RESUMEN
There is limited information on the phytochemical profile and antioxidant activity of ginger and garlic consumed in Uganda. This could have an impact on its widespread use and industrial application. Thus, this study was done to determine the phytochemical profile and antioxidant activity of two varieties of ginger and garlic commonly consumed in Uganda. Fresh ginger rhizomes and garlic cloves of "local" and "hybrid" varieties were acquired from a local food market, washed, grated, and extracted using acetone, ethanol, methanol, and water. Standard techniques were used to determine the phytochemical composition. Total phenolic and flavonoid content were measured using Folin-Ciocalteu and aluminium chloride assays, respectively. Antioxidant activity was determined using the 2, 2-Diphenyl-1-picryl hydrazyl (DPPH) assays. Ginger extracts exhibited significantly higher total phenolic and flavonoid content compared to garlic (pË0.05). The highest total phenolic and flavonoid content was in ethanol and methanol extracts of local ginger: 1968.49 and 2172.65 mg GAE/100 g; 254.24 and 184.62 mg QE/100 g, respectively. Tannins, alkaloids, saponins, and terpenoids were in varying concentrations in the extracts. Levels of Vitamin C were significantly high in aqueous extracts (pË0.05), 38.34 and 40.80 AAE/100 g in local and hybrid ginger; 33.65 and 35.24 mg AAE/100 g in local and hybrid garlic, respectively. The free radical scavenging activity of extracts varied depending on concentration, with a strong positive correlation between antioxidant activity and total phenolic and flavonoid content. The half maximal inhibitory concentration (IC50) ranged from 0.16 to 8.93 mg/ml in local ginger, 4.43-6.44 mg/ml in hybrid ginger, 3.93-5.64 mg/ml in local garlic, and 4.44-5.27 mg/ml in hybrid garlic. The best antioxidant activity was exhibited by ethanol extracts of the local ginger. According to the findings, the two varieties of ginger and garlic have strong antioxidant activity due to their different phytochemical compositions, which could make them useful as natural antioxidants in food and medicine applications.
RESUMEN
Although spices have been used in food for centuries, little is known about their use to preserve insect-based foods. This study assessed the flour produced from blanched crickets treated with extracts of either ginger, garlic or both at a ratio of 1:4 (v/w) for color, pH, microbiological profile, sensory quality, and acceptability. Sodium benzoate treated and untreated cricket flour was used as positive and negative controls, respectively. The flour was stored at ambient conditions and analyzed on 0, 30, and 60 days of storage. The pH, moisture content and color change increased during storage but remained within acceptable limits. The total microbial count, yeast and molds significantly decreased with storage duration (p Ë .05), while fecal coliforms and Escherichia coli were not detected in any of the samples. At the end of the 60-day storage period, cricket flour treated with sodium benzoate and garlic extracts both had a significantly lowest population of yeast and molds (1.91 log cfu/g). On five point hedonic scale (1. Dislike extremely and 5. Like extremely), color (3.84 ± 0.86-2.55 ± 0.99), aroma (3.59 ± 1.09-2.40 ± 1.01), texture (4.11 ± 0.97-3.11 ± 0.97) and overall acceptability (3.77 ± 0.64-2.83 ± 1.01) sensory scores were all significantly high on day 0 and low on day 60 of storage, respectively. The study concluded that preserving crickets with garlic extracts significantly reduced the population of yeast and molds. Cricket flours were microbiologically safe and acceptable to consumers. Therefore, storage of cricket flour preserved with garlic and ginger extracts for longer periods is recommended. In addition, utilization of the preserved flour as an ingredient in different food applications is recommended to determine its suitability and sensory acceptability.
RESUMEN
The current state of antimicrobial resistance to synthetic antimicrobial drugs has led to renewed interest in natural antimicrobial compounds. Antimicrobial activity of extracts of (local and hybrid) ginger and garlic was investigated using the agar well diffusion method against Staphylococcus aureus, Escherichia coli and Candida albicans. Aqueous and organic solvent extracts of both varieties of ginger and garlic exhibited varied and concentration-dependant antimicrobial activity. Inhibition zones at 25 mg/mL varied significantly against the microorganisms, being highest on C. albicans; 18.00 ± 2.00 to 30.67 ± 1.16 mm for acetone extracts and raw juice of hybrid ginger and 19.67 ± 1.16 to 30.33 ± 1.53 mm for methanol and raw extracts of local garlic respectively. Minimum Inhibitory Concentration ranged from 2.5 to 10 mg/mL in garlic extracts. The study concluded that both varieties of ginger and garlic possess antimicrobial substances, though ginger is more potent as antifungal agent.