Abstract:
:Chromatographic fingerprints of gingers from five different ginger-producing countries (China, India, Malaysia, Thailand and Vietnam) were newly established to discriminate the origin of ginger. The pungent bioactive principles of ginger, gingerols and six other gingerol-related compounds were determined and identified. Their variations in HPLC profiles create the characteristic pattern of each origin by employing similarity analysis, hierarchical cluster analysis (HCA), principal component analysis (PCA) and linear discriminant analysis (LDA). As results, the ginger profiles tended to be grouped and separated on the basis of the geographical closeness of the countries of origin. An effective mathematical model with high predictive ability was obtained and chemical markers for each origin were also identified as the characteristic active compounds to differentiate the ginger origin. The proposed method is useful for quality control of ginger in case of origin labelling and to assess food authenticity issues.
journal_name
Food Chemjournal_title
Food chemistryauthors
Yudthavorasit S,Wongravee K,Leepipatpiboon Ndoi
10.1016/j.foodchem.2014.02.086subject
Has Abstractpub_date
2014-09-01 00:00:00pages
101-11eissn
0308-8146issn
1873-7072pii
S0308-8146(14)00271-4journal_volume
158pub_type
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