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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