MINERAL COMPOSITION OF Zingiber officinale Roscoe RHIZOMES AND THEIR APPLICATIONS IN MEDICINE

ABSTRACT

This article presents findings on the mineral composition of the medicinal plant Zingiber officinale Roscoe (ginger) rhizomes, determined using the X-ray fluorescence spectrometry method with a Spectro Expose 111 (USA) device. It explores methods for analyzing the elemental makeup of ginger, as well as grinding procedures and analytical techniques. The composition of both boiled and unboiled roots is also compared, allowing conclusions about which method is more effective. Additionally, the study highlights ginger's biological properties, including its ability to strengthen the immune system, improve vitality, accelerate fat breakdown in muscles, prevent internal organ inflammation, and exhibit bactericidal, antiseptic, and antibacterial effects.

АННОТАЦИЯ

В данной статье представлены результаты исследования минерального состава корневищ лекарственного растения Zingiber officinale Roscoe (имбирь), определённого методом рентгенофлуоресцентной спектрометрии с использованием прибора Spectro Expose 111 (США). Рассмотрены методы анализа элементного состава имбиря, а также процессы измельчения и аналитические методики. Проведено сравнение состава как отваренных, так и сырых корней, что позволяет сделать вывод о том, какой метод является более эффективным. Кроме того, в исследовании подчёркиваются биологические свойства имбиря, включая его способность укреплять иммунную систему, повышать жизненный тонус, ускорять расщепление жиров в мышцах, предотвращать воспаление внутренних органов, а также проявлять бактерицидное, антисептическое и антибактериальное действие.

Keywords: medicinal ginger, carbohydrate, cellulose, amino acids, tocopherol, potassium, phosphorus, antibacterial, immunity.

Ключевые слова: имбирь лекарственный, углеводы, клетчатка, аминокислоты, токоферол, калий, фосфор, антибактериальное действие, иммунитет.

Introduction

Ginger (Zingiber officinale Roscoe) rhizome has been valued for centuries for its broad medicinal properties. Modern studies confirm that it helps regulate body temperature, improves blood circulation, lowers blood pressure, and supports weight management by accelerating fat metabolism in muscles. Regular use, particularly in the form of ginger tea made from powdered rhizome or extract, has also been associated with improved memory and enhanced function of digestive organs such as the stomach, liver, intestines, and spleen. Additionally, it boosts energy, strengthens immunity, and protects the body against cold weather, making it especially useful during damp and chilly days [8–554].

The rhizome exhibits a wide range of biological effects, including anti-inflammatory, bactericidal, antiseptic, and antibacterial activity. It also promotes perspiration, helps expel phlegm, reduces pain, strengthens the body, and functions as both an antispasmodic and cardiotonic agent. These properties have made it a traditional remedy for the prevention and treatment of colds and influenza [13–185].

Ginger, represented by Zingiber officinale Roscoe (medicinal ginger) and Zingiber zerumbet Roscoe (wild ginger), is a perennial herb from the Zingiberaceae family, belonging to the monocotyledon class. It is a reed-like plant that can reach up to one meter in height, characterized by thick rhizomes and clusters of pink buds that eventually bloom into yellow flowers (Figure 1).

Because of its decorative appearance and strong adaptation to warm climates, ginger is widely distributed across tropical and subtropical regions. In many areas, it is also cultivated around households as an ornamental plant. Its primary centers of cultivation are South and Southeast Asia.

The rhizome of ginger is notably rich in essential oils, which give the dried root its pleasant aroma and characteristic taste [1–2].

Figure 1. The plant Zingiber officinale Roscoe

Ginger rhizomes are known for their rich chemical composition, containing both organic and inorganic compounds essential for human health. Nearly 70% of the root consists of organic substances, including amino acids, carbohydrates, fats, and cellulose. Additionally, the rhizome contains 1.5–3% essential oils, with active components such as camphene, cineole, bisabolene, borneol, citral, and linalool. From a nutritional standpoint, ginger is a plentiful source of vitamins. Notably, it provides B-group vitamins, ascorbic acid (vitamin C), tocopherol (vitamin E), and vitamin K. Along with these, the root supplies various vital minerals, including potassium, phosphorus, magnesium, iron, calcium, and zinc, as well as other trace and macro elements [1–2]. The chemical composition of fresh ginger rhizome shows significant nutritional value. In 100 g (3.5 oz) of raw ginger, the energy content is approximately 333 kJ (80 kcal). The rhizome is composed of about 79% water, 17.77 g carbohydrates (of which 1.7 g are sugars), 0.75 g fat, and 1.82 g protein. Ginger is also a notable source of vitamins and minerals. Among the vitamins present are thiamine (B1, 0.025 mg, 2% DV), riboflavin (B2, 0.034 mg, 3% DV), niacin (B3, 0.75 mg, 5% DV), pantothenic acid (B5, 0.203 mg, 4% DV), pyridoxine (B6, 0.16 mg, 12% DV), folate (B9, 11 μg, 3% DV), ascorbic acid (vitamin C, 5 mg, 6% DV), and vitamin E (0.26 mg, 2% DV). In terms of minerals, ginger provides calcium (16 mg, 2% DV), iron (0.6 mg, 5% DV), magnesium (43 mg, 12% DV), manganese (0.229 mg, 11% DV), phosphorus (34 mg, 5% DV), potassium (415 mg, 9% DV), sodium (13 mg, 1% DV), and zinc (0.34 mg, 4% DV).

Figure 2. The roots of the plant Zingiber officinale Roscoe

Table 1.

