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1
Kuotsu, Shedevikho, Annjoe V. Joseph, Vijay Bahadur, Samir E. Topno, and Anita Kerketta. "Standardization of Ginger Blended Cider in Molvom Cultivar Pineapple (Ananas comosus)." International Journal of Current Microbiology and Applied Sciences 12, no. 6 (2023): 226–36. http://dx.doi.org/10.20546/ijcmas.2023.1206.027.
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The study was conducted in Completely Randomized Design (CRD) with 8 treatments with three replication each. The treatments were T1 Molvom Pineapple juice (700ml) + Sugar (200g) + Wine yeast (1.5g)+ 2.5ml Ginger extract, T2 Molvom Pineapple juice (700ml) + Sugar (200g) + Wine yeast (1.5g)+ 5ml Ginger extract, T3 Molvom Pineapple juice (700ml) + Sugar (200g) + Wine yeast (1.5g) + 7.5ml Ginger extract, T4 Molvom Pineapple juice (700ml) + Sugar (200g) + Wine yeast (1.5g) + 10ml Ginger extract, T5 Molvom Pineapple juice (700ml) + Sugar (200g) + Wine yeast (1.5g) + 12.5ml Ginger extract, T6 Molvom Pineapple juice (700ml) + Sugar (200g) + Wine yeast (1.5g) + 15ml Ginger extract, T7 Molvom Pineapple juice (700ml) + Sugar (200g) + Wine yeast (1.5g) + 17.5ml Ginger extract, T8 Molvom Pineapple juice (700ml) + Sugar (200g) + Wine yeast (1.5g)+ 20ml Ginger extract. Total soluble solids, pH and Specific Gravity decreased while the alcohol content, Acidity and the Sensory Qualities increased with increasing length of fermentation. From the above treatments, it is concluded that treatment T8 was found superior in respect of the parameters like Total Soluble Solids, Alcohol content, Specific gravity. In terms of Acidity, pH the best was found in treatment T7. In terms of Colour and Appearance the best was found to be treatment T7. And in terms of Taste, Aroma and Overall acceptability was found best in T8.Since pineapple fruit is rich in sugars, minerals, and polyphenols, hence production of wine or cider may serve as a viable method to preserve the nutritional and antioxidant properties of the fruit. The production of wine or cider from this fruit can also help increase wine and cider variety and reduce post-harvest losses. This study showed that acceptable cider can be produced from pineapple and extract of ginger using yeast especially Saccharomyces cerevisiae.
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EJECHI, BERNARD O., JULIANA A. SOUZEY, and D. E. AKPOMEDAYE. "Microbial Stability of Mango (Mangifera indica L.) Juice Preserved by Combined Application of Mild Heat and Extracts of Two Tropical Spices." Journal of Food Protection 61, no. 6 (1998): 725–27. http://dx.doi.org/10.4315/0362-028x-61.6.725.
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The microbial stability of mango (Mangifera indica L.) juice (pH 4.9) supplemented with extracts of ginger (Zingiber officinale) and nutmeg (Myristica fragrans) was investigated during 3 months of ambient-temperature storage. Heating at 55°C for 15 min markedly reduced the levels of non-spore-forming bacteria and produced a product with acceptable taste. Supplementing mango juice with an agueous extract of ginger (15%, vol/vol) or nutmeg (20%, vol/vol) inhibited the growth of challenge microorganisms, but produced a product with unacceptable taste. Heating the mango juice at 55 °C for 15 min and supplementing with nutmeg (4%, vol/vol) and ginger (4%, vol/vol) markedly inhibited microbial growth and produced a product with acceptable taste. Tropical spices may prove useful in preservation of fruit juices by hurdle technology.
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AL-OTABI, Fatima Nouar Mohssen, Nashi K. ALQAHTANI, Hisham A. MOHAMED, Tareq M. ALNEMR, and Salem ALI. "The efficiency of natural plant extracts in improving storage stability, antioxidant activity, sensory evaluation, and physicochemical properties of date juice-based energy drink." Notulae Botanicae Horti Agrobotanici Cluj-Napoca 51, no. 2 (2023): 13107. http://dx.doi.org/10.15835/nbha51213107.
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Energy drinks (EDs) are a type of sweetened and non-alcoholic beverage with high content of caffeine. EDs were prepared from date juice enriched with different concentrations of ginger rhizomes extract, moringa leaf extract, and caffeine. Physicochemical properties (pH, TSS, and color parameters), total phenolic content (TPC), antioxidant activity, microbiological quality, and sensory characteristics were evaluated for freshly prepared EDs and during storage. The results showed that freshly prepared EDs from date juice and natural extracts revealed lower pH, higher TSS, and lower color parameters than the control. The inclusion of date juice and natural extracts improved the TPC, antioxidant activity, and microbiological quality of freshly prepared EDs. Storage studies exhibited that EDs containing date juice and natural extracts were more stable during storage in terms of all quality parameters estimated. However, the ED made from date juice, ginger extract, moringa extract, and caffeine was the best in terms of all parameters evaluated with higher stability during 3 months of storage at room temperature. In general, by date juice and natural plant extracts addition, a desirable ED can be prepared.
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Vera Amanda Putri, Richardus Widodo, Tiurma Wiliana Susanti Panjaitan, and Dwi Agustiyah Rosida. "Herbal Jelly Candy Mengkudu and Red Ginger Extract, Physicochemical and Organoleptic Properties Reviews." Agricultural Science 8, no. 2 (2025): 207–19. https://doi.org/10.55173/agriscience.v8i2.162.
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Noni is a fruit that contains important nutrients such as vitamins A, C, niacin, and thiamine. Red ginger contains important compounds such as zingiberon, zingiberin, and zingibetol. Noni and red ginger can be used as jelly candy products. Jelly candy is a soft-textured confectionery that people love and is processed with the addition of hydrocolloid ingredients. This study aims to determine the effect of the combination of noni juice and red ginger on jelly candy's physicochemical and organoleptic properties. The design used was a one-factor Complete Random Design (RAL) with a comparison of noni juice and red ginger, namely P1 95:5, P2 90:10, P3 85:15, P4 80:20, P5 75:25. The results showed that the combination of noni juice and red ginger juice in jelly candy products did not have a real effect on the level of chewiness of the product. The combination of noni juice and red ginger juice in jelly candy has a very real effect on the product's moisture content and ash content, where the moisture content will increase as the concentration of noni juice increases and the concentration of red ginger juice decreases. In contrast, the ash content will increase as the red ginger juice concentration increases and the noni juice concentration decreases. The combination of noni juice and red ginger juice in jelly candy did not have a real effect on the level of color and aroma preference, but had a real effect on the level of taste and chewiness, where P4 was the most preferred by the panelists.
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Rahmat, Darling, Rahim Abdul, and Noviyanty Amalia. "Physicochemical and sensory characteristics of instant red ginger from various volumes of added water." World Journal of Advanced Research and Reviews 21, no. 2 (2024): 1499–507. https://doi.org/10.5281/zenodo.14031291.
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The aim of this research is to obtain the right volume of water in ginger juice extract that has the best effect on the physicochemical and sensory properties of instant ginger. The research was carried out from March to May. The location of this research was carried out at the Agroindustry Laboratory, Faculty of Agriculture and Chemistry Laboratory, Faculty of Mathematics and Natural Sciences, Tadulako University, Palu. Research parameters include yield, water content, pH test, antioxidant activity and sensory tests with ginger juice extract and water treatment formulations, namely, (100g:100mL), (100g:150mL), (100g:200mL), (100g:250mL), (100g:300mL). The research results showed that the ratio of ginger juice extract and water at an added volume of 300 mL of water provide the best physicochemical and sensory characteristics of instant ginger drink. Yield, antioxidant activity, aroma, taste, preferences have a tendency increases with increasing water volume, while water content, pH and IC<sub>50</sub> decrease.
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Bekkouch, Oussama, Mohammed Dalli, Mohamed Harnafi, et al. "Ginger (Zingiber officinale Roscoe), Lemon (Citrus limon L.) Juices as Preventive Agents from Chronic Liver Damage Induced by CCl4: A Biochemical and Histological Study." Antioxidants 11, no. 2 (2022): 390. http://dx.doi.org/10.3390/antiox11020390.
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Zingiber officinale Roscoe and Citrus limon L. are well known for their multi-use and for their pharmacological effect in the treatment of many illnesses. This study aims to investigate the chemical composition of the ginger and lemon juice extracts and in addition, to evaluate their antioxidant properties and their hepatoprotective effect against the liver damage of Wistar rats induced by the injection of CCl4 to treated animals. The obtained effects were completed by a histological study for better confirmation of the registered pharmacological effects. The ginger juice extract was found to be rich in 4-gingerol, 6-gingediol, and 6-gingerol, while the lemon juice extract chemical composition was highlighted by the presence of eriodyctiol, rutin, hesperidin, and isorhamnetin. Concerning the antioxidant activity, the ginger, lemon juice extracts, and their formulation showed an important antioxidant potential using TAC (total antioxidant capacity), an antiradical activity against the radical DPPH• (2,2-diphenyl-1-picrylhydrazil), and a ferric reducing power. Finally, the ginger, lemon, and their formulation at different doses were able to prevent CCl4 induced liver damage. Indeed, these different bioactive compounds could be used as alternative agents for the treatment of chronic liver diseases.
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Febrianto Mulyadi, Arie, Sucipto Sucipto, Sumardi Hadi Sumarlan, Dina Wahyu Indriani, and Rafika Arofatul Lama’ah. "Physicochemical characteristics of pulsed electrical field–sterilized sugarcane (Saccharum officinarum L.) juice with added ginger extract." Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering 5, no. 2 (2022): 171–81. http://dx.doi.org/10.21776/ub.afssaae.2022.005.02.6.
