Ginger (Zingiber officinale) oil as an antimicrobial agent for minimally processed produce: A case study in shredded green papaya
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Author list: Sa-Nguanpuag K., Kanlayanarat S., Srilaong V., Tanprasert K., Techavuthiporn C.
Publisher: Smith and Franklin Academic Publishing
Publication year: 2011
Journal: International Journal of Agriculture and Biology (1560-8530)
Volume number: 13
Issue number: 6
Start page: 895
End page: 901
Number of pages: 7
ISSN: 1560-8530
Languages: English-Great Britain (EN-GB)
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Abstract
The capacity of ginger oils, extracted by different method (hydrodistillation & solvent extraction method), to inhibit microorganisms was studied both in vitro and in vivo. Chemical compounds in oil extracts, their antimicrobial activity and Minimum Inhibition Concentration (MIC) were determined on shredded green papaya. It was found that the major constituents of ginger oil extracted by hydrodistillation method were camphene, 1,8-cineol and α-pinene, while for oil obtained by solvent extraction they were β-phellandrene and 1,8-cineol. The extracts obtained by both extraction methods inhibited Bacillus subtilis, Bacillus nutto, Pseudomonas aerugenosa, Rhodoturola sp., Samonella newport DMST 15675, Samonella enteritidis DMST 15676 and Fusarium sp. There was however, no effect on growth rate of Escherichia coli, Campylobactor coli NTCT 11353 and Campylobacteor jejuni ATCC 33291. Moreover, the MIC of both ginger oil solutions were not significantly different. In case of shredded green papaya, samples were treated with ginger oil (0, 5, 10 & 15 μL) and kept at 13°C for 4 days. The results showed that the growth rate of microorganisms was suppressed well in applied package with 5 and 10 μL ginger oils, while with 15 μL ginger oil reduction in growth rate was observed. Major volatiles detected in headspace of treated package were α-pinene, camphene, β-phellandrene and 1, 8-cineol. Thus, Ginger oils can be used to reduce the population of microorganisms in shredded green papaya and probably also in other fresh produce and minimally processed products. © 2011 Friends Science Publishers.
Keywords
Antimicrobial
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