Comparison of Ginger extracts from Africa and Asia - ACS Symposium

Downloaded by UNIV OF CALIFORNIA SAN FRANCISCO on December 13, 2014 | http://pubs.acs.org Publication Date (Web): December 20, 2009 | doi: 10.1021/bk-2009-1021.ch028

Chapter 28

Comparison of Ginger extracts from Africa and Asia Discovery of the Specificity of the Madagascar Ginger for the Cosmetic Industry Fabien Scorza, Serge Holderith, Xavier Ormancey Centre de Recherche Cosmétique, Chanel Parfums Beauté, 855 Dr. Donat Avenue, Sophia Antipolis, France

Ginger (Zingiber officinale) is the most important member of the zingiberaceae family. Its edible rhizome has been used throughout the ages as a spice and also in traditional medicine to heal a wide range of diseases, from digestive pain to burns. The objective of this research was to characterize the essential oil and oleoresin of ginger rhizomes from Madagascar and to compare them with those coming from China, India and Indonesia. The Malagasy ginger showed a unique and characteristic organoleptic and chemical profile which makes them ideal for cosmetic applications. Because of these properties, the company Chanel, has selected the Malagasy ginger and their extractives for using as ingredients for their line of perfumes.

© 2009 American Chemical Society

527

In African Natural Plant Products: New Discoveries and Challenges in Chemistry and Quality; Juliani, H., et al.; ACS Symposium Series; American Chemical Society: Washington, DC, 2010.


528 Ginger (Zingiber Officinale, Poaceae family) was originated from southern Asia, and nowadays is cultivated and commercialized around the world, particularly in China, India, Indonesia and Africa. Ginger was brought to Africa by Phoenicians around the first century B.C. and introduced in Madagascar by Indonesian merchants a few hundred years later (1). From the same original species, gingers have then evolved differently depending on the soil and weather conditions of their crops. The result of this evolution gives Malagasy ecotype its specific elements making it one of the finest quality gingers. This spice has become an important ingredient for the Malagasy traditional medicine, being used to treat different ailments (2). The objective of this research was to characterize the essential oil and oleoresin composition of ginger rhizomes from Madagascar and to compare them with rhizomes coming from China, India and Indonesia. The work is part of a study conducted by the “Centre de Recherche Cosmétique” (CRC) of CHANEL to find new ginger varieties with unique characteristic for the cosmetic industry.

Material and Methods Material Dried and cut rhizomes coming from China, India and Indonesia were purchased from different confidential partners. The fresh Malagasy rhizomes were cut and dry following the same industrial procedure conducted to the other Asian rhizomes. The Malagasy rhizomes were cut in slices and then dried at 50°C during five days. Essential Oil and Oleoresin Extraction The oleoresin was obtain by extracting the dried rhizomes (125-150g) with 700 ml of cyclohexane/2-propanol (80/20 v/v), then the solvent was removed by evaporation in a rotavapor (at 70°C and 100 mbar). The essential oils were extracted by hydrodistillation. The dried rhizomes (270-360 g) were place in the distillation flask and filled with 5 L of water. The oleoresin and essential oil content was expressed as percent (g/100g of rhizome dry weight (Table I).


529 Table1. Essential oil and oleoresin yields of ginger (Zingiber officinale) rhizomes from China, India, Indonesia and Madagascar.


PROCESS

CHINA INDIA INDONESIA MADAGASCAR

Oleoresin

Raw material (g) Extract (g) Yield (% w/w)

167.0 9.5 5.7

150.0 11.0 7.3

125.0 11.5 9.2

138.0 6.5 4.7

Essential oils

Raw material (g) Extract (g) Yield (% w/w)

230.0 0.5 0.2

208.0 0.5 0.3

357.0 2.7 0.8

269.0 1.4 0.5

Chemical Analysis The essential oils were analyzed by gas chromatography/mass spectrometry (70°C to 250°C within 90 min and then 90 min at 250°C – J&W DB-1 column : 30 m x 0.25 mm x 0.25 µ). The samples have been diluted in ethanol before injection. Individual identifications were made by matching their spectra with those from mass spectral libraries (WILEY and NIST). The identity of each component was confirmed by comparison of its Kovats indices with those from known standards. The oleoresins were analyzed by high performance liquid chromatography following the standard procedure of the Normalization French Association (AFNOR) (7). The quantification of each component was carried out by using the external standard vanillylnonanamide. Results and Discussion According to an overview on various origins (3), the dried rhizomes contained around 2% of oil (from 1.4 to 2.6%). Our values were lower and showed the limits of our hydrodistillation conditions. In another study (4), the amount of oleoresin ranged from 3 to 11%, which met the observed yields. The Indonesian ginger showed the highest yields for both extracts. While, the Indian and the Malagasy exhibited lower values, and the Chinese rhizomes gave the lowest yields (Table I). These values showed that there are significant variation in the essential oil and oleoresin content, showing that the Malagasy ginger contained the lowest levels of oleoresins, but higher amounts of essential oils as compared with the Chinese and Indian gingers.


