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EFFECT OF EXTRACTION METHOD OF GINGER ROOTS ON ANTIOXIDANT ACTIVITY | ||
| The Iraqi Journal of Agricultural Science | ||
| Article 1, Volume 40, Issue 1, 2009, Pages 101-109 | ||
| Author | ||
| Aswan H. Aboud Al-Bayar | ||
| Abstract | ||
| The effect of the extraction method of ginger roots on antioxidant activity was studied in linoleic acid system. Ginger roots were extracted by four methods, the water extraction (A1), alcoholic extraction (A2), reflex distillation extraction (A3) and extraction by using cellulases (A4). The Antioxidant activity was estimated in linoleic acid system, the degree of oxidation was estimated by thiocyanate method, the absorbance values were taken on 500nm during the storage period which was 17 days. The Results showed that all the above mentioned extracts gave a clear effect in decreasing the oxidation rate of linoleic acid. The extract A4 by using celluloses showed the highest effect, then the reflex distillation extract A3, water extract A2 and finally alcoholic extract A1. The inhibition percentage for linoleic acid oxidation were calculated for the four extracts which were 85.24, 83, 76.8 and 68% for A4, A3, A2 and A1 respectively. The extraction A4 gave the highest inhibition percentage for linoleic acid oxidation. In application, ginger powder was added to each of sauce and ketchup at 0.2%. The total microbial count was estimated, moreover coliform count was estimated for 3 weeks, the results showed that all the treats in sauce had no growth except at third week which were 8×103 CFU/ml, while in ketchup the total count was 3.2×104 CFU/ml colony in control and decreased to 2×103 by using ginger, in the second treatment was 8×103 CFU/ml. on the other side was found that contained cumarin was the active antimicrobial compound. The antioxidant activity for ginger in linoliec acid for sauce and ketchup were estimated and was found that the inhibition percentage were 83.3% and 77.78% respectively. It can be concluded that, the using cellulases in extraction was resulted plant extracts contain more active antioxidant compounds against lipids oxidation and antimicrobial growth. Thus, can be used as antioxidants and antimicrobial additives for protecting many food products. | ||
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