ABSTRACT: The essential oil of plant material is the fraction isolated by means of several methods such as liquid carbon dioxide, microwaves and low or high pressure distillation employing boiling water or hot steam and is chemically defined as terpenoids namely monoterpene and the oxygenated form. Since these compounds might be employed as flavour contributors due to their chemical nature, it is the aim of this investigation to extract and identify the chemical compounds present in the essential oil of ginger. The essential oil of ginger was extracted and isolated by the application of Clevenger apparatus and the total phenolic compounds responsible for flavouring, preserving and antioxidant activities were determined. The results indicated that Zingiberene belonging to the sesquiterpene was the predominant compound present in the oily fraction. Therefore further investigation concerned with characterisation and applications for particular activities are recommended.
Keywords:Essential Oil, Ginger, Phenolic Compounds