Ginger Oleoresin Research Articles

Structural Characteristic, Strong Antioxidant, and Anti-Gastric Cancer Investigations on an Oleoresin from Ginger (Zingiber officinale var. roscoe).

It is known that ginger oleoresin contains various active components and possesses bioactivities. In this study, ginger oleoresin from Chinese ginger (Zingiber officinale var. roscoe) was extracted using a CO2 supercritical fluid extraction method with a 0.52% yield (g/g), based on dry weights. Zingiberene with a content of 51.6 mg/g was the main volatile in the ginger oleoresin. In total, 17 phenolic compounds were identified, and their contents were calculated as 587.54 mg/g. Among them, a new gingertriol was detected in the Z. officinale. Antioxidant activity tests showed that the ginger oleoresin and six gingerols exhibited strong scavenging free radical activities, and the zingerone exhibited the strongest antioxidant activity, with IC50 values of 11.3 µg/mL for the 2, 2'-diphenyl-1-picrylhydrazyl radical and 19.0 µg/mL for the 2, 2'-amino-di (2-ethyl-benzothiazoline sulphonic acid-6) ammonium salt radical cation, comparable to vitamin C. Ginger oleoresin inhibits HGC-27 human gastric cancer cell proliferation at a rate of 4.05~41.69% and induces cell apoptosis at a rate of 10.4~20.9%. The Western blot result demonstrated that the AKT signaling pathway has the potential mechanism of ginger oleoresin acting on HGC-27 cells. The anticancer potential of the gingerol standards on HGC-27 cells followed the order of 8-gingerol > 6-gingerol > 10-gingerol > zingerone. The different antioxidant and anticancer potentials of the ginger phenolic compounds could be attributed to the presence of hydroxyl groups in the unbranched 1-alkyl chain and the length of carbon side chain. Consequently, ginger oleoresin shows substantial antioxidant and anticancer therapeutic potential and can be used for novel food-drug development.

Microencapsulation of ginger oleoresin through the complex coacervates of gum Arabic and soy protein isolate as the wall materials

In this investigation, the extracted active ingredients of the ginger plant so-called oleoresin have been encapsulated using the complex coacervation method to preserve them from the oxidation reaction during storage at 25 ᵒC for 100 days. The coacervation was carried out by soybean protein isolate and gum Arabic, and the system was compared to the inclusion of β-cyclodextrin (β-CD) and a non-encapsulated oleoresin in terms of the protection from the total phenolic content (TPC) and antioxidant properties against oxidants such as DPPH and H2O2. The soybean protein isolate as a plant derivative is cheaper than the animal proteins such as whey protein and gelatin which were extensively used in the encapsulation of ginger oleoresin and does not create sensitivity in human guts. The encapsulation by the complex coacervation showed advantages in higher oleoresin loading efficiency and encapsulation yield during the preparation and also gained higher protection efficiencies in preserving TPC and antioxidant activities of oleoresin against oxidation during the storage in comparison with the β-CD inclusion. The complex coacervates can preserve up to 95.4% of TPC, and about 97.7% and 98.9% of the original antioxidant activity against DPPH and H2O2 after this period, respectively. At the same storage conditions, the preservation efficiency for TPC and antioxidant activities against DPPH and H2O2 were respectively 88.5, 82.8, and 85.9% for the β-CD inclusion.

Impact of Ginger Oleoresin on Leaf Tripe of Sapumhicha

The main objective of the study is to examine the impact of ginger on the leaf tripe of 'SapuMhicha'. SapuMhicha is a special dish consisting of buffalo leaf tripe stuffed with bone marrow; it is boiled and fried. This dish is popular in Kathmandu Valley, especially in Newar community. The use of ginger makes this dish tasty and hygienic. It is indigenous knowledge and practice; with this, it can be preserved for a certain time period. Ginger is valued in nutritional importance as it contains fiber. Ginger contributes to minimizing Microbial growth that helps to stimulate the digestive system. The use of ginger in a tripe recipe makes low microbial. This study focuses on this indigenous knowledge of how ginger enhances leaf tripe to use for a long time. The impact of ginger on leaf tripe is tested using the AOAC direct moisture determination method on different days from 1 to 16 at normal room temperature. The result was that the impact of ginger on tripe leaf was positive i.e. low microbial growth was noticed. The result showed that ginger enhances the shelf-life of tripe at room temperature as it can be stored for a certain period of time and remain suitable for use.

