments.
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K.C., Mamata, Anuj Lamichhane, and Saroj Sapkota. "A comparative study of the effect of peeling and drying on phytochemical and proximate composition of ginger varieties in Nepal." Archives of Agriculture and Environmental Science 7, no. 3 (September 25, 2022): 369–78. http://dx.doi.org/10.26832/24566632.2022.0703010.
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The handling and processing of ginger are done by farmers in Nepal by following primitive practices that result in poor and unhygienically processed ginger of low quality. Due to little information on the quality and compositional aspects of ginger and its value-added product (essential oil), there is a need to improve traditional methods of processing and drying for a better quality of ginger and its product. This study aimed to assess the effects of peeling and drying conditions on two local ginger varieties in Nepal. A three-factor Completely Randomized Design (CRD) experiment was laid out at Ginger Research Program, Kapurkot, Salyan, Nepal. Three treatment factors were variety (Bose ginger and Nase ginger varieties), peeling (peeled and unpeeled ginger), and drying methods (direct sun drying and oven drying). After drying ginger rhizomes, the dry recovery percentage was calculated and the dried ginger rhizomes were ground to powder and subjected to laboratory analysis, where essential oil content and proximate composition of ginger powder were evaluated. Then, the extracted essential oil was subjected to GC-MS (Gas Chromatography and Mass Spectrometry) analysis to know the chemical composition of essential oil. The result obtained showed that unpeeled oven-dried gingers retained higher essential oil content (2 %). The moisture content of oven-dried peeled ginger was reduced to 10.49 % which is within the standard of 7-12 % acceptable to the international market unlike that of direct-sun drying which could only attain about 17% moisture content in the study area. Likewise higher dry recovery percentage (22.25%) was observed in unpeeled sun-dried gingers. Ether extract (5.05 %) and crude fiber (5.05 %) were higher in the Nase variety whereas nitrogen-free extract (75.51 %) was more efficient in Bose variety. From the GC-MS analysis of ginger oil, α-Zingiberene (16.61-21 %) was found to be a major chemical constituent of ginger essential oil followed by (E, E)-α-farnesene (8.68-10.99 %) and β-Sesquiphellandrene (8.26-10.23 %). The use of an oven to dry unpeeled ginger will improve the retention of essential oil; However, peeling of ginger showed reduced fiber content in the ginger.
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Sinabutar, Kristin Valentina, and Dessy Agustina Sari. "Porositas Serbuk Jahe Merah (Zingiber officinale Roscae var. Rubrum) terhadap Variasi Suhu dan Kadar Gula Pasir." Jurnal Teknologi 17, no. 1 (May 13, 2024): 7–12. http://dx.doi.org/10.34151/jurtek.v17i1.4559.
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Ginger is one of Indonesia's most abundant and widespread cultivated plants and is widely used in people's daily lives as a raw material and additive in the manufacture of food and beverages. One type of ginger that is in great demand in the herbal beverage industry is red ginger. The bioactive compounds found in ginger include 6-gingerol, 6-paradol, 6-methylshogaol, 8-methylshogaol, 8-gingerol, 10-gingerol and 6-shogaol. Red ginger contains various bioactive compounds with pharmacological effects such as analgesic, anti-inflammatory, anti-cancer, antioxidant and cardiotonic effects. Scanning Electron Microscopy (SEM) is a microscopy technique used to produce high-resolution images of the surface of an electron sample. This study aimed to analyze the porosity of red ginger powder against variations in temperature and sugar content. The temperatures were 80 and 90°C with a sugar content of 60 and 100%. The results showed that the increase and decrease in the percentage of porosity values were caused by differences in temperature variations applied to the crystallization process. The rate of red ginger powder's porosity that approaches the fresh red ginger rate is red ginger powder at 80°C and 60% crystallization agent. The research results contributed to the characteristics of the materials used and the development of red ginger drink powder products.
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SHAHRAJABIAN, Mohamad Hesam, Wenli SUN, and Qi CHENG. "Pharmacological Uses and Health Benefits of Ginger (Zingiber officinale) in Traditional Asian and Ancient Chinese Medicine, and Modern Practice." Notulae Scientia Biologicae 11, no. 3 (September 30, 2019): 309–19. http://dx.doi.org/10.15835/nsb11310419.
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Ginger (Zingiber officinale) has been used as a spice and a medicine for over 200 years in traditional Chinese medicine. Ginger is an important plant with several medicinal and nutritional values used in Asian and Chinese tradition medicine. Ginger and its general compounds such as Fe, Mg, Ca, vitamin C, flavonoids, phenolic compounds (gingerdiol, gingerol, gingerdione and shogaols), sesquiterpenes, paradols has long been used as an herbal medicine to treat various symptoms including vomiting, pain, cold symptoms and it has been shown to have anti-inflammatory, anti-apoptotic, anti-tumor activities, anti-pyretic, anti-platelet, anti-tumourigenic, anti-hyperglycaemic, antioxidant anti-diabetic, anti-clotting and analgesic properties, cardiotonic, cytotoxic. It has been widely used for arthritis, cramps, sprains, sore throats, rheumatism, muscular aches, pains, vomiting, constipation, indigestion, hypertension, dementia, fever and infectious diseases. Ginger leaves have also been used for food flavouring and Asian traditional medicine especially in China. Ginger oil also used as food flavouring agent in soft drink, as spices in bakery products, in confectionary items, pickles, sauces and as a preservatives. Ginger is available in three forms, namely fresh root ginger, preserved ginger and dried ginger. The pharmacological activities of ginger were mainly attributed to its active phytocompounds 6-gingerol, 6-shogaol, zingerone beside other phenolics and flavonoids. Gingerol and shogaol in particular, is known to have anti-oxidant and anti-inflammatory properties. In both traditional Chinese medicine, and modern China, Ginger is used in about half of all herbal prescriptions. Traditional medicinal plants are often cheaper, locally available and easily consumable raw and as simple medicinal preparations. The obtained findings suggest potential of ginger extract as an additive in the food and pharmaceutical industries.
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Rachman, D., A. S. Nasori, P. Atmaji, B. Wiguna, J. Kahfi, E. Maryana, E. Mardliyati, et al. "The Influence of Ginger Rhizome Extraction on the Content of the Active Ingredients [6]-Gingerol Produced." IOP Conference Series: Earth and Environmental Science 1246, no. 1 (September 1, 2023): 012004. http://dx.doi.org/10.1088/1755-1315/1246/1/012004.
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Abstract Oleoresin, a product derived from ginger rhizomes, contains a high concentration of active compounds and has the potential to be used not only as a medicine but also as a beneficial natural ingredient material to the human body. Ginger oleoresin is a valuable product that contains a variety of compounds and provides functional health benefits as well as immunity boosters to large groups of people. Gingerol is a key ingredient in ginger rhizome oleoresin extract. Gingerol (C17H26O4) is a compound found in ginger oleoresin that easily decomposes into Shogaols (C17H24O3). The ethanolic extract of zingiber rhizomes powder was processed with the best yield of oleoresin of 38.313% and concentration of [6]-gingerol of 0.39 mg/g extract, which was produced in 120 minutes at a temperature of 60 0C. While the best [6]-gingerol content in oleoresin was 1.33 mg/g extract with a ginger oleoresin yield of 21.821% produced under 50 0C extraction temperature in 60 minutes.
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Nishidono, Yuto, Azis Saifudin, Mikio Nishizawa, Takashi Fujita, Masatoshi Nakamoto, and Ken Tanaka. "Identification of the Chemical Constituents in Ginger (Zingiber officinale) Responsible for Thermogenesis." Natural Product Communications 13, no. 7 (July 2018): 1934578X1801300. http://dx.doi.org/10.1177/1934578x1801300722.
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To compare the thermogenic properties of crude drugs derived from ginger, the activities to peroxisome proliferator-activated receptor gamma coactivator 1-alpha (PGC-1α) of methanol extracts of “Shokyo” (dried rhizome of Z. officinale var. rubens), “Kankyo” (steamed and dried rhizome of Z. officinale var. rubens), “Red ginger” (Indonesian dried rhizome of Z. officinale var. rubrum) and “White ginger” (Indonesian dried rhizome of Z. officinale var. amarum), were examined. The extracts of the four specimens were analyzed by liquid chromatography mass spectrometry (LC-MS). The results showed that “Shokyo” and “White ginger” strongly stimulated PGC-1α and that the amount of [10]-shogaol (6) in these was higher than in “Kankyo” and “Red ginger”. Gingerol-related compounds were isolated or prepared in order to identify the compounds responsible for stimulating PGC-1α. As a result, [10]-gingerol (3), [10]-shogaol (6), [10]-gingerdiols (11, 12) and [10]-gingerdiols 3,5-diacetate (17, 18) were identified as the active constituents, while the main constituents, [6]-gingerol (1) and [6]-shogaol (4), did not show any significant PGC-1α activity. These results suggest that gingerol-related compounds with long alkyl side chains contribute to the thermogenic properties of ginger.
