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Preservative Action of Ginger and Garlic Ratio Mixture on Fresh Leaves of Moringa oleifera with its Computational Evidences
Corresponding Author(s) : S. Pattanaik
Asian Journal of Chemistry,
Vol. 34 No. 7 (2022): Vol 34 Issue 7, 2022
Abstract
In food industries worldwide, food processing methods are tremendously needful to meet the present consumer’s demands. There are continuously increasing efforts to develop food preservatives by avoiding chemicals for which natural sources are the only alternative. Morninga oleifera (Moringaceae) is highly nutrious and medicinaly valued plant which will be detoriate with the microbial and environmental factors. The preservation of food materials is really challenged without using the chemical preservatives. The use of spice property of ginger and garlic has a characteristic pungent, hot, flavour that mellows and sweetens considerably with cooking. They both have the radical scavenging activity otherwise considered ideal antioxidants beneficial in many reported diseases including the antifungal, antibacterial and antiviral and antiparasitic agents. Therefore, the present study has been undertaken to investigate the popularly used ginger and garlic in the management of antimicrobial activity of leaves of Morninga oleifera by in vitro as well as in silico approaches.
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- M. Carocho, M.F. Barreiro, P. Morales and I.C.F.R. Ferreira, Compr. Rev. Food Sci. Food Saf., 13, 377 (2014); https://doi.org/10.1111/1541-4337.12065
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References
M. Carocho, M.F. Barreiro, P. Morales and I.C.F.R. Ferreira, Compr. Rev. Food Sci. Food Saf., 13, 377 (2014); https://doi.org/10.1111/1541-4337.12065
R. Amorati, M.C. Foti and L. Valgimigli, J. Agric. Food Chem., 61, 10835 (2013); https://doi.org/10.1021/jf403496k
F. Shahidi and Y. Zhong, Eur. J. Lipid Sci. Technol., 112, 930 (2010); https://doi.org/10.1002/ejlt.201000044
E. Choe and D.B. Min, Compr. Rev. Food Sci. Food Saf., 8, 345 (2009); https://doi.org/10.1111/j.1541-4337.2009.00085.x
S. Pattanaik, L. Adhikari, G. Ghosh, S.C. Si and S.S. Nayak, Asian J. Chem., 27, 482 (2015); https://doi.org/10.14233/ajchem.2015.16974
L.P. Rees, S.F. Minney, N.T. Plummer, J.H. Slater and D.A. Skyrme, World J. Microbiol. Biotechnol., 9, 303 (1993); https://doi.org/10.1007/BF00383068
M. Adetumbi, G.T. Javor and B.H. Lau, Antimicrob. Agents Chemother., 30, 499 (1986); https://doi.org/10.1128/AAC.30.3.499
N. Weber, D. Andersen, J. North, B. Murray, L. Lawson and B. Hughes, Planta Med., 58, 417 (1992); https://doi.org/10.1055/s-2006-961504
D. Daka, Afr. J. Biotechnol., 10, 666 (2011).
U. Huzaifa, I. Labaran, A.B. Bello and A. Olatunde, Rep. Opinion, 6, 1 (2014).
H. Nabeel, A. Sahid, M. Naveed and S. Muhammad, Int. J. Food Agric. Econ., 2, 169 (2014).
E. Jung Park and J.M. Pezzuto, Cancer Metastasis Rev., 21, 231 (2002); https://doi.org/10.1023/A:1021254725842
Y. Shukla and M. Singh, Food Chem. Toxicol., 45, 683 (2007); https://doi.org/10.1016/j.fct.2006.11.002
A. Olaniran, H. Abu, R. Afolabi, C. Okolie, A. Owolabi and O. Akpor, Potravinarstvo Slovak J. Food Sci., 14, 88 (2020); https://doi.org/10.5219/1262
B.H. Ali, G. Blunden, M. Tanira and A. Nemmar, Food Chem. Toxicol., 46, 409 (2008); https://doi.org/10.1016/j.fct.2007.09.085
S. Sharma, R. Vijayvergia and T. Singh, J. Chem. Pharm. Res., 2, 121 (2010).
M.S. Abdulrahman, S. Thangaraj, S.M. Salique, K.F. Khan and S.E. Natheer, Int. J. Food Safety, 12, 71 (2010).
I. Ahmad and A.Z. Beg, J. Ethnopharmacol., 74, 113 (2001); https://doi.org/10.1016/S0378-8741(00)00335-4
I. Ahmad, Z. Mehmood and F. Mohammad, J. Ethnopharmacol., 62, 183 (1998); https://doi.org/10.1016/S0378-8741(98)00055-5
D. Akinpelu, O. Aiyegoro, O. Akinpelu and A. Okoh, Molecules, 20, 416 (2014); https://doi.org/10.3390/molecules20010416
I. Althagafi, N. El-Metwaly and T.A. Farghaly, Molecules, 24, 1741 (2019); https://doi.org/10.3390/molecules24091741