The effect of four extracting solvents [acetone, methanol, aqueous methanol (methanol: water 1:1) and water on [6]-gingerol content in two different spices- Ginger Rhizome (Zingiber officinale) and Alligator pepper seed (Aframomum melegueta) were investigated. The extracts, were analyzed with the Gas Chromatography-Mass Spectrometer (GCMS) QP-2010, Shimadzu Analytical Instrument. In both spices studied, the acetone extracts shows highest content 6-Gingerol (7.39%w/w and 7.32%w/w for Ginger and Alligator pepper respectively). The water extract has the lowest content of 6-Gingerol (4.58%w/w and 2.86%w/w for Ginger and Alligator pepper respectively). In all cases, Ginger rhizome gave the highest 6-Gingerol content.