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Chen, Meichun, Enquan Lin, Rongfeng Xiao, Zuliang Li, Bo Liu, and Jieping Wang. "Structural Characteristic, Strong Antioxidant, and Anti-Gastric Cancer Investigations on an Oleoresin from Ginger (Zingiber officinale var. roscoe)." Foods 13, no. 10 (May 12, 2024): 1498. http://dx.doi.org/10.3390/foods13101498.
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It is known that ginger oleoresin contains various active components and possesses bioactivities. In this study, ginger oleoresin from Chinese ginger (Zingiber officinale var. roscoe) was extracted using a CO2 supercritical fluid extraction method with a 0.52% yield (g/g), based on dry weights. Zingiberene with a content of 51.6 mg/g was the main volatile in the ginger oleoresin. In total, 17 phenolic compounds were identified, and their contents were calculated as 587.54 mg/g. Among them, a new gingertriol was detected in the Z. officinale. Antioxidant activity tests showed that the ginger oleoresin and six gingerols exhibited strong scavenging free radical activities, and the zingerone exhibited the strongest antioxidant activity, with IC50 values of 11.3 µg/mL for the 2, 2′-diphenyl-1-picrylhydrazyl radical and 19.0 µg/mL for the 2, 2′-amino-di (2-ethyl-benzothiazoline sulphonic acid-6) ammonium salt radical cation, comparable to vitamin C. Ginger oleoresin inhibits HGC-27 human gastric cancer cell proliferation at a rate of 4.05~41.69% and induces cell apoptosis at a rate of 10.4~20.9%. The Western blot result demonstrated that the AKT signaling pathway has the potential mechanism of ginger oleoresin acting on HGC-27 cells. The anticancer potential of the gingerol standards on HGC-27 cells followed the order of 8-gingerol > 6-gingerol > 10-gingerol > zingerone. The different antioxidant and anticancer potentials of the ginger phenolic compounds could be attributed to the presence of hydroxyl groups in the unbranched 1-alkyl chain and the length of carbon side chain. Consequently, ginger oleoresin shows substantial antioxidant and anticancer therapeutic potential and can be used for novel food–drug development.
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Akerele, Dare, Zainab Kulthum Umar, and Ayoade Matthew Adetoye. "What Determines Ginger’s Purchase Decision among Consumers in Tertiary Institutions in Abeokuta, Ogun State, Nigeria?" Agricultura Tropica et Subtropica 50, no. 2 (June 27, 2017): 101–7. http://dx.doi.org/10.1515/ats-2017-0011.
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AbstractThis study examined ginger consumption patterns and factors influencing ginger purchase decisions among consumers in tertiary institutions in Abeokuta, Ogun State, Nigeria. A multi-stage sampling procedure was used to select respondents from whom data were collected with the aid of a structured questionnaire. Descriptive statistics and probit regression were the tools for data analyses. The average age of the respondents was 29 years. Most (88.36 %) of them indicated they were aware of ginger’s medicinal benefits and approximately 66.14 % of the respondents indicated purchase of ginger products. On the average, respondents spent about ₦302.22 (0.83USD) per month on ginger. Most (86.77 %) of the respondents prefer to consume ginger with food or as herbal tea/drink (41.27 %). Awareness about the health benefits of ginger (P < 0.1), electronic media as source of information (P < 0.1), consumers’ concern for their health (P < 0.05) and previous gratifying experience from ginger’s consumption (P < 0.01) are factors substantially influenced ginger purchase decision. Income and demographic characteristics of the consumers are unlikely to induce decision to buy significantly. Thus, promoting awareness of the health benefits of ginger and, more especially through electronic media are suggested as important pathway for stimulating people’s decision to buy ginger in the studied population.
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Yu, Dai-Xin, Sheng Guo, Jie-Mei Wang, Hui Yan, Zhen-Yu Zhang, Jian Yang, and Jin-Ao Duan. "Comparison of Different Drying Methods on the Volatile Components of Ginger (Zingiber officinale Roscoe) by HS-GC-MS Coupled with Fast GC E-Nose." Foods 11, no. 11 (May 30, 2022): 1611. http://dx.doi.org/10.3390/foods11111611.
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Ginger (Zingiber officinale Roscoe) is one of the most popular spices in the world, with its unique odor. Due to its health benefits, ginger is also widely used as a dietary supplement and herbal medicine. In this study, the main flavor components of gingers processed by different drying methods including hot air drying, vacuum drying, sun-drying, and vacuum-freeze drying, were identified on the basis of headspace-gas chromatography coupled with mass spectrometry (HS-GC-MS) and fast gas chromatography electronic-nose (fast GC e-nose) techniques. The results showed that the ginger dried by hot air drying exhibited high contents of volatile compounds and retained the richest odor in comparison with those dried by other methods, which indicated that hot air drying is more suitable for the production of dried ginger. Sensory description by fast GC e-nose exhibited that ginger flavor was mainly concentrated in the spicy, sweet, minty, fruity, and herbaceous odor. The relative content of the zingiberene was significantly higher in the hot air drying sample than those by other methods, suggesting that dried ginger by hot air drying can retain more unique spicy and pungent odorants. Furthermore, the results of chemometrics analyses showed that the main variance components among the samples by different drying methods were α-naginatene, (+)-cyclosativene, and sulcatone in HS-GC-MS analysis, and α-terpinen-7-al, dimethyl sulfide, and citronellal in fast GC e-nose analysis. For comparison of fresh and dried gingers, terpinolene, terpinen-4-ol, 2,4-decadienal, (E, Z)-, and linalool were considered the main variance components. This study generated a better understanding of the flavor characteristics of gingers by different drying methods and could provide a guide for drying and processing of ginger.
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Sharizan, A., and A. M. Sahilah. "Extraction and characterization of 6-shogaol and 6-gingerol from Zingiber officinale var.Bentong." Food Research 5, no. 5 (October 19, 2021): 236–43. http://dx.doi.org/10.26656/fr.2017.5(5).014.
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Zingiber officinale Roscoe var. Bentong or locally known as Bentong ginger is exclusively planted and harvested in the district of Bentong, Pahang, Malaysia. The demand for this ginger species has dramatically increased due to its high food and medicinal values, owing to the presence of 6-shogaol and 6-gingerol as active compounds. This study aimed to measure the concentrations of those active compounds with respect to their one-year plantation duration (January - December 2018). The proximate analysis, heavy metals and antioxidant activity were simultaneously determined during the plant growth. 6-gingerol was present in both fresh and dried samples whilst 6-shogaol could only be found in dried samples. Fresh ginger recorded the highest 6-gingerol content (2.09 mg/g) in the seventh month of harvesting time. On the other hand, in the sixth month of harvesting time, dried ginger had the highest concentration of 6-gingerol (0.66 mg/g) and 6-shogaol (1.85 mg/g). Notably, the accumulation of heavy metals such as As, Pb, Cd and Hg in Bentong ginger was relatively low and within the permissible limit. Meanwhile, the total polyphenol and phenolic content of Bentong ginger extract solution were observed to decrease as the ginger was maturing. In conclusion, Z. officinale Roscoe var. Bentong yielded different amounts of active compounds with respect to its harvesting time. Nevertheless, it generally exhibits good values in terms of chemical compositions that can be potentially used as nutraceutical food.
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Chu, Bao, Yuhong Jin, Aiying Gao, and Shuai Wu. "Optimization of brandy base wine production technique using ginger pomace." E3S Web of Conferences 261 (2021): 02086. http://dx.doi.org/10.1051/e3sconf/202126102086.
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In this work, the effects of ginger pomace/water ratio, yeast strain selection, sugar and yeast addition, fermentation temperature on the physicochemical properties and sensory evaluation of ginger brandy and its base wine was investigated to optimize production technique. It was found that the pH and total acidity of ginger brandy base wine were mainly influenced by ginger pomace/water ratio, yeast strain, sugar and yeast addition, fermentation temperature. Gingerol content was mostly affected by ginger pomace/water ratio. The results of electronic nose analysis showed that main aroma components of ginger pomace brandy were mainly affected by ginger pomace/water ratio. In general, the optimized production technique was ginger pomace/water ratio at 1:3, 3# yeast strain, sugar and yeast addition (102 g/L and 0.40 g/L), fermentation temperature (18°C). Ginger brandy base wine made by above technique after second full distillation could produce ginger brandy with typical, strong and balanced ginger aroma, mellow and full-bodied taste, and long aftertaste.
