Characterization of 6-Gingerol for In Vivo and In Vitro Ginger (Zingiber officinale) Using High Performance Liquid Chromatography

Abstract

Ginger (Zingiber officinale Rosco) belonging to the family Zingiberaceae is one of the world’s most important spices and produces a pungent, aromatic rhizome that is valuable all over the world. Qualitative and quantitative analysis of 6-gingerol in different parts (in vivo and in vitro) of Zingiber officinale using thin layer chromatography (TLC) and high performance liquid chromatography (HPLC) have been performed. Data of TLC showed spots having identical Rf value (0.15), according to the synthetic standards of 6-gingerol in all samples extract. 6-gingerol was detected in all extracts of different parts of ginger derived from in vivo and in vitro culture conditions. Quantitative determination of 6-gingerol using HPLC technique was carried out. Comparing with the peaks of 6-gingerol in synthetic standards, in vivo rhizomes and in vitro cultures of different ginger parts was showed similar UV spectra characteristics. The quantity of 6-gingerol in rhizomes (in vivo and in vitro) and in vitro microrhizomes (45.37; 42.64; 28.11 mg/g respectively), were showed a higher value than that of in vitro calli, shoots and roots (7.89; 7.46; 6.40 mg/g respectively).