Heat-induced conversion of gingerols to shogaols in ginger as affected by heat type (dry or moist heat), sample type (fresh or dried), temperature and time (original) (raw)

Abstract

The impact of heat type, sample type, temperature and time on the heat-induced conversion of gingerols to shogaols in ginger were studied by an UHPLC–ESI–MS/MS. Heat treatments greatly induced the conversion of gingerols to shogaols in ginger. As the temperature increased, the faster conversion of gingerols into shogaols were observed. However, the efficiency of the heat-induced conversion differed greatly with the heat types. Moist heat treatment induced significantly higher quantity of shogaols than dry heat treatment. The moist heat treatment at 120 °C for 360 min induced the highest conversion, reaching to 2991 mg 6-shogaol per kg ginger. In addition, dry-heat induced conversion was affected by the sample type. The dry-heat treatment on dried powder induced significantly higher quantity of shogaols than that on sliced fresh ginger. This represents the first systematic comparative study on the heat and sample types on the heat-induced conversion of gingerols into shogaols in ginger.

Access this article

Log in via an institution

Subscribe and save

Buy Now

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Fig. 1

References

  1. Bartley JP, Jacobs AL. Effects of drying on flavour compounds in Australian-grown ginger (Zingiber officinale). J. Sci. Food Agric. 80: 209–215 (2000).
    Article CAS Google Scholar
  2. Pawar N, Pai S, Nimbalkar M, Dixit G. RP-HPLC analysis of phenolic antioxidant compound 6-gingerol from different ginger cultivars. Food Chem. 126: 1330–1336 (2011).
    Article CAS Google Scholar
  3. Katiyar SK, Agrwal R, Mukhtar H. Inhibition of tumor promotion in SENCAR mouse skin by ethanol extract of Zingiber officinale Rhizome. Cancer Res. 56: 1023–1030 (1996).
    CAS PubMed Google Scholar
  4. Kim SO, Kim KS, Kundu JK, Surh YJ. Inhibitory effects of [6]-gingerol on PMA-induced COX-2 expression and activation of NF-kappaB and p38 MAPK in mouse skin. Biofactors 21: 27–31 (2004).
    Article PubMed Google Scholar
  5. Manju V, Nalini. N. Chemopreventive efficacy of ginger, a naturally occurring anticarcinogen during the initiation, post-initiation stages of 1,2 dimethylhydrazine-induced colon cancer. Clin. Chim. Acta 358: 60–67 (2005).
    Article CAS PubMed Google Scholar
  6. Hsu YL, Chen CY, Lin IP, Tsai EM, Kuo PL, Hou MF. 4-Shogaol, an active constituent of dietary ginger, Inhibits metastasis of MDA-MB-231 human breast adenocarcinoma cells by decreasing the repression of NF-κB/Snail on RKIP. J. Agric. Food Chem. 60: 852–861 (2012).
    Article CAS PubMed Google Scholar
  7. Young HY, Luo YL, Cheng HY, Hsieh WC, Liao JC, Peng WH. Analgesic and anti-inflammatory activities of [6]-gingerol. J. Ethnopharm. 96: 207–210 (2005).
    Article CAS Google Scholar
  8. Shanmugam KR, Mallikarjuna K, Nishanth K, Kuo CH, Reddy KS. Protective effect of dietary ginger on antioxidant enzymes and oxidative damage in experimental diabetic rat tissues. Food Chem. 124: 1436–1442 (2010).
    Article CAS Google Scholar
  9. Park JS, Jung MY. Development of high-performance liquid chromatography-time-of- flight mass spectrometry for the simultaneous characterization and quantitative analysis of gingerol-related compounds in ginger products. J. Agric. Food Chem. 60: 10015–10026 (2012).
    Article CAS PubMed Google Scholar
  10. Ho S, Su M. Optimized heat treatment enhances the anti-inflammatory capacity of ginger. Int. J. Food Prop. 19: 1884–1898 (2016).
    Article CAS Google Scholar
  11. Cheng X, Liu Q, Peng Y, Qi L, Li P. Steamed ginger (Zingiber officinale): Changed chemical profile and increased anticancer potential. Food Chem. 129: 1785–1792 (2011).
    Article CAS Google Scholar
  12. Dugasani S, Pichika MR, Nadarajah VD, Balijepalli MK, Tandra S, Korlakunta JN. Comparative antioxidant and anti-Inflammatory effects of [6]-gingerol, [8]-gingerol, [10]-gingerol, and [6]-shogaol. J. Ethnopharm. 127: 515–520 (2010).
    Article CAS Google Scholar
  13. Sang S, Hong J, Wu H, Liu J, Yang CS, Pan M, Badmaev V, Ho C. Increased growth inhibitory effects on human cancer cells and anti-inflammatory potency of shogaols from Zingiber officinale relative to gingerols. J. Agric. Food Chem. 57: 10645–10650 (2009).
    Article CAS PubMed PubMed Central Google Scholar
  14. Moon M, Kim HG, Choi JG, Oh H, Lee PKJ, Ha SK, Kim SY, Park Y, Huh Y, Oh MS. 6-Shogaol, an active constituent of ginger, attenuates neuroinflammation and cognitive deficits in animal models of dementia. Sep. Purif. Technol. 146: 219–226 (2015).
    Article CAS Google Scholar
  15. Schwertner HA, Rios DC. High-performance liquid chromatographic analysis of 6-gingerol, 8-gingerol, 10-gingerol, and 6-shogaol in ginger-containing dietary supplements, spices, teas, and beverages. J Chromatogr. B 856: 41–47 (2007).
    Article CAS Google Scholar
  16. Yudthavorasit S, Wongravee K, Leepipatpiboon N. Characteristic fingerprint based on ginger derivative analysis for discrimination of ginger (Zinger officiale) according to geographical origin using HPLC-DAD combined with chemometrics. Food Chem 158: 101–111 (2014).
    Article CAS PubMed Google Scholar
  17. Park SY, Jung MY. UHPLC-ESI-MS/MS for the quantification of eight major gingerols and shogaols in ginger products: Effects of ionization polarity and mobile phase modifier on the sensitivity. J. Food Sci. 81: C2457–C2465 (2016).
    Article CAS PubMed Google Scholar
  18. Shao X, Lv L, Parks T, Wu H, Ho CT, Sang S. Quantitative analysis of ginger components in commercial products using liquid chromatography with electrochemical array detection. J. Agric. Food Chem. 58: 12608–12614 (2010).
    Article CAS PubMed PubMed Central Google Scholar
  19. Yang BW, Park HS, Park JW, Baik MY, Kim BY, Kim HK, Hahm YT. Physicochemical Properties of repetitive heat-treated ginger and its quantitative conversion of gingerol to shogaol. Food Eng. Prog. 21: 22–28 (2017).
    Article Google Scholar

