PAK. J. FOOD SCI., 24(1), 2014: 21-26
ISSN: 2226-5899
COMPOSITIONAL AND MINERAL PROFILING OF ZINGIBER
OFFICINALE
Saira Tanweer, Aamir Shahzad and Waqas Ahmed*
National Institute of Food Science and Technology, University of Agriculture, Faisalabad
Corresponding Author: waqasbinniaz@yahoo.com
ABSTRACT
Zingiber officinale is a medicinal herb that is used all around the word as spice. The mandate of current study was to explore the nutritional
worth of ginger because of its easily availability and mostly use. The raw materials were analyzed for the proximate like moisture, fat,
protein, fiber, ash & NFE and mineral profile. The composition profiling of Zingiber officinale indicated moisture, protein, fat, fiber, ash
and nitrogen free extract as 75.14±13.9, 8.43±0.32, 5.35±0.17, 3.14±0.13, 2.60±0.09 and 5.37±0.18%, respectively. Moreover, Zingiber
officinale contained appreciable amount of minerals especially potassium 410.91±13.97, magnesium 45.02±1.80, phosphorus 32.56±1.24,
calcium 15.76±0.57, manganese 0.70±0.04, copper 0.58±0.02, iron 0.54±0.03 and zinc 0.33±0.01 mg/100g, respectively. However,
potassium, magnesium, phosphorous, calcium and sodium were present in meager amounts.
Key
words:
Zingiber
officinale,
proximate
composition,
moisture,
crude,
minerals.
22.29, 9.38, 8.58, 7.59, 3.93, 3.87 and 2.63%,
INTRODUCTION
Ginger (Zingiber officinale) is among the leading herbs
correspondingly (Zhan et al., 2008).
considered for an array of applications in traditional
Various
medicines like Chinese, Ayurveda, and Unani-Tibb (Rong
composition
et al., 2009). Owing to its generally considered as safe
(antimicrobial, antioxidant, and immune enhancing
status, it possesses certain pharmacological activities like
perspectives) of ginger extracts (Leal et al., 2003). Owing
cardiovascular protection, antioxidant, anti-inflammatory,
to provision of properties, ginger rhizome is used from
glucose lowering and anti-cancer activities etc. (Shukla and
many centuries. Fresh ginger is also being used in food
Singh, 2007; Nicoll and Henein, 2009).
preparation aid (Altman and Marcussen, 2001). Ginger is
Ginger is reported to be rich in antioxidant content and
has been used as a curative medicine from ancient time
(Grant and Lutz, 2000). The volatile essential oils that
give the distinguishing flavor of ginger vary from 1-3%
whilst oleoresins are accountable for pungent flavor
ranges from 4-7.5% and also possesses extensive
antioxidant activity (Balachandarn et al., 2006). The
scientific
as
investigations
well
as
the
have
documented
biological
activities
also used in different confectionary products as well as
flavoring agent for baked products (McGee, 2008).
Compositional analysis has revealed the presence of
carbohydrates, fats, vitamins, minerals and extractable
oleoresins (Shukla and Singh, 2007). Ginger contains 9%
of lipids or glycolipids and 5-8% of oleoresin (Chrubasik
et al., 2005). Owing to numerous health benefits and
active components of ginger are α-zingiberene, 6-
chemical profiling, ginger must be consumed on daily
gingerol, β-sesquiphellandrene, 6-shogaol, α-farnesene,
bases. In the instant research chemical composition along
β-bisabolene and α-curcumene, present in percentage of
with its nutritional status were observed.
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Pakistan Journal of Food Sciences (2014), Volume 24, Issue 1, Page(s): 21-26
PAK. J. FOOD SCI., 24(1), 2014: 21-26
ISSN: 2226-5899
MATERIAL AND METHODS
The current study was conducted in the Functional and
Nutraceutical Food Research Section, National Institute
of Food Science & Technology (NIFSAT), University of
Agriculture, Faisalabad, Punjab, Pakistan
Method No. 984-13. Accordingly, ginger was digested
with concentrated H2SO4 by using digestion mixture
(K2SO4:FeSO4:CuSO4 i.e. 100:5:10) until the color was
light greenish. The digested material was diluted up to
250 mL in volumetric flask. 10 mL of 40% NaOH as well
as 10 mL of digested sample was taken in distillation
Procurement of materials
apparatus where liberated ammonia was collected in
Ginger was procured from local market of Faisalabad.
beaker containing 4% boric acid solution using methyl
Reagents (analytical) and standards were purchased from
red as an indicator. This resulted in formation of
Merck (Merck KGaA, Darmstadt, Germany) and Sigma-
ammonium
Aldrich (Sigma-Aldrich Tokyo, Japan).
