BIOLOGICAL EVALUATION OF GINGER RHIZOMES, AND GARLIC BULBS EXTRACTS | ||
| Journal of Food and Dairy Sciences | ||
| Article 2, Volume 5, Issue 12, December 2014, Pages 871-889 PDF (555.57 K) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/jfds.2014.53245 | ||
| Authors | ||
| Gehan A. Goneim1; M. A. Hussien1; Ghada Z. A. Soliman2; A. S. Essia1 | ||
| 1Food Industries Dept., Fac. of Agric., Mansoura University, Egypt | ||
| 2National nutrition institute, Cairo., Egypt | ||
| Abstract | ||
| The study aimed to use two extracts from garlic and ginger at different four doses (50, 100and 200,400mg/kg) for ginger and garlic, respectively, and the extracts were used to decrease the harmful effect of over toasted bread. The extracts were added to the basal diet containing10% over toasted bread .Thirty –six male albino rats were used in the animal experiment and the rats received tested diets and water in groups (1-6) for 30 days .The rats' weights and the eaten and uneaten food were recorded then blood samples were collected in tubes containing EDTA for blood analysis .The obtained results throughout chemical analysis for plant samples and the blood can be summarized as follows: Our results showed that in ginger total carbohydrates, lipid, protein, ash and fiber were higher than garlic sample, but the content of moisture and vitamin C was higher in garlic sample than ginger sample and the contents of iron, phosphorus, calcium, potassium, zinc and total content of polyphenols and flavonoids in ginger sample were higher than garlic sample. As well as, fourteen polyphenols were detected in the two samples except catechein and salicylic acid. Pyrogallic acid was the highest polyphenol in garlic and ginger samples, respectively. In addition, most flavonoids were found in garlic and ginger samples, garlic has higher content of rutin, luteolin, querectrin , hypersoid and their values were 5.31, 32.53, 20.48, 13.99 ppm respectively than ginger. Also, our results revealed that the content of acrylamide in over toasted bread was 315.7microgram/ g of sample and over toasted bread did not appear any effect on the body weight gain, daily food intake, and food conversion ratio. In addition, over toasted bread did not change the levels of total protein, albumin, globulin, antioxidant capacity and glucose, the change was not significant P<0.05. So, the plant extracts (ginger and garlic) have got therapeutic effect for increasing both hemoglobin and hematocrit to normal level, while over toasted bread in positive group led to increase the levels of liver enzymes ,total cholesterol ,LDL,VLDL, triglycerides and decrease SOD level , but the sixth group which contains(400 mg/kg b.w) could successfully decrease previous blood parameters and increase SOD level. | ||
| Keywords | ||
| Ginger; garlic extracts; over toasted bread; Polyphenols | ||
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