Effect Of Spoilage On The Antimicrobial And Phytochemical Components Of Ginger And Garlic

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 ﾿ 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