Food Research 5 (1) : 497 - 505 (February 2021)

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MINI REVIEW
Ginger rhizomes (Zingiber officinale) functionality in food and health
perspective: a review

*Indiarto, R., Subroto, E., Angeline and Selly

Department of Food Industrial Technology, Faculty of Agro-Industrial Technology, Universitas
Padjadjaran, Jl. Raya Bandung-Sumedang Km. 21, Jatinangor, Sumedang 45363, Indonesia
Article history:
Abstract
Received: 16 July 2020
Received in revised form: 15
August 2020
Ginger is a spice type used by rhizome. Ginger has long been used to heal various
Accepted: 21 September 2020 diseases, including inflammation and digestive disorders. As the development of science,
Available Online: 12 the food and health sector, mostly use ginger as functional food and medicine because of
December 2020 its usefulness. Ginger's role as food and medicine has been recognized as safe, classified
Keywords:
in Generally Recognized as Safe (GRAS) by the Food Drug and Administration (FDA).
Bioactive compounds, The content of bioactive compounds in ginger classified as volatile and non-volatile
Food, compounds contributes positively to food and health. Ginger can be used as fresh, dried,
Ginger, essential oils, oleoresin, extracts, or powders. Oleoresin and essential ginger oil are
Immunity,
Toxicity, extracts used extensively in food and health fields. To obtain the extract, an extraction that
Virus multiplies thermal and non-thermal processes can be performed. Many use gingers as a
condiment for food. Ginger gives a spicy taste that's typical of food and drink. It also
DOI:
https://doi.org/10.26656/fr.2017.5(1).361
contributes to a natural antioxidant, extends food products' shelf-life, and improves the
organoleptic quality of food products. Whereas ginger consumption can help decrease
blood glucose in type 2 diabetes mellitus, analgesics, reduce uric acid, lessen muscle pain,
and increase the body's immune system. In this study, we have reviewed ginger, the red
ginger extraction process, and functional compounds, food, and health benefits.

1. Introduction phenolic compounds. The compounds extracted have

functional and pharmacological properties such as
Ginger (Zingiber officinale Rosc.) is indeed a plant antioxidants, antihyperglycemic, antimicrobial,
type from the Zingiberaceae family. Its name "Zingiber" anticarcinogenic, anti-inflammatory,
comes from the Greek "Zingiberi" and Sanskrit immunomodulatory, antilipidemic antitumor, and
"Singabera" meaning horn because the ginger rhizome antimutagenic (Ali et al., 2008; Arablou and Aryaeian,
has a shape nearly the same as a deer antler and the name 2018; Mahboubi, 2019). Phenolic compounds also have
"Officinale" comes from the Latin "Officina" meaning it spicy properties, including volatile compounds like
is used in medicine or pharmacy (Vasala, 2012). Ginger gingerol, shogaol, paradol, and zingerones (Ali et al.,
rhizomes can be widely used in food and drinks. It's due 2008; Arablou and Aryaeian, 2018; Srinivasan, 2017). It
to ginger's nature as a spicy spice and gives a savory is also believed that ginger can fight the common
sensation. Ginger is also used in a variety of food and influenza virus and influenza-like symptoms (Sahoo et
beverage applications, providing specific functional al., 2016). Fresh ginger proved effective against plaque
properties due to their bioactive compounds (Srinivasan, formation induced in the airway epithelium by a human
2017). You can also use ginger rhizome products in the respiratory syncytial virus (HRSV). Fresh ginger's role
form of fresh ginger, durable ginger, dried ginger, ginger hinders virus sticking and internalizing (Chang et al.,
powder, ginger essential oil, ginger oleoresin, and ginger 2013). Because of these properties, ginger has also been
paste (Vasala, 2012). developed to improve its functionality in the form of
In traditional medicine, the ginger rhizome has long nanoparticles as a drug delivery with various advantages
been used to treat a variety of foods to help digestion and that it needs to increase the prevention and treatment of
to treat colic, diarrhea, and nausea (Sharifi-Rad et al., inflammatory bowel disease (Zhang et al., 2018). This
2017). At present, ginger extracts of water-ethanol review provide critical insights on ginger, its constituent
produce oleoresin and essential oils which contain many bioactive compounds, bioactive compound extraction,

