Abstract
Dried ginger (ginger peel, peeled and unpeeled ginger) extracts were produced using acetone, and subjected to antimicrobial and anti-oxidative properties. In the antimicrobial assay using agar well diffusion technique the extracts were inoculated with five different organisms (Escherichia coli, Staphylococcus aureus, Salmonella typhimurium, Aspergillus niger and Bacillus subtilis) at different concentrations of 0.5, 1.0 and 1.5 ml, respectively, which were compared with the zero (0.00 ml) concentration of the extracts (control). The results showed that the three extracts (ginger peel, peeled and unpeeled ginger extracts) were effective against B. subtilis and A. niger at the different concentrations but were ineffective against E. coli, S. aureus, and S. typhimurium. The antioxidant activities of the three ginger (peel, peeled and unpeeled) extracts were found to be 75.50±0.70%, 73.01±0.00% and 51.01±0.41% for ginger peel, unpeeled ginger and peeled ginger respectively with the peel extract having highest antioxidant activity. These were compared with that of the control-synthetic antioxidant- butylated hydroxytoluene (BHT) which had activity of 98.5±0 0.70%. This showed that ginger peel extract could be used as an antioxidant in the place of synthetic antioxidants in foods and related products. Key words: Agar well diffusion, antioxidant, ginger extracts, ginger peels, oleoresin.
Highlights
Lipid oxidation remains a major concern in food processing, due to the formation of oxidation products such as fatty acid hydroperoxides and secondary degradation products according to Dandlen et al (2010)
In the antimicrobial assay using agar well diffusion technique the extracts were inoculated with five different organisms (Escherichia coli, Staphylococcus aureus, Salmonella typhimurium, Aspergillus niger and Bacillus subtilis) at different concentrations of 0.5, 1.0 and 1.5 ml, respectively, which were compared with the zero (0.00 ml) concentration of the extracts
The results showed that the three extracts were effective against B. subtilis and A. niger at the different concentrations but were ineffective against E. coli, S. aureus, and S. typhimurium
Summary
Lipid oxidation remains a major concern in food processing, due to the formation of oxidation products such as fatty acid hydroperoxides and secondary degradation products (alkanes, aldehydes, alkenes) according to Dandlen et al (2010). The later components are responsible for off -flavours and they arise from hydroperoxy radicals formed during autoxidation. The formation of these off-flavours, with characteristic rancid odours, is responsible for the decrease in both the nutritional quality and safety of foods (Donnelly and Robinson, 1995; Yanishlieva et al, 2006). The utilization of antioxidants can prevent food oxidation or cell damage. To prevent this degradation process of lipids, the food industry adds antioxidants of low cost and high stability, mostly synthetic ones, such as butylated hydroxyanisol (BHA), butylated hydroxytoluene (BHT), gallats and tert-butylhydroquinone (TBHQ), in well-defined
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