determination in sample. Thus percentage of nitrogen in
borate
that
was
used
for
nitrogen
sample is assessed by titrating distillate against 0.1N
Sample preparation
H2SO4 solution till color is light golden. Crude protein
Ginger was cut into small pieces in order to obtain
desired size. Afterwards, slices were sun dried and
content was estimated by multiplying nitrogen percent
(N%) with factor (6.25).
ground to a fine powder using grinder. Resultant
N (%) is equal to
ginger powder was analyzed for their chemical and
Proximate analysis
Vol. of 0.1N H2SO4 x 0.0014x Vol. of dilution (250mL)
x 100
_______________________________
Vol. of distillate taken x Weight of sample
Ginger samples was analyzed for moisture, crude protein,
Crude protein (%) = Nitrogen (%) x 6.25
biological characteristics.
crude fat, crude fiber, ash, and nitrogen free extract
(NFE) according to their respective methods as described
Crude Fat
in AACC (2000). All the tests were carried out in
The crude fat content in ginger was calculated following
triplicates. Principal of each method is briefly described
guidelines of Method No. 920-39 in AACC (2000). Dried
as follow:
sample (3 g) was used in soxhlet apparatus (Model: H-2
1045 Extraction Unit, Hoganas, Sweden) using n-hexane
Moisture Content
as a solvent.
The moisture content of ginger was determined following
method mentioned by AACC (2000) Method No. 934-01.
Crude Fiber
Accordingly, 10 g sample was dried in hot air oven
The crude fiber of ginger was calculated by elaborating
(Model: DO-1-30/02, PCSIR, Pakistan) at a temperature
Method No. 978-10 outlined in AACC (2000). Fat free
of 105±5°C for the duration until weight was constant.
sample was digested with 1.25% H2SO4 followed by
1.25% NaOH solution in Labconco Fibertech apparatus
Crude Protein
(Labconco Corporation Kansas, USA). After filtration
Kjeltech apparatus (Model: D-40599, Behr Labor
and washing with distilled water remaining residues was
Technik, Gmbh-Germany) was used to assess the
weighed and ignited in muffle furnace at temperature of
nitrogen percentage in ginger using AACC (2000)
550-650°C till grey or white ash was obtained. The crude
22
Pakistan Journal of Food Sciences (2014), Volume 24, Issue 1, Page(s): 21-26
PAK. J. FOOD SCI., 24(1), 2014: 21-26
ISSN: 2226-5899
fiber percentage was estimated according to the
Zingiber officinale and meal were probed for proximate
expression given below. The crude fiber percentage can
composition and mineral assay.
be calculated by using formula
Proximate analysis
Weight loss on ignition (g)
________________________x 100
Weight of sample (g)
Proximate and mineral analysis have vital role in
chemical screening of substance. Proximate composition
Total Ash
designated (Table 1) that ginger contains moisture
The ash content of ginger was estimated according to the
75.14±2.71,
procedure mentioned in AACC (2000) Method No. 942-
5.35±0.17, crude fiber 3.14±0.13, ash 2.6±0.09 and
05. For which, 5 g sample was directly charred on flame
NFE 5.37±0.18%. Mineral profiling (Table 2) has
in crucible until there was no fumes coming out.
exposed that potassium is present in maximum amount
Afterwards sample was ignited in muffle furnace (MF-
(410.91±13.97 mg/100g) followed by magnesium
1/02, PCSIR, Pakistan) at 550-600ºC for 5-6 hours or
45.02±1.80,
until grayish white residues were obtained.
15.76±0.57 and sodium (12.37±0.40 mg/100g) while
crude
protein
phosphorus
8.43±0.32,
32.56±1.24,
crude
fat
calcium
iron, zinc, manganese and copper are found only in
Nitrogen free extracts (NFE)
minute quantities.
The nitrogen free extract (NFE) of ginger was calculated
Data collected in this research is in covenant with
according to the following equation:
previous research. Results attained from Odebunmi et al.
NFE = 100 – (% moisture + % ash + % crude fat +
(2009) showed that on dry basis ginger have moisture
%crude fiber + % crude protein)
content, crude protein, crude fiber, fat and ash as
Mineral contents
76.86±1.43, 76.86±1.43, 2.93±0.05, 5.62±0.75 and
Ginger was analyzed for its mineral content following
AOAC (2006). Sample (0.5 g) was digested by using
HNO3 and perchloric acid at ratio of 7:3 on hot plate
until solution turned colorless and remained 1-2 mL.
