Influence of peeling on volatile and non-volatile compounds responsible for aroma, sensory, and nutrition in ginger (Zingiber officinale)

Ginger Update

“…31 In particular, in one study, 22 both conjugated and free forms of ginger phenolics were measured in all tissues, suggesting that despite apparently subtherapeutic levels of the free forms in plasma, reconversion of conjugates to free metabolites in target tissues may result in higher intracellular exposure to the potentially bioactive phenolics. Moreover, numerous other metabolites of ginger phenolics were determined to be bioactive, such as [6]-paradol and gingerdione. 19,32 Of interest, greater bioavailability of ginger phytochemicals was observed when they were fed to rats as a natural extract compared with provision as an artificial mix.…”

“…Ginger powder, extracts, and individual bioactive compounds are also packaged as dietary supplements. Ginger-containing food products are present in many cuisines because of its distinctive sensory qualities, described as pungent, spicy, flowery, lemon-like, warm, camphoraceous, and nutmeg-like, depending on the specific form of ginger and cultivar evaluated 1–7 . Ginger's culinary uses are quite varied.…”

“…In the volatile oil, there are other chemicals that can affect ginger's aromatic qualities, and they include the sesquiterpenes zingiberene, and curcumene and the monoterpene phellandrenes. As with the nonvolatile constituents of ginger, geographical location, maturity, and variety of the plant, as well as processing and extraction methods, can affect the relative amounts of these volatile oil chemicals 1,2,4,6,8,9 …”

“…Ginger-containing food products are present in many cuisines because of its distinctive sensory qualities, described as pungent, spicy, flowery, lemon-like, warm, camphoraceous, and nutmeg-like, depending on the specific form of ginger and cultivar evaluated. [1][2][3][4][5][6][7] Ginger's culinary uses are quite varied. Laban ma' zanjabeel is a popular yogurt-ginger appetizer in the Middle East and North Africa.…”

“…As with the nonvolatile constituents of ginger, geographical location, maturity, and variety of the plant, as well as processing and extraction methods, can affect the relative amounts of these volatile oil chemicals. 1,2,4,6,8,9 Ginger has been a part of traditional medicine for thousands of years treating such ailments as gastrointestinal disorders, nausea, pain, cold, and asthma. However, in the past 10 to 15 years, a considerable number of published preclinical and clinical studies have explored in more detail the potential of ginger to ameliorate diverse conditions such as nausea and vomiting (NV), the metabolic syndrome, and pain due to various conditions.…”