Overview of Zingiber officinale (Ginger Root): Nutritional and Medicinal Aspects

Ginger (Zingiber officinale) can be utilized in two principal forms: raw and cooked, each offering distinct health benefits. Raw ginger is particularly rich in bioactive compounds known as gingerols, which are responsible for its pungent flavor as well as its strong antioxidant activity. In this form, ginger is considered effective for alleviating nausea, supporting digestive processes, strengthening the immune system, and protecting the body against oxidative stress. Moreover, since raw ginger is not exposed to heat, it retains heat-sensitive nutrients such as vitamin C.

Upon boiling or cooking, gingerols undergo structural transformation into shogaols, compounds that exhibit enhanced anti-inflammatory activity and contribute to ginger’s warming effect. Cooked ginger, therefore, is especially beneficial for soothing gastrointestinal discomfort and reducing inflammation. However, thermal processing may decrease the levels of certain nutrients, particularly vitamin C and some volatile essential oils. Nevertheless, moderate cooking methods such as steaming or brief boiling can improve the bioavailability of specific phytochemicals and, in some cases, enhance antioxidant and antidiabetic properties.

From a sensory perspective, raw ginger provides a sharper, spicier flavor profile, whereas boiled ginger is milder, warmer, and gentler on the stomach. In summary, raw ginger is preferable for those seeking higher concentrations of gingerols and a refreshing, stimulating effect, while cooked ginger offers superior anti-inflammatory benefits and a more palatable flavor. Both forms are valuable, with their application depending on the intended therapeutic or culinary purpose.

Table 2.

Comparison of Raw and Boiled Ginger Roots

A deficiency of certain microelements in plants often leads to bacterial infections, rotting, and other diseases. In other words, microelements increase the resistance of agricultural crops against various plant diseases. They are especially important because they help plants withstand unfavorable environmental conditions such as cold, high temperatures, soil salinity, and drought. Therefore, for normal plant growth, it is crucial to understand the role of specific microelements, the forms in which they exist in the soil, and at which stages of development the plants absorb them most effectively [4–8].

Materials and methods

The mineral content in the roots of Zingiber officinale Rose was determined using the X-ray fluorescence spectrometry method with the Spectro Expose III (USA) device. This instrument operates at a voltage of 120/230 V and has a power capacity of 150 W. For the analysis, the ginger roots were first ground into a fine powder. Then, 5 grams of the powdered sample were carefully weighed and placed into special containers designed for X-ray analysis. These containers, mounted onto circular discs, securely held the powdered samples during the procedure. The spectrometer analyzed the samples for about 20 minutes. Once the analysis was complete, the results were automatically processed and displayed on a computer connected to the device, from which the experimental data were recorded [6–62].

Figure 3. Experimental Workflow for Determining Mineral Elements in Zingiber officinale Roots Using X-ray Fluorescence Spectrometry

Results

The mineral composition of Zingiber officinale Rose roots was investigated using X-ray fluorescence spectrometry (Spectro Xepos 111, USA), with technical specifications of 120/230 V and a power capacity of 150 W. This analytical method allowed the detection of 56 elements and 9 compounds within the ginger root. The high sensitivity of the instrument enabled precise identification of both macro- and microelements, which are of significant nutritional and pharmacological importance.

Key Findings

Among the detected components, the following elements and their oxides were found in relatively higher concentrations compared to other constituents:

Table 3.

Mineral composition of Zingiber officinale Rose roots

Discussions

The results reveal that calcium and its oxide derivatives are particularly abundant in ginger roots, highlighting the plant’s potential contribution to bone health, enzymatic activity, and cellular signaling. The exceptionally high percentage of calcium (89.56%) suggests that ginger may serve as a supplementary dietary source of this essential microelement, especially in regions where calcium deficiency-related disorders such as osteoporosis are prevalent. Silicon and silicon oxides also constitute a significant fraction of the root’s mineral profile. The presence of Si (15.58%) and SiO₂ (3.553%) indicates possible roles in structural stability of plant tissues and potential benefits for human connective tissue and skin health. Modern research suggests that silicon intake may improve collagen synthesis and bone mineralization, implying that ginger could have broader applications in nutraceutical formulations. Aluminum and aluminum oxides, although present in considerable amounts, must be interpreted with caution. While aluminum naturally occurs in soil and plants, its excessive accumulation may raise concerns regarding toxicity. Therefore, the balance and bioavailability of aluminum compounds in ginger require further detailed toxicological evaluation. Potassium and phosphorus were also detected in noteworthy concentrations. Potassium (13.52%) is essential for maintaining electrolyte balance, regulating blood pressure, and supporting neuromuscular functions. Similarly, phosphorus oxides (7.284%) play a critical role in energy metabolism and the formation of nucleic acids. These findings suggest that ginger can serve as a supportive dietary element in maintaining metabolic and cardiovascular health. The trace element scandium (64.01 ppm), though not commonly associated with biological systems, highlights the diverse mineral complexity of ginger. The presence of sulfur (1.329%) is particularly important, as sulfur-containing compounds are precursors to many bioactive molecules in plants, including those responsible for antimicrobial and antioxidant activity.

Conclusion

In summary, the mineral composition of Zingiber officinale Rose roots demonstrates a rich diversity of elements and oxides, with calcium, silicon, potassium, phosphorus, and sulfur emerging as the predominant constituents. The high levels of these minerals not only contribute to the plant’s structural and physiological resilience but also provide a strong basis for its nutritional and medicinal value. The detection of aluminum and its oxides, however, raises questions about potential health implications, warranting further toxicological studies.

Overall, the findings underscore the importance of ginger as a functional food ingredient and a promising candidate for pharmaceutical and nutraceutical development. Future research should focus on the bioavailability of these minerals in human metabolism and their synergistic interactions with the plant’s well-established phytochemicals such as gingerols and shogaols.

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