يمكنكم ارسال مقالاتكم عبر البريد الالكتروني jscience@ush.sd

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Qualitative and Quantitative Analysis of content in Ginger and its Antimicrobial, Anttioxidant Activities

Qualitative and Quantitative Analysis of content in Ginger and its Antimicrobial, Anttioxidant Activities

Hasnaa. Abobaker 1, H.E. Elkhidr2*, Noor Elsham A. Yousif3

  • Division of Science, department of chemistry, Ministry of Education, River Nile State. Shendi Locality, Shendi, Sudan, hasna23@ush.sd
  • Department of chemistry, Faculty of Science and Technology, Shendi University, Shendi Locality, Sudan.
  • Department of Chemistry, Faculty of Education, Shendi University, Shendi, Sudan
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Abstract

This study investigates phytochemical constituents, oil content, antimicrobial and antioxidant properties for Ginger. Results showed the presence of Alkaloids, Tannins, Carbohydrates, Phenols, Cardiac Glycosides, Quinones, Anthraquinone, Terpenoids, Coumarins and Steroids. Quantitative analysis for bioactive constituents in oil using GC-MS. Constituents are: Cyclohexene,3-(1,5-diethyl-4-hexenyl)-6-methylene(16.98%),1,3-Cyclohexadine,5-(1,5-dimethyl-4-hexenyl)-2-(14.94%), alpha.- franesene(10.01%), beta.- Bisabolene (7.60%), beta.-Copaene (5.06%), Benzene, 1-(1,5-dimethyl-4-hexenyl)-4-methyl-(4.98%),  Eucalyptol(3.74%), Camphene(2.65%), Cyclopetene,3-isopropenyl-5,5-dimethyl-Eucalyptol(2.27%). In the disc diffustion bioassay, Ginger oil showed good activity against Bacillus subtilis, Escherichia coli and Staphylococcus aureus. Testing of antioxidant activity using 1,1-diphenyl-2-picrylhidrazil (DPPH) as free radicals, Ginger oil showed very high DPPH radical scavenging activity.

Keywords: Ginger, antioxidant, antimicrobial, Phytochemical

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