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This study aimed to investigate the effect of the voltage of the pulsed electric field (PEF) and ginger extract concentration on sugar cane juice's physicochemical and organoleptic quality. The experiments were carried out at voltages of 20 kV and 40 kV, and ginger extract concentrations of 2, 4, and 6%. The PEF with 40 kV and 6% ginger extract concentration resulted in the most efficient microbial reduction by 99.54%. Sugarcane juice has a total number of microbes of 3.7x103 CFU/ml, antibacterial activity 1.48, pH of 6.26, total solids dissolved of 20.5 °Brix, a viscosity of 4.67 Cp, reducing sugar of 2.17%, brightness of 24.4, redness of 7.17, and yellowness of 8.1. The combination of pulsed electric field and ginger extract addition can preserve the shelf life and maintain sugarcane juice quality. The higher the PEF voltage and ginger extract concentration, the longer the quality of the sugarcane juice can be preserved.
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Chopade, Vitthal, and Kamlesh Mankuskar. "A review on stability improvement of sugarcane juice by using natural preservatives." International Journal of Pharmaceutical Chemistry and Analysis 8, no. 2 (2021): 62–65. http://dx.doi.org/10.18231/j.ijpca.2021.013.
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Sugarcane juice is liquid extract as a drinking beverage in India, possesses therapeutic value. Stability or shelf life is very less due to spoilage or degradation of sugarcane juice because of presence of simple sugar in sugarcane juice. Microorganisms like bacteria prone to degradation of sugarcane juice. Which convert sucrose into dextran as deteriorating agent. Shelf life or stability can be improved by using natural preservatives also chemical preservatives; having a therapeutic value. In this article improvement of stability of sugarcane juice by using natural preservatives such as lemon extract, ginger extract, also may be moringa extract over the chemical preservatives. Citric acid in lemon extract acts as antimicrobial agent while ascorbic acid in ginger extract both improves stability of sugarcane juice. Stabilization of sugarcane juice improved by using naturally obtained preservatives up to several days with good quality.
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Lin, Yijun, Fengqiong Pan, Xueren Chen, et al. "Study on the Effects of Ginger Extract on the Degree of Hydrolysis, Sensory Evaluation, Color Difference, and Volatile Flavor Components of Oyster Enzymatic Hydrolysate." Transactions on Environment, Energy and Earth Sciences 4 (December 12, 2024): 35–42. https://doi.org/10.62051/wxynsm61.
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To investigate the impact of ginger extract on the quality of oyster enzymatic hydrolysate (OEH), the effects of adding 4% and 8% ginger juice on hydrolysis degree, sensory evaluation, color difference, and volatile flavor components were analyzed. The results indicated that the highest hydrolysis degree of OEH, achieved by adding 8% ginger juice, was 25.27%, and the highest sensory score reached 85.6. Furthermore, 24 and 36 compounds were identified in OEH with 4% and 8% ginger juice added, respectively.
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Rahmat Darling, Abdul Rahim, and Amalia Noviyanty. "Physicochemical and sensory characteristics of instant red ginger from various volumes of added water." World Journal of Advanced Research and Reviews 21, no. 2 (2024): 1499–507. http://dx.doi.org/10.30574/wjarr.2024.21.2.0549.
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The aim of this research is to obtain the right volume of water in ginger juice extract that has the best effect on the physicochemical and sensory properties of instant ginger. The research was carried out from March to May. The location of this research was carried out at the Agroindustry Laboratory, Faculty of Agriculture and Chemistry Laboratory, Faculty of Mathematics and Natural Sciences, Tadulako University, Palu. Research parameters include yield, water content, pH test, antioxidant activity and sensory tests with ginger juice extract and water treatment formulations, namely, (100g:100mL), (100g:150mL), (100g:200mL), (100g:250mL), (100g:300mL). The research results showed that the ratio of ginger juice extract and water at an added volume of 300 mL of water provide the best physicochemical and sensory characteristics of instant ginger drink. Yield, antioxidant activity, aroma, taste, preferences have a tendency increases with increasing water volume, while water content, pH and IC50 decrease.
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Lorain F. Dela Cruz, Anna, Mark Vincent G. Magnaye, Ervin John V. Manalo, and Nestor C. Camello. "DEVELOPMENT OF GINGER JUICE EXTRACTOR." EPH - International Journal of Science And Engineering 2, no. 3 (2016): 13–21. http://dx.doi.org/10.53555/eijse.v2i3.158.
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A small scale motorized ginger juice extractor was designed and fabricated, using locally available construction materials. The essential components of the machine include feeding hopper, ginger grinder, screw conveyor, strainer, pulley and transmission belt, electric motor, base and stand. In operation, the ginger will be fed through the grinder to reduce its size. Then, the worm shaft or screw conveyor conveys, crushes, presses and squeezes the grinded ginger to extract the juice. The juice extracted is filtered through the juice sieve into juice collector while the residual waste is discharged through waste outlet. Result showed that for every 1 kg of ginger the average juice yield was 80 ml. Powered by a 0.5 hp electric motor, the machine has a capacity of 1/2 kg/min. With a machine cost of about P45 000, it is affordable for small-scale ginger farmers in the rural communities.
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Elfrida Silitonga, Anggriani, Hotnida Sinaga, and Jansen Silalahi. "Decaffeination of robusta (Coffea canephora) green beans using enzymes from various types of fruit juice." Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering 8, no. 1 (2025): 391–401. https://doi.org/10.21776/ub.afssaae.2025.008.01.1.
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Robusta and Arabica are the two most widely cultivated coffee varieties in Indonesia, with Robusta typically exhibiting a higher caffeine content than Arabica. Caffeine is the primary compound in coffee, contributing to improved psychomotor performance and various physiological effects, including increased energy levels. According to SNI 01-7152-2006, the maximum recommended daily intake of caffeine in food or beverages is 150 mg/day or 50 mg/serving. This study aimed to reduce the caffeine content of coffee through an enzymatic approach using protease enzymes, based on the premise that protein degradation in the coffee bean membrane would lower caffeine content. Protease enzymes were derived from pineapple juice, papaya juice, chayote juice and ginger juice and determines the best soaking time. In the initial phase, the juice concentration most effective in reducing caffeine content was identified.. Factor 1 was the type of juice with 4 treatment levels (pineapple juice, papaya juice, chayote juice, and ginger juice) and factor 2 was the percentage of juice with 5 treatment levels (10%, 20%, 30%, 40% and 50%). Before the fermentation process, the caffeine content in Robusta coffee beans was 2.134%. However, after the enzymatic process involving various juice extracts, caffeine content decreased significantly, ranging from 1.295% (chayote extract) to 1.411% (pineapple extract). The optimal concentrations for reducing caffeine content were 40% pineapple juice, 50% papaya juice, 50% chayote juice, and 40% ginger juice. Then, decaffeination was carried out with variations in soaking time. Factor 1 was the best type of juice which includes 4 treatment levels (40% pineapple juice, 50% papaya juice, 50% chayote juice and 40% ginger juice) and factor 2 was the soaking time with 3 treatment levels (12 hours, 24 hours and 36 hours). Caffeine content decreased from 1.180% at 12 hours to 1.003% at 36 hours of soaking. The results indicated that prolonged soaking reduced caffeine, protein, and fat levels, but increasing moisture content and improving the cupping value of coffee beans.
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C., Jenser, and Athulya S. Kumar. "Formulation and Quality Analysis of Palmyra Tender Fruit Endosperm (PTFE) - Lime Based Functional Nectar." Journal of Advances in Biology & Biotechnology 28, no. 2 (2025): 368–78. https://doi.org/10.9734/jabb/2025/v28i21998.
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Aims: Functional nectars are gaining popularity as a healthy beverage option due to their nutritional and sensory benefits. Palmyra tender fruit endosperm (PTFE) is not commercially explored for the production of value-added products. Considering the nutritional aspects, PTFE is suitable for the preparation of beverages, especially nectars. The market holds substantial opportunities for creating innovative functional beverages because of the considerable health advantages and expanding consumer desire for these drinks. Natural ingredients with strong antioxidant activities could be used to formulate these novel functional beverages. In this context, the present study aims to develop functional nectar using PTFE pulp and lime juice enriched with functional ingredients like mint, ginger, and cardamom and to evaluate its chemical, nutritional, and sensory quality parameters. Study Design: Completely Randomized Design by using GRAPES (General R-based Analysis Platform Empowered by Statistics) Place and Duration of Study: Department of Postharvest Management, College of Agriculture, Vellayani, Thiruvananthapuram, Kerala Agricultural University between February 2022 and July 2024. Methodology: The study involved blending of PTFE pulp and lime juice in different ratios viz., (T1) 90P:10L, (T2) 80P:20L, (T3) 70P:30L, (T4) 60P:40L and (T5) 50P:50L for the development of blended nectars as per the FSSAI specifications. The developed blended nectars were compared with pure PTFE nectar (100P) for various chemical, nutritional and organoleptic quality parameters to explore the possibility of efficient blending and for the selection of a superior blending ratio. The best-blended nectar was further incorporated with mint, ginger, and cardamom extracts at varying concentrations (C1 - 1% ginger extract, C2 - 2% ginger extract, C3 - 3% ginger extract, C4 - 1% mint extract, C5 - 2% mint extract, C6 - 3% mint extract, C7 - 1% cardamom extract, C8 - 2% cardamom extract, C9 - 3% cardamom extract, C10 - without addition (control)) to develop functional nectar with superior sensory parameters. Results: The blended nectar with 90% PTFE pulp and 10% lime juice (90P:10L) recorded 21.76oBrix TSS, 0.26% acidity, 1.33% reducing sugar, 35.47% total sugar, 41.77 mg 100g-1 ascorbic acid and 74.75% antioxidant activity with superior sensory scores. The selected best-blended nectar is incorporated with functional ingredients such as ginger, mint and cardamom extracts in different concentrations independently for the production of functional nectars. The functional nectar (90P:10L) incorporated with 1% mint extract recorded superior sensory parameters. Conclusion: The study concludes that blending PTFE pulp with lime juice in a 90:10 ratio and incorporating 1% mint extract results in the development of a quality functional nectar with superior nutritional and sensory properties, making it a promising healthy beverage option.