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Li, Xi Hong, Man Zhang, Wei Li Li, Ai Li Wang, and Dan Zhou Liu. "Effect of High Temperature Pretreatment and Gaseous Ozone on Storage Quality and Microbiological Safety in Fresh Ginger (Zingiber officinale Rosc.)." Advanced Materials Research 634-638 (January 2013): 1460–63. http://dx.doi.org/10.4028/www.scientific.net/amr.634-638.1460.
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It has been investigated that the effects of high temperature pretreatment and gaseous ozone on storage quality and microbiolical changes of fresh ginger. The fresh ginger were exposed in air at 30 °C for 7 days, then were treated by gaseous ozone (4 mg/m3) for 1 hour each two days for 28 days. Pretreatment promoted wound healing of ginger rhizome section and gaseous ozone treatment inhibited microbial infection. After 28 days, the PPO activity of samples in combined application of high temperature and ozone treated group, and only ozone treated group were 2.95×103 U and 2.80×103 U respectively, higher than that in control of 2.50×103 U, by 450 U and 300 U. DPPH in the two treated group were 47.38 % and 44.55 %, respectively. Total phenolic and 6-gingerol of samples in combined treated gingers were 57.33 mg/100g and 7.73 mg/g, the control was just 48.42 mg/100g and 5.89 mg/g. The level of microbiology was decreased by 1.4 log CFU/g than that of control. The results highlighted that the positive role of ozonation in combination with pretreatment storage in controlling lignification and microbial spoilage of fresh ginger. Pretreatment-gaseous ozone combined application lead to the most effective results in terms of anticorrosion associated with good results in other indexes.
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Yahyazadeh, Roghayeh, Vafa Baradaran Rahimi, Seyed Ahmad Mohajeri, Milad Iranshahy, Ahmad Yahyazadeh, Maede Hasanpour, Mehrdad Iranshahi, and Vahid Reza Askari. "Oral Administration Evaluation of the Hydro-Ethanolic Extract of Ginger (Rhizome of Zingiber officinale) against Postoperative-Induced Peritoneal Adhesion: Investigating the Role of Anti-Inflammatory and Antioxidative Effects." Evidence-Based Complementary and Alternative Medicine 2023 (February 21, 2023): 1–15. http://dx.doi.org/10.1155/2023/4086631.
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Peritoneal adhesions (PAs) occur and develop after abdominal surgery. Abdominal adhesions are common and often develop after abdominal surgery. Currently, there are no effective targeted pharmacotherapies for treating adhesive disease. In this regard, ginger is wildly used in traditional medicine because of its anti-inflammatory and antioxidant effects and has been investigated for peritoneal adhesion treatment. This study analyzed ginger ethanolic extraction via HPLC to have a 6-gingerol concentration. Four groups induced peritoneal adhesion to evaluate ginger’s effects on peritoneal adhesion. Then, ginger extract (50, 150, and 450 mg/kg) was administered by gavage in various groups of male Wistar rats (220 ± 20 g, 6–8 weeks). After scarifying the animals for biological assessment, macroscopic and microscopic parameters were determined via scoring systems and immunoassays in the peritoneal lavage fluid. Next, the adhesion scores and interleukin IL-6, IL-10, tumor necrosis factor-(TNF-) α, transforming growth factor-(TGF-) β1, vascular endothelial growth factor (VEGF), and malondialdehyde (MDA) were elevated in the control group. The results showed that ginger extract (450 mg/kg) notably decreased inflammatory (IL-6 and TNF-α), fibrosis (TGF-β1), anti-inflammatory cytokine (IL-10), angiogenesis (VEGF), and oxidative (MDA) factors, while increased antioxidant factor glutathione (GSH), compared to the control group. These findings suggest that a hydro-alcoholic extract of ginger is a potentially novel therapeutic strategy for inhibiting adhesion formation. Also, it might be considered a beneficial anti-inflammatory or antifibrosis herbal medicine in clinical trials. However, further clinical studies are required to approve the effectiveness of ginger.
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Fauzi, Mukhammad, Noer Novijanto, and Dhuita Puspita Rarasati. "KARAKTERISTIK ORGANOLEPTIK DAN FISIKOKIMIA KOPI JAHE CELUP PADA VARIASI TINGKAT PENYANGRAIAN DAN KONSENTRASI BUBUK JAHE." JURNAL AGROTEKNOLOGI 13, no. 01 (June 18, 2019): 1. http://dx.doi.org/10.19184/j-agt.v13i01.8370.
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Coffee is one of the plantation commodities that have high economic value. Coffee beans generally process become roasted coffee beans or ground coffee. Brewed ground coffee still leave the dregs when it mix with boiling water. The effort to reduce the dregs of the ground coffee is making dip coffee products. One of the new innovations was make healthful coffee products with ginger, namely coffee-ginger bag. Ginger rhizome contains bioactive compounds such as phenolic compounds (shogaol and gingerol) and essential oils, such as bisapolen, zingiberen, zingiberol and curcumen, that act as antioxidants. Different roasting level of coffee and concentration of ginger powder affected the flavor and aroma of coffee-ginger bag. The results showed that the most preferred coffee-ginger bag was dip ginger coffee roasted on dark level and 6% ginger powder concentration. It had total polyphenol of 98.72 μg GAE/ml with the antioxidant activity of 44.31%. Coffee-ginger bag roasted on dark level and 6% ginger powder concentration had lightness of 39.4. The highest total content of dissolved solids was coffee-ginger bag roasted on dark level and 0% ginger powder concentration which reached 13.12 mg/ml.
Keywords: antioxidants, coffee, ginger, polyphenols, roasting
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P, Mitra. "Effect of Sucrose Content (0brix) and Different Flavors on Physical, Mechanical and Sensorial Properties of Ginger Candy." Food Science & Nutrition Technology 4, no. 2 (March 14, 2019): 1–11. http://dx.doi.org/10.23880/fsnt-16000177.
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The objectives of this study were to develop value-added low sugar ginger candy based on physical, mechanical and sensorial properties of ginger candy, to improve sensorial properties using different flavors and to investigate the effectiveness of low-density polyethylene (LDPE) and polypropylene (PP) bags to maintain the moisture content of ginger candy during storage. Ginger (Zingiber officinale) is potential against many diseases and infections. Gingers can be converted to ready-to-eat products to increase their utilization and economic value using suitable processing techniques. Due to sharp spicy flavor, pungent aroma and short shelf-life there are few ready-to-eat ginger products available in the market. In this study, ginger candy was developed by dipping ginger slices (cubes) in 65°Brix, 70°Brix and 75°Brix sucrose solutions for osmotic drying followed by hot air drying at 60℃ for 16 hours. The physical properties (moisture content, density and color), mechanical properties (hardness, gumminess, cohesiveness, springiness and chewiness) and sensory properties (appearance, texture. sweetness and overall acceptability) of three different (°Brix) ginger candies were determined to develop the desired ginger candy. The physical, mechanical and sensory properties of 65°Brix, 70°Brix and 75°Brix ginger candy revealed that 70°Brix ginger candy sample was optimum sugar content and was most desired ginger candy. The vanilla and cinnamon flavored candies were developed using the optimum sugar content (70°Brix) and the sensory analysis of the flavored ginger candy was performed to compare the flavor preference. The flavor sensory results indicated that the vanilla flavored ginger candy was more acceptable than the cinnamon flavored ginger candy. All ginger candy samples packed in LDPE and PP achieved equilibrium moisture content at the same time. But the moisture content of ginger candy in LDPE was lower than the moisture content of ginger candy in PP during storage. This result indicated that the shelf-life of ginger candy can be longer in LDPE compared to PP. The findings of this study will be beneficial for the commercial development of low sugar flavored ginger candy.
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Paret, Mathews L., Asoka S. de Silva, Richard A. Criley, and Anne M. Alvarez. "Ralstonia solanacearum Race 4: Risk Assessment for Edible Ginger and Floricultural Ginger Industries in Hawaii." HortTechnology 18, no. 1 (January 2008): 90–96. http://dx.doi.org/10.21273/horttech.18.1.90.
