{"id":7455,"date":"2017-12-07T15:26:19","date_gmt":"2017-12-07T20:26:19","guid":{"rendered":"\/\/phytochemia.com\/?p=1663"},"modified":"2017-12-07T15:26:19","modified_gmt":"2017-12-07T20:26:19","slug":"oil-profiles-ginger","status":"publish","type":"articles-de-blogue","link":"https:\/\/phytochemia.com\/en\/articles-de-blogue\/oil-profiles-ginger\/","title":{"rendered":"Oil profiles: Ginger"},"content":{"rendered":"<p>Benoit Roger, Ph. D., Alexis St-Gelais, Chemist<\/p>\n<p>Some aromatic plants are particularly associated with Christmas time. This week, we would like to talk about one of them which is used in mulled wine, in candied form and which even has given its name to a spiced bread we specially cook for Christmas: ginger (<em>Zingiber officinale)<\/em>.<\/p>\n<p>Ginger is mainly cultivated for its large rhizomes which, being storage organs, mainly contain starch, proteins and lipids, but also 1 to 4 % of essential oil and some phenolic compounds responsible for ginger\u2019s spiciness: the gingerols (with an \u2018\u2019s\u2019\u2019 because the side chain of the molecule can be more or less long) as well as their derivatives, the gingerdiols and the deoxygingerols (paradols). The main gingerol is the <strong>[6]-gingerol<\/strong>. It mainly degradates into <strong>[6]-shogaol<\/strong> (more pungent) during dehydratation and <strong>zingerone<\/strong> (less pugnent) during cooking\/distillation.<\/p>\n<p><img fetchpriority=\"high\" decoding=\"async\" class=\"aligncenter  wp-image-1673\" src=\"\/\/phytochemia.com\/wp-content\/uploads\/2017\/12\/gingerol-2-750x144.png\" alt=\"\" width=\"659\" height=\"127\" \/><\/p>\n<p>&nbsp;<\/p>\n<figure id=\"attachment_1670\" aria-describedby=\"caption-attachment-1670\" style=\"width: 750px\" class=\"wp-caption aligncenter\"><img decoding=\"async\" class=\"wp-image-1670 size-medium\" src=\"\/\/phytochemia.com\/wp-content\/uploads\/2017\/12\/Z_officinale-profile-4-750x470.png\" alt=\"\" width=\"750\" height=\"470\" \/><figcaption id=\"caption-attachment-1670\" class=\"wp-caption-text\"><strong>Figure 2.<\/strong> Typical chromatogram of distilled ginger oil on a DB-5 column. <strong>A<\/strong>: Camphene\u00a0<strong>B<\/strong>: Bornyl methyl ether\u00a0<strong>C<\/strong>: ar-Curcumene (coelutes with\u00a0\u03b2-selinene)\u00a0<strong>D:\u00a0<\/strong>\u03b1-Zingiberene\u00a0<strong>E:<\/strong>\u00a0\u03b2-Bisabolene <strong>F<\/strong>: (<em>E<\/em>,<em>E<\/em>)-\u03b1-Farnesene\u00a0<strong>G<\/strong>:\u00a0\u03b2-Sesquiphellandrene\u00a0<strong>H,I:<\/strong>\u00a0<em>cis<\/em> and\u00a0<em>trans<\/em>-Sesquisabinene hydrates\u00a0<strong>J,K<\/strong>:\u00a0<em>cis<\/em> and\u00a0<em>trans<\/em>-Zingiberenols\u00a0<strong>L<\/strong>: Zingerone<\/figcaption><\/figure>\n<p>The essential oil of ginger (figure 22) generally contains small quantities of <strong>zingerone (L)<\/strong>, but not the others phenolic compounds which are heavier and\/or thermosensitive (they are only present in some ginger extracts like CO2 extracts).\u00a0<\/p>\n<p>The oil also\u00a0contains some other characteristic compounds, and especially <b>\u03b1<\/b><strong>-zingiberene (D)<\/strong> (approx. 30-35 % of fresh essential oils).\u00a0This sesquiterpene is described as having a spicy, fresh and sharp scent, and bears its name accordingly. Other characteristic sesquiterpenes of ginger oil are\u00a0<strong>ar-curcumene (C), \u03b2-bisabolene (E),\u00a0 (<em>E<\/em>,<em>E<\/em>)-\u03b1-farnesene (F) <\/strong>and<strong>\u00a0<\/strong><strong>\u03b2-sesquiphellandrene (G)<\/strong>, which is an isomer of \u03b1-zingiberene.<\/p>\n<p><img decoding=\"async\" class=\"aligncenter  wp-image-1694\" src=\"\/\/phytochemia.com\/wp-content\/uploads\/2017\/12\/zingerone-et-zingib\u00e9rene-et-sesquiphellandrene-750x415.png\" alt=\"\" width=\"535\" height=\"296\" \/><\/p>\n<p>Ginger oil contains\u00a0<strong>camphene (A)<\/strong> as its main monoterpene, as well as (often) some traces of <strong>bornyl methyl ether (B)<\/strong> which is a relatively rare monoterpenic ether found in ginger.<\/p>\n<p>A few typical sesquiterpenic alcohols are also found in small amounts in ginger, and rarely elsewhere:\u00a0<strong>sesquisabinene hydrates (H <\/strong>and<strong> I)<\/strong> and <strong>zingiberenols (J <\/strong>and<strong> K)<\/strong>. These are also encountered in curcuma essential oil, a plant belonging to the same botanical family (Zingiberaceae).<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter  wp-image-1677\" src=\"\/\/phytochemia.com\/wp-content\/uploads\/2017\/12\/zingiberenols-sesquisab-BME-750x342.png\" alt=\"\" width=\"530\" height=\"242\" \/><\/p>\n<p>&nbsp;<\/p>\n","protected":false},"template":"","categories-darticle":[36],"class_list":["post-7455","articles-de-blogue","type-articles-de-blogue","status-publish","has-post-thumbnail","hentry","categories-darticle-oil-profile"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.8 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Oil profiles: Ginger - PhytoChemia<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/phytochemia.com\/en\/articles-de-blogue\/oil-profiles-ginger\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Oil profiles: Ginger - PhytoChemia\" \/>\n<meta property=\"og:description\" content=\"Benoit Roger, Ph. D., Alexis St-Gelais, Chemist Some aromatic plants are particularly associated with Christmas time. This week, we would like to talk about one of them which is used in mulled wine, in candied form and which even has given its name to a spiced bread we specially cook for Christmas: ginger (Zingiber officinale). 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