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Gautam, Bikram, Richa Nepal, Rupa Bhandari, and Shishir Gyawali. "Evaluation of ginger extract’s yield, using cold extraction method and its antimicrobial activity against pathogens." Asian Journal of Medical and Biological Research 5, no. 1 (2019): 8–13. http://dx.doi.org/10.3329/ajmbr.v5i1.41039.
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Ginger is commonly used herb across the world either in a meal or in herbal products. The chemical constituents of ginger possess antioxidants, can modulate apoptosis, inhibit vascular endothelial growth factor and inhibit inflammatory reactions. The main aim of this study is to assess the antimicrobial activity of the ginger extracts. For this purpose, ginger rhizome (R), packaged ginger powder (P) and ginger leaves (L) were collected from Urlabari, Morang and Kathmandu, Nepal. The plant materials were first minced (except P) and then extracted using cold extraction technique. For assessing the antimicrobial activity of the extracts against the American Type Culture Collection (ATCC) strains, cup well method was preferred. The percentage yield of extracts R, P, L and ginger rhizome’s juice (J) was 10.79 ± 0.03 %, 9.76 ± 0.16 %, 8.17 ± 0.07 % and 16.8 ± 1.98 % respectively. The extract R were found to susceptible against the pathogens Streptococcus pneumoniae, Klebsiella pneumoniae, Escherichia coli, Staphylococcus aureus and methicillin resistant Staphylococcus aureus (MRSA). The extract P were found to susceptible against the pathogens E. coli, S. aureus and MRSA. The methanol extract of L was found to be susceptible to S. aureus, K. pneumoniae and MRSA. All the extracts (R, P, L) were reistant against Pseudomonas aeruginosa. All 6 bacterial isolates were resistant against the extract J. The extract shows antimicrobial property only when the extract is concentrated. The ginger leaves also have antimicrobial property.
 Asian J. Med. Biol. Res. March 2019, 5(1): 8-13
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Gautam, Bikram, Richa Nepal, Rupa Bhandari, and Shishir Gyawali. "Evaluation of ginger extract's yield, using cold extraction method and its antimicrobial activity against pathogens." Asian Journal of Medical and Biological Research 5, no. 1 (2019): 8–13. https://doi.org/10.3329/ajmbr.v5i1.41039.
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Ginger is commonly used herb across the world either in a meal or in herbal products. The chemical constituents of ginger possess antioxidants, can modulate apoptosis, inhibit vascular endothelial growth factor and inhibit inflammatory reactions. The main aim of this study is to assess the antimicrobial activity of the ginger extracts. For this purpose, ginger rhizome (R), packaged ginger powder (P) and ginger leaves (L) were collected from Urlabari, Morang and Kathmandu, Nepal. The plant materials were first minced (except P) and then extracted using cold extraction technique. For assessing the antimicrobial activity of the extracts against the American Type Culture Collection (ATCC) strains, cup well method was preferred. The percentage yield of extracts R, P, L and ginger rhizome's juice (J) was 10.79 ± 0.03 %, 9.76 ± 0.16 %, 8.17 ± 0.07 % and 16.8 ± 1.98 % respectively. The extract R were found to susceptible against the pathogens Streptococcus pneumoniae, Klebsiella pneumoniae, Escherichia coli, Staphylococcus aureus and methicillin resistant Staphylococcus aureus (MRSA). The extract P were found to susceptible against the pathogens E. coli, S. aureus and MRSA. The methanol extract of L was found to be susceptible to S. aureus, K. pneumoniae and MRSA. All the extracts (R, P, L) were reistant against Pseudomonas aeruginosa. All 6 bacterial isolates were resistant against the extract J. The extract shows antimicrobial property only when the extract is concentrated. The ginger leaves also have antimicrobial property. Asian J. Med. Biol. Res. March 2019, 5(1): 8-13
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Farhan, Ahmad, Anwar Kasim, and Rini B. "Economic Feasibility of Ginger Emprit Extract Drink (Zingiber officinale Var. Amarum) using CMC Stabilizer." Andalasian International Journal of Agriculture and Natural Sciences (AIJANS) 4, no. 02 (2023): 74–83. http://dx.doi.org/10.25077/aijans.v4.i02.74-83.2023.
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The tempe industry is one of the most numerous industries in Indonesia, so there is a high opportunity for making tempeh juice in the tempe industry. The application of tempeh in the manufacture of tempeh essence drink with emprit ginger extract is expected to provide benefits to the tempe industry in Indonesia. Tempe juice drink is one of the processed food products made from tempeh. Tempe juice drink is added with emprit ginger extract to remove the unpleasant aroma from tempeh and give flavor to the tempeh juice drink. On manufacture Tempe juice drink Emprit ginger extract need addition material CMC stabilizer for increase stability and viscosity product . Study This aim To determine the economic feasibility, an economic analysis was carried out regarding the feasibility of applying tempeh juice in the tempe industry. The research begins with making assumptions and analyzing the parameters, components and cost structure, the need for investment funds and working capital. This parameter calculates projected production, revenue and cash flow. Determination of the economic feasibility of the Tempe juice drink with Emprit ginger extract with the Net Present Value (NPV), Incremental Rate of Return (IRR), Net B/C and Pay Back Period (PBP). The assumption of drinking tempeh juice with emprit ginger extract in a year is 45600 bottles at a price of IDR 10,000.00 / bottle . The proportion of capital comes from 60% own capital and 40% credit. The average operational cost per year is IDR 278.606.467.00, variable costs Rp 233.606.467.00, and a flat fee of Rp 45.000.000.00 . Average income per year Rp 319.200,000.00 while spending Rp 304.017.802.00. The profit earned is Rp 151.982.198. Sales profit 2 8.33 % with 15% tax per year. This business BEP occurs in sales with an average value of Rp. 151.982.198 or 33,33 % of production capacity per year. The results showed that the NPV was Rp 156.180.415, IRR is 53 %, and Net B/C is 1.82 times. Based on existing criteria or assumptions, this business is feasible to run with PBP for two years, or the capital invested in this business can be returned before the project ends (3 many years).
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Ekperi, R. E. "Phytochemistry Analysis of Tiger Nut (Cyperus esculentus) Juice Fortified with Organic Additives." ABUAD International Journal of Natural and Applied Sciences 3, no. 2 (2023): 31–35. http://dx.doi.org/10.53982/aijnas.2023.0302.04-j.
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Plants’ juices are widely consumed due to their presumed high nutritional and medicinal qualities. This research evaluated the phytochemical properties of tiger nut (Cyperus esculentus) tuber juice/milk fortified with a mixture of ginger (Zingiber officinale) and Negro pepper (Xylopia aethiopica) extract. The freshly prepared tiger nut juice was fortified with 0%, 2%, 4% and 6% of the plants extracts, and accordingly coded TME 0, TME 1, TME 2 and TME 3; and their Phytochemical parameters measured through standard procedures. The findings indicated that the plants’ extract significantly increased, regardless of the phytochemical parameter investigated. The cardiac glycoside level in the juice fortified with 2%, 4% and 6% plants’ extract was 4.40%, 5.11% and 5.53% respectively; while the saponin content in the TME 0, TME 1, TME 2 and TME 3 juice samples was 6.68%, 6.82%, 7.40% and 7.70% respectively. Furthermore, it was observed that the anthocyanins and alkaloid levels in the juice increased from 3.12% - 3.93% and 5.13% - 7.34%, as the plants’ extract concentration increased from 0 to 6%. It was observed that the anti-nutrien compositions (phytate and tannin) of the tiger nut juice, increased in an uneven pattern as the fortification degree increased from 0% to 6%. This study’s findings will be useful in food industries in optimizing nutrient enhancement of foods and drinks, without accumulating excessive anti-nutrients in the fortified products.
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Khanal, Asmita, Sandip Timilsina, Neela Poudel, Susmita Khanal, and Tul Bahadur Poon. "Evaluating the efficacy of different botanicals on prolonging shelf life and maintaining quality of mandarin (Citrus reticulate Blanco var. Banshkharka Local)." Archives of Agriculture and Environmental Science 8, no. 4 (2023): 619–24. http://dx.doi.org/10.26832/24566632.2023.0804024.
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Mandarin (Citrus reticulate Blanco) has been cultivated in 56 districts of Nepal. Huge losses in mandarin were reported and use of safer alternatives to synthetic chemicals to solve post-harvest losses is a matter of great concern. An experiment was conducted at the Directorate of Agricultural Research, Lumle for two consecutive years 2019 and 2020. Mandarin having similar maturity indices were harvested and transported to DoAR, Lumle. The fruits were treated with five different botanicals (garlic extract @ 10 %, ginger extract @ 10 %, aloe vera extract @ 10 %, neem extract @ 10 %, and control) allocated in randomized complete block design with four replications. The post-harvest study was conducted for 3 weeks under laboratory conditions (7.9 ± 3° C and RH 74 ± 4%). Different parameters such as physiological loss in weight (PLW), decay loss, total soluble solid (TSS), titrable acidity (TA) and fruit weight to juice ratio were recorded. Fruit treated with ginger extract @ 10 % recorded the minimum physiological loss in weight (6.31% and 5.15%), minimum decay loss (16 % and 17%) in the year 2019 and 2020, respectively. Highest TSS: TA ratio (13.54 and 12.79) and fruit weight to juice ratio (0.33 and 0.35) was also observed in fruit treated with ginger extract @ 10 % in both years. In both years, results obtained in the fruits treated with ginger extract was followed by fruit treated with aloe vera extract and garlic extract. Control treatment gave the poor result as compared to ginger extract @ 10 %. Thus, this study concluded that the use of ginger is suitable for postharvest treatment of mandarin fruit to increase its shelf life and maintain its quality parameters.
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Solanki, Khushal, Rekha Rani, and Gaurav Kumar Gaur. "Development and characterization of herbal Kulfi (Ice Cream) using Tulsi, Ginger,and Clove." Indian Journal of Dairy Science 76, no. 5 (2023): 448–57. http://dx.doi.org/10.33785/ijds.2023.v76i05.005.
