Diversity of Volatile Compounds in Ten Varieties of Zingiberaceae

Peng, Weiyao; Li, Ping; Ling, Ruimei; Wang, Zhenzhen; Feng, Xianhui; Liu, Ju; Yang, Quan; Yan, Jian

doi:10.3390/molecules27020565

Cited by 16 publications

(17 citation statements)

References 45 publications

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“…Only the blend had a significant effect on the TA, and the sensory analysis intensity scores indicated no significant difference in the perceived sourness. Ogori et al [ 29 ] reported a °Brix of 9.32 and TA of 0.84 for their 80P10T10G juice, which differed from our study’s same composition formulations. However, the increase in the TSS and TA in pineapple juice may correlate with changes in the citric acid content, which can be influenced by variety, maturity, storage temperature, and post-harvest handling [ 30 , 31 ].…”

Section: Resultscontrasting

confidence: 97%

“…In the hierarchical cluster dendrogram ( Figure 3 ), the ten ester volatiles formed a distinct cluster for pineapple juice. Ginger and turmeric, both members of the Zingiberaceae family, share many volatile aromas [ 17 , 29 ]. Common volatiles to both include terpenes such as 3-carene, α-terpinene, α-zingiberene, and β-sesquiphellandrene.…”

Section: Resultsmentioning

confidence: 99%

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Physiochemical and Sensory Properties of a Turmeric, Ginger, and Pineapple Functional Beverage with Effects of Pulp Content

Yusufali,

Follett,

Wall

et al. 2024

Foods

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Beverage mixtures based on pineapple juice (80–100%), with varying concentrations of turmeric (0–20%) and ginger (0–20%) juice were developed. The pineapple juice alone exhibited a total soluble solid (TSS) content of 15.90–16.03 °Brix. The total polyphenols content (TPC) varied between 0.32 and 1.79 mg GAE/mL, and the 1,1-diphenyl-2-picrylhydrazyl (DPPH) inhibition was between 40.56% and 86.19% and correlated with the TPC and curcumin and other curcuminoids. The formulations with a high pulp content showed a significantly higher TPC and greater DPPH inhibition than those with a low pulp content. Turmeric and ginger with a high amount of pulp had a higher abundance of volatile compounds. Significant differences were observed by the panelists in the taste and mouthfeel attributes and the low-pulp juices were associated with increased palatability due to the better mouthfeel, higher sweetness, and decreased bitterness, pepperiness, pulpiness, and spiciness. The pineapple juice mixtures with 10% turmeric juice and 10% or less ginger juice were most preferred by sensory panelists.

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Section: Resultscontrasting

confidence: 97%

Section: Resultsmentioning

confidence: 99%

Physiochemical and Sensory Properties of a Turmeric, Ginger, and Pineapple Functional Beverage with Effects of Pulp Content

Yusufali,

Follett,

Wall

et al. 2024

Foods

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“…In the Zingiberaceae family, with approximately 53 genera and over 1200 species distributed in all tropical regions of the world, there are also rhizomatous genera such as Curcuma , well-known for their distinctive aroma and numerous bioactivities [ 85 , 86 , 87 , 88 ]. This shares certain bioactive compounds and medicinal properties with Zingiber spp [ 89 ].…”

Section: Natural Sources Of Zerumbonementioning

confidence: 99%

Healthy Zerumbone: From Natural Sources to Strategies to Improve Its Bioavailability and Oral Administration

Ibáñez

Sánchez-Ballester

Blázquez

2022

Plants

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Zerumbone is a multifunctional compound with antimicrobial, antitumor, hyperalgesic, antioxidant and anti-inflammatory applications, and constitutes a point molecule for the future synthesis of derivatives with improved efficiency. This monocyclic sesquiterpenoid is found in high content in wild ginger (Zingiber zerumbet Smith), a perennial herb with economic importance as an ornamental as well as a medicinal plant. The presence of zerumbone is a distinctive feature that allows identification and differentiation from other species, not only in Zingiber, but also in Curcuma, Alpinia, Boesenbergia, Ethlingera and Ammomum spp., as well as related families (Costaceaee). To successfully use zerumbone in areas such as medicine, food and agriculture, further research on improving its low solubility and bioavailability, as well as its preservation, is a major current priority. In addition, despite its promising pharmacological activities, preclinical and clinical studies are required to demonstrate and evaluate the in vivo efficacy of zerumbone.

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“…This is the basis for the use of nutraceuticals as adjuvants in these conditions. The Zingiberaceae family, comprising more than 1400 species distributed in tropical and subtropical areas, has been widely used in traditional Chinese and Indian medicine to prevent and treat numerous pathologies [ 1 , 2 ]. Plants of this family are also used as foods (spices and herbs) and to produce natural dyes [ 3 ].…”

Section: Introductionmentioning

confidence: 99%

Antioxidant Activity in Extracts from Zingiberaceae Family: Cardamom, Turmeric, and Ginger

et al. 2023

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An increase in life expectancy leads to a greater impact of chronic non-communicable diseases. This is even more remarkable in elder populations, to whom these become main determinants of health status, affecting mental and physical health, quality of life, and autonomy. Disease appearance is closely related to the levels of cellular oxidation, pointing out the importance of including foods in one’s diet that can prevent oxidative stress. Previous studies and clinical data suggest that some plant-based products can slow and reduce the cellular degradation associated with aging and age-related diseases. Many plants from one family present several applications that range from the food to the pharmaceutical industry due to their characteristic flavor and scents. The Zingiberaceae family, which includes cardamom, turmeric, and ginger, has bioactive compounds with antioxidant activities. They also have anti-inflammatory, antimicrobial, anticancer, and antiemetic activities and properties that help prevent cardiovascular and neurodegenerative diseases. These products are abundant sources of chemical substances, such as alkaloids, carbohydrates, proteins, phenolic acids, flavonoids, and diarylheptanoids. The main bioactive compounds found in this family (cardamom, turmeric, and ginger) are 1,8-cineole, α-terpinyl acetate, β-turmerone, and α-zingiberene. The present review gathers evidence surrounding the effects of dietary intake of extracts of the Zingiberaceae family and their underlying mechanisms of action. These extracts could be an adjuvant treatment for oxidative-stress-related pathologies. However, the bioavailability of these compounds needs to be optimized, and further research is needed to determine appropriate concentrations and their antioxidant effects in the body.

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Diversity of Volatile Compounds in Ten Varieties of Zingiberaceae

Cited by 16 publications

References 45 publications

Physiochemical and Sensory Properties of a Turmeric, Ginger, and Pineapple Functional Beverage with Effects of Pulp Content

Physiochemical and Sensory Properties of a Turmeric, Ginger, and Pineapple Functional Beverage with Effects of Pulp Content

Healthy Zerumbone: From Natural Sources to Strategies to Improve Its Bioavailability and Oral Administration

Antioxidant Activity in Extracts from Zingiberaceae Family: Cardamom, Turmeric, and Ginger

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