The Effect of Red Ginger Oleoresin Addition on the Oxidation Level in Oil Pangaas Catfish Offal (Pangasius hypoptalmus)

Pangas Catfish (Pangasius Hypophthalmus) is a freshwater fish species in Indonesia. The by-products of catfish processing offer potential for fish oil production due to their diverse fatty acid composition. However, fish oil is prone to oxidation, leading to deterioration of its quality. To address this issue, red ginger oleoresin (Zingiber Officinale Var. Rubrum), known for its antioxidant properties, is investigated as a possible solution to inhibit oxidation in the oil of Pangas Catfish offal. The objective of this study is to evaluate the impact of adding red ginger oleoresin at various concentrations to the oil of pangas catfish offal on its oxidation level. The research employed a Completely Randomized Design (CRD). Red ginger oleoresin was added to the oil of pangas catfish offal at concentrations of 0,2%, 0,4%, and 0,6%. The results indicated that the addition of 0,4% red ginger oleoresin was the most favorable treatment, as determined by sensory evaluations, which ranged from 7,57 to 7,85. The peroxide value (PV) of the oil was measured at 4,38 meq/kg, and the free fatty acid (FFA) was 1,25%. Furthermore, the oil of pangas catfish offal treated with 0,4% red ginger oleoresin exhibited significant levels of omega-3, omega-6, and omega-9 fatty acids at 1,02%, 16,26%, and 35,04%, respectively. The Saturated fatty acids (SFA), monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA) content were recorded at 43,22%, 37,04%, and 19,61%, respectively.

The Influence of Ginger Rhizome Extraction on the Content of the Active Ingredients [6]-Gingerol Produced

Oleoresin, a product derived from ginger rhizomes, contains a high concentration of active compounds and has the potential to be used not only as a medicine but also as a beneficial natural ingredient material to the human body. Ginger oleoresin is a valuable product that contains a variety of compounds and provides functional health benefits as well as immunity boosters to large groups of people. Gingerol is a key ingredient in ginger rhizome oleoresin extract. Gingerol (C17H26O4) is a compound found in ginger oleoresin that easily decomposes into Shogaols (C17H24O3). The ethanolic extract of zingiber rhizomes powder was processed with the best yield of oleoresin of 38.313% and concentration of [6]-gingerol of 0.39 mg/g extract, which was produced in 120 minutes at a temperature of 60 0C. While the best [6]-gingerol content in oleoresin was 1.33 mg/g extract with a ginger oleoresin yield of 21.821% produced under 50 0C extraction temperature in 60 minutes.

Effect of Ultrasonication on Some Chemical Properties of Red Ginger (Zingiber officinale var. rubrum) Oleoresin Nanoemulsion Bioactive Compounds