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Herbs and spices are used for imparting flavor, thearoma of the products and also possess various therapeutic properties like anti-stress, anti-hypertensive, anti-tumor, anti-oxidant, anti-microbial, and anti-inflammatory properties. The present study was aimed to develop herbal kulfi using tulsi paste, ginger juice, and clove extract and the effects of the addition of herbs on its compositional, physicochemical properties, nutritional parameters, sensory attributes, and microbial quality. Initial trials were conducted to adjudge the most acceptable levelsusing tulsi paste (2.5%, 5.0% and 7.5%), ginger juice (2.0%, 3.0%and 4.0%) and clove extract (2.0%, 3.0% and 4.0%). An optimized herbal kulfi was developed using 2.5% tulsi paste, 2.0% ginger juice, and 4.0% clove extract. The kulfi prepared without anyaddition of tulsi, ginger, and clove was treated as control. The optimized herbal kulfi reported a fat content of 12.0%, protein3.53 %, total solids 42.80%, ash 1.0233%, carbohydrate 23.04%.The developed herbal kulfi reported 10.01% anti-oxidant activity and total phenolic content of 56.96 mg GAE/100g. The products possess a good level of anti-oxidant and total phenolic content. The herbal kulfi conforms to the FSSA requirements for ‘kulfi’. The standard plate count was found 3.85 cfu/g. The yeast andmold and coliform count were absent in the product as per FSSA standard.
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Wardani, Kartika Arum, and Nurul Chamidah. "Microbial Test: Combination of Kefir Milk, Star Fruit, and Red Ginger." Chempublish Journal 7, no. 2 (2023): 73–79. http://dx.doi.org/10.22437/chp.v7i2.26019.
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One of drinks with high nutritional value and good for health is milk kefir. The advantage of milk kefir compared to yogurt (another fermented beverage) they are richer with probiotics. Goat's milk kefir contains more nutrients than cow's milk. To increase the production of sweet star fruit plants, the innovation of kefir milk drink combined with sweet star fruit juice and red ginger juice can be used as an alternative health drink that can increase body immunity. Each ingredient has the same benefits such as having antioxidant, antibacterial, anti-inflammatory, antiviral and immunomodulatory activities. In this study, researchers wanted to know the microbiological quality of the combination of milk kefir, sweet star fruit Juice and red ginger. The study was conducted from February to May 2021. Microbiological tests carried out were Methylene blue test, MPN test and total plate count test. The research design used a completely randomized design which focused on one factor, namely the concentration of red ginger extract (control concentration 0%, 4.5%, 6%, 7.5%). This experiment was used with replicas 3 times. The results showed that kefir fermented goat milk with the addition of sweet star fruit juice and ginger juice was good for consumption, namely in treatment group 1 (containing 20% ​​star fruit juice and 4.5 percent red ginger juice).
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Pious, Helna, Sushmi Varghese Joseph, Aiswarya VG, and Sharath S. "Innovative Whey-Based Pineapple Beverage Enriched with Banana Pseudostem and Ginger Extract." European Journal of Nutrition & Food Safety 17, no. 2 (2025): 16–25. https://doi.org/10.9734/ejnfs/2025/v17i21630.
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Aims: This study aimed to develop a pineapple-based whey beverage enriched with banana pseudostem extract and ginger, leveraging their nutritional and functional properties. By optimizing the formulation using Response Surface Methodology (RSM), the research sought to create a nutritious and sustainable product that minimizes food waste while enhancing the beverage’s sensory appeal. Study Design: This research was experimental and performed in a laboratory. Place and Duration of Study: This study was conducted at College of Dairy Science and Technology, KVASU, Pookode, Kerala, India, between the period of March 2022 and September 2022. Methodolgy: The whey drink was formulated by incorporating pineapple juice, ginger extract, and banana pseudostem extract, followed by optimization of ingredient levels based on sensory and RSM. Results: The optimum formulation of whey drink given by RSM to achieve the predicted maximum response values were 32.5% pineapple juice, 0.875% ginger extract and 8% sugar. The whey drink was found to have 92.3% moisture, 0.6% ash, 1.77% protein, 0.32% acidity, 4.5% pH, 10% total solids, 12% total soluble solids, 8.5% radical scavenging activity,0.12% fiber and 6.3% ascorbic acid.
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IKEME, A. L. "EFFECT OF ONION AND GINGER JUICE EXTRACT ON THE QUALITY OF HOT. SMOKED MEAT." Nigerian Journal of Animal Production 27 (January 3, 2021): 81–86. http://dx.doi.org/10.51791/njap.v27i.1957.
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A experiment who conducted to determine the 
 activeness of extracts from ginger rhizome and onion bulbs, in retarding lipid oxidation On the organoleptic quality of smoked meat. Brine solution consisting of potassium sorbate, sodium chloride with or without butylated hydroxytoluene (BHT), onion juice ainst and ginger Juice extract respectively were used us dips for curing Samples dipped la 10% brine served as control. Meat samples nere trimmed of visible fats, cut lato 1kg sizes, pen broiled at 80°C for 30 minutes, and then recut into 100 - 130g pieces. Samples were divided randomly into four batches and dipped for 5 minutes in different solutions, drined, revoked at • temperature of 70 - 80Cfor 6 hours and cooked to room temperature. Products were individually packaged in polythene bags, stored at room temperature (25 30°C) and used for sensory evaluation, chemical and microbial analysis. Results of chemical, and sensory analyses indicated that upid oxidation was not a problem in smoked beef. Samples dipped in solution containing ginger juice and BHT were noted better than others. Six per cent potassium sorbate did not offer adequate antimycotic activity. Samples dipped in solution without potassium sorbate were unacceptable by the fourth day of storage as these were covered by visible mouldy mass. of mycelia.
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Dunia K.S. "Study the inhibitory effect of Genger and Altbek grain against the growth some pathogenic bacterial and fungal species." Tikrit Journal of Pure Science 22, no. 5 (2023): 55–63. http://dx.doi.org/10.25130/tjps.v22i5.769.
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This study included the test of Antimicrobial activity for two types extracts, the first is effect of aqueous, alcoholic, fresh juice and powder ginger extract .The second is the aqueous and alcoholic extract of Altbek grain on sex bacterial species: Pseudomonas aeruginosa, Staphylococcus aureus, Streptococcus pneumonia, Proteus mirabilis, Escherichia coli, Klebsiella pneumonia and 3 fungal species belonging to the genus Candida: Candida albicans, Candida krusei, Candida glabrata . The results showed that both the aqueous and alcoholic for genger have high inhibited activity against p.mirabilis comparison all five tested antibiotics ,Also have the aqueous extract of ginger high activity against K .pneumonia when compared to all Antibiotics used in the study, either powder extract of genger have high inhibited activity against only P.aeruginosa while not showed any effective inhibition against bacterial and fungal species, also showed effective inhibition for alcoholic extract of genger against all fungal species, While not showed any effective inhibition for aqueous, juice and powder extract against fungal species. The study showed the aqueous and alcoholic Altbek grain have high effective activity against S.aureus comparison to Antibiotics: Cefotaxim, Norfloxacin and moderate effective when compared to Antibiotics: Amikacin, Ciprofloxacin, Augmentin, The aqueous and alcoholic genger extract have highly effective inhibition against S.pneumonia compared of Antibiotics: Norfloxacin, Augmentin, Cefotaxim and medium effective compared with Antibiotics: Amikacin, Ciprofloxacin, and did not appear any effective inhibition against all fungal species.
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Wulandari, Intan, and Muh Aniar Hari Swasono. "Pengaruh penambahan ekstrak jahe merah (Zingiber officinale) pada susu terhadap uji fisikokimia dan organoleptik ginger milk curd." Teknologi Pangan : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian 13, no. 2 (2022): 264–70. http://dx.doi.org/10.35891/tp.v13i2.3446.
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Ginger (Zingiber officinale) is a member of the Zingiberaceae family. The branched ginger rhizome is yellowish white and has fiber. Ginger rhizome is generally segmented and the skin is easy to peel and has a fragrant smell and spicy taste so that ginger can be used as an additive in food and beverages. Ginger milk curd is a dessert or preparation by mixing milk and ginger juice. Protease enzymes in ginger convert milk from liquid to semi-solid like pudding. This study aims to determine the effect of adding the ginger extract to milk on physical, chemical, and organoleptic tests of ginger milk curd and to obtain the best treatment from the addition of ginger extract concentration of ginger milk curd. The method used in ginger milk curd research is a completely randomized design (CRD) with 5 treatments and 5 replications so that 25 trials are obtained. The analysis carried out is physicochemical analysis including protein, pH, viscosity, and organoleptic including taste, color, and aroma. The best results were in treatment J4 (addition of 25% ginger extract concentration). With the results of the physicochemical test, protein content was 1.394%, pH 7%, viscosity was 3.278 (cP), the taste was 1.76 (slightly liked), color was 3.28 (liked) and the aroma was 3.64 (liked very much).
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Pagune, Jufrin, and Riska Nabila. "Organoleptic Characteristics of Soy Milk Powder with the Addition of Red Ginger Extract (Zingiber officinale var. rubrum)." Organoleptic Characteristics of Soy Milk Powder with the Addition of Red Ginger Extract (Zingiber officinale var. rubrum) 1, Vol. 1 No. 1 (2023): September 2023 (2024): 12. https://doi.org/10.59890/ijaamr.v1i1.349.
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Soy milk powder is one of the natural products used to diversify liquid soy milk. One of the drawbacks of processed soy milk is its bland taste or odor, which necessitates the addition of essence in the form of red ginger extract. The objective of this research is to determine the best treatment based on organoleptic characteristics, specifically using the hedonic method or panelist preference test. This research employed a completely randomized design (CRD) with 4 treatments, each replicated 3 times: S0 = 500 ml soybean juice, S1 = 500 ml soybean juice + 20 ml red ginger extract, S2 = 500 ml soybean juice + 30 ml, and S3 = 500 ml soybean juice + 40 ml. The organoleptic test results for soy milk powder revealed that the aroma preferred most by the panelists was found in treatment S3 with a score of (3.9), the taste preferred most by the panelists was also found in treatment S3 with a score of (4.4), and the color preferred most by the panelists was found in treatment S0 with a score of (4.1).
