PHYTOCHEMICAL COMPONENTS, PROXIMATE ANALYSIS, AND ANTIMICROBIAL PROPERTIES OF FERMENTED AND NON-FERMENTED SAMPLES OF Zingiber officinale

IF 0.2 Q4 MULTIDISCIPLINARY SCIENCES Suranaree Journal of Science and Technology Pub Date : 2023-12-13 DOI:10.55766/sujst-2023-04-e0928
M. Falana, Morufat Adewale, Abdulsamad Adeshina, Maryam Sadiq, Quadri Olaide Nurudeen
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Abstract

The desirability of fermented foods may be attributed to their benefits. This study investigated the pH, in vitro antimicrobial assays including Minimum Inhibition Concentration (MIC), Minimum Fungicidal Concentration (MFC), and disc diffusion assay of fermented and non-fermented samples of Zingiber officinale against Candida albicans, Staphylococcus aureus, and Escherichia coli. But phytochemical screening, proximate compositions, and High-Performance Liquid Chromatography (HPLC) were carried out only on the non-fermented sample.  The pH decreased steadily throughout while the MIC ranged between 12.5 – 50.0 mg/mL. The MIC of the non-fermented sample ranged between 25-50.0 mg/Ml. The highest zones of inhibition obtained were between 8.0 mm- 16.0 mm at 100 mg/mL, 8.0 mm- 14.00 mm at 50.0 mg/mL, and 2.00-8.4 mm at 25 mg/mL. Comparatively, the zones were higher (6.8-8.4 mm) for the fermented than for the non-fermented sample (1.8-4.0 mm) and higher against S. aureus (4-16.0 mm) than E. coli (2.0 -12.0 mm) and C. albicans (2.0-6.0 mm). The fermented sample contained alkaloids, anthraquinones, flavonoids, phlobatannins, saponins, tannins, and terpenoids, while alkaloids, flavonoids, glycosides, saponins, steroids, tannins, and terpenoids were in the non-fermented sample. The fermented sample contained 87.31% moisture, 1.24% ash, 0.29% fat, 9.73% carbohydrate, 0.24% fiber, and 1.48% protein, while the non-fermented sample contained 83.10% moisture, 1.02% ash, 0.21% fat, 14.46% carbohydrate, 0.18% fiber, and 1.24% protein. HPLC revealed Alpha farnesene (51.77), zingiberene (11.30), zingerone (14.53), 6-gingerol (12.44), and quercetin (35.21) in the fermented sample. Thus, the fermented sample of Zingiber officinale is a suitable candidate for the promotion of human health.
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刺五加发酵样品和非发酵样品的物理化学成分、近似分析和抗微生物特性
发酵食品之所以受人青睐,可能是因为它们有很多好处。本研究调查了酸碱度、体外抗菌检测(包括最低抑菌浓度(MIC)、最低杀菌浓度(MFC))以及发酵和非发酵样品对白色念珠菌、金黄色葡萄球菌和大肠杆菌的盘扩散检测。但植物化学成分筛选、近似成分和高效液相色谱法(HPLC)仅在非发酵样品中进行。 pH 值在整个过程中稳步下降,而 MIC 值在 12.5 - 50.0 mg/mL 之间。非发酵样品的 MIC 在 25-50.0 mg/Ml 之间。在 100 毫克/毫升的浓度下,最高抑菌区为 8.0 毫米至 16.0 毫米;在 50.0 毫克/毫升的浓度下,最高抑菌区为 8.0 毫米至 14.00 毫米;在 25 毫克/毫升的浓度下,最高抑菌区为 2.00 至 8.4 毫米。相比之下,发酵样品的作用区(6.8-8.4 毫米)高于未发酵样品的作用区(1.8-4.0 毫米),对金黄色葡萄球菌的作用区(4-16.0 毫米)高于对大肠杆菌的作用区(2.0-12.0 毫米)和对白僵菌的作用区(2.0-6.0 毫米)。发酵样品中含有生物碱、蒽醌类、黄酮类、相思豆苷、皂苷、单宁和萜类化合物,而非发酵样品中含有生物碱、黄酮类、苷类、皂苷、甾体、单宁和萜类化合物。发酵样品含水分 87.31%、灰分 1.24%、脂肪 0.29%、碳水化合物 9.73%、纤维 0.24% 和蛋白质 1.48%,而非发酵样品含水分 83.10%、灰分 1.02%、脂肪 0.21%、碳水化合物 14.46%、纤维 0.18% 和蛋白质 1.24%。高效液相色谱法显示,发酵样品中含有阿尔法芳香烯(51.77)、紫苏烯(11.30)、姜酮(14.53)、6-姜酚(12.44)和槲皮素(35.21)。因此,姜科植物发酵样品是促进人类健康的合适候选物质。
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来源期刊
Suranaree Journal of Science and Technology
Suranaree Journal of Science and Technology MULTIDISCIPLINARY SCIENCES-
CiteScore
0.30
自引率
50.00%
发文量
0
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