Component Analysis of White Ginger (Zingiber officinale Roscoe) Extract and Red Ginger (Zingiber officinale Rubra) Extract


Effendy D. Putra1, Nazliniwaty Nazliniwaty1, Syafruddin Syafruddin1, Nerdy Nerdy2*


1Department of Pharmacy, Faculty of Pharmacy, Universitas Sumatera Utara, Padang Bulan, Medan Baru, Medan, Sumatera Utara 20155, Indonesia
2Department of Pharmacy, Faculty of Pharmacy, Institut Kesehatan Deli Husada Deli Tua, Deli Tua Timur, Deli Tua, Deli Serdang, Sumatera Utara 20355, Indonesia










Corresponding Author: nerdy190690@gmail.com ; Tel: +628126300888
Recieved Date: 19 July 2021; Accepted Date: 14 September 2021; Published Date: 4 October
Citation: Putra EDL, Nazliniwaty N, Syafruddin S, Nerdy N. Component Analysis of White Ginger (Zingiber officinale Roscoe) Extract and Red Ginger (Zingiber officinale Rubra) Extract. Trop J Nat Prod Res. 2021; 5(9):1634-1637. http://www.doi.org/10.26538/tjnpr/v5i9.17
Copyright:
© 2021 Putra et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

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ABSTRACT

Ginger is believed to be a multifunctional medicinal plant that can be used for the treatment of various diseases. Ginger contains large quantities of essential oils, hence, it is possible to use it for pharmacological purposes. Ginger has two varieties, white ginger and red ginger. Essential oils are widely used in aromatherapy as a complementary therapy. The aim of this research was to analyze the differences of chemical content in extracts of white ginger and red ginger. Samples of white ginger and red ginger were extracted by using a Soxhlet extractor with n-hexane as a solvent. Extracts were further analyzed by gas chromatography mass spectrometry. Samples of white ginger and red ginger were obtained at yields of 1.26% and 1.32% respectively. Content of linalool, borneol, zingiberene, and zingerone were significant difference which are higher in red ginger than in white ginger

Keywords: Component Analysis, White Ginger, Red Ginger, Extract.
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ISSN: 2616-0684 (Print)
ISSN: 2616-0692 (Online)
DOI: 10.26538/tjnpr
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