*Corresponding author. eISSN: 2550-2166 / © 2020 The Authors. Published by Rynnye Lyan Resources
Email: [email protected]
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food and health perspectives and potential directives for ginger oils. The most common method is the
future research. hydrodistillation (dos Santos Reis et al., 2020).
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Hydrodistillation, plant material undergoes a drying

process aimed at inhibiting the activity of microbes and
2. Extraction and chemical composition of ginger
bioactive compounds reducing the water content to ensure optimum extraction
of essential ginger oil (Rahimmalek and Goli, 2013; An
As just a natural remedy, ginger is a diverse herb et al., 2016). The suggested drying time may vary from 3
comprising 60-70% carbohydrates, 9% protein, 8% ash, to 7 days, guess it depends on the dried herb's
3-6% lipids, 3-8% crude fiber, 9-12% water, and 1-3% temperature and humidity (I Rahimmalek and Goli,
essential oils (Kim and Kim, 2010; Mahboubi, 2019). 2013; Indiarto and Rezaharsamto, 2020a). The drying
Ginger oil's chemical composition is influenced by stage can lower the volatile oil content because chemical
rhizome source, freshness, or dryness and extraction elements are volatilized or degraded when they are
method (Mahboubi, 2019). While oleoresin, consisting excessive temperature and too long (Rahimmalek and
of gingerol, zingiberene, shogaol, is classified as a non- Goli, 2013; Indiarto et al., 2019; Subroto et al., 2019).
volatile component contributing to bitter and spicy taste. Enzymatic pretreatment is used to remove drying and
Zingerone is a stinging tastemaker from the ginger improve extraction efficiency (Reis et al., 2020). It can
rhizome. It also works against Escherichia coli bacteria increase the efficiency of ginger essential oil
causing diarrhea and Bacillus subtilis as it has high
hydrodistillation by 47.95% at 40°C for 130 mins (dos
zingerones and gingerol compounds (Ravindran and
Santos Reis et al., 2020). Various ginger extraction
Babu, 2016). Gingerol provides a strong spicy taste
methods provide specific functional properties, as shown
(Baliga et al., 2013). The main compound responsible
in Table 1.
for spicy rhizomes is 6-gingerol, while some other
gingerols (4-, 8-, 10- and 12-gingerol) were also
available in limited amounts (Mahomoodally et al., 3. Ginger functionality for food
2019). However, because it is thermally labile, this Ginger is widely used in food processing, such as
compound is converted to shogaol at high temperatures, pickled ginger, biscuits, candy, gingerbread, beer (ginger
e.g. when cooking, giving the ginger a spicy-sweet ale), powder, and syrup (Vasala, 2012). Processed ginger
aroma. Gingerol and shogaol biological properties have in form ginger candy was able to reduce the rate of
antimicrobial, anticancer, antioxidant, anti-inflammatory, vomiting in pregnant women in the first trimester (Anita
and anti-allergic properties (Srinivasan, 2017; Vasala, et al., 2020). Adding ginger extract to turmeric white
2012). Shogaol has an anti-coughing effect, while drinks increases antioxidant activity. It is due to phenolic
gingerol contributes to ginger's analgesic properties compounds in ginger, which play a role in eliminating
(Mao et al., 2019). Besides phenolics, diarylheptanoid free radicals and radicals (Lobo et al., 2010; Indiarto et
and zingerone were also detected in ginger. Bioactive al., 2019). Oleoresin in ginger contains 6-gingerol,
compounds are believed to be due to health benefits shogaol, and zingerone, exceeding vitamin E (Sueishi et
(Shukla and Singh, 2007; Febriani et al., 2018). Thereby, al., 2019). Gingerol and shogaol compounds in ginger
the nutritional supplement content of ginger is associated that function as a spicy flavor and zingiberene that gives
with the specificity of active substances, especially the a warm feel (Panjaitan et al., 2012; Semwal et al., 2015).
main phenolic groups like gingerol, shogaol, Using ginger powder in processed meatballs affects the
zingiberene, paradol, and zingerone (Mao et al., 2019). flavor and taste of zingiberol and zingiberene
compounds that contribute to the fragrant odor (Tritanti
Different techniques were used to extract essential
and Pranita, 2019). Using ginger powder, however,
Table 1. Ginger extraction methods and resulting functional properties
Material Process Extraction method Functional properties References
Hot water extraction; ultrasonic cell
Ginger polysaccharide
grinder extraction; enzyme assisted Antitumor Liao et al. (2020)
extraction
extraction
Phytochemical, natural additive, dos Santos Reis et al.
Ginger essential oil extraction Crude multi-enzymatic extracts
flavoring agent (2020)
Natural bioactive compounds, such
Extraction and fractionation of Supercritical CO2 extraction
as vitamins, essential fatty acids, Shukla et al. (2019)
dried ginger essential oil coupled with fractionation
and flavors
Polysaccharide extraction from
Hot water and ultrasonic-assisted Antioxidant Chen et al. (2019)
pomace ginger
Ginger powder extraction Ultrasonication-assisted extraction Antioxidant Hsieh et al. (2020)
Ginger essential oil extraction Supercritical carbon dioxide Antioxidants, antimicrobials Marzlan et al. (2020)
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meatballs color and suppleness are not affected. acid levels by inhibiting arachidonic acid metabolism
Proteolytic enzymes also influence color in ginger and platelet aggregation and can relieve pain by