Digested sample was diluted up to 100 mL for mineral
analysis.
calculated
Sodium,
on
potassium
Flame
and
calcium
Photometer-410
were
(Sherwood
Scientific Ltd., Cambridge) on the other hand, copper,
iron, magnesium, manganese, phosphorus and zinc
were
determined
through
Atomic
Absorption
Spectrophotometer (Varian AA240, Australia).
2.54±0.20%. Only fiber contents show contradiction with
their examined value that is less than our collected value.
Compositional analysis has revealed the presence of
carbohydrates,
fats,
vitamins,
minerals, extractable
oleoresins and a strong proteolytic enzyme called
zingibain (Shukla and Singh, 2007). Ginger contains 9%
of lipids or glycolipids and 5-8% of oleoresin (Chrubasik
et al., 2005). It is extensively used approximately all over
the globe in food products as seasoning (Ali, 2009 and
Shah and Seikh, 2010). Ginger roots are mostly used as
cooking spice and medically used for its antioxidant
(Sekiwa et al., 2000) and hypoglycemic properties which
RESULTS AND DISCUSSION
were observed in animal modeling (AL-Amin et al.,
Characterization
2006).
The characterization of raw material is an essential step to
determine its quality and nutritional value. Initially, the
23
Pakistan Journal of Food Sciences (2014), Volume 24, Issue 1, Page(s): 21-26
PAK. J. FOOD SCI., 24(1), 2014: 21-26
ISSN: 2226-5899
Table 1: Proximate composition of ginger
Proximate Composition
Quantity (%)
Moisture
75.14±2.71
Crude protein
8.43±0.32
Crude fat
5.35±0.17
Crude fiber
3.14±0.13
Ash
2.60±0.09
NFE
5.37±0.18
Table 2: Mineral composition of ginger
Minerals
Concentration (mg/100g)
Potassium
410.91±13.97
Magnesium
45.02±1.80
Phosphorus
32.56±1.24
Calcium
15.76±0.57
Sodium
12.37±0.40
Manganese
0.70±0.04
Copper
0.58±0.02
Iron
0.54±0.03
Zinc
0.33±0.01
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Pakistan Journal of Food Sciences (2014), Volume 24, Issue 1, Page(s): 21-26
PAK. J. FOOD SCI., 24(1), 2014: 21-26
ISSN: 2226-5899
EL-Ghorab et al. (2010) investigate the chemical
composition of ginger and observed that ginger contain
88.5±0.39% moisture tracked by 0.2±0.01% crude fat,
1.1±0.16% crude fiber, 1.5±0.07% ash, 1.2±0.17%
protein and 7.6±0.67% NFE. Their compiled results were
somewhat different to our estimated vales.
Similarly,
Nwinuka et al. (2010) determined that on dry basis ginger
contain
moisture
(76.67±0.01),
crude
protein
(8.25±0.010), fat (5.35±0.15) and ash (6.40±0.15). All
50.93±0.95 (Kcal/100g). Results related to mineral
analysis were verified by findings of Shirin and Prakash
(2010). They concluded that ginger is an amusing source
of Phosphorous (174±1.2 mg/100g) followed by Calcium
(88.4±0.97), Manganese (9.13±001), Iron (8.0 ± 0.2) and
traces amount of Zinc, Chromium and Copper. Iron is
essential for blood formation owing to a major constituent
of hemoglobin while zinc is required for fertility, insulin
working as well as mental and body growth.
results were in accordance with our research work except
Minerals especially calcium and potassium are required
ash which has highest value as compared to our analyzed
in human body in large amounts. Their deficiency results
value, they also reported ginger as a rich source of
in arthritis, bone and tooth related disorders. Similarly,
carbohydrates (3.24±0.08). They also concluded that on
Famurewa et al. (2011) stated that fresh ginger contain
consumption of 100 g ginger it provides 375.37 Kcal of
mineral contents as Ca 110 mg/100g, succeeding by Mg
metabolized energy. According to Latona et al., (2012)
60 mg/100g and K 24.91 mg/100g while iron and zinc are
ginger contains moister content 76.53%, crude protein
also present in traces. They also informed that on drying
9.13%, crude fiber 3.07%, fat content 5.09%, ash 2.64%
of ginger, mineral content gradually increases. Moreover
and NFE 3.36%. Results relating to moisture, fat and ash
results gained by Latona et al. (2012) indicated that the
are in agreement to above mentioned findings while ash
mineral content of ginger is 8068 mg/100g, 280, 279, 64,
and fiber contents are highly inconsistent.
8.80 and 5.90 for phosphorus, calcium, iron, zinc, copper
Additionally, Okolo et al. (2012) concluded that the
moisture, protein, fiber, fat and ash contents of ginger are
74.72±1.32,
7.57±0.59,
6.07±0.64,
4.92±0.61
and manganese correspondingly.
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