EFFECT OF SPOILAGE ON THE ANTIMICROBIAL AND PHYTOCHEMICAL COMPONENTS OF GINGER AND GARLIC

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ABSTRACT

The effect of spoilage on the antimicrobial and phytochemical component of ginger and garlic was studied. The antimicrobial activity of different solvent (aqueous and ethanol) was tested against Staphylococcus, Aspergillus, Penicillum, Bacillus, Pseudomonas, using agar well diffusion assay. The highest antimicrobial activity obtained with unspoilt ginger, spoilt ginger, unspoilt garlic, spoilt garlic were against Penicillium with the zone of inhibition (20.67mm), Aspergillus (17.67mm), Staphylococcus (23.00mm), Penicillum ( 15.33mm)In aqueous solution the unspoilt ginger showed minimum activity with the zone of inhibition (8.33mm) against Bacillus, spoilt ginger (6.67mm) against Bacillus, unspoilt garlic(14.67mm) against Pseudomonas, spoilt garlic (9.67mm) against Penicillum and demonstrated maximum  activity of unspoilt ginger with the zone of inhibition (16.67mm) against Aspergillus, spoilt ginger (12.00mm) against Staphylococcus, unspoilt garlic(17.67mm) against staphylococcus, spoilt garlic (12.33mm) against Staphylococcus. In ethanol the unspoilt ginger showed maximum activity with the zone of inhibition(20.67mm) against Penicillum, spoilt ginger (17.67mm) against Aspergillus, unspoilt garlic (23.00mm) against Staphylococcus, spoilt garlic (15.33mm) against Penicillum, and demonstrated minimum activity of unspoilt ginger with the zone of inhibition (14.33mm) against Bacillus, spoilt ginger ( 11.67mm) aganistBacillus, unspoilt garlic ( 11.00mm) against Penicillum, spoilt garlic (8.67) against Bacillus. phytochemical screening of unspoilt extracts (Ginger and Garlic) Shows the presence of tannin, phenol, alkaloid, flavonoid while that of spoilt extract (Ginger and Garlic) shows less presence of saponin.





TABLE OF CONTENTS


Title                                                                         page             i

Certification                                                                                                                   ii     

Dedication                                                                                                                   iii

Acknowledgement                                                                                                     iv

Table of contents                                                                                                       v

List of tables                                                                                                              viii

Abstracts                                                                                                                    ix

CHAPTER ONE

1.0 INTRODUCTION                                                                                     1

1.1 Aim                                                                                                                       3

1.2 Objective                                                                                                             3

 

CHAPTER TWO

2.0       LITERATURE REVIEW                                                                                    4

2.1       Causes of Spoilage of Organic Food                                                          4

2.1.1   Microbial Causes of Spoilage                                                                     4

2.2       Spices and Herbs                                                                                          5

2.2.1   Antimicrobial Effectiveness of Spices and Herbs                         5

2.3       Garlic                                                                                                              6

2.4       Active Compounds in Garlic                                                                        7

2.5.1   Function of Garlic                                                                                         10

2.5.2   Antibacterial Activity of Garlic                                                                    11

2.5.3   Antifungal Activities of Garlic                                                                     12

2.5.4   Antiviral                                                                                                         13

2.5.6   Antioxidant                                                                                                   13

2.6       Garlic as Preservative Agent                                                                       14

2.6.1   Storage                                                                                                           14

2.6.2   Side Effects                                                                                                    15

2.7       History of Traditional Use of Ginger                                                         15

2.8       Active Compounds in Ginger                                                                      16

2.8.1   Diarrhea                                                                                                         17

2.8.2   Nausea                                                                                                           17

2.8.3   Anti-Inflammation                                                                                       18

2.8.3   Anti- Senilism and Antioxidation                                                              18

2.8.4   Anti-Tumor and Anticancer                                                             19

2.8.5   Antimocrobial Properties of Ginger                                                           19

2.9       Therapeutic Uses of Ginger                                                            20

2.9.1   Other Uses for Health                                                                                 21

2.9.2   Toxicity and safety of ginger                                                                       21

2.9.3   Storage                                                                                                          22

 

CHAPTER THREE

3.0       Materials and Methods                                                                               24

3.1       Source of Material                                                                                        24

3.2       Sample Preparation                                                                                     24

3.3       Production Extract                                                                                       24

3.4       Antimicrobial Activity Test                                                              25

3.5       Qualitative Analysis and Quantitative Determination of the

            Phytochemicals                                                                                            25

3.5.1   Test for Tannin                                                                                              25

3.5.2   Determination Of Tannin                                                                            26

3.5.3   Test for Saponin.                                                                                          26

3.5.4   Determination Saponin                                                                               27

3.5.5   Test for Flavonoid                                                                                        27

3.5.6   Determination of Flavonoids                                                                      28

3.5.7   Test for Alkaloids                                                                                          28

3.5.8   Determination of Alkoloid                                                                          28

3.3.9   Test for Phenols                                                                                            29

3.3.10 Determination of Phenol                                                                            29

 

CHAPTER FOUR

4.1       Results/Discussion                                                                                      34

 

CHAPTER FIVE

5.1       Conclusion                                                                                                     37

References                                                                                      38

Appendices

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

LIST OF TABLES

 

Table 4.1:     Shows the Antimicrobial activity of extracts aqueous and Ethanol of ginger and garlic (Unspoilt and spoilt)                     31

 

Table 4.2:     Shows the Qualitative result of the phytochemical

content of ginger and garlic extracts (Unspoilt and spoilt).