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Kumar, Yogesh, Praneeta Singh, Vinay Kumar Tanwar, Prabhakaran Ponnusamy, Pramod Kumar Singh, and Prateek Shukla. "Augmentation of quality attributes of chicken tikka prepared from spent hen meat with lemon juice and ginger extract marination." Nutrition & Food Science 45, no. 4 (2015): 606–15. http://dx.doi.org/10.1108/nfs-02-2015-0010.
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Purpose – The purpose of this study is to produce spent hen tikka of improved quality attributes using lemon juice and ginger extract marination. Design/methodology/approach – Three experimental groups were made: control group, 20 per cent lemon juice marinated group (LM) and 50 per cent ginger extract marinated group (GM). Boneless spent hen breast meat was cut into small cubes of one inch with the help of knife and kept in marinade solution in ratio of 2:1 w/v at 4 ± 1°C for 16 hours in a refrigerator. Chicken tikka was prepared using an electric oven at the temperature of 240°C for 20 minutes. Findings – There was a significant (p < 0.05) increase in moisture content and water holding capacity of LM and GM marinated chicken tikka, whereas protein, fat, ash, cholesterol content and shear force values were significantly (p < 0.05) decreased. pH was significantly (p < 0.05) higher in GM and significantly (p < 0.05) lower in LM compared to control for chicken tikka. Research limitations/implications – Future research may be carried out to assess the effect of lemon juice and ginger extract marination on mineral content and lipid profile. Originality/value – Marination of meat with LM and GM improved the sensory scores and textural properties, whereas fat and cholesterol content of chicken tikka decreased. Therefore, marination of chicken tikka with LM and GM may be used as processing technology to improve quality attributes of spent hen tikka.
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Obe, Theresa Onyeka, Julius Amove, and Mike Ojotu Eke. "The Antimicrobial Efficacy and Quality Changes in Pineapple Juice Treated with Natural Preservatives." Asian Food Science Journal 23, no. 10 (2024): 1–16. http://dx.doi.org/10.9734/afsj/2024/v23i10744.
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The study investigated effects of natural preservatives on the quality of fresh pineapple fruit juice. The natural preservatives used are ginger, garlic, moringa seed and cloves and were processed into powder. The treatment of pineapple with the natural preservatives was at a concentration of 20% with 3 minutes dipping time. The enumeration and identification of microorganisms on the fresh pineapple fruit, shows that the total bacteria count was 1.8×105 colony forming unit per gram (CFU/g) and 4.6×103 CFU/g respectively. The identified bacteria are staphylococcus aureus and streptococcus spp and identified fungi were Aspergillus Niger, penicillin spp and Aspergillus perfrigens respectively. Moringa seed extract exhibited moderate antibacterial activity, with zones of inhibitions (ZOIs) of 16 mm against Staphylococcus aureus and 15 mm against Streptococcus spp. Garlic (GL) showed the least antibacterial activity among the natural preservative samples, with 9mm zones of inhibition against Staphylococcus aureus and 4 mm against Streptococcus spp. Clove extract displayed significant antibacterial activity, with 14 mm zones of inhibition against Staphylococcus aureus and 19 mm against Streptococcus spp. Ginger extract exhibited slight antibacterial activity, with zones of inhibition of 4 mm against both bacterial strains. Chemical composition of the treated pineapple juice result ranges from 0.77-0.865% TTA, 64.12-63.10 Vit C, 26.50-25.06 Brix Content,3.20-3.39 pH and 13.23-13.17 TSS respectively. The control (100% pineapple Juice) displayed balanced properties serving as an effective baseline3. Storage studies, ambient stored samples were analyzed at 0 day and 21 days intervals. All samples were subjected to standard analytical methods. Results showed increase in number of bacteria and fungi with increase in the number of days. The use of cloves, garlic, ginger, and moringa seeds as natural antimicrobial agents in pineapple juice is effective in controlling microbial growth, thus enhancing the safety and shelf life of the juice. These treatments also influence the chemical and sensory properties of the juice, contributing to consumer acceptability.
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Marsigit, Wuri, Laili Susanti, and Lia Marzalena. "EFFECT OF RED GINGER EXTRACT (Zingiber officinale Var Rubrum) ON CHEMICAL AND ORGANOLEPTICS QUALITY OF AMBON CURUP BANANA WET “SALE”." Jurnal Agroindustri 9, no. 1 (2019): 28–36. http://dx.doi.org/10.31186/j.agroindustri.9.1.28-36.
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ABSTRACTQuality improvement of sale banana ambon curup was necessary to increase chemical and organoleptics quality and consumer preference. The purpose of this study was to determine the effect of variations in theconcentration of red ginger juice and the length of immersion on chemical quality, microbiology and organoleptic wet sale of banana ambon curup. By using (RAL) 2 factorial randomized design, the concentration of red ginger juice was 5%, 10% and 15% with a time of immersion for 20 and 10 minutes. The analytical method used was ANOVA. The results of the study found that sucrose levels were 37.56% to 57.54 %, the water content was 36.66% and 38.33%, ash content was 1.47 % to 1.87 %. The panelists preferred the average value of the whole (texture, aroma, and tate) was found in the P1T1 sample with a treatment of red ginger concentration of 0.05% and immersion time for 10 minut
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Nendissa, Dessyre M., and Sandriana J. Nendissa. "Test The Antibacterial Effectiveness of Ginger Juice (Zingiber officinale Rosc. Var Rubrum) Against Food Pathogen Bacteria." Tropical Small Island Agriculture Management 1, no. 2 (2021): 71–76. http://dx.doi.org/10.30598/10.30598/tsiam.2021.1.2.71.
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The use of very dangerous chemicals for food reservations is still happening in Indonesia. To overcome this problem, it is necessary to have public awareness of the importance of food safety and health, causing the use of synthetic preservatives to be avoided and switching to natural preservatives, one of which is ginger (Zingiber officinale Rosc. Var Rubrum). Ginger contains gingerols which have activities such as antioxidant, antibacterial, anti-inflammatory, anticarcinogenic, antimutagenic, and antitumor. The content of secondary metabolites contained in ginger rhizome plants is an antimicrobial group of phenols, flavonoids, terpenoids, and essential oils contained in the ginger extract and is a group of bioactive compounds that can inhibit microbial growth. The purpose of the study was to determine the antibacterial effectiveness of ginger juice (Zingiber officinale Rosc. Var Rubrum) against food pathogenic bacteria. The results obtained were that at a concentration of 25% it could not inhibit Salmonella Typhimurium and Staphylococcus aureus bacteria, while at concentrations of 50%, 75%, and 100% it could inhibit Salmonella Typhimurium and Staphylococcus aureus bacteria with inhibition zone criteria from moderate to very strong. The greater the concentration of ginger juice given, the greater the inhibition zone obtained.
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Kamil, Mohammad, F. Ahmad, and M. T. Abdallah. "Phytochemical, Pharmacognostic and Pharmacological Studies on Zingiber Officinale." Journal of Clinical and Laboratory Research 5, no. 1 (2022): 01–07. http://dx.doi.org/10.31579/2768-0487/041.
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Rhizomes of Zingiber officinale Roscoe. belonging to the family Zingiberaceae is used for bronchitis, as a carminative, for treating cough, cataracts and as a stimulant. The rhizome is cooked with salt and water and used as an expectorant. Extract of the juice of rhizome is used as eye-drops. In Yemen, it is mixed with other plants used for constipation, as a purgative, against colds, catarrh and acidity of the stomach. Root ginger is widely used for culinary purposes and as a spice. The rhizomes (imported from India) are used with cinnamon and cloves and made into a tea for treating colds and as a general tonic. The drink is also used as an aphrodisiac (Gazanfar, 1994). Ginger is useful in piles, rheumatism, headache, lumbago, pains, bleeding, chest congestion, cholera, cold, diarrhea, dropsy, nausea, stomachache, gastrointestinal disorders, vomiting, and diarrhea. The fresh juice of ginger acts as a strong diuretic. The juice of the leaves is effective against helminthiasis and marasmus and related conditions of diarrhea and dysentery (Monograph of Unani Medicine,2003).
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THONGSON, CHITSIRI, P. MICHAEL DAVIDSON, WARAPA MAHAKARNCHANAKUL, and PREEYA VIBULSRESTH. "Antimicrobial Effect of Thai Spices against Listeria monocytogenes and Salmonella Typhimurium DT104." Journal of Food Protection 68, no. 10 (2005): 2054–58. http://dx.doi.org/10.4315/0362-028x-68.10.2054.
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The objective of this study was to determine the potential antimicrobial activity of extracts and essential oils of spices from Thailand against foodborne pathogenic bacteria. The antimicrobial efficacy of ginger (Zingiber officinale), fingerroot (Boesenbergia pandurata), and turmeric (Curcuma longa) was evaluated against five strains of Listeria monocytogenes and four strains of Salmonella enterica ssp. enterica serovar Typhimurium DT104. Antimicrobial activity was investigated in microbiological media by using an agar dilution assay and enumeration over time and a model food system, apple juice, by monitoring growth over time. In the agar dilution assay, water extracts of the three spices had no effect on L. monocytogenes. Similarly, 50% ethanol extracts of ginger or turmeric had no effect. In contrast, ethanolic fingerroot extracts at 5 to 10% (vol/vol) inhibited most L. monocytogenes strains for 24 h in the agar dilution assay. Commercial essential oils (EO) of ginger or turmeric inhibited all L. monocytogenes at ≤0.6 or ≤10%, respectively. Fingerroot EO inhibited all strains at ≤0.4%. In the enumeration-over-time assay, a 5% fingerroot ethanol extract reduced ca. 4 log CFU/ml Listeria by around 2 log in 24 h while 10% inactivated the microorganism in 9 h. Fingerroot EO at 0.2% inactivated 4 log CFU/ml L. monocytogenes in 6 to 9 h. Neither extracts nor commercial EO had any effect on Salmonella Typhimurium DT 104 with the exception of fingerroot EO, which inhibited all strains at ≤0.7%. Addition of 0.2% fingerroot EO to apple juice reduced 4 log of L. monocytogenes Scott A and both strains of Salmonella Typhimurium to an undetectable level within 1 to 2 days. It was concluded that fingerroot EO and extract have potential for inhibiting pathogens in food systems.