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Fourteen species of ginger belonging to Zingiberaceae and Costaceae were evaluated for susceptibility to the bacterial wilt pathogen Ralstonia solanacearum (Rs) race 4 (ginger strains) by several methods of inoculation, including tests to simulate natural infection. Twelve of 14 species tested were highly susceptible to all strains of Rs race 4 upon stem inoculation, and susceptible plants wilted within 21 days. In contrast to previous reports that Rs strains from an invasive alien species, kahili ginger (Hedychium gardenarium), are nonpathogenic on ornamental gingers, the kahili ginger strain wilted both ornamental and edible ginger (Zingiber officinale) species within 21 days. Pour inoculation to the base of 11 plant species to simulate natural infection confirmed the ability of Rs to invade all the tested species without root wounds. Shampoo ginger (Zingiber zerumbet) was the most susceptible (wilted in 26 days) whereas pink ginger (Alpinia purpurata) and red ginger (A. purpurata) were the least susceptible and wilted in 71 and 76 days respectively. Pathogen survival in potting medium was evaluated by enumerating viable cells in effluent water from drenched pots with and without infected edible ginger after stem or rhizome inoculation. Ralstonia solanacearum survived in plant-free potting medium for 120 days and for 150 to 180 days in potting medium with infected edible ginger. The ability of Rs race 4 to infect many ginger species without wounding and to survive for long periods indicates that high risks will be incurred if the kahili ginger strain is inadvertently introduced from the forest reserves into ginger production areas.
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Oliveira, Cíntia Tarabal, Ana Luiza Coeli Cruz Ramos, Henrique de Oliveira Prata Mendonça, Gustavo Pereira Consenza, Mauro Ramalho Silva, Christian Fernandes, Rodinei Augusti, Júlio Onésio Ferreira Melo, Adaliene Versiani Matos Ferreira, and Raquel Linhares Bello de Araújo. "Quantification of 6-gingerol, metabolomic analysis by paper spray mass spectrometry and determination of antioxidant activity of ginger rhizomes (Zingiber officinale)." Research, Society and Development 9, no. 8 (July 8, 2020): e366984822. http://dx.doi.org/10.33448/rsd-v9i8.4822.
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Ginger is a plant whose rhizome has a high therapeutic potential in combating various diseases due to the action of several of its constituents. The 6-gingerol, phenolic compounds and carotenoids, act on macrophage modulation, antiplatelet aggregation and immunosuppressive activity. This work aimed to determine the total antioxidant capacity as well as to evaluate the use of paper spray mass spectrometry to obtain fingerprints of ginger samples of conventional and organic cultivation. The results demonstrated that organic farming samples showed higher levels of fiber and total protein, as well as 6-gingerol. One must still give preference to organic Ginger intake since it presented significant levels of 6-gingerol, fiber and protein. Several chemical classes such as sugars, fatty acids, phenylpropanoids and flavonoids were identified in organic and conventional ginger through paper spray ionization mass spectrometry. This analysis proved to be a very efficient and fast technique for obtaining fingerprints of ginger, allowing the identification of 19 compounds in the positive mode and 28 in the negative mode.
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Asoka, Shadila F., Irmanida Batubara, Ayu Rahmania Lestari, Wulan Tri Wahyuni, and Setyanto Tri Wahyudi. "Compounds in Indonesian Ginger Rhizome Extracts and Their Potential for Anti-Skin Aging Based on Molecular Docking." Cosmetics 9, no. 6 (December 1, 2022): 128. http://dx.doi.org/10.3390/cosmetics9060128.
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Skin aging is a condition caused by reactive oxygen species (ROS) and advanced glycation end products (AGEs). Indonesian gingers (Zingiber officinale), which consists of Gajah (GG), Red (MM), and Emprit (EE) ginger, are thought to produce anti-skin aging compounds through enzyme inhibition. The enzymes used in the molecular docking study were collagenase, hyaluronidase, elastase, and tyrosinase. This study aimed to determine the compounds contained in Indonesian ginger rhizome ethanolic extracts using liquid chromatography–mass spectrometry/mass spectrometry to differentiate metabolites contained in the different Indonesian ginger rhizome extracts. A principal component analysis (PCA) and a heat map analysis were used in order to determine which compounds and extracts contained potential anti-skin aging properties based on a molecular docking study. Ascorbic acid was used as a control ligand in the molecular docking study. Ninety-eight compounds were identified in three different ginger rhizomes extracts and were grouped into three separate quadrants. The most potent compound for anti-skin aging in the Indonesian ginger rhizome extracts was octinoxate. Octinoxate showed a high abundance in the EE ginger rhizome extract. Therefore, the EE ginger extract was the Indonesian ginger rhizome extract with the greatest potential for anti-skin aging.
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Hussain, Sajid, Manoj Kumar, Farha Deeba, Atul Kumar, and Dr Atul Kumar Gangwar. "Ginger: A Herbal Medicine for Numerous Ailments." Saudi Journal of Medical and Pharmaceutical Sciences 8, no. 11 (November 10, 2022): 674–93. http://dx.doi.org/10.36348/sjmps.2022.v08i11.006.
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Ginger (Zingiber officinale Roscoe), a popular herbaceous plant, has been generally used as a flavoring agent and herbal medicine for centuries. The main components of ginger rhizome are corbohydtrates, lipids, essential oils, terpenes and phenol compounds such as shogaol and gingerol. This systematic review aims to provide a comprehensive discussion in terms of the clinical effects of ginger in all reported areas. Clinical applications of ginger with an expectation of clinical benefits are receiving significant attention. The consumption of the ginger rhizome is a typical traditional remedy to relieve common health problems. Ginger shows the wide range of pharmacological and biological potential in the prevention and treatment of various diseases, like colds, nausea, arthritis, migraines, diabetes, allergy and hypertension.
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Nita, Nita, Andi Rahmayanti Ramli, Giovanni Tri Hadi Wibowo Budiardjo, and Muhpidah Muhpidah. "Effect of packaging type on the quality of red ginger soft-candy." BIO Web of Conferences 96 (2024): 01033. http://dx.doi.org/10.1051/bioconf/20249601033.
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Red ginger is a rhizome containing polyphenols, curcumin, polysaccharides, essential oils, gingerol, and shogaol, known for their antioxidant and anti-inflammatory effects. The numerous advantages of red ginger have led to its expanded use, leading to the availability of several processed red ginger products in the market, such as red ginger. Research on how packaging, temperature, and storage duration impact the quality of red ginger jelly sweets is still limited. This study investigates how packaging type affects the quality of red ginger jelly sweets during preservation. The experiment entailed storing red ginger jelly sweets in different packaging and analyzing the subsequent quality alterations. The research findings indicate that the quality of red ginger jelly candy led to higher water content, total acid, reduced sugar content, and total microorganisms. The pH, texture, antioxidant activity, and sensory qualities of red ginger jelly sweets all decreased. The research findings indicate that the most effective packing material is polypropylene plastic which inhibits the rate of deterioration of moisture, texture, and reducing sugar of red ginger jelly candy.
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Israr Maqbool, Ariana Ali, Muhammad Ashraf, Najeeb ur Rehman, Iqra Khalid, Saima Talib, Faisal Jameel, and Alia Hussain. "The multi characteristics values of ginger (Zingiber officinale) in human nutrition and disease prevention." GSC Biological and Pharmaceutical Sciences 21, no. 2 (November 30, 2022): 127–34. http://dx.doi.org/10.30574/gscbps.2022.21.2.0425.
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Ginger is a flowering plant in the Zingiberaceae family (Zingiber officinale Roscoe). The most essential ingredient in our meal is ginger, which is utilized as a spice. One of the earliest recognized medicinal herbs, ginger has been used for centuries to treat a variety of human diseases. Sesquiterpenoids, monoterpenoids, essential volatile oils (1–5%), and non-volatile pungent chemicals such gingerols, shogaols, paradols, and zingerones are the primary components of ginger. Gingerol products can be use as antiparasitic, anti-microbial, radio protective, antiflarial and anti-cancer. Ginger regulates blood sugar levels using a variety of ways. Other suggested use for ginger includes the treatment of conditions like fever, indigestion, nausea, hypertension, dementia, and constipation. The antioxidant properties of ginger are enhanced by the presence of phenolic and flavonoid compounds. The antioxidant properties of ginger are enhanced by the presence of phenolic and flavonoid compounds.
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Harikedua, Silvana Dinaintang. "EFEK PENAMBAHAN EKSTRAK AIR JAHE (Zingiber officinale Roscoe) DAN PENYIMPANAN DINGIN TERHADAP MUTU SENSORI IKAN TUNA (Thunnus albacores)." JURNAL PERIKANAN DAN KELAUTAN TROPIS 6, no. 1 (April 30, 2010): 36. http://dx.doi.org/10.35800/jpkt.6.1.2010.115.
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The objective of this study was to investigate the effect of ginger extract addition and refrigerate storage on sensory quality of Tuna through panelist’s perception. Panelists (n=30) evaluated samples for overall appearance and flavor attribute using hedonic scale 1–7. The sample which is more acceptable by panelists on flavor attributes having 3% gingers extract and storage for 3 days. The less acceptable sample on flavor attribute having 0% ginger extract and storage for 9 days. On the other hand, the sample which is more acceptable by panelists on overall appearance having 0% ginger extract without storage treatment. The less acceptable sample on overall appearance having 3% ginger extract and storage for 9 days.
