In 1917, a crystalline, optically inactive, pungent keto-phenol was isolated from the alkali-soluble fraction of an ethereal extract of ginger. This compound was name zingerone and its structure was proposed as 4(4-hydroxy-3-methoxyphenyl)-butan-2-one.
Zingerone is present in a significant amount of about 9.25% in ginger. It is a member of Methoxyphenol family and its related derivatives.
They have a basic phenolic ring with a methoxy group attached to benzene ring. Zingerone is known to have potent pharmacological activities. It has been known as anti-mutagenic and anti-carcinogenic activities that are often associated with its anti-oxidative and anti-inflammatory activities.
Zingerone is primarily present in dry ginger, but cooking or drying also converts gingerol (another component in ginger) into zingerone by retroaldol reaction.
Zingerone is principal organic compound responsible for giving ginger its pungent taste. It is a crystalline solid that is sparingly soluble in water, but soluble in ether.
Organic compound of zingerone
