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ISSN: 2360-7874 |
Academic Research Journal of
Agricultural Science and Research |
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Vol. 7(3), pp. 100-109, April 2019 Full Length Research Natural Antioxidant and Antimicrobial: Ginger, Garlic, Rosemary and Turmeric
1Tamirat Kore and 2Muhaba Seifu
1,2Debrezeit Agricultural Research Center, EIAR, P.O. Box 2003, Addis Ababa, Ethiopia. Correspondence should be addressed to: E-mail: tamiratkore9@gmail.com
Accepted 21 January 2019
Spices and herbs are good source of natural antioxidants and antimicrobial constituents. Similarly, synthetic antioxidants have the capacity to prevent the oxidation of food products. But currently the consumer safety has great concern on synthetic antioxidants as result increasing the demand of spices and herbs. Garlic, ginger, rosemary and turmeric have been used in many countries for traditional medicine and for sensory attributes (taste, color and aroma) which owned as in a form of whole, ground and aqueous extracts. They have also been used for preservation of fresh and processed food due to their active antioxidant constituent. The oxidation of food product leading to the formation of free radical that implicated undesirable oxidative product. The active ingredients in ginger, garlic, rosemary and turmeric are very powerful because they contain excellent source of active shogoal, phenolic, carnosol and curcumin constituent, respectively. In addition to their effectiveness as antioxidant properties, they grouped as a natural bio-active antimicrobial impact which inhibits the growth of microbes. Thus, the extract of ginger, garlic, rosemary and turmeric used as a means to control oxidation with free radical scavenging characteristics and protect spoilage of food product; which has well-liked and better acceptance from consumers.
Key words: Ginger, Garlic, Rosemary, Turmeric, Natural Antioxidant, Antimicrobial, free radical
How to cite this article (APA Style): Tamirat K, Muhaba, S. (2019). Natural Antioxidant and Antimicrobial: Ginger, Garlic, Rosemary and Turmeric. Acad. Res. J. Agri. Sci. Res. 7(3): 100-109
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