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IQBAL, MJ, RD LUQMAN, HS YOUNAS, et al. "IMPACT OF SEED PRIMING IN BOOSTING COTTON GERMINATION AND YIELD IN WARM AREAS." Biological and Clinical Sciences Research Journal 2024, no. 1 (2024): 1409. https://doi.org/10.54112/bcsrj.v2024i1.1409.
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Cotton (Gossypium hirsutum L) has a high-ranked and exceptional position in the farming system of the globe. It is mainly grown during the kharif season. High temperature is one of the restricting and consistently approaching dangers to cotton efficiency in Pakistan. It has given a big loss in the recent few years. The plant parts like seedlings, bolls, and fiber quality attributes are incredibly affected because of high temperature. Production of cotton is decreasing due to many reasons mainly pest infestation and high temperatures. To fill the yield gap, an experiment was conducted in which different concentrations of plant extracts i.e. Sugar Beet Root Extract (1%), Watermelon Juice (1%), Moringa Leaf Extract (1%), Jantar Leaf Extract (1%), Spanish Leaf Extract (2%), Carrot Root Extract (1%), Ginger Root Extract (1%), and Lemon Juice (1%) were used. All growth-promoting substances had a significant impact on crop growth and yield attributes. However, maximum yield was associated with priming of seeds with moringa leaf extract (3%). Germination percentage (86.5), number of bolls plant-1(54.7), yield (3.5 tons ha-1), biological yield (11.8 tons ha-1), and harvest index (31.5) were significantly boosted by moringa leaf juice as priming agent. Based on the experiment, different parameters on the growth and yield of cotton were examined and analyzed statistically by using the least significant digit (LSD) at 5% through standard procedures.
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Peneme B. M. L., Akassa H., Ondélé R., Backala Lanzah A., Etou Ossibi A. W., and Abena A. A. "Effects of the Aqueous Extract of the Rhizomes of Zingiber officinale (Ginger) on Sexual Parameters in Female Wistar Rats." European Journal of Medicinal Plants 34, no. 10 (2023): 1–11. http://dx.doi.org/10.9734/ejmp/2023/v34i101161.
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The rhizome of Zingiber officinal (Ginger) is widely consumed as a juice and spice in the Congo, and is also used in the treatment of various pathologies. The aim of this study was to evaluate the effects of Ginger on the reproductive function of the rat. Four batches of four female rats each received the aqueous rhizome extract of Zingiber officinal (Ginger) at doses of 300 and 600 mg/kg, 17β-estradiol at a dose of 1 mg/kg and distilled water, orally for 14 days. Acute toxicity was previously assessed in mice. The results of the acute toxicity study at a dose of 5000 mg/kg of each extract showed no signs of toxicity in mice. Pharmacological tests with rats showed that aqueous ginger extract non-significantly increased and decreased rat body weight at 300 and 600 mg/kg respectively. The 600 mg/Kg dose blocked the sexual cycle at the estrus stage and lowered plasma estradiol levels. Whereas the 300 mg/kg dose increases plasma estradiol levels with a more or less regular sexual cycle. Chemical screening of this extract revealed the presence of flavonoids, tannins, anthraquinones and steroids.
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B, Kavibharath, Abishek S, Jananth S, and Veera Karunya G. "Analysis the Design of Pulverizer Machine." International Journal for Research in Applied Science and Engineering Technology 13, no. 3 (2025): 2688–93. https://doi.org/10.22214/ijraset.2025.67879.
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Abstract: The objective of this project is to design and fabricate a pulverizer machine for efficient preparation of masala juice for buttermilk. The machine aims to extract the juice from the fresh masala ingredients such as ginger, garlic and chili peppers, while minimizing waste and preserving the nutritional value of the ingredients. The pulverizer machine is designed to handle a variety of masala ingredients and consists of a feed hopper, grinding chamber and juice extraction system. The grinding chamber is equipped with a rotating shaft and hammer blades that pulverize the ingredients into a fine paste. The juice extraction system uses a hydraulic press to extract the juice from the paste.The machine is fabricated using stainless steel and food-grade materials to ensure hygiene and durability. The design is optimized for easy operation, maintenance and cleaning. The performance of the machine is evaluated based on its efficiency, productivity and quality of the final product. The results show that the machine can extract juice at a rate of 20 liters/h, with a yield of 80-90%. The machine has the potential to benefit entrepreneurs and small-scale industries involved in juice production
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Hassanzadeh, Hamed, Mohammadyar Hosseini, Yaseen Galali, and Babak Ghanbarzadeh. "The development of a new type of functional fresh apple juice using prebiotic fibers, ginger extract, and cardamom essential oil: Antioxidant capacity and chemical analysis." Korean Journal of Food Preservation 30, no. 5 (2023): 743–57. http://dx.doi.org/10.11002/kjfp.2023.30.5.743.
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The formulation of a novel functional fresh apple juice enriched with dietary prebiotic fiber (inulin or polydextrose), ginger extract (GE), and cardamom essential oil (CEO) was carried out based on a combined D-optimal design. In the first stage, sensory evaluation was performed to screen and select the optimum sample for further experiments. The sensory evaluation showed that the sample containing inulin 0.25 g/100 g GE and 0.03 g/100 g CEO had the highest organoleptic score. In the second stage, various chemical experiments, including pH, acidity, formalin index, total phenol, flavonoids, antioxidant capacity, and vitamin C content, were evaluated on the selected enriched apple juices. The addition of GE and CEO caused changes in nutritional characteristics, including antioxidant capacity, total phenol, flavonoids, vitamin C, and IC50, from 35 g/100 g, 350 mg GAE/g, 17 mg/L, 370 mg/kg, and 1,800 mg/kg to 45 g/100 g, 460 mg GAE/g, 21 mg/L, 420 mg/kg, and 1,200 mg/kg respectively. The steady shear flow and dynamic oscillatory shear rheological tests were also performed on the screened samples, and results showed that the addition of dietary fiber in apple juices increased the apparent viscosity, storage modulus, loss modulus, and complex viscosity. In general, adding plant extracts and processed essential oil to apple juice increased the nutritional-nutraceutical value and sensory attributes of apple juice.
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Natalia, Stetsenko, and Goyko Iryna. "Development of a method for producing a healthy drink based on fermented beet juice." Technology Audit and Production Reserves 5, no. 3(61) (2021): 33–35. https://doi.org/10.15587/2706-5448.2021.242180.
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<em>The object of research is a method of producing a fermented drink from natural raw materials, the consumption of which will provide the human body with probiotics, prebiotics, vitamins and antioxidants. The work used general scientific research methods, in particular, analysis and synthesis, as well as physicochemical methods for determining the composition and properties of raw materials and the finished product. Beetroot and its juice are insufficiently used in the food and processing industries, therefore this particular type of raw material has great reserves and prospects for creating health products. The work is aimed at improving the method of obtaining fermented beet juice enriched with ginger extract. For the production of the drink, the root crops of the Cylindra variety were chosen, which had a high content of dry substances and sugars, and were also characterized by a better storage capacity with minimal losses of biologically active substances. It has been established that when obtaining juice, it is advisable to process crushed pectolytic beets with the enzyme preparation Fructocyme MA-X-Press (manufacturer Russia). This makes it possible to increase the juice yield by 14.9 %, the amount of dry matter by 2.1 % and the sugar content by 1.7 %. To ferment the juice used bacterial preparations of lacto- and bifidobacteria in the amount of 5 % by weight of raw materials. The fermentation was carried out at a temperature of 37 °C for 24 hours. It was found that when using the preparation of B. longum bifidobacteria, which have good stability in an acidic medium, a higher fermentation rate is achieved. To enrich the drink with substances with antioxidant properties, ginger root extract was used. The health-improving effect of the fermented drink is due to the use of exclusively natural plant materials and the use of probiotic cultures of microorganisms in the technological process, which improve the functioning of the gastrointestinal tract and are factors that stimulate the immune system.</em>
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Rizal, Samsul, Suharyono Suharyono, Fibra Nurainy, and Merliyanisa Merliyanisa. "PENGARUH GLUKOSA DAN JAHE MERAH TERHADAP KARAKTERISTIK MINUMAN PROBIOTIK DARI KULIT NANAS MADU." Jurnal Teknologi & Industri Hasil Pertanian 25, no. 2 (2020): 110. http://dx.doi.org/10.23960/jtihp.v25i2.110-119.
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The availability of sufficient energy sources to grow lactic acid bacteria and spices addition can influence probiotic drinks' characteristics. This study aimed to study the effect of glucose and red ginger extract on honey pineapple skin probiotic drinks' characteristics. This study used a Complete Randomized Block Design (RCBD) with two factors. The first factor was glucose concentration, namely 1%, 2%, 3%, and 4% w/v, while the second factor was the concentration of red ginger extract, namely 0%, 1%, 2%, 3%, 4%, and 5% (v/v). The data were analyzed using variance analysis (ANOVA), and the differences between means were determined using the orthogonal polynomials. The results showed that glucose increased total lactic acid bacteria and pH, but decreased the preference score of taste, color, and overall reception, but did not affect those of honey pineapple probiotic juice extract's aroma. The red ginger extract increased the taste, aroma, color, and overall acceptance scores, but did not affect the pH and total lactic acid bacteria of pineapple probiotic drinks. The best probiotic drink was from 2% glucose, and 3% red ginger extract, which had 1.3 x 109 colony lactic acid bacteria /mL; total lactic acid 0.63%; pH 3.69; somewhat like the taste, somewhat like the aroma; and somewhat like overall reception.Keywords: glucose, honey pineapple peel, lactic acid bacteria, probiotic beverage, red ginger
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Boekoesoe, Lintje, and Zul Fikar Ahmad. "The Extraction of Zingiber Officinale Rosc as a Natural Insecticide for Aedes Aegypti Larvae." Jurnal Kesehatan Masyarakat 18, no. 2 (2022): 250–57. http://dx.doi.org/10.15294/kemas.v18i2.37638.