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Karatay, Kadriye B., Ayfer Yurt Kılçar, Emine Derviş, and Fazilet Z. Biber Müftüler. "Radioiodinated Ginger Compounds (6-gingerol and 6-shogaol) and Incorporation Assays on Breast Cancer Cells." Anti-Cancer Agents in Medicinal Chemistry 20, no. 9 (August 20, 2020): 1129–39. http://dx.doi.org/10.2174/1871520620666200128114215.
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Background: 6-Gingerol (6G) and 6-Shogaol (6S) are the main active components of ginger. 6-Gingerol is known for its anti-metastatic and anti-invasive pharmacological activities on cancer cells, besides, 6-Shogaol also inhibits breast cancer cell invasion. Objective: In this study, radioiodination (131I) of 6G and 6S was aimed. Additionally, it is aimed to monitor their incorporation behavior on breast cancer cell lines. Methods: 6-Gingerol was isolated from the fresh ginger-roots extract, additionally, dehydrated to obtain 6-Shogaol. 6G and 6S were radioiodinated using iodogen method. Quality control studies of radioiodinated ginger compounds (6G and 6S) were performed by thin layer radio-chromatography. In vitro studies of radioiodinated ginger compounds on MCF-7 and MDA-MB-231 cells were performed with incorporation assays. Results: 6-Gingerol and 6-Shogaol were radioiodinated (131I-6G and 131I-6S) in high yields over 95%. 131I-6S demonstrated higher incorporation values than 131I-6G on MDA-MB-231 cells. Incorporation behavior of 131I-6G and 131I-6S was similar to MCF-7 cells. Conclusion: It has been observed that ginger compounds were radioiodinated successfully and 131I-6S have a noteworthy incorporation on MDA-MB-231 cells which is a known breast carcinoma cell line with highly invasive characteristics.
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M, Vedashree, and Madeneni Madhava Naidu. "Optimization of 6-Gingerol Extraction Assisted by Microwave From Fresh Ginger Using Response Surface Methodology." JOURNAL OF ADVANCES IN CHEMISTRY 15, no. 2 (May 30, 2018): 6173–85. http://dx.doi.org/10.24297/jac.v15i2.7357.
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The present study investigates optimum conditions for Microwave assisted extraction (MAE) of 6-gingerol. Ginger was dried using a cross flow dryer at 55 ± 2 0C for eight hours. Ginger powder was extracted at three different watts (400 W, 500 W, and 600 W), temperatures (50 0C, 60 0C, 70 0C) and time (10, 20, 30 min) for optimum yield. 6-gingerol content was found to be 21.15 ± 0.13 and 18.81 ± 0.15 mg/g in fresh ginger and dried ginger, respectively. Optimized condition obtained by RSM for 6-gingerol was 400 W, 70 0C at 10 min extraction time. The results of MAE are expressed by 2-D contour plot and response surface curve by keeping one variable constant which showed highest yield at 600 W, 70 0C for 30 min extraction time. Microwave assisted extracts exhibited higher antioxidant activity in comparison with conventional extracts.
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Styawan, A. A., R. A. Susidarti, Purwanto, A. Windarsih, N. Rahmawati, I. K. M. Sholikhah, and A. Rohman. "Review on ginger (Zingiber officinale Roscoe): phytochemical composition, biological activities and authentication analysis." Food Research 6, no. 4 (July 31, 2022): 443–54. http://dx.doi.org/10.26656/fr.2017.6(4).500.
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Zingiber officinale Roscoe, known as ginger has been widely used as a spice in food application and as a herbal component in traditional medicine. Its rhizome is known to have bioactive compounds such as phenolic compounds, flavonoid compounds, and essential oils which are responsible for pharmacological activities. Gingerol is the major phenolic compound in the ginger rhizome which consist of gingerol, shogaol, paradol, zingerol, gingerones, and gingerdiones. Other compounds such as polysaccharides, amino acids, organic acids, and minerals are also present. Ginger provides health advantages for humans because of its biological activities such as antioxidant, antiinflammation, antibacterial, antiviral, antifungal, antihyperlipidemic, antiobesity, and hepatoprotective activities. Products developed from ginger rhizomes were used in foods, beverages, and herbal medicine. Due to its functional values and its wide application, it is very important to ensure its authenticity. Authentication is important for quality control because it is related to the safety, efficacy, and quality of the products. The high-performance liquid chromatography (HPLC), DNA-based method, and vibrational spectroscopy combined with chemometrics of multivariate analysis have been successfully used for ginger authentication. This review highlighted the phytochemical compositions, biological activities, and authentication analysis of ginger rhizome. Based on its biological activities, ginger is a good source of pharmaceutical and nutraceutical products.
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KM, Basalingappa. "Zingiber officinale: Anti-Oxidant, Anti-Microbial, Anti-Diabetic and Anti-Inflammatory Agent." Journal of Natural & Ayurvedic Medicine 3, no. 4 (October 14, 2019): 1–9. http://dx.doi.org/10.23880/jonam-16000203.
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The ginger and its extracted compounds were used for many centuries to cure various alignments including joint pain, cold, indigestion etc. Its rich phytochemistry can play a vital role in our health aspects. Ginger (Zingiber officnale) is an herbaceous plant which enormously used in food preparation. Ginger is spread around Southeast Asian and tropical region around the world. The pungence nature of ginger mainly due to the presence of poly-phenolic compounds [6]- gingerol and [6]-shogaol. The bioactive compounds like [6]- gingerol and its dehydrated form [6]-shogaol can inhibits the production of free radicals and oxidative stress, along with this properties it can reduce the pro-inflammatory molecules like prostaglandins by inhibiting COX-1 and COX-2. Ginger is a known medicinal herb since centuries it can be a good source in reducing blood glucose level, LDL-cholesterol and can inhibit the growth of tumorous cells. It has been used widely as a spice and as herbal medicinal product due to its beneficial characteristics.
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Feng, Zhenhua, Minmin Zhang, Lanping Guo, Rencai Shao, Xiao Wang, and Feng Liu. "Effect of Direct-Contact Ultrasonic and Far Infrared Combined Drying on the Drying Characteristics and Quality of Ginger." Processes 12, no. 1 (January 1, 2024): 98. http://dx.doi.org/10.3390/pr12010098.
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In this study, the effects of ultrasonic power, drying temperature, and slice thickness on the drying rate, chromatism, water migration law, gingerol content, flavor, and antioxidant activity of ginger were investigated by using a direct-contact ultrasound and far infrared combined drying technology. The results showed that compared with single far infrared drying, direct-contact ultrasound and far infrared combined drying accelerated the free water migration rate of ginger (7.1~38.1%), shortened the drying time (from 280 min to 160 min), reduced the loss of volatile components in ginger, and significantly increased the antioxidant activity of ginger (p < 0.05). Furthermore, after ultrasound intervention, the gingerol content decreased in slices of 4 mm thickness (0.1226 ± 0.0189 mg/g to 0.1177 ± 0.0837 mg/g) but increased in slices of 6 mm thickness (0.1104 ± 0.0162 mg/g to 0.1268 ± 0.0112 mg/g). This drying technology has a certain reference significance for the drying process of ginger slices.
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Sugiarti, Lilis, Asridewi Suwandi, and Amry Syawaalz. "GINGEROL PADA RIMPANG JAHE MERAH (Zingiber officinale, Roscoe) DENGAN METODE PERKOLASI TERMODIFIKASI BASA." Jurnal Sains Natural 1, no. 2 (November 25, 2017): 156. http://dx.doi.org/10.31938/jsn.v1i2.25.
