Quality Control of Zingiber Officinale Oils in Product Formulations

Abstract

Zingiber officinale (ginger) is one of the most commonly used flavouring ingredients in food and culinary dishes. The essential oils are known for its unique aroma and characteristic and widely used as therapy. In this study, the essential oil was formulated as massage oil and the quality of massage oil was evaluated on its physicochemical properties, i.e. colour, odour, density, viscosity, refractive index and pH value. The efficacy of the product was determined by the value of the melanin (coloured pigment) and erythema (redness of skin) as well skin irritation analysis (Finn Chamber Patch). The massage oil was also tested using Head Space-Solid Phase Microextraction-Gas Chromatography Mass Spectrometry (HS-SPME-GCMS) to determine the presence of ginger’s essential oils important chemical constituents in the massage oil. Analysis revealed the presence of a-zingiberene, neral and geranial which are the main components found in ginger massage oil. For safety use, the finished product was tested for microbial enumeration test and heavy metal analysis. Result showed that there was no microbial contamination and meets the British Pharmacopoeia 2011 specifications in topical use. Meanwhile the results of limit test for heavy metals were found to be below detectable levels of National Pharmaceutical Control Bureau specifications.