Chemical composition of ginger (Zingiber officinale) rose and the evaluation of the antimicrobial activity of its oil
2007
Sulieman, A.E., University of Gezira, Wad Medani (Sudan) , Depart. of food Science and Technology, Faculty of Engineering and Technology | Kamal, L.B., University of Gezira, Wad Medani (Sudan). Faculty of Engineering and Technology, Dept. of food Science and Technology | Ali, A.O., University of Gezira, Wad Medani (Sudan). Faculty of Engineering and Technology, Dept. of food Science and Technology
This study investigates the chemical composition and the antimicrobial characteristics of ginger and ginger oil, respectively. The estimated chemical composition of ginger was: moisture (15 ±0.033)%, fiber (17± 0.03)%, ash (6.5±0.001)%, protein (5.2±0.I)I%, fat (8.0± 0.003)% and carbohydrates (48.3 ±1.16)%. Ginger essential oil was collected by steam distillation process. The physicochemical analysis of the oil was carried out, and the acid value was found to be 2.9, saponification value 25, ester value 30.22, free fatty acids 1.45 g oleic acid/100 g oil and the refractive index 1.5060% at 27 deg C. The inhibitory effect of ginger oil was detected for growth of six microorganisms: the bacteria Escherichia coli. Staphylococcus aureus, Salmonella typhimurim, the mould Aspergillus niger. Aspergillus flavus and the yeast Sacharomyces cerevisiae. The results indicated that ginger oil has a potent antimicrobial activity against all tested organisms. The highest antibacterial activity was detected against E.coli, where 23 and 30mm were the inhibition zone diameters at the lower and his higher oil concentrations, respectively. The higher antimicrobial activity, among all tested organisms was found against moulds where complete inhibition (100%) was recorded
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