530

African and Asian Gingers Essential Oils Analyses


The organoleptic evaluation of the essential oils can give the first impressions of the quality of a ginger. The aroma and the appearance of the oils are both important aspects to evaluate their quality. Buyers of essential oils usually rely on the organoleptic character to either accept or reject samples. The aroma and appearance of both the oil and the oleoresin were evaluated by an organoleptic test panel (Table II). TableII. Viscosity, color and aroma of essential oil and oleoresin of ginger (Zingiber officinale) rhizomes from China, India, Indonesia and Madagascar. EXTRACT

CHARACTERISTIC Viscosity

ESSENTIAL OILS

Color Odor Viscosity

OLEORESINS

Color Odor

CHINA INDIA INDONESIA MADAGASCAR Liquid

Liquid

Liquid

Liquid

Light yellow Cocoa, citrus

Light yellow Citru, fresh

Yellow (cloudy)

Yellow

Citrus

Citral

Thick liquid Brown red

Thick liquid Brown red

Thick liquid

Viscous liquid

Brown yellow

Brown yellow

Cocoa

Ginger bread

Citrus

Strongly citrus

Good quality ginger oil is light yellow to yellow with a characteristic spicy and lemon aroma. All the oils were light yellow (Chinese and Indian) or yellow (Indonesian and Malagasy). All oils were low viscosity liquids at room temperature. Regarding the aroma, the Indonesian and Malagasy samples showed characteristic and strong citrus/lemon aroma notes, while the Chinese showed additional fresh notes and the Chinese off cocoa notes (Table II). The Malagasy oil showed the strongest citrus notes. The oleoresins form the Chinese and Indian rhizomes were brown red, while the Indonesian and the Malagasy were brown yellow. From a cosmetic standpoint, these latter oleoresins are good candidates because of their lighter color. The results showed that the Malagasy and the Indonesian rhizomes yielded high quality extractives with desire organoleptic characters for using as cosmetics.



531

Table III. Essential oil composition of ginger (Zingiber officinale) rhizomes from China, India, Indonesia and Madagascar COMPOUNDS 1

Paracymene Neral Geranial ar-Curcumene Germacrene α-Zingiberien α-Farnesene α-Bisabolene β-Sesquiphellandrene Nerolidol β-Bisabolene Zingerone 1

CHINA 2

2.5 1.0 1.8 11.3 1.5 23.8 4.9 6.8 11.1 1.1 1.4 2.0

INDIA

INDONESIA

MADAGASCAR

0.5 0.2 0.3 11.9 1.5 26.7 5.2 7.8 13.1 1.3 1.2 2.2

0.7 2.0 3.2 10.8 1.5 28.1 5.1 7.6 12.9 0.8 0.8 1.5

0.6 4.3 7.4 6.7 1.4 31.9 5.2 7.8 12.0 0.9 0.9 1.5

. components are listed in order of elution (PDMS column), 2. relative percentage


532


The essential oil composition showed variation among the different rhizomes (Figure 1, Table III). All essential oils were dominated by high levels of α-zingiberene (24-32%), with minor and varying amounts of ßsesquiphellandrene (11-12%), α-bisabolene (6.8-7.8%) and α-farnesene (4.95.2%) (Table III). The Malagasy oil and to lesser extent the Indonesian, were characterized by high levels of neral and geranial (also know as citral) and lower levels of ar-Curcumene (6.7%). The chemical analyses confirm the panel observations, in which the Malagasy essential oil has a strong citrus aroma caused by the high relative concentrations of neral and geranial.

African and Asian Gingers Oleoresins Analyses In a spice like ginger, the volatile oils give ginger its characteristic aroma, while the nonvolatile pungent constituents are responsible for the spicyness and are extracted in the oleoresin which is a concentrated extract of the flavor of the spice. The gas chromatography analysis of the oleoresin showed the presence of the same volatile components found in the essential oil (Fig 2), showing that the essential oils are also removed by the extraction solvent.