Nanotechnology has developed in various industrial fields. This encourages innovation in the use of additives such as antioxidants, dyes, flavors, and other active ingredients that can be modified in the form of nanoemulsions. Red ginger contains oleoresin, which has thick properties to form a paste. These properties make oleoresin difficult to mix with food, disperse, hydrophobic and susceptible to the effects of heat and light. One solution to overcome this problem is to convert oleoresin into a nanoemulsion so that it has high solubility, is stable, good bioavailability, and improves sensory properties. One technique for making nanoemulsions is ultrasonication. The high-intensity ultrasonication effect can cause the movement of the oil phase into the liquid phase in the form of droplets, thereby increasing the pressure in the liquid and resulting in the breakdown of the oil droplets into smaller sizes. The purpose of this research was to determine the effect of ultrasonication on some chemical properties of the red ginger oleoresin nanoemulsion bioactive compounds, which includes antioxidant activity, total phenol, gingerol content, and droplet microstructure. The study used a completely randomized design with four treatments based on sonication time. Data from the test results were analyzed using analysis of variance (ANOVA) and Tukey's advanced test. Based on the results of the analysis, it was found that ultrasonication had effect on the red ginger oleoresin nanoemulsion biactive compounds. The best treatment is 90 min of sonication. The antioxidant activity (IC50) was 11.45±3.48 ppm, the total phenolic content was 3342.74±283.00 mg GAE/g, and the gingerol content was 0.33 %. The nanoemulsion droplet microstructure complies with the standard; that is, the particles are in the form of small spheres, like balls, and there are no visible holes or cracks on the surface of the particles. HIGHLIGHTS Red ginger contains higher oleoresin than other types of ginger Oleoresin is in the form of a viscous paste, so it is hydrophobic Application of nanoemulsion to oleoresin can increase solubility and bioavailability One of the methods for making nanoemulsions is using ultrasonication The novelty in this research is the manufacture of red ginger oleoresin nanoemulsion using the ultrasonication method to increase the content of bioactive compounds such as antioxidant activity, total phenolic content, and gingerol GRAPHICAL ABSTRACT

Development and preclinical assessment of nanoemulgel loaded with phytoconstituents for the management of rheumatoid arthritis.

In recent years, natural ingredients have gained importance for therapeutic treatment due to their minimal toxicity. However, the delivery of these phytoconstituents poses a challenge to provide better efficacy. Current research reports the development of nanoemulgel (NEG) loaded with ginger oleoresin (GOR) and lipid guggul extract (LGE) for the management of rheumatoid arthritis (RA). The nanoemulsion (NE) was developed using the spontaneous emulsification technique by the pseudo-ternary method. The optimized nanoemulsion exhibited globule size of 16.08 ± 2.55nm, PDI of 0.187 ± 0.06, and zeta potential of - 22.4 ± 0.31mV. The cumulative release from in vitro diffusion studies at pH 7.4 was about 99.72 ± 3.47%, 57.98 ± 2.11%, and 86.42 ± 5.13% of 6-gingerol, E-guggulsterone, and Z-guggulsterone respectively at the end of 24h. The ex vivo studies on porcine ear skin showed sustained release with 92.8 ± 3.21% for 6-gingerol, 55.61 ± 0.91% for E-guggulsterone, and 84.2 ± 4.22% for Z-guggulsterone released at the end of 24h. The cell culture studies on RAW 264.7 cells indicated a robust inhibition of LPS-induced IL-6 and TNF-α production indicating its efficacy in the management of RA. The preclinical studies on male Wistar rats suggest that the developed NEG exhibited a comparable decrease in paw edema inflammation as compared to the marketed diclofenac sodium gel. These encouraging results demonstrate the potential of the developed nanoemulgel containing combination of GOR and LGE for the management of RA.

Heat shock transcriptional factor HSF1 is activated by phosphorylation in response to ginger oleoresin stress in S. cerevisiae

Ginger in traditional Chinese medicine is widely applied to dispel cold due to ginger's thermogenic effects when consumed. Heat shock response is a classical and highly conserved signaling pathway in cells regulating gene expressions in response to heat stress. However, the potential molecular links between ginger and heat shock response are still unexplored. We described that the ginger oleoresin stress and heat stress produced similar yeast phenotypes and shared genes in RNA-seq analyses. In saccharomyces cerevisiae, a high-osmolarity glycerol pathway (HOG) and critical transcription factors, Msn2/4 and Hsf1 are mainly involved in response to heat stress. Compared with heat shock, we found that only transcription factor Hsf1 was phosphorylated and activated in response to ginger oleoresin stress, accumulating in the nucleus and increasing expression of heat shock proteins such as Hsp104, Hsp78, and Hsp82. Three serine or threonine residues of Hsf1, T162, T163, and S168 were phosphorylated in response to ginger oleoresin stress. These results address the link between ginger and heat shock and their potential molecular mechanism.

