In addition, the addition of ginger had a significant contribution to the increase in total phenol content, iron. The health benefits of ginger in managing conditions such as the common cold, nausea, cardiovascular disease and obesity are attributed to its phenolic compounds (Mao et al., 2019).
Honey
Aromatic Components of Ginger
Meanwhile, raw ginger from China has been described as clove-like, smoky, eucalyptus-like, vanilla-like, citrus-like and bergamot-like by Schaller and Schieberle (2020a). According to Nishimura (1995) and Schaller and Schieberle (2020a), several components have been identified that contribute to the aroma of ginger.
Honey with Ginger
Regarding the degree of acceptance, Wilczyńska et al. 2017) reported that the texture and color attributes of ginger honey showed lower mean scores than the control honey. The study found that adding ginger to honey could inhibit the growth of bacteria.
Sensory Analysis .1 Honey Evaluation
In contrast, the study by Ewnet et al. 2014), showed a synergistic effect of a mixture of honey and ginger on antimicrobial effects on S. Therefore, it is important to have a complementary study of sensory properties for the physicochemical evaluation of honey. 2004) argued that sensory evaluation is a tool for investigating the botanical origin of honey and determining the imperfections present, such as off-flavors and off-flavors, impurities and fermentation.
Physicochemical Properties .1 Introduction
- Colour Intensity
- Sugar Content
- Moisture Content
- Water Activity
- Electrical Conductivity
In addition, the intensity of honey color depends on the origin of flowers, storage conditions, mineral content, ash content and heating (Ahmed et al., 2016). Based on Sereia et al. 2017), the amount of hydrogen ions contained in a solution refers to pH.
Antioxidant Properties .1 Introduction
Antioxidants Assays
If an antioxidant agent is present in the sample, the absorbance at 560 nm with the samples will decrease, thus indicating the ability of the test subject to quench the superoxide radicals in the reaction mixture. Using the deoxyribose breakdown assay, the ability of samples to inhibit deoxyribose degradation mediated by hydroxyl radicals can be examined.
Antibacterial Properties .1 Introduction
Enterococcus faecalis
Enterococcus faecalis, a Gram-positive bacterium thrives in an environment with a water activity of 0.76 in the normal flora of the intestinal tract, vagina, and less commonly, the oral cavity of healthy individuals and can often be found in soil and water in the environment is found. (FAO, 2002; Centers for Disease Control and Prevention (CDC), 2019). According to Public Health Agency of Canada (2016), the host range of this pathogen can be humans, pets and livestock and it can be transmitted through contact with contaminated surfaces, from person to person and food.
Pseudomonas aeruginosa
Materials .1 Honey Samples
- Chemicals and Media
- Equipment and Labware
- Reagents Preparation
- Research Methodology Overview
- Total Sugar Content
- Reducing Sugar Content
- Moisture Content
- Water Activity
- Electrical Conductivity
- Total Phenolic Content
- Superoxide Anion Radical Scavenging Activity
- Hydroxyl Radical Scavenging Activity
- Antibacterial Properties
- Statistical Analysis
A further 100-fold dilution of the honey solution was performed to obtain a final concentration of 0.001 g/ml honey solution by mixing 0.1 ml honey solution with 9.9 ml distilled water. A honey solution with a concentration of 0.2 g/mL was prepared by adding approximately 1 g of honey sample to 5 mL of distilled water. A honey solution with a concentration of 0.2 g/ml was prepared by dissolving 1 g of honey in 5 ml of distilled water.
The honey solutions with a concentration of 0.2 g/ml were prepared by mixing approximately 1 g of honey with 5 ml of distilled water. The sugar solution with similar sugar content of honey and 10 μg/ml ampicillin solution were prepared and autoclaved as listed in Appendix D.
Sensory Evaluation
49 Finally, based on the schematic representation of the acceptability score in Figure 4.4, the acceptability under the sugar solution, original honey, honey with 10%. The degree of acceptability of the samples arranged in increasing order was sugar solution, honey with 18% ginger, honey with 10% ginger followed by original honey. Moreover, a significant difference (p < 0.05) was found between the reducing sugar content of the original honey, honey with 10% ginger and honey with 18% ginger in which the original honey contains the least reducing sugar content, followed by honey with 10%.