MINI REVIEW
meatballs (Thompson et al., 1973), livestock, myoglobin, inhibiting cyclooxygenase pathway to inhibit
and hemoglobin concentrations, as well as non- prostaglandin biosynthesis (essential pain mediators)
enzymatic browning reactions between meat proteins and (Pakpahan, 2015). Also, phenolic compounds in ginger 3
sugar reduction (Tiven et al., 2007). Whereas, meatballs -7%, such as alkaloids and flavonoids, may inhibit
thickness is influenced by the filler used, type, or meat xanthine oxidase enzyme activity, thus preventing uric
part (Kusnadi et al., 2012). Ginger phenolic compounds acid formation (Hernani dan Winarti, 2013; Indiarto et
like gingerol and shogaol can prevent peanut oil al., 2020).
rancidity (O’Brien, 2004; Indiarto and Rezaharsamto,
2020b). These compounds contain benzene rings and Ginger's efficacy as an anti-inflammatory has been
hydroxyl groups to act as primary antioxidants (Lobo et proven, but its effect on pain is unknown. Ginger
al., 2010; Subroto et al., 2018; Indiarto and Qonit, 2020). bioactive compounds like shogaol, gingerol, paradol, and
Various studies on the functionality of the ginger for zingerone are anti-inflammatory. These compounds can
food are presented in Table 2. also inhibit prostaglandin and leukotrienes biosynthesis
by inhibiting muscle pain-reducing cyclooxygenase and
lipoxygenase (Haghighi et al., 2005). Zingerone can also
4. Ginger functionality for health work as an antioxidant to stabilize or neutralize free
Ginger also has several other health benefits such as radicals (ROS) that cause muscle damage and pain
reducing blood glucose in Type 2 diabetes mellitus (Peake et al., 2005). Ginger handles pain in NSAIDs the
patients as an anti-pain cream, analgesic, reduces uric same way, but this red ginger does not show any side
acid, and reduces muscle pain. Ginger contains 6- effects due to long-term consumption. It was recognized
gingerol compounds that can lower blood glucose (Sign as safe, classified by FDA in Generally Recognized as
et al., 2009), increase insulin sensitivity by increasing Safe (GRAS) (Rayati et al., 2017). Table 3 shows
preadipocyte differentiation of 3T3-L1 adipocytes as various studies on ginger efficacy.
glucose uptake in cell membranes (Sekiya et al., 2004).
Besides gingerol, shogaol, zingerone, diarylheptanoids,
5. Potential of ginger to increase body immunity and
and their derivatives, ginger paradol can inhibit the
antiviral properties
enzyme cyclooxygenase work. It can reduce biosynthesis
or prostaglandin formation, reducing pain intensity In addition to these health benefits, ginger is
(Khan et al., 2008). The concentration of 10% and 20% currently being targeted by the community as it is
ginger extract cream has been shown to reduce elderly believed that it can increase the body's immune system to
pain (Setyawan and Tasminatun, 2013). Fresh ginger prevent the COVID-19 outbreak. COVID-19 is an
extract from water has optimum efficacy as an analgesic infectious disease caused by SARS-CoV-2, a type of
for 25 mins, while extracts from ethanol extraction have coronavirus that spreads through droplets from the
analgesic effects for up to 30 mins (Febriani et al., respiratory tract such as coughing or sneezing. The lungs
2018). are the organs most affected by this virus, as the virus
enters its host cells through the angiotensin 2 converting
Ginger can also be used to lower blood uric acid enzyme (ACE2), most commonly found in alveolar lung
levels by consuming ginger boiled water extract type II cells. One way to prevent this virus is to increase
containing oleoresin and essential oil. Oleoresin and the immune system of the body to fight the infection
ginger essential oil content that can reduce blood uric when it enters the body (Letko et al., 2020). If the

