Product Constituents - Ginger Oil
Zingiber Officinale Roscoe
Dried Ginger consists of:
| Ginger root (dried) | ||
| Principal constituents by % | ||
| starch | 40-60 | |
| protein | 10 | |
| fat | 10 | |
| fibre | 6 | |
| inorganic material | 6 | |
| residual moisture | 10 | |
| essential oil | 1-4 | |
After harvesting the roots/rhizomes are roughly classified into three categories namely, Fresh, Dry and Propagation. The essential oil from a dry root will be quite different to the essential oil from a fresh production, which is quite remarkable when you consider that there are over 200 known constituents in Ginger oil. We have listed the following table as an indication of a typical Chinese oil against a lesser-known Sri Lankan oil, comparing dry and fresh productions of both:
Highlighting the major constituents only:
| Ginger Oil | |||||
| Origin | |||||
| Sri Lanka | China | ||||
| Principal constituents by % | Fresh | Dry | Fresh | Dry | |
| camphene | 14.7 | 3.5 | 14.4 | 0.8 | |
| neral | 4.9 | 2.6 | 10.4 | 3.4 | |
| beta-bisabolene | 22.5 | 45.4 | 20.4 | 57.4 | |
| Ar-curcumene | 13.8 | 27.1 | 5.9 | 18.1 | |
| geranial + bornyl acetate | 9.2 | 1.8 | 15.3 | 2.2 | |
| zingiberene | 0.1 | 0.6 | 22.6 | 11.6 | |