Protein and polysaccharide based encapsulation of ginger oleoresin: impact of wall materials on powder stability, release rate and antimicrobial characteristics

Ginger oleoresin is widely used as a flavouring agent in many foods. But its bioactive components are unstable as being sensitive to heat, humidity and light. Hence this study proposes the encapsulation of ginger oleoresin in order to protect it and regulate its release in the gastrointestinal system via spray drying utilising whey protein isolate (WPI) and gum Acacia (GA) as wall materials. The feed emulsions used were characterised for emulsion stability, viscosity, droplet size and thermal properties. The GA microcapsules had a substantially greater mean particle diameter (1980 nm) than WPI microcapsules (1563 nm). The WPI microcapsules retained high content of 6-and 8-gingerol (89.57 and 12.54 mg g−1) compared to GA. The WPI microcapsules showed the largest mean inhibition zone with diameter of 16.64 mm against Escherichia coli and 22.68 mm against Staphylococcus aureus making them most effective in preventing the growth of test bacteria. Both WPI and GA microcapsules exhibited zeta potential value in the range of (−21.09 to −27.35 mV) indicating excellent colloidal stability. The highest concentration of antioxidant activity (73.33 %) and total phenols (33.92 mg g−1) was retained by WPI microcapsules in intestinal juice which ensures intestinal regulatory release.

Red Ginger oleoresin nanoemulsion characteristics by ultrasonication

Red ginger is a biopharmaceutical plant that is used as herbal medicine. The use of red ginger in the food industry is mainly in an emulsion form, but that is unstable and hydrophobic. The ultrasonication technique could change the emulsion into a nanoemulsion to minimize these disadvantages. This research aimed to determine the effect of ultrasonication on red ginger oleoresin nanoemulsion characteristics. The study used a completely randomized design of 4 treatments based on sonication time (0, 30, 60, and 90 minutes). The study was analyzed by ANOVA Tukey's test at P ≤ 0.05, it showed that ultrasonication affected the characteristics of red ginger oleoresin nanoemulsion. The best result shows that in 90 minutes mixed time with transparent yellow colour. It is soluble in acetone, methanol, ethanol, and aquadest solvents. The best particle size is 572.43±8.72 nm, and antioxidant activity is (IC50) 16.34 ±1.33 ppm.©2022 JNSMR UIN Walisongo. All rights reserved.

Cyclodextrin inclusion complex of a multi-component natural product by hot-melt extrusion.

This study aimed to investigate whether hot-melt extrusion (HME) processing can promote molecular encapsulation of a multi-component natural product composed of volatile and pungent hydrophobic substances (ginger oleoresin (OR)) with cyclodextrins. 6-Gingerol and 6-shogaol, the biomarkers of ginger OR, were quantified by HPLC. Phase-solubility studies were performed using β-cyclodextrin (βCD) and hydroxypropyl-β-cyclodextrin (HPβCD) for ginger OR complexation. Solid complexes were then prepared by thermal (HME)- and solvent (slurry (SL))-based methods. Morphology, thermal behavior, solubility, in vitro dissolution, and in vivo anti-inflammatory activity were evaluated. HPβCD gave rise to AL-type complexes with ginger OR, whereas βCD led to materials with limited solubility. Ginger OR was complexed with HPβCD by HME without significant change in gingerol and shogaol content. Additionally, thermogravimetric analysis (TGA) suggested higher volatile retention in HME complexes than in SL ones. Shogaol and gingerol solubility and dissolution significantly increased from SL and HME complexes compared with ginger OR. In turn, 1:2 OR/HPβCD HME complex showed higher 6-shogaol solubility than SL, associated with a gradual release. The carrageenan-induced pleurisy test showed that the anti-inflammatory activity of ginger OR was maintained after complexation with HPβCD. The complexes significantly decrease the levels of IL-1β and inhibit cell migration. HME complex showed performance equivalent to the positive control and superior to the SL material. Taken together, these results indicate that HME can be useful for promoting the molecular encapsulation of complex natural products that contain volatile and thermolabile substances. HME complexes showed better in vivo and in vitro performance than complexes prepared using the solvent-based method.