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Dengue fever is a health problem in Indonesia, including in Gorontalo Province, with an incidence rate of 101.53 per 100,000 population. One of the efforts to prevent the incidence of dengue fever is the use of natural insecticides, including red ginger. This study aims to assess the effectiveness of red ginger juice on the mortality of Aedes aegypti mosquito larvae. This research took place at the Laboratory of the Department of Public Health, the State University of Gorontalo, in 2021 using a True Experiment design. The mosquito larvae samples used were 500 larvae of Aedes aegypti instar IV mosquitoes taken from endemic areas of dengue fever in Gorontalo. Data were analyzed using the One Way ANOVA statistical test. Red ginger extract was given in five concentrations, namely 60%, 70%, 80%, 90%, and 100%. The results showed an effect of red ginger extract on the mortality of Aedes aegypti mosquito larvae at each treatment concentration given (p-Value = 0.000). The higher the concentration level given, the higher the larval mortality rate will also be. Red ginger is expected to be used by the community to prevent dengue fever.
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Hafid, Harapin, R. Oktovian, and Nuraini. "Percentage of Carcass, Gizzard, Liver and Heart Of Quail That Were Fed Temulawak Seed in Drinking Water." Jurnal Peternakan Integratif 10, no. 01 (2022): 1–10. http://dx.doi.org/10.32734/jpi.v10i01.8698.
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That was study aims to determine the effect of temulawak juice in drinking water on slaughter weight and carcass weight. The treatment in this study used quail and ginger extract. The data obtained were then tabulated using analysis of variance and continued with Duncan's multiple distance test. The results of this study indicate that the application of temulawak juice in drinking water did haven’t a significant effect on the percentage of quail carcass, liver and gizzard, but had a significant effect on the percentage of heart.
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Santoso, Filiana, Jennifer Sunardi, Florence Ignatia та Maria Dewi Puspitasari Tirtaningtyas Gunawan-Puteri. "THE IMPACTS OF FORMULATION AND STORAGE ON α-GLUCOSIDASE INHIBITORY ACTIVITY OF LEMONGRASS, GINGER, AND BLACK TEA FUNCTIONAL BEVERAGES". Journal of Pharmaceutical Sciences and Community 18, № 1 (2021): 26–38. http://dx.doi.org/10.24071/jpsc.002637.
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Functional beverages from lemongrass (Cymbopogon citratus), white ginger (Zingiber officinale Roscoe) and black tea (Camelia sinensis) were developed based on their α-glucosidase inhibitory (AGI) activities and sensory acceptance. The AGI was evaluated using in vitro enzymatic assay, while sensory acceptance was tested using affective sensory tests. The evaluation of their aqueous extracts showed that dried lemongrass and ginger possessed higher extraction yield (3.4 %, 2.7 %, respectively), though not necessarily accompanied with a better AGI activity (IC50 24.50 mg/mL, IC50 16.61 mg/mL) than the fresh lemongrass and ginger (2.1 %, 1.8 %, IC50 17.93 mg/ml, IC50 >47.00 mg/mL, respectively). Meanwhile, the evaluation of the combined extract showed additive and synergistic effects. The extract combination formula was selected based on the sensory acceptance, resulting in the beverages containing 4.29 mg/mL of lemongrass, 0.71 mg/mL of ginger, and 1.05 mg/mL of black tea with a total phenolic content of 636.45 mg/L Gallic Acid Equivalent (GAE). The selected formula showed the stability of AGI activity andthe pH value at 4 °C were in accordance with the growth of microbial count that was lower than those stored at 25 °C in a 50-day period. Changes in color and oBrix value were not significantly observed in the samples stored at 25 °C and 4 °C. Lime juice was selected as the additional flavoring agent, which could increase both the palatability and AGI activity of the beverages.
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Wodi, Chigeru, Ebere Ezaka, Boniface N. Ukwah, and Ukpai A. Eze. "Organ wide toxicological assessment of common edible herbs and their mixtures as used in home remedies." Environmental Analysis Health and Toxicology 38, no. 2 (2023): e2023012. http://dx.doi.org/10.5620/eaht.2023012.
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The use of home remedies for medicinal purposes, most of which are edible plants has continued to be a practice in many homes. However, there has been an increasing report of chronic use with lethal effect. Among the commonly used herbal/ medicinal plants were ginger, garlic and lemon. These were seen to be prevalent across continents with brewing and crude extraction being the most means of consumption. This study investigated the organ wide toxicity of this extract following chronic consumption of crude extract. Twenty-five albino Wister rats, five in each group were used for this experiment. Each animal received 0.5ml/kg body weight of either ginger extract, garlic extract, lemon juice, or a mixture of equal volumes of all three extract (v/v) respectively twice daily for seven (7) days. Statistics were represented as ±SE; P≤0.05 was considered significant. Previous studies have shown that moderate consumption of these medicinal plants were beneficial and have shown no deleterious effect. This study observed no change in the weight of the experimental animals. The weight of the animals continued to increase except for the group that received lemon and the mixture, but these were not significant. It was observed that chronic consumption induced organ wide toxicity to include the liver, kidney, intestinal epithelium, stomach, and pancreas. These were shown to alter tissue architecture and the cell morphology. Packed cell volume was reduced in the lemon and the group that received a combination of all extracts (p=o.03). Blood differentials showed changes in levels. An elevated basophil level was observed in ginger and garlic (p<0.0001; p=0.0006). Monocyte levels increased progressively across each group when compared to the control with the most elevated level seen in the group that received the mixture (p<0.0001). Lymphocyte count was reduced across all the groups that received the extract except for animals that received ginger. This study suggests the application of caution among users of these medicinal plants and continues to draw attention to the need for harmonization and standardization of safe use doses.
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Dede Mariyani, Hariyanti Hariyanti, Rokhadi Rokhadi, L. Happy Amira, and Sukistanto Sukistanto. "Inovasi Produk Serbuk Jahe, Nastar Siwalan dan Sabun Cuci Tangan Lidah buaya di Desa Prunggahan Kulon Kecamatan Semanding Kabupaten Tuban." Transformasi Masyarakat : Jurnal Inovasi Sosial dan Pengabdian 1, no. 2 (2024): 83–95. http://dx.doi.org/10.62383/transformasi.v1i2.136.
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Many things are found in the market with various brands and forms, such as in liquid form, instant powder or tablets. The tendency of people today is to prefer to use products whose packaging and presentation are more practical and fast, because it does not need to require a lot of time in preparing it. One example of a health drink that can be found is ginger extract instant drink, where the product is generally made by taking the juice from the ginger rhizome and then further processing. Most of these products are found in powder form, while some are made in tabled or water form.
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Hira Raees, Sidra Zubair, Ramsha Ajaz, Angela John, and Anum Liaquat. "From Spice Rack to Medicine Cabinet: Zingiber Officinale's Role in Pain Management and Inflammation." International Journal of Trends in Health Sciences 2, no. 1 (2024): 1–8. http://dx.doi.org/10.61980/3049-7620/2024/2/13.
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Medicinal plants have been used for thousands of years to treat diseases. Traditional knowledge of medicinal plants has led to the discovery of new cures. Medicinal plants are often cheaper, locally available and easily consumable. Ginger is one of the most important medicinal plants with several medicinal, nutritional and ethnomedical values. Ginger contain Varioous phytochemicals, Non-volatile pungent compounds in ginger include gingerols, shogaols, paradols, and zingerone. 6-shogaol has anti-inflammatory properties. The rhizome of ZingiberofficinaleRosc. can be standardized using macroscopy, powder analysis, physicochemical parameters, preliminary phyto-chemical screening, HPLC profile, and HPTLC profile to ensure its effectiveness in treating different ailments.Ginger may affect the absorption of certain drugs, including tetracycline derivatives, anticholinergics, phenothiazines, digoxin, isoniazid, phenytoin, and warfarin.Ginger's antacid nature can inhibit the urinary excretion of alkaline drugs and decrease or delay the absorption of nalidixic acid and sulfonamides. Ginger has a weak antithrombotic effect that can be increased by certain medcations. Ginger has been shown to have both hypoglycemic and hyperglycemic qualities, with aqueous extract and fresh juice having significant effects on diabetic rats. Ginger has also been shown to have anti-carcinogenic properties, including colon cancer chemoprevention and reducing the growth of human colorectal cancer cells. In mice, chronic therapy with ginger rhizome extract dramatically reduced spontaneous mammary tumourigenesis. Gingerols, active phytonutrients, cause cell death in ovarian cancer cells by triggering apoptosis and autophagocytosis, hence lowering inflammatory markers. Gingerols have also been shown to be larvicidal against Adeseaegypti and Culexquinquefasciatus larvae. Ginger also shows antibacterial activities, Ginger root preparations contain polyphenol chemicals with significant antioxidant activity, which can counteract free radicals and oxidative stress. This study concluded various benefits of ginger with it's chemical properties and it's preventive studies against cancer, anti-inflammatory and antibacterial.
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Behera, Saloman, Binata Nayak, and Shweta Parida. "Temperature-Dependent Storage Stability and Shelf-Life Assessment Of Palmyra Blended Beverage." International Journal of Membrane Science and Technology 10, no. 2 (2023): 4368–77. http://dx.doi.org/10.15379/ijmst.v10i2.3703.