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Gingerol in red ginger (Zingiber officinale, Roscoe) with percolation method modified base Ginger was a spice type most widely used in various food and beverage recipes. Ginger is commonly used as a medicine at colds, indigestion, as an analgesic, anti-inflammatory, and others. Some of main components in ginger such as gingerol and shogaol are antioxidants. The purpose of this research was to isolate the red-gingerol in ginger rhizome and to identify. Metode used was extraction process by using percolation with ethanol solvent at room temperature, followed by isolation of gingerol by adding KOH solution at concentrations of 0, 1N, 0.5 N; 1.0 N. Furthermore, the extracted of compounds were identified using TLC and GC-MS.Based on the research result and identification had been carried out on samples of red ginger, it could be concluded that the water content of red ginger samples were 9.70%, with levels of 8.72% oleoresin. The weight of crude gingerol obtained in 1.0 N KOH concentration was to 0.61 g, while the concentration of KOH that produces greatest gingerol was 0.5 N, which amounted of 6.13%. The other peak than the gingerol peak suggested that the isolation was not pure yet. Homovanilil alcohol compounds was always in the greatest prosentase, which was 22%, followed by shogaol compounds of 4.30% . Ion with a value 137 of m / e: was the highest ions to be formed and the most stable ion Most compounds isolated by KOH were phenolic compounds groups, such as gingerol, shogaol and homovanilil alcohol.Keywords: red ginger, gingerol, extraction, TLC, GC-MS ABSTRAK Jahe merupakan jenis rempah-rempah yang paling banyak digunakan dalam berbagai resep makanan dan minuman. Jahe biasa digunakan masyarakat sebagai obat masuk angin, gangguan pencernaan, sebagai analgesik, anti-inflamasi, dan lain-lain. Beberapa komponen utama dalam jahe seperti gingerol dan shogaol bersifat antioksidan. Adapun tujuan penelitian ini dilakukan adalah untuk mengisolasi gingerol pada rimpang jahe merah secara optimum dan mengidentifikasinya.Metode penelitian yang digunakan meliputi proses ekstraksi jahe merah dengan menggunakan teknik ekstraksi perkolasi suhu ruang dengan pelarut etanol, dilanjutkan dengan isolasi gingerol dengan penambahan larutan KOH pada konsentrasi 0,1N; 0,5N; 1,0N. Selanjutnya senyawa hasil ekstraksi diidentifikasi dengan menggunakan TLC dan GC-MS. Berdasarkan hasil penelitian dan identifikasi yang telah dilakukan pada sample jahe merah, dapat disimpulkan bahwa kadar air sampel jahe merah yang diteliti adalah sebesar 9,70%, dengan kadar oleoresin sebesar 8,72%. Bobot kasar gingerol terbesar diperoleh pada konsentrasi KOH 1,0N yaitu sebesar 0,61g, sedangkan konsentrasi KOH yang menghasilkan %kemelimpahan gingerol terbesar adalah pada konsentrasi 0,5N, yaitu sebesar 6,13%. Adanya puncak lain selain gingerol menunjukkan bahwa hasil isolasi belum murni. Senyawa homovanilil alkohol selalu terdapat dengan %kemelimpahan terbesar pada setiap sample, yakni 22%, diikuti senyawa shogaol sebesar 4,30%. Ion dengan nilai m/e : 137 adalah ion yang paling banyak terbentuk dan merupakan ion yang stabil. Sebagian besar senyawa yang terisolasi oleh KOH adalah senyawa golongan fenol, seperti gingerol, shogaol dan homovanilil alkohol.Kata kunci : jahe merah, gingerol, ekstraksi, TLC, GC-MS
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Santana-Gomes, Simone de Melo, Monique Thiara Rodrigues e. Silva, Beatriz Cervejeira Bolanho Barros, Sandra Beserra da Silva de Souza, Jadir Borges Pinheiro, and Claudia Regina Dias-Arieira. "Development and biochemical profile of Zingiber officinale under different population densities of Meloidogyne javanica." DELOS: Desarrollo Local Sostenible 17, no. 53 (March 27, 2024): e1365. http://dx.doi.org/10.55905/rdelosv17.n53-027.
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Ginger is a medicinal plant known for its aromatic, antioxidant, and pharmacological properties. This study aimed to examine the vegetative growth and biochemical profile of ginger exposed to Meloidogyne javanica at different initial inoculum levels. The experiment was conducted in a greenhouse using a completely randomized design. Treatments comprised 0, 2000, 4000, 6000, 8000, and 10,000 eggs of M. javanica and eight replications per treatment. At 70 days after inoculation, plants were harvested and evaluated for nematode parameters, vegetative growth, total phenolic compounds, gingerol content, antioxidant activity, and soluble sugars content. Total nematode number increased linearly as a function of initial inoculum level. The reproduction factor was greater than one (RF>1) in all treatments. Vegetative development, however, was not affected. The highest concentrations of total phenolics and gingerol were estimated to occur with initial inoculum levels of 4500 and 4000 eggs, respectively. Higher population levels (>6000 eggs) stimulated the production of soluble sugars in ginger rhizomes. Although increasing levels of M. javanica did not affect ginger vegetative development, it significantly altered biochemical parameters, such as total phenolic compounds, gingerol content, antioxidant activity, and soluble sugars content, proving that M. javanica influences the quality of ginger.
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AL-Bayaty, Muhannad A. A. "Evaluation of Medicinal Constituent (Gingerol) in Iraq Cultivated Ginger." Iraqi Journal of Veterinary Medicine 30, no. 1 (June 29, 2006): 83–90. http://dx.doi.org/10.30539/iraqijvm.v30i1.844.
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The evaluation of gingerol as medical entities in Iraq and Jamaica cultivatedginger was done in this experiment. Two different types of cultivated ginger(Iraq and Jamaica) of the same species (Zingiber officinal) were extracted toachieve the subject of this study. Extraction was performed by two differentstages: the first stage preparative and extraction. Harvested ginger was preparedfor extraction by wash, denotation, drying, grinding, and extracting by acetoneunder heating. The second stage is separation by two steps via TLC and HPLC.The quality and quantity of oleoresin and gingerol in each step of separationwere checked by spots diameter and RF value of spot migration in TLC gingercompounds and quality of whole extract and number of peak in HPLC as well asquantity of gingerol after HPLC separation was done for both Iraqi and Jamaicaginger. The results of comparison between cultivated ginger of Iraq and Jamaicashowed significant decrease (P<0.05) in quantity of extracts and spot diameterof oleoresin where as no significant change (P<0.05) in gingerol quantities byHPLC separation was found in Iraqi species. These results showed no effect ofdifferent cultivation conditions of both peak Jamaica and Iraq species onmedical entities of ginger content of gingerol.
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Suresh Kumar C., Keshamma E. "A Review on Medicinal Activities of Zinger Officinale." Proceeding International Conference on Science and Engineering 11, no. 1 (February 18, 2023): 400–413. http://dx.doi.org/10.52783/cienceng.v11i1.145.
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Ginger, the rhizome of Zingiber officinale, species of the ginger family (Zingiberaceae) has a long history of medicinal use for more than 2000 years as one of the most versatile medicinal plants having a wide spectrum of biological activity and a common condiment for various foods and beverages. Rhizome of Zingiber officinale (ginger) is extensively used in medicinal purpose. Ayurveda literatures highlight administration of ginger in both of communicable and non-communicable diseases. Recent advances in analytical chemistry, cytology and microbiology recommend application of ginger in various disease conditions as well as recommendations in Ayurveda literature. The medicinal properties of ginger are due to the presence of gingerol and paradol, shogaols, etc… Currently, there is a renewed interest in ginger. Therefore, in the current study we aimed to describe and delineate on medicinal activites of Z. officinale including antiviral, anti-inflammatory, antioxidant, cardiovascular, gastrointestinal, and neuroprotective activities.
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Tao, Yong Qing, Yang Shi, Si Min Zhang, Xi Yao Dong, Pan Pan Gao, Jin Han Wang, Nan Zhao, Hai Hua Ruan, and Hui Zhao. "One-Step Effective Segregation of Ginger Essential Oil and Gingerol in Oleoresin Ginger via Transcritical CO2." Advanced Materials Research 699 (May 2013): 207–11. http://dx.doi.org/10.4028/www.scientific.net/amr.699.207.
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We developed a supercritical CO2 extraction procession and determinated ginger essential oil contents from the ginger oleoresin to explore the effects of temperatures or pressures on the supercritical CO2 extraction. Our research indicated that pressures had little effect on the liquid CO2 extraction capacity. However, supercritical CO2 extraction capacity was affected dramatically by the variant pressures. Additionally, changing pressures or temperature pushed the CO2 into transcritical isolation state. Under this circumstance, we not only ensured the yield of ginger oleoresin, but also did we obtain the ginger essential oil and gingerol simultaneously.
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Tanaka, Ken, Masanori Arita, Hiroaki Sakurai, Naoaki Ono, and Yasuhiro Tezuka. "Analysis of Chemical Properties of Edible and Medicinal Ginger by Metabolomics Approach." BioMed Research International 2015 (2015): 1–7. http://dx.doi.org/10.1155/2015/671058.
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In traditional herbal medicine, comprehensive understanding of bioactive constituent is important in order to analyze its true medicinal function. We investigated the chemical properties of medicinal and edible ginger cultivars using a liquid-chromatography mass spectrometry (LC-MS) approach. Our PCA results indicate the importance of acetylated derivatives of gingerol, not gingerol or shogaol, as the medicinal indicator. A newly developed ginger cultivar,Z. officinalecv. Ogawa Umare or “Ogawa Umare” (OG), contains more active ingredients, showing properties as a new resource for the production of herbal medicines derived from ginger in terms of its chemical constituents and rhizome yield.
