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April – May, 2013, vol. 2, no. 5
pages: 2283-2290
Article type: Food Sciences of Food Sciences
Abstract: The essential oil of Zingiber officinale Rosc. was extracted from China and Bangladeshi varieties and yielded 0.21% and 0.23 % by hydro-distillation method on fresh weight basis respectively. Fifteen compounds were identified and quantified by GC-MS. The major constituents of China and Bangladeshi ginger essential oils were zingiberene 38.10 % and 41.49%, β-phellandrene 12.0% and 9.92%, α-citral 11.48% and 9.76 %, α-curcumene 9.22% and 11.58%, camphene 5.94% and 4.60% , β-bisabolene 4.39% and 5.0% respectively. The IC50 (DPPH method ) values were found 61.18 µg/mL and 56.71 µg/mL with the highest inhibition of 78.49 % and 80.77% and the LC50 values in the brine shrimp lethality cytotoxicity bioassay were found 0.4842 µg/mL and 0.7151 µg/mL in China and Bangladeshi ginger essential oil respectively. Both the essential oils showed significant activities against some gram positive, gram negative bacteria and fungi. The proximate composition of the China and Bangladeshi variety showed the ash (7.12±0.151, 8.15±0.18%), protein (5.47±0.19, 6.60±0.16%), crude fibre (4.32±0.10, 4.61±0.12%), carbohydrate (16..06±0.35, 18.38±0.41) and food energy (70.50±0.89, 81.74±1.01 kcal/100g.) respectively. The elemental compositions of the both varieties were found rich in Ca, Mg, Fe, Al, Se, Na and K. These results indicate the quality composition of the two varieties may find interest in spice and culinary industries as well as in medicinal preparation.
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