GÜLÇİN ALP AVCI
(Hitit Üniversitesi, Moleküler Biyoloji ve Genetik Bölümü, Çorum, Türkiye)
EMRE AVCI
(Hitit Üniversitesi, Moleküler Biyoloji ve Genetik Bölümü, Çorum, Türkiye)
Gizem ÖZLÜK CİLAK
(Hitit Üniversitesi, Gıda Mühendisliği Bölümü, Çorum, Türkiye)
Şule COŞKUN CEVHER
(Gazi Üniversitesi, Biyoloji Bölümü, Ankara, Türkiye)
Yıl: 2020Cilt: 7Sayı: 1ISSN: 2149-2123 / 2148-4171Sayfa Aralığı: 45 - 49İngilizce

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Antimicrobial and Antioxidant Activities of Zingiber officinale (Ginger) and Alpinia officinarum (Galangal)
The use of spices in the treatment of health problems has been a tradition in the world since early ages. Alpinia officinarum Hance (galangal) and Zingiber officinale Roscoe (ginger) are aromatic plants, enriched with bioactive compounds providing the usage for their therapeutic properties. In this study, the ethanol and water (ultra-pure) extracts of galangal and ginger are used to determine the antimicrobial and antioxidant properties. Antioxidant effect was evaluated based on total antioxidant status performed by automated colorimetric measurement method and DPPH free radicals scavenging effects done by spectrophotometric method; whilst antimicrobial effect was observed on Enterecoccus faecalis, Escherichia coli, Staphylococcus aureus, Pseudomonas aeroginosa and Candida albicans. The results indicate that, both ginger and galangal extracts demonstrated effective antimicrobial and antioxidant properties. Their consumption may restrain the oxidation and prevent or delay the degenerative diseases as well as their extracts can be used as antimicrobial agents.
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