Table 2. Ginger functionality in foodstuffs

Material form Food functionality References
The nanoemulsion-based edible coating
Increase the shelf-life of chicken breast fillets Noori et al. (2018)
containing ginger
Sodium caseinate based on the edible film,
Prevent lipid oxidation in foods Atarés et al. (2010)
which contains essential ginger oil
Ginger powder Prevents soybean oil lipid oxidation Tinello and Lante (2020)
Powdered ginger added to the bread dough Improving the bread's rheological characteristics Balestra et al. (2011)
Antioxidant-rich ginger candy Improve candy phytochemical properties Kumar et al. (2018)
Inhibiting microbial growth, physicochemical damage,
Whey protein isolate with ginger- and taste in Steak. It can also slow muscle softening,
Chaijan et al. (2020)
polyphenol extract prevent lipid oxidation and extend steak shelf life up to
15 days
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Table 3. Ginger products and health properties

Material form Compound Efficacy References
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Ginger extract 6-shogaol Weakens diabetes neuropathy Fajrin et al. (2020)

Prevention of necrotizing
Ginger extract Phenolic compounds Cakir et al. (2018)
enterocolitis
Antimicrobial Mycobacterium
Ginger essential oil Monoterpenes; sesquiterpenes Baldin et al. (2019)
spp.
Inhibits oxidative stress and
Ginger extract Shogaol Kota et al. (2012)
anticlastogenic
β-phellandrene; camphene; linalool; geranial;
Modulate the function of
zingiberene; β-sesquiphellandrene; neral; α-
Ginger volatile oil lymphocytes and the cellular Zhou et al. (2006)
bisabolene; α-curcumene; α-farnesene and α-
immune response
muurolene
Antivirus human respiratory
Fresh ginger extract Phenolic compounds Chang et al. (2013)
syncytial virus (HRSV)
6-gingerol, 6‐shogaol, terpenoids citral and β‐ Podlogar and Verspohl
Ginger extract Anti-inflammatory
phellandrene (2012)
Ginger rhizome Anticancer (against malignant
Total polyphenols Danciu et al. (2015)
ethanol extract melanoma)
6-paradol; 6-shogaol; methyl 6-gingerol; 1-
Ginger extract Anti-inflammatory Ezzat et al. (2018)
dehydro-6-gingerol; 5-, 6-, 8-, and 10- gingerol
Inactivation of Caprine
Ginger essential oil Total polyphenols Camero et al. (2019)
alphaherpesvirus 1
immune system is weakened, the protective capacity of immunostimulatory activity (Andarina and Djauhari,
the body also decreases so that pathogens, including 2017). Ginger is more immunostimulatory than turmeric
viruses, can grow and multiply in the body, causing (Sivagurunathan et al., 2011). The mechanism of the
severe symptoms and fatal complications (Baratawidjaja immunostimulant is to correct the imbalance of the
and Rengganis, 2009). Therefore, an increase in the immune system by increasing specific or non-specific
body's immune system is significant to protect the body immunity (Baratawidjaja and Rengganis, 2009). Specific
from invading pathogens like viruses and bacteria, immunostimulants are compounds that can give immune
identify and destroy cancer cells that appear in the body, response antigenic specificities, such as vaccines or other
and clean old cells and damaged tissue (Sherwood, antigens. Non-specific immunostimulant, by contrast, is
2013). a compound that has no antigenic specificity but may
increase the immune response to different antigens or
In ginger, bioactive compounds play a role in stimulate components of the immune system without
increasing the body's immune system contained in the antigenic properties such as adjuvants (Saxena et al.,
oleoresin content and essential oils. The essential ginger 2012).
oil contains the active compounds zingiberene, β-
sesquiphellandrene, β-bisabolene, farnesene, and geranyl The use of ginger extract in a beverage provides
acetate, widely used for aromatherapy (Jesudoss et al., functional properties to increase endurance. It is
2017). Aromatherapy benefits from enhancing the body's indicated by the body's immune response to foreign
immune system work by stimulating nerves, the brain microbes entering the body and stimulating the
nervous system that plays a role in regulating memory proliferation of lymphocytes, which plays a vital role in
and emotions (Ali et al., 2015). When the body is more the body's immune system (Radiati et al., 2003). Ginger
relaxed, it can stimulate the physiological response of the extract can provide a therapeutic effect shown by
nerve, endocrine, or immune system (Institute of increasing DNA repair, increasing antioxidants, reducing
Medicine, 1994). Stress is a psychological factor lipid peroxidase, and decreasing DNA damage from
affecting the body's immune system (Segerstrom and radiation to maintain the immune system of the body
Miller, 2004). (Geng et al., 2012).

