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The rhizome, which is valued for its flavour, contains two classes of constituents such as the
essential oils and oleoresins (Balladin et al., 1998). The essential oil consists of monoterpenes
and sesquiterpenes, which contribute to the characteristic flavour of ginger and the more
volatile oleoresin, is responsible for the pungent flavour of ginger, which is also a source of
anti-oxidants (Balachandran, 2005). Essential oil and oleoresin are internationally
commercialized for use in food and pharmaceutical industries. Moreover, ginger is well
known all over the world especially as a remedy for disorders of the gastrointestinal tract
such as constipation, dyspepsia, diarrhoea, nausea and vomiting (Ghayur, 2005). Ginger is
also recommended by the traditional healers in South Asia for use in cardiopathy, high blood
pressure and palpitations and also as a vasodilator (Ghayur, 2005)
2.4.1 Ginger oleoresin
Ginger oleoresin can be extracted from ginger roots using suitable solvent like acetone,
alcohol or ethylene dichloride and subsequent removal of solvent gives a pleasant smelling
dark brown, viscous liquid. This liquid contains both the essential oil responsible for the
aroma of ginger and ginger oil responsible for its pungency.
Commercial dried ginger has been reported to contain oleoresins in the yields of 3.5 -10 %
(Purseglove, 1981), and the pungent principle accounting to 25 % of the oleoresins. The rhizome,
which is valued for its flavour, contains two classes of constituents such as the essential oils and
oleoresins (Balladin et al., 1998). The essential oil consists of monoterpenes and sesquiterpenes,
which contribute to the characteristic flavour of ginger and the more volatile oleoresin, is responsible
for the pungent flavour of ginger, which is also a source of anti-oxidants (Balachandran, 2005).
Beside ginger oil, ginger oleoresin contains resins, fat carbohydrate and colouring matter (Connel,
1970). For extraction, the dried rhizomes or chips are ground to a coarse powder (30-40 mesh) and
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