Abstract
Gingerols from the rhizome of fresh ginger (Zingiber officinale) were obtained by a simple extraction, followed by purification. The gingerols extract was composed of 6-gingerol (54%), 8-gingerol (20%), and 10-gingerol (26%). It was included into γ-cyclodextrin by classic co-dissolution procedures. Solid-state characterisation of γ-cyclodextrin·gingerols shows that this inclusion compound features 1:1 host-to-guest stoichiometry and that it is a microcrystalline powder with a crystalline cell that belongs to the tetragonal space group 4212, having the host molecules stacked in infinite channels where the gingerols are accommodated. In chimico studies with ABTS•+ scavenging, NO• scavenging, β-carotene peroxidation, and 5-LOX inhibition show that γ-cyclodextrin is a suitable carrier for gingerols, because it does not alter their reactivity towards these substances. Yogurt was tested as a matrix for the incorporation of gingerols and γ-cyclodextrin·gingerols into foodstuff. The colour of the fortified yogurt suffered little alterations. In the case of yogurt with the inclusion compound, γ-cyclodextrin·gingerols, as fortificant, these alterations were not perceptible to the naked eye. Moreover, yogurt with γ-cyclodextrin·gingerols showed a good antioxidant activity, thus being suitable for use in nutraceutical applications.
Highlights
Ginger, or Zingiber officinale, is the rhizome of a perennial herb that is widely used in Asia in Traditional Medicine
Gingerols were obtained from fresh ginger rhizome as the raw material, keeping in mind the minimisation of time, energy, and the heat-induced degradation of the gingerols that are associated with traditional drying procedures
The extraction from fresh ginger rhizome results in a crude extract that contains a high amount of water, requiring further purification
Summary
Zingiber officinale, is the rhizome of a perennial herb that is widely used in Asia in Traditional Medicine. A relevant example is the gastroprotective action, as demonstrated by various studies in rodents (mice, rats, and Mongolian gerbils) These studies show that ginger avoids ulceration that is induced aBniodmMoleocunlegso2l0i2a0n, 1g0,e3r4b4ils). The addition of ginger juice in concentrations of 6 to 10% is not well tolerated, which is mainly due to the strong spicy flavor. It leads to a loss of viability of the fermenting lactic acid bacteria, with consequent alterations to pH, viscosity, and hardness [34]. Two batches of yogurt, one containing the pure gingerols and another containing the γ-CD·gingerols inclusion compound, are prepared and evaluated regarding color, antioxidant properties, and pH stability over three weeks
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