Science Journal of Chemistry

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Physicochemical Characterisation, and Antioxidant Properties of the Seeds and Oils of Ginger (Zingiber Officinale) and Garlic (Allium Sativum)

Received: 01 November 2014    Accepted: 14 December 2014    Published: 22 December 2014
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Abstract

Ginger (Zingiber officinale) and garlic (Allium sativum) were characterized with respect to their proximate composition, energy value, mineral content, anti-nutrient constituents, functional and antioxidants properties. Their seed oils were also extracted and characterised with respect to their physicochemical properties and fatty acid profiles. The crude protein (CP), crude fibre(CF), ether extract (EE), ash and gross energy of ginger averaged 7.8, 6.2, 11.0, 9.0 g/100gDM and 385.6 kcal/100g respectively. The corresponding values for garlic were 27.7, 1.0, 2.5, 1.5 g/100gDM and 411.3 kcal/100g. K was the most abundant mineral followed by Mg, Na and Ca. Among the trace minerals, Mn was the most abundant and Zn, the least. A similar trend was found in garlic. The mean value for water absorption capacity (WAC) and oil absorption capacity(OAC) in ginger(410.0, 407.3%) respectively were lower than those of garlic (580.0, 630.9 %) while the foaming stability and emulsion stability(43.7 and 48.0%) were higher. Mean phytate and phytin-P content in ginger (27.1 & 7.6mg/g) were similar to those of garlic ( 23.7 & 6.7mg/g) respectively while the polyphenols (as tannic acid equivalent) and oxalate levels in ginger were generally lower than in garlic as indicated by very high CV(%) ranging from 139.3 to 118.4%. Diethylether extracted oils from ginger had acid value(%), free fatty acid(%), saponification value (mmKOH/g), peroxide value (mmKOH/g) and iodine value(Wij’s) of 4.1, 2.1, 90.9 2.31 and 17.1 respectively. The corresponding values for garlic were 2.8%, 1.4%, 92.1mmKOH/g, 5.8mmKOH/g and 10.9 Wij’s, respectively.The thin layer Gas chromatographic analysis of the seed oils revealed the presence of fatty acids varying from C2 to C18 with concentrations of individual fatty acids varying from 0.30 to 1.6%. Oleic, stearic, palmitic and lauric acids were the principal fatty acids contributing to 1.43, 1.5, 1.3 and 1.0% respectively in ginger while the corresponding values in garlic were 1.5, 1.6, 1.4 and 1.1%, respectively. Antioxidant potentials measured as total phenol g/100g, reducing power (OD700) and free radical scavenging ability(%) were higher in ginger(3.6, 1.0,14.4; respectively than in garlic (2.9,0.7,13.1).

DOI 10.11648/j.sjc.20140206.11
Published in Science Journal of Chemistry (Volume 2, Issue 6, December 2014)
Page(s) 44-50
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This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

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Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Nutritive and Oil Characteristics, Functional Properties, Anti-Oxidant Potentials, Ginger and Garlic

References
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Author Information
  • Department of Chemistry, The Federal University of Technology, P.M.B 704 Akure, Nigeria

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    Aletor Oluwatoyin. (2014). Physicochemical Characterisation, and Antioxidant Properties of the Seeds and Oils of Ginger (Zingiber Officinale) and Garlic (Allium Sativum). Science Journal of Chemistry, 2(6), 44-50. https://doi.org/10.11648/j.sjc.20140206.11

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    Aletor Oluwatoyin. Physicochemical Characterisation, and Antioxidant Properties of the Seeds and Oils of Ginger (Zingiber Officinale) and Garlic (Allium Sativum). Sci. J. Chem. 2014, 2(6), 44-50. doi: 10.11648/j.sjc.20140206.11

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    Aletor Oluwatoyin. Physicochemical Characterisation, and Antioxidant Properties of the Seeds and Oils of Ginger (Zingiber Officinale) and Garlic (Allium Sativum). Sci J Chem. 2014;2(6):44-50. doi: 10.11648/j.sjc.20140206.11

