Skip to main page content
U.S. flag

An official website of the United States government

Dot gov

The .gov means it’s official.
Federal government websites often end in .gov or .mil. Before sharing sensitive information, make sure you’re on a federal government site.

Https

The site is secure.
The https:// ensures that you are connecting to the official website and that any information you provide is encrypted and transmitted securely.

Access keys NCBI Homepage MyNCBI Homepage Main Content Main Navigation
Review
. 2022 Nov 2;11(21):3484.
doi: 10.3390/foods11213484.

Impact of Thermal Processing on the Composition of Secondary Metabolites of Ginger Rhizome-A Review

Justyna Zagórska  1 , Lidia Czernicka-Boś  1 , Wirginia Kukula-Koch  2 , Radosław Szalak  3 , Wojciech Koch  1
Affiliations
Review

Impact of Thermal Processing on the Composition of Secondary Metabolites of Ginger Rhizome-A Review

Justyna Zagórska et al. Foods. .

Abstract

Ginger (Zingiber officinale Rosc.) is both a commonly used spice, and an ingredient of various dietary supplements and medications. Its diverse applications result from the range of health benefits that this plant brings thanks to the presence of active compounds (secondary metabolites) in the matrix. Even if several studies underline a stronger pharmacological activity of fresh ginger rhizomes, the unprocessed plant is relatively rarely used. Ginger rhizomes are subjected to thermal processing, such as boiling, blanching, steam drying and others, at different temperature and time settings. Additionally, freeze-drying of the rhizomes is used as the first step in the preparation of raw material. It was proved that the composition of secondary metabolites of the Zingiber officinale rhizome changes upon the influence of temperature. Therefore, the aim of the review was to put together scientific results on the impact of traditional and unconventional methods of heat treatment on ginger rhizomes and to show the compositional differences that they induce in the plant matrix. Variations in the content and the transformation of some compounds into other metabolites will be also discussed, with particular attention paid to two major groups of secondary metabolites present in the plant, namely, phenolics and terpenes.

Keywords: Zingiber officinale Rosc.; composition; dietary supplements; thermal treatment; transformation of components.

PubMed Disclaimer

Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
Schematic drawing of ginger processing.
See this image and copyright information in PMC

Similar articles

See all similar articles

Cited by

See all "Cited by" articles

References

    1. Schlaeppi K., Gross J.J., Hapfelmeier S., Erb M. Plant Chemistry and Food Web Health. New Phytol. 2021;231:957–962. doi: 10.1111/nph.17385. - DOI - PubMed
    1. Bhatta S., Stevanovic Janezic T., Ratti C. Freeze-Drying of Plant-Based Foods. Foods. 2020;9:87. doi: 10.3390/foods9010087. - DOI - PMC - PubMed
    1. Moreno D.A., Carvajal M., López-Berenguer C., García-Viguera C. Chemical and Biological Characterisation of Nutraceutical Compounds of Broccoli. J. Pharm. Biomed. Anal. 2006;41:1508–1522. doi: 10.1016/j.jpba.2006.04.003. - DOI - PubMed
    1. Nayak B., Liu R.H., Tang J. Effect of Processing on Phenolic Antioxidants of Fruits, Vegetables, and Grains—A Review. Crit. Rev. Food Sci. Nutr. 2015;55:887–919. doi: 10.1080/10408398.2011.654142. - DOI - PubMed
    1. Ribas-Agustí A., Martín-Belloso O., Soliva-Fortuny R., Elez-Martínez P. Food Processing Strategies to Enhance Phenolic Compounds Bioaccessibility and Bioavailability in Plant-Based Foods. Crit. Rev. Food Sci. Nutr. 2018;58:2531–2548. doi: 10.1080/10408398.2017.1331200. - DOI - PubMed

LinkOut - more resources