 It was observed that all constituents screened were

present except saponin.                                                          32

 

Table 4.3:    Shows the Qualitative result of the phytochemical content of ginger and garlic extracts (Unspoilt and spoilt). It was observed that all constituents screened for were present

in both extract.                                                                                 33

 

 

 


 

 

 

CHAPTER ONE


1.0        INTRODUCTION

Prevention of pathogenic and spoilage microorganisms in food is usually achieved by using chemical preservatives but they are responsible for many carcinogenic and teratogenic attributes as well as residual toxicity and with growing concern of microbial resistance towards conventional preservatives, consumers tend to be suspicions of chemical additives and this the exploration of naturally occurring antimicrobial for food preservations receives increasing attention (Nychas, 1995). Many plant derived products such as spices, fruit preparations vegetable preparations or extracts have been used for centuries for the preservation and extension of the shelf life of foods (Chattopahyay and Bhattacharyya, 2007). Spices have been defined as plant substances from indigenous or exotic origin, aromatic or with strong taste, used to enhance the taste of foods spices include leaves (Corianders mint), buds (Clovers), bulbs (Garlic, Onion), fruits (red chilies black pepper), Stem (Cinnamon), rhizomes (ginger) and other plant parts (Aurora and knur, 1999). Spices and herbs have been added to food since ancient times, not only as flavoring agents, but also as folk medicine and food preservation (Chaudhry and Tariq, 2006).

 

Spices are also antimicrobial agent for the control of pathogens that causes food spoilage and infections. Food spoilage and food diseases are considered as area of concern and importance to human (George et al; 2009). In modern industrial world food safety is a big issue of fundamental concern to food consumers as well as food industries. Since ancient times, meat has been preserved by man using different methods such as salting, smoking, drying, refrigeration, chemical preservatives etc. Spoilages organisms have poised serious challenges to meat industry in many developing countries including Nigeria. This is due to the increase resistance in many pathogenic strains against chemical food preservatives. Recently, chemical preservatives as safety thus leading to declining consumer preference (Yadav and Singh, 2004). In view of the disadvantages associated with the use of chemical preservatives of plant origin as antimicrobials in food (Davidson and Naidu, 2000). A lot of spices and herbs have been proven by so many researcher as preservatives due to the presence of Photochemical in them ( Ogunka-Nnoka and Mepba, 2008; Nzekwe and Ugwoke; 2010, Bukar et al; 2010).

 

Garlic (Alliums Sativum) is a common spice used for flavoring and has been traditionally popular with strong folkloric awareness. It is the edible bulb of lily family Liliaceae. It contains aromatic sulphur based compounds, which contribute to the characteristics odor and taste. Antimicrobial activity of garlic is attributed to its key component allicin which  is a volatile molecule gives garlic its characteristics odor. Allicin is unstable, once it is generated it readily decomposes to produce diallyl sulphide, dialyl disulphide, dialyl trisulphide, allyl methyl trisulphide, dithiins and ajoene (Jabar and Al-Mossawi, 2007).

 

Ginger (Zingiber offinale) belongs to Zingerbaracease family. It is a perennial, creeping plant, on thick tuberous rhizome, Producing on erect annual stem 60-120cm (Udoh et al; 2005). Zingiber offinale has been used as medicine from Vedic period and is called “Maha aus Shadi” which means the great medicine it is used as anti-flatulent and for condition such as head ache, nausea, rheumatism and colds. Zingiber offinale is used as food seasoning. Flavoring material in food, raw materials in cosmetics and pharmaceutical industries.

Recent, a lot of researchers have shown that Zingiber offinale has inhibitory effect on food pathogens due to the effects of phytochemicals (Bukar et al; 2010). On the other hand, increase resistance in pathogenic strains against chemical food preservatives requires the frantic search for new and more effective antimicrobial agent.

 

1.1    Aim

This study is carried out to determine the effect of spoilage on the antimicrobial and photochemical components of ginger and garlic.

 

1.2   Objective

        To access the impact of spoilage on the activity of photochemical and antimicrobial of ginger and garlic

        To determine the photochemical component of spoilt and unspoilt ginger and garlic

        Effect extract of Spoilt and Unspoilt ginger on ginger and garlic on the microbial pathogen

        Compare the effect of spoilage in ginger and garlic.

                            

 

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