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  • @article{10.11648/j.sjc.20140206.11,
      author = {Aletor Oluwatoyin},
      title = {Physicochemical Characterisation, and Antioxidant Properties of the Seeds and Oils of Ginger (Zingiber Officinale) and Garlic (Allium Sativum)},
      journal = {Science Journal of Chemistry},
      volume = {2},
      number = {6},
      pages = {44-50},
      doi = {10.11648/j.sjc.20140206.11},
      url = {https://doi.org/10.11648/j.sjc.20140206.11},
      eprint = {https://download.sciencepg.com/pdf/10.11648.j.sjc.20140206.11},
      abstract = {Ginger (Zingiber officinale) and garlic (Allium sativum) were characterized with respect to their proximate composition, energy value, mineral content, anti-nutrient constituents, functional and antioxidants properties. Their seed oils were also extracted and characterised with respect to their physicochemical properties and fatty acid profiles. The crude protein (CP), crude fibre(CF), ether extract (EE), ash and gross energy of ginger averaged 7.8, 6.2, 11.0, 9.0 g/100gDM and 385.6 kcal/100g respectively. The corresponding values for garlic were 27.7, 1.0, 2.5, 1.5 g/100gDM and 411.3 kcal/100g.  K was the most abundant mineral followed by Mg, Na and Ca. Among the trace minerals, Mn was the most abundant and Zn, the least. A similar trend was found in garlic. The mean value for water absorption capacity (WAC) and oil absorption capacity(OAC) in ginger(410.0, 407.3%) respectively were lower than those of garlic (580.0, 630.9 %) while the foaming stability and emulsion stability(43.7 and 48.0%) were higher. Mean phytate and phytin-P content in ginger (27.1 & 7.6mg/g) were similar to those of garlic ( 23.7 & 6.7mg/g) respectively while the polyphenols (as tannic acid equivalent) and oxalate levels in ginger were generally lower than in garlic as indicated by very high CV(%) ranging from 139.3 to 118.4%. Diethylether extracted oils from ginger had acid value(%), free fatty acid(%), saponification value (mmKOH/g), peroxide value (mmKOH/g) and iodine value(Wij’s) of 4.1, 2.1, 90.9 2.31 and 17.1 respectively. The corresponding values for garlic were 2.8%, 1.4%, 92.1mmKOH/g, 5.8mmKOH/g and 10.9 Wij’s, respectively.The thin layer Gas chromatographic analysis of the seed oils revealed the presence of fatty acids varying from C2 to C18 with concentrations of individual fatty acids varying from 0.30 to 1.6%. Oleic, stearic, palmitic and lauric acids were the principal fatty acids contributing to 1.43, 1.5, 1.3 and 1.0% respectively in ginger while the corresponding values in garlic were 1.5, 1.6, 1.4 and 1.1%, respectively. Antioxidant potentials measured as total phenol g/100g, reducing power (OD700) and free radical scavenging ability(%) were higher in ginger(3.6, 1.0,14.4; respectively than in garlic (2.9,0.7,13.1).},
     year = {2014}
    }
    

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  • TY  - JOUR
    T1  - Physicochemical Characterisation, and Antioxidant Properties of the Seeds and Oils of Ginger (Zingiber Officinale) and Garlic (Allium Sativum)
    AU  - Aletor Oluwatoyin
    Y1  - 2014/12/22
    PY  - 2014
    N1  - https://doi.org/10.11648/j.sjc.20140206.11
    DO  - 10.11648/j.sjc.20140206.11
    T2  - Science Journal of Chemistry
    JF  - Science Journal of Chemistry
    JO  - Science Journal of Chemistry
    SP  - 44
    EP  - 50
    PB  - Science Publishing Group
    SN  - 2330-099X
    UR  - https://doi.org/10.11648/j.sjc.20140206.11
    AB  - Ginger (Zingiber officinale) and garlic (Allium sativum) were characterized with respect to their proximate composition, energy value, mineral content, anti-nutrient constituents, functional and antioxidants properties. Their seed oils were also extracted and characterised with respect to their physicochemical properties and fatty acid profiles. The crude protein (CP), crude fibre(CF), ether extract (EE), ash and gross energy of ginger averaged 7.8, 6.2, 11.0, 9.0 g/100gDM and 385.6 kcal/100g respectively. The corresponding values for garlic were 27.7, 1.0, 2.5, 1.5 g/100gDM and 411.3 kcal/100g.  K was the most abundant mineral followed by Mg, Na and Ca. Among the trace minerals, Mn was the most abundant and Zn, the least. A similar trend was found in garlic. The mean value for water absorption capacity (WAC) and oil absorption capacity(OAC) in ginger(410.0, 407.3%) respectively were lower than those of garlic (580.0, 630.9 %) while the foaming stability and emulsion stability(43.7 and 48.0%) were higher. Mean phytate and phytin-P content in ginger (27.1 & 7.6mg/g) were similar to those of garlic ( 23.7 & 6.7mg/g) respectively while the polyphenols (as tannic acid equivalent) and oxalate levels in ginger were generally lower than in garlic as indicated by very high CV(%) ranging from 139.3 to 118.4%. Diethylether extracted oils from ginger had acid value(%), free fatty acid(%), saponification value (mmKOH/g), peroxide value (mmKOH/g) and iodine value(Wij’s) of 4.1, 2.1, 90.9 2.31 and 17.1 respectively. The corresponding values for garlic were 2.8%, 1.4%, 92.1mmKOH/g, 5.8mmKOH/g and 10.9 Wij’s, respectively.The thin layer Gas chromatographic analysis of the seed oils revealed the presence of fatty acids varying from C2 to C18 with concentrations of individual fatty acids varying from 0.30 to 1.6%. Oleic, stearic, palmitic and lauric acids were the principal fatty acids contributing to 1.43, 1.5, 1.3 and 1.0% respectively in ginger while the corresponding values in garlic were 1.5, 1.6, 1.4 and 1.1%, respectively. Antioxidant potentials measured as total phenol g/100g, reducing power (OD700) and free radical scavenging ability(%) were higher in ginger(3.6, 1.0,14.4; respectively than in garlic (2.9,0.7,13.1).
    VL  - 2
    IS  - 6
    ER  - 

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