Ginger Extract

Product Name: Ginger Root Extract

Latin Name: Zingiber Officianale Roscoe

Part of the Plant Used: Root

Appearance: Yellow, fine powder

Active Ingredient: Gingerol≥10.0%

      Ginger, a plant widely used both as food and medicine, possesses strong antioxidant properties in its original juice. These properties can be utilized to prevent oxidation and rancidity in meat products and other foods.


     Gingerol, a natural component of ginger root, benefits gastrointestinal motility ― the rate at which food exits the stomach and continues along the digestive process.

Product Introduction

     Ginger is the rhizome of the plant Zingiber officinale, consumed whole as a delicacy, medicine, or spice. It is the underground stem  of the ginger plant. Ginger has a long history of cultivation. It originated in Asia, and farmers grow it in India, Southeast Asia, West Africa, and the Caribbean. The actual name for ginger is Root Ginger, but people commonly call it ginger because everyone understands the meaning. People use ginger for abdominal bloating, coughing, vomiting, diarrhea, and rheumatism. The most active chemical compounds in ginger are gingerols, which also give this root its strongest aroma. Ginger also contains shogaols, which form during the drying process.

Physiological Functions

1) Gingeriols are thought to detoxify gastric substances that could lead to nausea.
2) Ginger is also thought to increase the tone and movement of the intestines, and to promote heart health.
3) Furthermore, ginger may inhibit substances that could cause the pain and inflammation associated with osteoarthritis 

Applications

Pharmaceutical stuff
Functional food and food additive
Solid herbal tea or beverage

What is Gingers？

Ginger (Zingiber officinale Rosc.) provides a pungent taste and aromatic qualities, primarily through its underground rhizome.

 

Apart from its widespread culinary applications, ginger is valued for its potential health benefits attributed to the presence of gingerols and shogaols.

 

For this reason, this work proposes the development of a microwave-assisted extraction (MAE) method for the extraction of gingerols and shogaols present in ginger rhizomes.

 

The influence of the extraction temperature (50-100 °C), the solvent composition (50-100% ethanol in water), and the sample-to-solvent ratio (0.3-0.7 g sample: 20 mL) on the extraction of these bioactive compounds has been studied.

 

To this end, we applied a Box-Behnken experimental design (BBD) combined with response surface methodology (RSM).

The optimum conditions for the total extraction of gingerols and shogaols were: 87% ethanol in water, 100 °C, and 0.431 g of ginger sample in 20 mL solvent.

 

The developed method required short extraction times (5 min) and demonstrated favorable levels of repeatability and intermediate precision (CV < 5%). Finally, the MAE method was successfully used for the extraction of gingerols and shogaols from a variety of ginger samples.

    Gingerol serves as the main active ingredient and characteristic flavor substance in ginger extract. This compound includes different types such as gingerol, shogaol, and paradol (note: corrected “parazingerone” to standard term). When the human body absorbs gingerol, it produces antioxidant enzymes.

    Gingerol and gingerol have antihepatotoxic effects.  6-gingerol has antitussive and asthmatic effects as much as phosphate.  6-gingerol and 5-deoxy-6-gingerol have anti-hepatotoxic effects.  Very good anti-tumor activit.
    Gingerol is the general name of gingerol, gingerol and other spicy substances related to ginger. Gingerol has a strong anti-lipofuscin effect.