Analytical strategies for detecting adulteration in ginger: A comprehensive review

Ginger ( Zingiber officinale ) is a widely used rhizome valued for its culinary, medicinal, and aromatic properties. Its health benefits stem from bioactive compounds like gingerols, shogaols, and essential oils, known for anti-inflammatory, antioxidant, and digestive effects. Due to its high market demand, ginger is often adulterated with substances such as starch, sawdust, and turmeric, compromising quality and posing health risks. Adulteration methods include mixing, substitution, misbranding, and the addition of toxicants. To detect and prevent such practices, various analytical techniques are employed. Chromatographic methods like TLC, HPLC, and GC help in chemical profiling, while spectroscopic tools such as FTIR, NIR, and NMR offer rapid, non-destructive analysis. DNA-based techniques like PCR and DNA barcoding ensure precise botanical identification. Sensor-based technologies, including electronic noses and tongues, allow real-time detection, and immunological assays like ELISA provide targeted screening. Advanced methods, such as FT-NIR combined with chemometrics, can differentiate between fumigated and non-fumigated samples. Despite the range of tools available, no single method is fully comprehensive, making integrated, multi-technique approaches essential. This review underscores the importance of robust detection strategies, regulatory oversight, consumer education, and technological innovation to ensure the authenticity and safety of ginger products. • Ginger is valued for culinary, medicinal, and aromatic properties • Bioactive compounds offer anti-inflammatory and antioxidant benefits • Adulteration with starch, sawdust, or turmeric poses health risks • Detection uses chromatographic, spectroscopic, and DNA-based methods • Integrated approaches ensure authenticity and food safety