Ginger can also increase the body's immune system,

as it contains non-nutritional compounds with 6. Conclusion
antioxidant properties. Ginger antioxidants play a role in Phenolic compounds in ginger had positive effects
counteracting free radicals entering the body, so free on food and health. Ginger application in both fields is
radicals do not damage the cells of the body's immune closely related. Ginger is a natural functional food that
system. And cells to optimize the immune system, and provides pharmacological contributions like
antioxidants also play a role in increasing antioxidants, antihyperglycemic, antimicrobial,

eISSN: 2550-2166 © 2020 The Authors. Published by Rynnye Lyan Resources

 Indiarto et al. / Food Research 5 (1) (2021) 497 - 505 501

anticarcinogenic, anti-inflammatory, antitumor, Arablou, T. and Aryaeian, N. (2018). The effect of

antilipidemic, antimutagenic, and others. It means that ginger (Zingiber Officinale) as an ancient medicinal

MINI REVIEW
whenever you consume ginger, these health effects will plant on improving blood lipids. Journal of Herbal
either be applied to food or as medicine. Ginger is also Medicine, 12, 11–15. https://doi.org/10.1016/
thought to be capable of combating common influenza j.hermed.2017.09.005
viruses and influenza-like symptoms. Fresh ginger in the Atarés, L., Bonilla, J. and Chiralt, A. (2010).
airway epithelium proved effective against plaque Characterization of sodium caseinate-based edible
formation induced by a human respiratory syncytial virus films incorporated with cinnamon or ginger essential
(HRSV). Fresh ginger's role prevents virus adherence oils. Journal of Food Engineering, 100(4), 678–687.
and internalization. Due to its properties, ginger is also https://doi.org/10.1016/j.jfoodeng.2010.05.018
developed to improve its functionality in the form of
Baldin, V.P., Bertin de Lima Scodro, R., Mariano
nanoparticles as a drug delivery with various advantages
Fernandez, C.M., Ieque, A.L., Caleffi-Ferracioli,
to increase prevention.
K.R., Dias Siqueira, V.L., de Almeida, A.L.,
Gonçalves, J.E., Cortez, D.A.G. and Cardoso, R.F.
Conflict of interest (2019). Ginger essential oil and fractions against
The authors declare no conflict of interest. Mycobacterium spp. Journal of Ethnopharmacology,
244, 112095. https://doi.org/10.1016/
j.jep.2019.112095
Acknowledgments
Balestra, F., Cocci, E., Pinnavaia, G. and Romani, S.
The authors are grateful to the Ministry of Research (2011). Evaluation of antioxidant, rheological and
and Technology/ National Research and Innovation sensorial properties of wheat flour dough and bread
Agency of the Republic of Indonesia; and Universitas containing ginger powder. LWT - Food Science and
Pajadjaran for their facilities and funding support. Technology, 44(3), 700–705. https://doi.org/10.1016/
j.lwt.2010.10.017
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