Quantification of 10-Gingerol Content in Various Encapsulation of Red Ginger Extract Using HPLC Method

Abstract

Red ginger is a rising traditional medicine with its benefits, i.e., anti-inflammation, antioxidant, antiemetic, antibacterial, and antidiabetics. The most active polyphenol chemical constituent of red ginger (and ginger in general) is gingerol, which creates its sharp smell and strong taste. Gingerol is a thermolabile compound that transforms into shogaol. This research aims to quantify 10-gingerol content in an encapsulated red ginger extract with maltodextrin and Arabic gum. A chromatographic method is applied using a validated Agilent 1220 HPLC system with Zorbax RP C18 column. Water: Acetonitrile mobile phase is used as the mobile phase. The result showed that encapsulation of red ginger extract, maltodextrin, and arabic gum with ratio 2:1:1, 3:1:1, 1:1:0, and 1:1:1 contains gingerol in sequent 74.99 ppm, 66.41 ppm, 12.96 ppm, and 4.49 ppm of 10-gingerol. The research concludes that red ginger extract, although it has gone through a heating process to form encapsulated extract, still contains gingerol, with its pharmacological benefit.

Keywords: Red ginger, gingerol, encapsulation, HPLC