Medicinal Plant Extraction of Zingiber Officinale Rhizome using Response Surface Methodology (RSM) and Characterization of the Product

Ginger oleoresin is a valuable product with functional health benefits. Oleoresin has components in the form of volatile and non-volatile substances that are very easy to decompose. One of the essential components and easy-to-decompose compound is gingerol, which has improved functionality and is effective in enhancing immunity in herds of bodies. Oleoresin is a ginger rhizome extraction product full of active ingredients that may be utilized as medicines. Ginger oleoresin extract has a pale yellow, oily fat, and a unique and spicy odor. Gingerol is one of the compounds in ginger oleoresin that is easily decomposed into another substance. Gingerol (C17H26O4) is an easy compound to decompose into Shogaols (C17H24O3). Both of these compounds, whether gingerol or shogaol, have health benefits in the body, such as antioxidant, antimicrobial, anti-inflammatory, anti-allergic, and anti-cancer. The aim of the research is an initial study on the preparation of oleoresin extract with ethanol solvent using the Response Surface Method (RSM) with a three-factor experimental and two responses (yield and [6]-gingerol content). A maximum oleoresin extract yield of 7.44 % and [6]-gingerol content of 11.71% was obtained from the experimental design. The extraction of zingiber rhizomes powder was processed under the best condition at a solvent ratio (S/L) of 6.577, a temperature of 58.87°C, and the extraction process lasted 182 minutes.

Effect of process parameters on production of ginger oleoresin powder by spray drying using whey protein isolate as the wall material

Effect of process parameters on production of ginger oleoresin powder by spray drying using whey protein isolate as the wall material

Effect of excipient wall materials on the development of ginger oleoresin microcapsules: assessing the physicochemical, antioxidant and structural properties.

Ginger oleoresin is prone to destruction from air, light and high temperatures and has a limited shelf life if kept improperly. Its viscous and sticky characteristics also make it difficult to handle and utilize. These issues can be solved via microencapsulation. The goal of this research was to evaluate how different wall materials affect the properties of microencapsulated ginger oleoresin powder. Ginger oleoresin microcapsules were developed through spray drying technique using gum acacia (GA) and whey protein isolate (WPI) as wall materials. The characteristics of the obtained powder, including water activity, wettability and encapsulation efficiency, were evaluated, corresponded to values of 0.20, 90.54 s and 84.15% for whey protein isolate-based ginger oleoresin powder. Whey protein isolate microcapsules also exhibited higher phenolic content (27.26 mg gallic acid equivalents g-1 ), total flavonoid (2.94 mg quercetin equivalents g-1 ) and 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity (68.71%) than GA microcapsules. Both WPI- and GA-based oleoresin microcapsules displayed poor flowability, but possessed a metastable amorphous state as indicated by X-ray diffraction. GA-encapsulated oleoresin microcapsules showed a significant increase in particle size (1983 nm) compared to WPI oleoresin microcapsules. Fourier transform infrared analysis of the developed oleoresin microcapsules indicated no change in molecular structure except for a variation in peak intensity. Whey protein isolate proved to be more efficient in maintaining the physicochemical and antioxidant activity of spray-dried ginger oleoresin powder. The present study revealed whey protein-based oleoresin powder could be used as a therapeutic agent in various nutraceutical applications. © 2022 Society of Chemical Industry.

Corrigendum

Journal of Food Processing and PreservationVolume 46, Issue 4 e16484 CORRIGENDUMFree Access Corrigendum This article corrects the following: Optimization of process parameters for spray drying of ginger oleoresin powder using response surface methodology Tehmeena Ahad, Farooq Ahmad Masoodi, Amir Gull, Sajad Mohd Wani, Mayeena Naman Shafi, Volume 45Issue 4Journal of Food Processing and Preservation First Published online: February 4, 2021 First published: 08 March 2022 https://doi.org/10.1111/jfpp.16484AboutSectionsPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinked InRedditWechat In the article by Ahad et al., the term gingerol concentration has been changed to ginger oleoresin concentration throughout the article. The authors regret for the error. REFERENCE Ahad, T., Masoodi, F. A., Gull, A., Wani, S. M., & Shafi, M. N. (2021). Optimization of process parameters for spray drying of ginger oleoresin powder using response surface methodology. Journal of Food Processing & Preservation, 45, e15190. https://doi.org/10.1111/jfpp.15190Wiley Online LibraryCASWeb of Science®Google Scholar Volume46, Issue4April 2022e16484 ReferencesRelatedInformation

