6-Shogaol: A Promising Natural Health Component

6-Shogaol (CAS No. 555-66-8), an efficacious active ingredient derived from ginger, exhibits a diverse array of biological activities. It exists as a colorless to light yellow oily liquid, demonstrating insolubility in water but slight solubility in alkaline solutions, while being readily soluble in a variety of organic solvents.

 

6-Shogaol

 

6-Shogaol holds considerable potential for application within the food industry, particularly in the realm of food preservation, where it can effectively prolong the shelf life of food products. As an antioxidant, it efficiently counters the oxidation process, thereby stabilizing food quality. Furthermore, it serves as a crucial raw material in the development of functional foods, enhancing their health benefits.

 

 

Basic properties

 

CAS No.: 555-66-8

Molecular formula: C17H24O3

Molecular weight: 276.37

 

 

Food application scenarios

 

As a compound with various biological activities, 6-shogaol has shown broad application prospects in the food industry.

 

1. Development of functional foods

6-Shogaol can stimulate gastric juice secretion and accelerate gastrointestinal motility. Therefore, 6-shogaol can be added to functional foods such as biscuits and pastries to aid digestion.

6-Shogaol can stimulate gastric juice secretion and accelerate gastrointestinal motility. Consequently, it can be incorporated into functional foods, such as biscuits and pastries, to facilitate digestion.

 

2. Antioxidant properties

6-Shogaol is a powerful antioxidant with a greater antioxidant capacity than its corresponding compound, 6-gingerol. It effectively scavenges free radicals in food, slowing down the oxidation rate and thus preventing oxidative rancidity in oils and discoloration of food. In highly susceptible foods, such as fried items and oily products, the addition of 6-shogaol significantly enhances their antioxidant stability, preserving both the quality and flavor of these products.

 

3. Food preservation

6-Shogaol exhibits antibacterial properties and effectively inhibits common food spoilage bacteria, including Escherichia coli, Staphylococcus aureus, and Bacillus subtilis. By incorporating 6-shogaol into food, the shelf life can be considerably extended, significantly reducing food spoilage due to microbial growth. Furthermore, shogaol phenolic compounds disrupt bacterial cell membranes, causing bacterial lysis and death. This unique characteristic renders 6-shogaol valuable for potential applications in food packaging materials. For instance, it can be formulated into antibacterial paper for food packaging, further prolonging the shelf life of food.

 

 

Agricultural application scenarios

 

6-Shogaol demonstrates significant antibacterial activity against a range of plant pathogenic bacteria, including Fusarium oxysporum and Rhizoctonia solani. In agricultural production, 6-shogaol can be incorporated as a biological pesticide or pesticide additive to prevent fungal diseases in crops, thereby reducing the reliance on chemical pesticides.

It also exhibits repellent properties and inhibits the growth and development of certain pests. For instance, in vegetable cultivation, 6-shogaol effectively repels pests like cabbage worms and aphids, decreasing their infestation rates. Simultaneously, 6-shogaol can disrupt the endocrine system of these pests, impacting their growth, development, and reproduction, ultimately achieving pest control.

The antioxidant properties of 6-shogaol suggest its potential for preserving agricultural products. Studies on ginger have revealed that gingerol and curcumin possess antioxidant effects, and as an active component in ginger, 6-shogaol may offer similar preservative benefits. For example, 6-shogaol can be utilized in fruit and vegetable preservation, extending the shelf life of agricultural products by inhibiting oxidative reactions and mitigating microbial growth.

 

Further investigation into the impact of 6-shogaol on plant gaseous exchange processes can be conducted under drought stress conditions. Such stress is known to disrupt gaseous exchange in plants, modifying transpiration and photosynthesis rates, which have a direct impact on crop yields. Experimental studies examining the regulatory role of 6-shogaol on plant stomatal aperture and closure, along with its influence on water evaporation and carbon dioxide assimilation, can elucidate its specific mechanisms of action on plant physiological processes.

 

 

New Material Application Scenarios

 

Active Packaging Materials

The potent antibacterial properties of 6-shogaol make it an ideal candidate for active packaging materials. Incorporating ginger residue oleoresin rich in 6-shogaol into coconut fiber-based food packaging paper results in a novel antibacterial food packaging material. This packaging not only protects food from microbial contamination but also enhances food safety and extends shelf life.

 

Nanoemulsion Technology

To address the limited water solubility of 6-shogaol, nanoemulsion technology has been developed to improve its water solubility and bioavailability. Encapsulating 6-shogaol within nanoemulsions significantly enhances its dispersibility and absorption rate in food, thereby maximizing its functional benefits.

 

 

 

References

 

1. Kou Xingran. Research on the efficient preparation of shogaol and the mechanism of nanoemulsion promoting its absorption [D]. Jiangnan University, 2018.

2. Wang Yufeng, Yang Chun, Wang Yong, et al. Research progress on the pharmacological effects of 6-shogaol [J]. Journal of Ningxia Medical University, 2017.

3 Guo Jingbo. Application of thermal treatment and ionic liquid extraction in food processing and analysis. Shanxi Normal University, 2017.

4. Halimah Nisa Septiani, Amelia Regita Utami et al. Active Food Packaging Based on Coconut Coir Pulp with the Addition of Antimicrobial Oleoresin Substance from Ginger Dregs. Journal of Applied Food Technology(2022).

5. Md. Mizanur R, Touhidul I. Tanim and Muhammad T. Islam, (2023), A Short Review on 6-Shogaol, J. Clinical Research Notes, 4(1).

6. Zhang Wenhuan. Rapid and simultaneous determination of 10 nutrients in ginger by ultra performance liquid chromatography-tandem mass spectrometry. Chromatography, 2019, 37(10): 1105-1111.