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Sukweenadhi, Johan, James Setiabudi, Alfian Hendra Krisnawan, and Pissa Christanti. "Initiation of Red Ginger Callus (Zingiber officinale var. rubrum Rosc.) from Various Explants." BIO Web of Conferences 91 (2024): 01014. http://dx.doi.org/10.1051/bioconf/20249101014.
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The increasing demand for red ginger (Zingiber officinale Roxb. var. rubrum Rosc.) both at the domestic and international levels has led to the need for gingerol production, a main compound of red ginger, which has various pharmacological activities. The urgency of this research is related to gingerol produced in cultivated red ginger, which often shows variability in quantity due to genetic variation and differences in geographical and environmental conditions where it is grown, so it requires gingerol standardization efforts. Through tissue culture techniques, it is possible to propagate plants in a controlled environment, ensuring genetic uniformity and minimizing variations caused by genetic factors. Red ginger raw materials that can be produced consistently, quickly, and land-efficiently with high gingerol content and pesticide-free have become an essential economic necessity. In this joint study with PT. Bintang Toedjoe, researchers intend to utilize root culture bioprocessing technology to increase gingerol production from red ginger. Root cultures have stabile genetics and growth faster; thus, these techniques imply the formation of organs or structures conducive to enhanced gingerol production. Our research has revealed successful protocols for inducing and multiplying suitable callus for organogenesis. Through the application of hormones, the best callus induction is using a combination of 3 ppm 2,4-D and 0.2 ppm BA with a callus production percentage of 67%. On the other hand, a satisfactory callus multiplication rate was used using 1 ppm 2,4-D with the most significant increase in explant area (79 mm2) by ruler alignment. Meanwhile, the rooting response was prominent at 1 ppm 2,4-D + 3 ppm BA.
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Singh Kushwaha, Sonal, Priya Gupta, and Suman Panwar. "COMPARATIVE ANALYSIS OF ARDRAKA AND SHUNTHI: PHARMACOGNOSTIC INSIGHTS INTO ZINGIBER OFFICINALE ROSCOE." International Journal of Advanced Research 12, no. 04 (April 30, 2024): 1025–30. http://dx.doi.org/10.21474/ijar01/18642.
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Ginger, known botanically as Zingiber officinale Roscoe, has long been revered in culinary traditions and the ancient healing system of Ayurveda. This study delves into the multifaceted properties and applications of ginger, focusing on both its fresh form, Ardraka, and its dried rhizome, Shunthi. Through detailed pharmacognostic analysis, gingers macroscopic and microscopic characteristics are explored, revealing distinctive features such as a laterally compressed rhizome, buff-coloured appearance with longitudinal striations, and intricate cellular structures containing bioactive compounds like gingerols and shogaols. Chemically, ginger boasts a diverse array of compounds with pharmacological effects ranging from anti-inflammatory to digestive stimulation. Ayurvedic literature extols gingers virtues for its ability to balance doshas, enhance digestion, and alleviate various ailments including colic, rheumatoid arthritis, and respiratory issues. Ardraka is noted for its pungent, bitter, and sweet tastes, while Shunthi, possessing similar therapeutic actions, may aggravate Pitta dosha due to its heating nature. This comprehensive analysis underscores gingers botanical complexity and therapeutic potential, advocating for its integration into both traditional and modern medicinal practices.
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Kurniasari, Hesti, Wahyudi David, Laras Cempaka, and Ardiansyah. "Effects of drying techniques on bioactivity of ginger (<i>Zingiber officinale)</i>: A meta-analysis investigation." AIMS Agriculture and Food 7, no. 2 (2022): 197–211. http://dx.doi.org/10.3934/agrfood.2022013.
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<abstract> <p>Ginger is a spice with various uses for humans, such as flavoring agents and nutraceuticals. Drying is commonly used in the processing and preserving of ginger and affects the characteristics of the final ginger product. This study aimed to review the studies that have evaluated the effects of drying techniques on the bioactivity of ginger. A meta-analysis investigation was conducted to identify a study that evaluated the effects of drying techniques on the levels of bioactivity in ginger. The database search found 113 results. There are 13 articles from 2010 to 2020 that met the inclusion criteria. The drying techniques have different effects on the optimum levels of ginger characteristics. After drying treatment there were significant different on total flavonoid and antioxidant activity and there were not significant on total phenolic content and 6-gingerol content of ginger. In conclusion, drying has different effects on ginger in terms of bioactivity. Therefore, choosing the best method must be made based on the purpose of the process and the final product criteria.</p> </abstract>
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Naureen, Irum, Aisha Saleem, Obaida Zahid, Gulshan Umar Din, Anam Sadiq, Khadija Tul-Kubra, Azka Rauf, and Tahmeena Naqeeb. "Therapeutic Role of Ginger." Haya: The Saudi Journal of Life Sciences 7, no. 1 (January 7, 2022): 1–8. http://dx.doi.org/10.36348/sjls.2022.v07i01.001.
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Tahmeena Naqeeb Different plants are used by human to treat different diseases. Ginger is an herb that belongs to Zingiberaceae family. Due to its high chemistry with above 60 compounds, it is used to treat many diseases and is beneficial for health. It is used as antioxidant, antiulcer, anti-cancer, anti-diabetic, anti-inflammatory and used for nausea and vomiting and also improves immune system. Some compounds of ginger areshogaols, gingerols and zingerone. The aim of article is to shows the study of different scientists about the effect of ginger in different disease. Gingerol, shogaol suppress the production of pro inflammatory cytokines such as IL-1, TNF-α, and IL-8.Ginger is productive in glycemic control for people with type 2 diabetes. The active ingredients of ginger include gingerols, which exhibit antioxidant activity. Ginger plays an important role in improving the activity of gastrointestinal track. Due to ginger effect, the level of cardiovascular disorders, digestive problems and diabetes mellitus can decrease.
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Wahyuningsih, Wahyuningsih, Pudjihastuti Isti, Arifan Fahmi, Amalia Rizka, and Rama Devara Hafiz. "Improving The Quality and Quantity of Instant Functional Beverages of Ginger at KUB Tlogosari, Temanggung." E3S Web of Conferences 73 (2018): 06011. http://dx.doi.org/10.1051/e3sconf/20187306011.
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Ginger (Zingiber officinale) is a tropical plant which grows among the year and widely cultivated in South Asia especially in India, South China, Taiwan, Indonesia, and Philippines. This plant is commonly used as spices, seasoning, and flavor enhancers. It also has been used for medicinal purpose, including for treating headache, colds, and increasing human’s appetite. Ginger plant contains antioxidant which known as oleoresin or gingerol. Ginger can be processed into a functional drink. Temanggung is one of some producing regions of instant ginger drink. It is located in four districts of Temanggung Regency : Kaloran, Kandangan, Kranggan, and Kedu districts. Currently, the producing of instant ginger drink is a home industry and just a side business thus it cause a low productivity and uncontrolled quality. The aim of this study is to find the optimum formula of instant ginger drink, by varying its formula : Ginger/Sugar ratio (1: 2, 1: 3 and 1: 1). The rendemen obtained were 66,33%, 42,67% and 69, 33%.
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Sujianto, S., E. S. Iriani, A. Setiadi, C. Syukur, and M. Rizal. "Pursuing sustainable ginger production and supply performance in Central Kalimantan Province." IOP Conference Series: Earth and Environmental Science 892, no. 1 (November 1, 2021): 012063. http://dx.doi.org/10.1088/1755-1315/892/1/012063.
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Abstract Ginger is one of the demanded spices during pandemic covid-19 which the price rose sharply. Besides the spice utility, Peoples believe that ginger can be used for traditional medicine, improving and preventing folk diseases. Central Kalimantan as consumers of ginger, especially red ginger, is affected by this fluctuation price directly which is indicated by soared price of red ginger almost tripled from IDR 20,000 to more than IDR 55,000. Moreover, the ginger supply of the province seems to depend on other surrounding provinces such as South Kalimantan. This paper analyzes the supply chain and its performance of ginger in Central Kalimantan province, including product, information, and financial flows from the farmers to the consumers. It also evaluates the efficiency and performance of ginger supply chain for improving the balancing system in the future. Data were collected from the farmers in the central of ginger area production, middle traders, traders in the central market in Palangkaraya city, and consumers households. The result shows that Central Kalimantan produce ginger in some regencies such as Pulang Pisau, Kapuas, Kota Waringin, Gunung Mas. However, it did not sufficiently meet ginger’s production but still supported by south Kalimantan province and West Kalimantan province. Therefore, this paper can give the information generally for all drivers, and it can drive appropriate policy for the government, especially for the development plan of ginger in Kalimantan.