Bentong ginger oleoresin mitigates liver injury and modulates gut microbiotain mouse with nonalcoholic fatty liver disease induced by high-fat diet.

The present study aimed to examine the protective effect of Bentong ginger oleoresin (BGO) on the occurrence of nonalcoholic fatty liver disease (NAFLD) and its underlying mechanism. In the present study, 14-week BGO treatment reduced the high-fat diet (HFD)-induced obesity. The serum total cholesterol (TC) was reduced from 4.76± 0.30 to 3.542± 0.49mmol/L and fatty liver score decreased to the normal level (1.6± 0.55). BGO had antihypercholesterolemia activity, alleviated abnormal lipid metabolism, and improved liver fat accumulation. In addition, liver inflammatory cytokine tests and Western blotting analysis indicated that BGO might play an anti-inflammatory role by mediating the NF-κB signaling pathway. Moreover, BGO regulated the gut microbiota in NAFLD mice and finally mediated their benefits for the host, which might be associated with reduced abundance of Lachnospiraceae_NK4A136_group and Fournierella. BGO showed effective liver protection and regulation of gut microbiota for the HFD-induced NAFLD in obese mice. As a result, BGO may serve as an effective dietary supplement for the improvement of NAFLD-related metabolic diseases. PRACTICAL APPLICATION: This study provides a new way to improve the added value of Bentong ginger. It also provides certain experimental data on BGO as a kind of the functional food ingredient. The current work also provides new ideas for the improvement and treatment of NAFLD.

Characterization of Aroma Volatiles in Xilin Fire Ginger Oils by HS-SPME-GC-MS

ABSTRACT Ginger is widely used as either a food product or a herbal medicine around the globe. In the current study, we used headspace solid-phase microextraction and gas chromatography-mass spectrometry technology (HS-SPME-GC-MS) with n-butyl acetate as an internal standard to characterize three kinds of ginger oil in Xilin fire ginger, which included ginger essential oil (GEO), ginger oleoresin extracted with petroleum ether (PEGO) and ginger oleoresin extracted with absolute ethanol (AEGO). Cluster analysis of heatmap was used to reveal the differences in concentration in these oils. Odor activity value, in combination with principal component analysis, was further used to analyze the contribution to the aroma. This study demonstrated that despite the similarities in the aroma compounds and content of three kinds of ginger oil, GEO exhibited a better aroma quality, followed by AEGO and PEGO.

Production of bioactive compounds from ginger (Zingiber officianale) dregs through subcritical water extraction

Ginger (Zingiber officinale) dregs are industrial wastes that are only disposed of or used as fertilizer and fuel. Ginger dregs still have very high bioactive compounds containing gingerol, shogaol, zingerone, parasol, resin, and essential oils. Bioactive compounds can be used in the pharmaceutical, cosmetic, food, and beverage industries. In this case, extracting active compounds from ginger dregs has been developed through subcritical water extraction. The advantages of hydrothermal extraction using water are easy to obtain, cheap, abundant availability, high purity, non-toxic, and easy to handle. The study was carried out with a fixed variable of 1000 gr ginger dregs and a changing variable. The volume of distilled water is 5000–15000 mL as subcritical water. The time variable was 10–30 min, and the temperature variable was 120 °C–140 °C. The variables in this study were determined using the Response Surface Methodology (RSM). Ginger pulp extract was analyzed using GC-MS analysis. The bioactive compound contains zingiberene, E-Citral (geranial), Beta.-Sesquiphellandrene (CAS) 2-Methyl-6-(4-Methylenecyclohex-2-Enyl)-2-Heptene-HEPTENE, Benzene, 1-(1,5-dimethyl-4-hexenyl)-4-methyl-(CAS), Geranyl acetate, and Endo-Borneol. Analysis of the raw material of ginger dregs obtained the results of specific gravity were in accordance with quality standards, variable 4 is 0.89 gr, variable 10 is 0.91 gr, variable 15 is 0.89 gr, variable 13 and 16 is 0.91 gr, which is in accordance with ginger oleoresin quality standard set by LPYI and BP Kimia Bogor. The ash content of ginger pulp is 0.08% with a quality standard value of 8.0% and a water content of 0.16% with a quality standard value of 10%.

