Abstract
Ginger is a plant whose rhizome has a high therapeutic potential in combating various diseases due to the action of several of its constituents. The 6-gingerol, phenolic compounds and carotenoids, act on macrophage modulation, antiplatelet aggregation and immunosuppressive activity. This work aimed to determine the total antioxidant capacity as well as to evaluate the use of paper spray mass spectrometry to obtain fingerprints of ginger samples of conventional and organic cultivation. The results demonstrated that organic farming samples showed higher levels of fiber and total protein, as well as 6-gingerol. One must still give preference to organic Ginger intake since it presented significant levels of 6-gingerol, fiber and protein. Several chemical classes such as sugars, fatty acids, phenylpropanoids and flavonoids were identified in organic and conventional ginger through paper spray ionization mass spectrometry. This analysis proved to be a very efficient and fast technique for obtaining fingerprints of ginger, allowing the identification of 19 compounds in the positive mode and 28 in the negative mode.
Highlights
Ginger (Zingiber officinale) is a plant of Asian origin, belong to Zingiberaceae, cultivated in practically every country in the world
The results demonstrated that organic farming samples showed higher levels of fiber and total protein, as well as 6-gingerol
Antioxidant and anti-inflammatory activity and hepatoprotective function have been associated with the presence of various substances, such as gingerol, camphene, phellandrene and zingerone (Yu et al, 2007)
Summary
Ginger (Zingiber officinale) is a plant of Asian origin, belong to Zingiberaceae, cultivated in practically every country in the world. The rhizome of this species is used as a condiment and raw material for the manufacture of beverages, fragrances, confectionery and fruit jellies (Jiang et al, 2007). Phenolic compounds are responsible for the antioxidant activity present in ginger (Chen et al, 2007; Gan et al, 2011; Pan et al, 2008; Yu et al, 2007). This work aimed to better characterize the rhizomes of ginger, to assess their potential antioxidants and whether the type of cultivation, conventional and organic, influences the rhizome composition.
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