Yield and Chemical Composition of Ginger Essential Oils as Affected by Inter-Varietal Variation and Drying Treatments of Rhizome

Abstract

Ginger (Zingiber officinale Rosc; Zingiberaceae family) is an herb commonly used as a spice and remedy for a broad spectrum of diseases. The essential oil extracted from ginger is an effective antioxidant, anti-inflammatory, and antifungal agent. The present study has investigated the variations in yield and chemical composition of essential oils of two cultivars (Chinese and Thailand) of ginger locally available in Pakistan. Two different drying pretreatments were employed to observe the changes in compositional variations of the essential oils of ginger. The essential oil extracted from fresh, oven-dried, and sun-dried samples of two different cultivars of ginger was analyzed using gas chromatography-mass spectrometry (GC-MS). The essential oil yield was found to be highest for the sun-dried sample of each variety. The major compounds (>4%) overall in the essential oil of fresh, oven-dried, and sun-dried ginger samples from Thailand origin were camphene, 3-carene, o-cymene, caryophyllene, α-curcumene, sabinol trans, citral, and santalol. Major compounds overall in the essential oil of fresh, oven-dried, and sun-dried ginger samples of Chinese origin were α-pinene, Camphene, limonene, longicyclene, copaene, longifolene, β-sesquiphellandrene, alloaromadendrene, γ-muurolene, α-curcumene, α-farnesene, and citral. The inter-varietal variations and pretreatment methods considerably affected yield and chemical composition. Cluster analysis was performed to validate the results further. Significantly varying compounds responsible for the significant variation among varieties and treatments of the ginger were identifies by using the heat map. There was clear differentiation among Chinese and Thailand varieties due to the variation in the concentrations of the volatile compounds. The results obtained can be helpful for the ginger growers and end users to choose the ginger variety and the way of use that is more beneficial.

Metabolomic Analysis of Phytochemical Compounds from Ethanolic Extract of Lime (Citrus aurantifolia) Peel and Its Anti-Cancer Effects against Human Hepatocellular Carcinoma Cells

“…It is worth noting that some compounds reported in other citrus fruits [ 24 , 25 , 26 ] did not appear in our study. Besides, the different species of lime from other citrus fruits, the distinct extraction and analytical methods, source of raw materials, and preparation method for raw materials (e.g., drying process) may also contribute to the distinct [ 27 , 28 ]. For example, carbohydrates and various fatty acids reported in whole lime fruit from a previous study [ 26 ] do not appear in our LC-qTOF/MS metabolomics analysis of lime peel extract in this study.…”

“…Interestingly, some flavonoid glycosides such as Kaempferol, didymin, and their derivatives were found in other citrus fruits but not found in the ethanolic extract of lime peel in this study. The data suggests that lime may not be the source of these compounds, or the compounds may be degraded or rearranged during the manufacturing process [ 28 , 29 ].…”

“…Previous studies reported a large, varied number of volatile compounds ranging from 15–38 components in the essential oil of lime ( Citrus aurantifolia ), tangerine ( Citrus nobilis ), sweet orange ( Citrus sinensis ), lemon ( Citrus limon ), and Kaffir Lime ( Citrus hystrix ) [ 27 , 28 , 30 ]. Our present metabolomics study for ethanolic extract of lime peel using GC-HRMS discovered 22 volatile compounds, which is more than what had been reported in the essential oil of lime [ 28 ]. Similar to the previous studies [ 27 , 28 ], D-Limonene is the most abundant volatile compound found in the peel extract and essential oils of lime and other citrus fruits.…”

Effects of Essential Oils and Hydrolates on the Infectivity of Murine Norovirus

“…Regarding hydrosols, only the antiviral activity of Thymus vulgaris against porcine reproductive and respiratory syndrome virus (PRRS) was indicated [ 36 ]. Citrus limon (L.) Osbeck (Lemon) is among the most important species of genus Citrus belonging to the Rutaceae family, which includes about 140 genera and 1300 species [ 37 ]. Essential oils were composed of 85–99% of volatile components, including monoterpene (limonene), sesquiterpenes, and hydrocarbons; their oxygenated products include aldehydes (citral), ketones, acids, alcohols (linalool), and esters [ 38 ].…”

Effect of Different Concentrations of Lemon oil on Some Food Poisoning Bacteria and Histamine Residue in Fish Fillet

“…EOs have wellrecognized properties such as antimicrobial as well as antioxidant properties (Laranjo et al, 2019). Citrus fruits belong to the family Rutaceae that includes about 140 genera; for instance, Citrus limon (Lemon) is among important species of genus Citrus (Kamal et al, 2011). Lemon EO composes many valuable products as mixtures of terpenes, sesquiterpenes, aldehydes, alcohols, esters and sterols which have the antimicrobial, antioxidant and flavoring characters (Ambrosio et al, 2021).…”