Green Synthesis of Copper Nanoparticles Using Ginger Oleoresin and Evaluation of its Anticancer Activity against Liver Cancer Cell Line

Introduction: Nanotechnology is getting used in developing countries to assist, treat disease, and stop health issues. Nanotechnology in addition to nanomedicine is being applied to or developed for application to a spread of commercial and purification processes. Ginger, scientifically known as Zingiber officinale, belongs to the family Zingiberaceae.
 Aim: The aim of the study was to green synthesis copper nanoparticles using ginger oleoresin and to evaluate its cytotoxic activity against liver cancer cells.
 Materials and Methods: The Ginger oleoresin was obtained from Synthite Industries Private Limited, Kerala with a product code: 4010000370 was used for the study. Copper nanoparticles were prepared from oleoresin and confirmed using UV-Visible spectroscopy. The prepared copper nanoparticles were then evaluated for the anticancer effect on liver cancer cells using the method of Mosmann. The cells (1 × 105 cells per ml) were seeded in a 96 well microtiter plate (100 μl per well) with replications. Different concentration (control, 10, 20, 30, 40, and 60 μg/ml) of ginger oleoresins mediated copper nanoparticles were tested for the anticancer activity. The percentage of cell viability was calculated.
 Results: Dose-dependent anticancer activity was observed with ginger oleoresins mediated copper Nanoparticles. The IC 50 value was 30 mg / ml
 Conclusion: In the present study, ginger oleoresin showed a good activity cytotoxic effect on liver cancer cell lines. However, more research is needed to understand the underlying mechanisms of the cytotoxic property of the ginger plant.

Formulation and Sensory Analysis of Cocktails Based on Ginger Oleoresin (Zingiber officinale Roscoe), Pineapple Juice (Ananas comosus L. MERR) and Bissap Concentrate (Hibiscus sabdariffa)

Aims: The aim of this study is to formulate cocktails based on ginger oleoresin, pineapple juice and bissap concentrate in order to contribute to the development of these agricultural products and improve the income of producers.
 Study Design: The biological material consists of pineapple juice, ginger oleoresin and bissap concentrate. The oleoresin and the bissap concentrate were supplied respectively by Gazignaire (France) and the Water Chemistry and Natural Substances Laboratory.
 Place and Duration of Study: The cocktails were formulated and then subjected to sensory analyzes, from July to October 2018, at the Biochemistry and Food Sciences laboratory at Félix Houphouët-Boigny University.
 Methodology: The cocktails were formulated through a composite central plan having as variables the proportions of the pineapple juice, the bissap concentrate and the ethanol composing the cocktail. Thus 15 cocktail formulations were developed, the sensory characteristics of which were estimated.
 Results: Hedonic analysis of the formulations indicates acceptance of 12 of them by more than 50% of tasters.In addition, 5 formulations F4; F6; F12; F13 and F15 are preferred in proportions varying between 62% and 77%.The descriptive analysis of these 5 formulations indicates that only the pineapple flavor makes it possible to distinguish them and the F13 formulation is less provided with them.However, these formulations according to their flavor, aroma and texture are classified into 3 groups according to a principal component analysis.Which could offer consumers more choice.
 Conclusion: Commercial production of these cocktails could improve the availability of ginger, bissap and pineapple year-round and help improve the income of producers.