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Nutraceuticals added ready to serve blended beverages was prepared from tender palmyra pulp and the storage study of the developed beverages was carried out in this research. Blended beverage was prepared by blending the tender palmyra pulp along with green chilly pulp and ginger extract. For each treatment the final TSS was adjusted to 12 °Brix (as per optimization) in the blended juice. After the finalization of the juice blend, the pasteurized juice was further packed with preservatives such as potassium meta-bisulphite and sodium benzoate at 300ppm. The Palmyra blended juice was stored under ambient (30±5 °C) and refrigerated condition (4±1 °C) in glass bottles. The effect of preservative treatment and storage condition on quality parameters during storage of PBJ was investigated for a period of 180 days. The quality parameters considered under study were biochemical, phytochemical, sensory and microbiological property. The palmyra blended juice with sodium benzoate performed best under both ambient and refrigerated storage conditions up to 90 and 180 days respectively.
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Shrivastava, Piyush, V. M. Prashad, Jitendra Kumar, Praveen Kumar Mishra, and Ravindra Kumar Singh. "Preservation of guava (Psidium guajava L.) juice with sodium benzoate and ginger extract." Progressive Horticulture 49, no. 1 (2017): 53. http://dx.doi.org/10.5958/2249-5258.2017.00012.4.
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Nabila, Riska, and Hidiyatul Fithi. "Literature Review Traditional Medicine To Stabilize Blood Pressure In Hypertension Sufferers." Literature Review Traditional Medicine To Stabilize Blood Pressure In Hypertension Sufferers 1, Vol. 1 No. 1 (2023): September 2023 (2024): 8. https://doi.org/10.59890/ijaamr.v1i1.232.
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Hypertension occurs when blood pressure exceeds normal limits, with a systolic pressure typically around 140 mmHg and a diastolic pressure around 90 mmHg. One approach to managing blood pressure involves a combination of modern therapies and the utilization of traditional herbal remedies. This study is a literature review aimed at gathering data and sources related to a specific topic from various sources, including journals, books, the internet, and other published works. Several herbal plants, such as dates, boiled celery water, moringa leaves, papaya leaves, ginger, garlic extract, cucumber juice, and carrot juice, can serve as traditional remedies to lower blood pressure. Hypertensive patients may consider using traditional (non-pharmacological) medicine as an alternative for blood pressure reduction.
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Stetsenko, Natalia, and Iryna Goyko. "Development of a method for producing a healthy drink based on fermented beet juice." Technology audit and production reserves 5, no. 3(61) (2021): 33–35. http://dx.doi.org/10.15587/2706-5448.2021.242180.
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The object of research is a method of producing a fermented drink from natural raw materials, the consumption of which will provide the human body with probiotics, prebiotics, vitamins and antioxidants. The work used general scientific research methods, in particular, analysis and synthesis, as well as physicochemical methods for determining the composition and properties of raw materials and the finished product. Beetroot and its juice are insufficiently used in the food and processing industries, therefore this particular type of raw material has great reserves and prospects for creating health products. The work is aimed at improving the method of obtaining fermented beet juice enriched with ginger extract. For the production of the drink, the root crops of the Cylindra variety were chosen, which had a high content of dry substances and sugars, and were also characterized by a better storage capacity with minimal losses of biologically active substances. It has been established that when obtaining juice, it is advisable to process crushed pectolytic beets with the enzyme preparation Fructocyme MA-X-Press (manufacturer Russia). This makes it possible to increase the juice yield by 14.9 %, the amount of dry matter by 2.1 % and the sugar content by 1.7 %. To ferment the juice used bacterial preparations of lacto- and bifidobacteria in the amount of 5 % by weight of raw materials. The fermentation was carried out at a temperature of 37 °C for 24 hours. It was found that when using the preparation of B. longum bifidobacteria, which have good stability in an acidic medium, a higher fermentation rate is achieved. To enrich the drink with substances with antioxidant properties, ginger root extract was used. The health-improving effect of the fermented drink is due to the use of exclusively natural plant materials and the use of probiotic cultures of microorganisms in the technological process, which improve the functioning of the gastrointestinal tract and are factors that stimulate the immune system.
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Putri Intan Sari, Anny Sartika Daulay, Ridwanto Ridwanto, and Haris Munandar Nasution. "Uji Intensitas Warna Kuning pada Campuran Sari Kunyit-Daun Salam dan Temulawak Daun Salam Sebangai Pewarna Pangan." OBAT: Jurnal Riset Ilmu Farmasi dan Kesehatan 2, no. 3 (2024): 44–62. http://dx.doi.org/10.61132/obat.v2i3.363.
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Some food industries still use synthetic dyes. Synthetic dyes, if consumed, can harm your health. Turmeric can be used as a natural food coloring. This natural coloring is applied to sweet jelly. This natural coloring agent must be used in fresh juice. To extend the use time of the natural dyes turmeric-bay leaves, ginger-bay leaves, this research was carried out in a variety of storage conditions without using preservatives. The aim of the research was to determine the results of the content of secondary metabolite compounds in turmeric-laurel extract, curcuma-laurel extract, turmeric extract and curcuma extract, in making solid preparations using preservatives, namely citric acid, maltodextin and sucrose. This research uses experimental methods with Sari method is done on a mixture of turmeric-bay leaves and ginger-bay leaves using a water solvent using the distillation method. Determination of variations in storage conditions was carried out for 7 days and the effect of storage temperature. Color stability and intensity measurements were carried out using visible spectrophotometry and characterization methods. The results of this research were obtained. The absorbance intensity test on turmeric-bay leaves was carried out at a wavelength of 425.14 nm with a result of 0.442 (day 1), ginger-bay leaves had an absorbance of 0.490 ( day 1). In the color stability test, there was a change in color from day 3 at drying cupboard temperature, at refrigerator temperature and at room temperature, the color remained stable.
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Sohail, Muhammad, Fayaz Hussain, Ali Dad Chandio, and Maryam Sheikh. "High Temperature Effectiveness of Ginger Extract as Green Inhibitor for Corrosion in Mild Steel." NUST Journal of Engineering Sciences 11, no. 1 (2019): 26–32. http://dx.doi.org/10.24949/njes.v11i1.266.
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Corrosion is one of the major problems of mild steels in acidic medium. This can be minimized by the application of corrosion inhibitors, however; the most of inhibitors are toxic in nature. Therefore inhibitors from green sources are highly desirable to maintain the sustainability of the environmental system. Consequently, in this study ginger was selected; its juice extracted mechanically and used as an inhibitor. The different concentrations of ginger extract such as 0.25ml, 0.5ml, 0.75ml and 1ml were mixed in 0.1 M HCl solution to record the effect of inhibitor on corrosion rate at room temperature and at an elevated temperature of 50ᵒC. Electrochemical linear polarization resistance (LPR) tests were carried out to determine the corrosion rates at both temperatures with different additions of the inhibitor respectively. The LPR test uses three electrodes, first electrode of AISI 1019 (mild steel), second electrode is standard electrode of saturated calomel while the third electrode consists of graphite, which is called counter electrode, to measure potential difference. The whole assembly was dipped in the solution having varying concentration of inhibitors. The corrosion rate was found to be higher in the absence of ginger- extract. Conversely, the corrosion rate was dramatically reduced more prominently at 50oC but was less effective at Troom; with the trace-additions of ginger-inhibitor. So this research would be the good contribution to overcome the deterioration of mild steel and increase its life at ambient temperatures, by using economically available environmentally-friendly organic compound specially the use of locally available raw material should be focused.
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NYAITONDI, OMBUNA DINAH, RUTH NDUTA WANJAU, HUDSON NYAMBAKA, and AHMED HASSANALI. "Anti-bacterial properties and GC-MS analysis of extracts and essential oils of selected plant product." Biofarmasi Journal of Natural Product Biochemistry 16, no. 1 (2018): 44–58. http://dx.doi.org/10.13057/biofar/f160105.
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Nyaitondi OD, Wanjau R, Nyambaka H, Hassanali A. 2018. Anti-bacterial properties and GC-MS analysis of extracts and essential oils of selected plant product. Biofarmasi J Nat Prod Biochem 16: 44-58. Plants are traditionally used for the treatment of bacterial infections though they are not clinically regulated due to lack of awareness and sufficient data to support the reported therapeutic claims. Some plants used as food and vegetables are hardly considered in such studies. This study aimed to investigate the antibacterial properties associated with garlic, ginger, turmeric, lemon, and onion in the form of juices, methanol extracts, and essential oils. These materials were tested against Staphylococcus aureus, Pseudomonas aeruginosa, Escherichia coli, and Salmonella typhi. Identification of suspected antibacterial compounds was made by comparison of retention indices and the mass spectra with those in National Institute of Standards and Technology (NIST) libraries using GC-MS analyses. Garlic juice was bactericidal against all tested strains. Lemon/garlic juice exhibited significantly higher activity against E. coli and S. typhi. Turmeric/lemon/garlic methanol extracts blend was most active against S. aureus. Preliminary screening of the essential oils indicated significant antibacterial activity of lemon/garlic essential oil blend against P. aeruginosa. GC-MS analysis of the active samples confirmed the presence of compounds containing-OOH,-OH,-N,-Cl,-F,-NH2 and-S groups which are associated with bacterial inhibition in conventional antibiotics. The 10 major constituents obtained from samples suspected to contain antibacterial activity, include limonene; 3-vinyl-1,2-dithiacyclohex-4- ene; α-zingiberene; diallyl disulphide; 2-butanone,4-(-hydroxy-3-methoxyphenyl); 3-chlorothiophene; methanehydrazonic acid,N-[3- (methylthio)-1,-2,4-thiadiazol-5-yl]-,ethyl ester; n-hexadecanoic acid; γ-sitosterol and propanamide,2-amino-3-phenyl. Juices of garlic, lemon and lemon/garlic blend were found to be active against one or more of the bacteria tested unlike methanol extracts and essential oils, and they should be used in raw form as heating and drying is likely to render them inactive. Further studies on methanol extract and fresh juice of lemon/garlic blend need to be undertaken to elucidate the active principles in these extracts and may lead to the discovery of novel antimicrobial agents and models for the new generation of synthetic antibiotics.