533


HPLC analyses were performed for the quantification of the non-volatile components of the oleoresin coming form the different rhizomes (Fig 3). The targeted active compounds of these ginger extracts are divided in two families: gingerols and shogaols. They exhibit antioxidant activities (5) which is of current interest for the cosmetic industry. Shogaol is the dehydrated form of a gingerol. 6-Gingerol (I) is the main active component and its analogues are 8Gingerol (II) and 10-Gingerol (III)) (6), while 6-shogaol (IV) is the main active component and its analogues are 8-shogaol (V) and 10-shoagaol (VI) (7).

The HPLC chromatograms clearly showed that the Malagasy Ginger contained higher levels of non-volatile components, particularly 6-gingerol (Figure 3).


534


TableIV. Gingerols and shogoals content of ginger (Zingiber officinale) rhizomes from China, India, Indonesia and Madagascar. % of CHINA COMPOUNDS 6-Gingerol 8.61 1.5 8-Gingerol 2.6 10-Gingerol 1.2 6-Shogaol 0.3 8-Shogaol 0.6 10-Shogaol TOTAL 14.8 1

INDIA

INDONESIA

MADAGASCAR

9.2 1.7 3.4 2.1 0.5 1.0 17.9

12.4 1.7 2.8 1.6 0.3 0.7 19.5

14.2 2.1 3.6 0.4 0.1 0.9 21.3

(g/100 g of oleoresin)

The quantification of individual gingerols and shogaols showed that the Malagasy samples exhibited the highest amounts of 6, 8, and 10-gingerols (Table IV). In relation to the total gingerols and shogaols, in the Malagasy oleoresin, 6-gingerol represented the 66% of this total, followed by the Indonesian (58%), Indian (43%) and Chinese (40%). The Malagasy oleoresin also showed lower levels of shogaols as compared with the other oleoresins. Thus, the Malagasy oleoresin showed the highest levels of total gingerols and shogaols (21%), followed by the Indonesian and Indian oleoresins (18-19.5%, respectively), while the Chinese showed the lowest levels (14.8%) (Table IV).

Conclusions This study confirms the variation of active principles of ginger rhizomes from various origins. The organoleptic profile of the essential oil and oleoresin, showed that the Malagasy samples showed strong citrus/lemon aroma, as compared with the samples from other origins. This strong citrus character, was confirmed by the higher levels of neral and geranial. This study also showed that the Malagasy samples yielded oleoresin with the desired color, aroma and amount of non-volatiles components, suitable for the cosmetic industry. The Malagasy oleoresin also contained the highest levels of the antioxidant gingerols. Considering the different varieties, the Malagasy ginger showed specific characteristic that make them ideal for the cosmetic applications. The company Chanel, has selected the Malagasy ginger because of its unique organoleptic and chemical profile, and their extractives are being used as ingredients in cosmetics manufactured by Chanel.


535

References 1. 2.


3.

4. 5. 6. 7. 8.

Ravindran, P.N.; Nirmal Babu, K. Medicinal and Aromatic Plants – Industrial Profiles, CRC Press. 2005. Boiteau, P; Boiteau, M; Allorge, L. Index des noms scientifiques avec leurs equivalents Malgaches. Alzieu. 1997. Natarajan C.P.; Kuppuswamy, S.; Shankaracharya, N.B.; Padma Bai, R.; Raghavan, B.; Krishnamurthy, M.N.; Khan, F.; Lewis, Y.S.; Govindrarajan, V.S. Chemical composition of ginger varieties and deshydratation studies on ginger, J. Food Sci. Technol. 1972, 9 (3), 120-124. Gopalam, A.; Ratnambal, M.J. Essential oils of ginger. Indian Perfum. 1989, 33 (1), 63-69. Nakatani, N.; Kikuzaki, H. Antioxidants in ginger family, ACS Symposium Series, Quality Management of Neutraceuticals, 2002, 803, 230-240. McHale, D.; Laurie, W.D. Transformation of the pungent principles of ginger. Flav. Frag. J. , 1989, (4), 9-15. Natarajan, C.P.; Lewis, Y.S. Technology of ginger and tumeric. National Seminar on Ginger and Turmeric, Central Plantation Crops Research Institute, Calcicut. April 8-9, 1980. Wood, A.B. Determination of the main pungent component (gingerols and shogaols), French Normalization, NF ISO 13685, AFNOR, 1997.


Comparison of Ginger extracts from Africa and Asia - ACS Symposium

Recommend Documents