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The Chemistry of Ginger

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Turmeric (Curcuma longa L.) and Ginger (Zingiber officinale Rosc.) - World's Invaluable Medicinal Spices

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Abstract

The chemistry of ginger: The chapter discusses elaborately the composition of ginger rhizome; extraction, separation, and identification methods; and analytical and isolation methodology, such as liquid column chromatography, thin-layer chromatography, high-performance liquid chromatography, gas chromatography, and other GC (Cas chromatography) methods, such as dynamic headspace, GC artifacts, gas chromatography/mass spectrometry coupling, selected ion monitoring technique, chemical ionization technique, and other miscellaneous methods. Additionally, there is a discussion on oleoresins, such as gingerols, shogaols, and related compounds. Further discussion centers on synthesis and biosynthesis of pungent compounds of ginger rhizomes, including essential oils of ginger, and their physicochemical properties and chemical composition. There is a separate discussion of essential oils from India, China, and other Southeast Asian countries, including Japan. Also, there is a discussion on essential oil in ginger grown in countries such as Africa (Nigeria), Australia, Brazil, Poland, Mauritius, and Tahiti. Additionally, there is a discussion on essential oils in wild ginger. Further discussion centers on characteristic flavor and odor in ginger, chromometrics, synthesis of some authentic samples, and precursors of aroma and flavoring compounds. The last part of the chapter will dwell on properties of ginger, ginger processing like deterpenation, preservation and encapsulation, irradiation effects, and formulations and uses of ginger.

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    Kodoth Prabhakaran Nair

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Nair, K.P. (2019). The Chemistry of Ginger. In: Turmeric (Curcuma longa L.) and Ginger (Zingiber officinale Rosc.) - World's Invaluable Medicinal Spices. Springer, Cham. https://doi.org/10.1007/978-3-030-29189-1_16

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