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Nasori, A. S., B. Wiguna, A. Sulaswaty, P. Atmaji, E. Mardliyati, W. Purwanto, I. B. Susetyo, et al. "Medicinal Plant Extraction of Zingiber Officinale Rhizome using Response Surface Methodology (RSM) and Characterization of the Product." IOP Conference Series: Earth and Environmental Science 1116, no. 1 (December 1, 2022): 012059. http://dx.doi.org/10.1088/1755-1315/1116/1/012059.
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Abstract Ginger oleoresin is a valuable product with functional health benefits. Oleoresin has components in the form of volatile and non-volatile substances that are very easy to decompose. One of the essential components and easy-to-decompose compound is gingerol, which has improved functionality and is effective in enhancing immunity in herds of bodies. Oleoresin is a ginger rhizome extraction product full of active ingredients that may be utilized as medicines. Ginger oleoresin extract has a pale yellow, oily fat, and a unique and spicy odor. Gingerol is one of the compounds in ginger oleoresin that is easily decomposed into another substance. Gingerol (C17H26O4) is an easy compound to decompose into Shogaols (C17H24O3). Both of these compounds, whether gingerol or shogaol, have health benefits in the body, such as antioxidant, antimicrobial, anti-inflammatory, anti-allergic, and anti-cancer. The aim of the research is an initial study on the preparation of oleoresin extract with ethanol solvent using the Response Surface Method (RSM) with a three-factor experimental and two responses (yield and [6]-gingerol content). A maximum oleoresin extract yield of 7.44 % and [6]-gingerol content of 11.71% was obtained from the experimental design. The extraction of zingiber rhizomes powder was processed under the best condition at a solvent ratio (S/L) of 6.577, a temperature of 58.87°C, and the extraction process lasted 182 minutes.
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Sivakumar, V., M. Kumar, R. Balakumbahan, K. Vanitha, D. Vidhya, S. Karthikeyan, and R. Sudha. "Assessment of Ginger Genotypes under Coconut Ecosystem for Quantitative and Qualitative Traits." International Journal of Plant & Soil Science 35, no. 22 (December 4, 2023): 605–10. http://dx.doi.org/10.9734/ijpss/2023/v35i224170.
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Ginger is one of the major spice grown in subtropical hilly regions and ultivation of ginger under coconut ecosystem is gaining popular among the farmers. Coimbatore district, Pollachi region is one of the major coconut growing belt in Tamilandu. With this view an experiment was conducted to evaluate the performance of ginger genotypes under coconut ecosystem at Coconut Research Station, Aliyar Nagar, Tamil Nadu Agricultural University, Coimbatore during 2018- 2020. . Fourteen ginger genotypes/ varieties were collected for this study. The ginger rhizomes were sown in the prepared land all cultural operations as per the TNAU recommendations were followed uniformly. Growth and yield parameters of ginger genotypes were recorded for three seasons. The date collected were pooled and analysed for statistical significance. Among the fourteen varieties of ginger, var. Athira excelled with respect to number of primary fingers (4.8), length of primary fingers (4.4 cm), diameter of primary finger (2.5 cm), number of secondary finger (5.7), days to maturity (248), TSS (10.40 Brix), acidity (0.41%), Dry matter content (18.9%), fibre content (9.6%), Essential oil content (11.2 mg/g of dry ginger), Gingerol content (19.6 mg/g of dry ginger ) and lowest incidence of soft rot (11.4 %). On the basis of good performance Athira is adjudged as the suitable ginger genotype under coconut shade condition of this region.
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Ooi, Soo Liang, Sok Cheon Pak, Ron Campbell, and Arumugam Manoharan. "Polyphenol-Rich Ginger (Zingiber officinale) for Iron Deficiency Anaemia and Other Clinical Entities Associated with Altered Iron Metabolism." Molecules 27, no. 19 (September 28, 2022): 6417. http://dx.doi.org/10.3390/molecules27196417.
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Ginger (Zingiber officinale) is rich in natural polyphenols and may potentially complement oral iron therapy in treating and preventing iron deficiency anaemia (IDA). This narrative review explores the benefits of ginger for IDA and other clinical entities associated with altered iron metabolism. Through in vivo, in vitro, and limited human studies, ginger supplementation was shown to enhance iron absorption and thus increase oral iron therapy’s efficacy. It also reduces oxidative stress and inflammation and thus protects against excess free iron. Ginger’s bioactive polyphenols are prebiotics to the gut microbiota, promoting gut health and reducing the unwanted side effects of iron tablets. Moreover, ginger polyphenols can enhance the effectiveness of erythropoiesis. In the case of iron overload due to comorbidities from chronic inflammatory disorders, ginger can potentially reverse the adverse impacts and restore iron balance. Ginger can also be used to synthesise nanoparticles sustainably to develop newer and more effective oral iron products and functional ingredients for IDA treatment and prevention. Further research is still needed to explore the applications of ginger polyphenols in iron balance and anaemic conditions. Specifically, long-term, well-designed, controlled trials are required to validate the effectiveness of ginger as an adjuvant treatment for IDA.
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Jaapar, Syaripah Zaimah Syed, Yoshio Iwai, and Noor Azian Morad. "Effect of Co-Solvent on the Solubility of Ginger Bioactive Compounds in Water Using COSMO-RS Calculations." Applied Mechanics and Materials 624 (August 2014): 174–78. http://dx.doi.org/10.4028/www.scientific.net/amm.624.174.
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The effects of co-solvent to the solubility of ginger bioactive compounds, 6-gingerol, 6-shogaol, 8-gingerol and 10-gingerol in hot water were calculated using the conductor-like screening model for real solvent (COSMO-RS). In this work, ethanol was used as the co-solvent. The σ-profiles of the molecules were calculated using Gaussian software and the solubility were calculated using the COSMO-RS method. The solubility of these ginger bioactive compounds were calculated at 50 to 150°C.The amounts of ethanol used were 0 mol (binary system), 0.005, 0.010 and 0.015 mol. The results show that when the concentration (mole fraction of ethanol) of co-solvent increases, the solubility of ginger bioactive compounds increase. While the temperature increases, the concentration (mole fraction of ethanol) of co-solvent decreases.
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Zick, Suzanna M., Mack T. Ruffin, Zora Djuric, Daniel Normolle, and Dean E. Brenner. "Quantitation of 6-, 8- and 10-Gingerols and 6-Shogaol in Human Plasma by High-Performance Liquid Chromatography with Electrochemical Detection." International Journal of Biomedical Science 6, no. 3 (September 15, 2010): 233–40. http://dx.doi.org/10.59566/ijbs.2010.6233.
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Zingiber officinale is one of the most commonly used spices. We developed a method to determine the main pungent ginger constituents, 6-, 8- and 10-gingerols and 6-shogaol in human plasma. Quantitation was achieved using a reversed-phase C18 column using high-performance liquid chromatography with electrochemical detection. The assay was linear from 0.1 to 5.0 µg/mL. The within-day coefficients of variation for the assay at 5.0 µg/mL were ≤ 5% for all analytes. The recovery of all four analytes was > 99% for at 5.0 µg/mL. The lower limit of quantitation was 0.1 µg/mL except for 10-gingerol which was 0.25 µg/mL. Currently, there is no analytical method for detecting pungent ginger constituents in human plasma. This HPLC method allows for the detection of all four of ginger's pungent constituents simultaneously in a relatively short run time of 25 minutes. This method should be useful for determining plasma levels of 6-, 8-, 10-gingerol and 6-shogaol in phase I clinical trials.
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Hasibuan, Rosdanelli, Hamdanah Hasibuan, Yovani Nissi Madani, Viqry Pramananda, Risma Fazillah, and Vikram Alexander. "Pengaruh Kondisi Operasi terhadap Karakteristik Pengeringan Jahe Merah (Zingiber officinale Var. Rubrum) Menggunakan Tray Dryer dengan Udara Panas dari Proses Pirolisis." Jurnal Teknik Kimia USU 12, no. 2 (September 28, 2023): 84–91. http://dx.doi.org/10.32734/jtk.v12i2.11496.
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Red ginger (Zingiber officinale Var. Rubrum) is a rhizome plant often used as a complementary spice, a mixed ingredient in the food and beverages, and herbal medicines. One of the post-harvest processing of red ginger is drying, which aims to reduce the water content of red ginger to a point where the growth of microorganisms and the activity of enzymes that can damage red ginger can be prevented. This study aims to evaluate the effect of tray height and drying air temperature on moisture content, drying rate, drying characteristics, and quality of red ginger dried using a tray dryer with hot air from a biomass pyrolysis process. The results showed that both tray height and drying temperature affected red ginger's water content and drying rate. The quality of red ginger that complies with SNI 1-3393-1994 was obtained at a tray height of 60 cm and a drying temperature of 70 °C, with distinctive aroma and taste characteristics, the water content of 8,9%; ash content of 5,5%; oil content of 4,93 mL/100 g; and no fungus on the red ginger.