Download references

Acknowledgements

Authors greatly appreciate Ms. Hong Yu Cheng for her technical assistance.

Author information

Authors and Affiliations

  1. Department of Food and Biotechnology, Graduate School, Woosuk University, Samnye-Eup, Wanju-Gun, Jeonbuk Province, 55338, Republic of Korea
    Mun Yhung Jung, Min Kyoung Lee, Hee Jeong Park, Eun-Bi Oh, Je Young Shin, Ji Su Park & Dong-Seong Choi
  2. Food Analysis Center, Korea Food Research Institute, Wanju-Gun, Jeonbuk Province, 55365, Republic of Korea
    Ji Su Park
  3. Healthy Local Food Branding Agency, Wanju, Jeonbuk, Republic of Korea
    Su Young Jung & Jung-Hee Oh

Authors

  1. Mun Yhung Jung
    You can also search for this author inPubMed Google Scholar
  2. Min Kyoung Lee
    You can also search for this author inPubMed Google Scholar
  3. Hee Jeong Park
    You can also search for this author inPubMed Google Scholar
  4. Eun-Bi Oh
    You can also search for this author inPubMed Google Scholar
  5. Je Young Shin
    You can also search for this author inPubMed Google Scholar
  6. Ji Su Park
    You can also search for this author inPubMed Google Scholar
  7. Su Young Jung
    You can also search for this author inPubMed Google Scholar
  8. Jung-Hee Oh
    You can also search for this author inPubMed Google Scholar
  9. Dong-Seong Choi
    You can also search for this author inPubMed Google Scholar

Corresponding author

Correspondence toMun Yhung Jung.

Ethics declarations

Conflict of interest

This research was supported by the Ministry of Agriculture, Food and Rural Affairs (MAFRA), through the 2015 Healthy Local Food Branding Project of the Rural Resources Complex Industrialization Support Program.

Rights and permissions

About this article

Cite this article

Jung, M.Y., Lee, M.K., Park, H.J. et al. Heat-induced conversion of gingerols to shogaols in ginger as affected by heat type (dry or moist heat), sample type (fresh or dried), temperature and time.Food Sci Biotechnol 27, 687–693 (2018). https://doi.org/10.1007/s10068-017-0301-1

Download citation

Keywords