As indicated in Table 4.2, no significant differences (p > 0.05) were shown on water activity between the original honey and honey with 10% ginger, where the water activity of both honey samples was 0.54, while the water activity of honey with 18% ginger was 0.55, which was significantly higher (p < 0.05) than the previous honeys. 52 Table 4.2: The mean value for total sugar content, reducing sugar content, moisture content and water activity of original honey (H1), honey with 10%.
Antioxidant Properties
54 ginger and honey with 18% ginger in which the original honey had the lowest purification value, followed by honey with 10% ginger and honey with 18%. In addition, the original honey and honey with 10% ginger did not differ significantly from each other (p > 0.05). In summary, the addition of ginger to honey had a significant contribution (p < 0.05) to the increase in antioxidant capacities in terms of total phenol content, iron chelating activity, superoxide anion scavenging activity and hydroxyl radical scavenging activity, especially the honey at 18% ginger had been shown to have the greatest antioxidant activity of the three honey samples tested.
55 Table 4.4: The mean value for total phenol content, iron chelating activity, superoxide anion scavenging activity and hydroxyl radical scavenging activity analyzes of original honey (H1), honey with 10% ginger (H2) and honey with 18%.
Antibacterial Properties
Furthermore, the addition of ginger had no significant effect on the antibacterial effect of honey on P.
Sensory Evaluation
Visual and Texture Attributes
Other than that, honey is considered a supersaturated solution which contributes to the viscosity and stickiness of honey (Amariei et al., 2020). Besides, based on Tian et al. 2018), there were two compounds, octanal and anisaldehyde, which are reported to have fresh aroma in honey. The higher floral fresh fruit flavor in original honey was attributed to the compounds in honey including 3-methylbutanol, 1-propanol, 2-ethylhexanol, 2-phenylethanol, ethyl benzoate, 2-phenyl-2-butenal, acetone and geranic acid (Tian) et al., 2018).
Based on Tian et al. 2018), the honey composition including 3-methylbutanol, 1-pentanol, 2-ethylhexanol, γ-valerolactone, furfural, acetone, 2,3-pentenedione, geranic acid and 2-phenylacetaldehyde contributed to the honey's sweetness. In addition, the reducing sugar content of honey, especially fructose, is responsible for the sweetness of honey (Aljohar et al., 2018).
Acceptability
63 due to the higher viscosity and adhesiveness of the honey, which resulted from the higher total sugar content, as shown in Figure 4.3 and Table 4.2, eventually allowed the honey to remain trapped in the taste buds for a longer time until the honey was completely dissolved in the saliva ( Muñoz-González et al., 2022). In addition, the addition of ginger to honey resulted in strong flavors of ginger honey that linger in the person's mouth and take longer to be eliminated (Leonard, 2018), which explains the results obtained in this study where ginger is higher in concentration in ginger honey , the persistence and aftertaste scores are higher, as shown in Figure 4.3. 64 who reported that increased concentration of spices showed a higher level of acceptance of the flavor and aroma properties of honey.
Based on different acceptability scores among the honey samples, it can be suggested that the honey's acceptability was influenced by the honey's visual, smell and taste characteristics.
Physicochemical Properties .1 Colour Intensity
- Total Sugar Content
- Reducing Sugar Content
- Moisture Content
- Water Activity
- Electrical Conductivity
65 The intensity of honey also depends on the floral origin, mineral content, ash content and honey storage conditions (Ahmed et al., 2016a). This indicated that the addition of ginger increased the reducing sugar content of honey, which may be due to the transfer of reducing sugar from ginger to honey (Lee et al., 2014). Compared to the study conducted by Moniruzzaman et al. 2013a), who reported that the moisture content of
Furthermore, according to Yanniotis et al. 2006), the moisture content of honey determines the viscosity of honey. This was supported by reports suggested by Abramović et al. 2008) and Chen (2019), who discussed the interrelationship of water activity with moisture content of honey.
Antioxidant Properties
Moreover, according to Dżugan et al. 2018), total phenolic content is related to honey color. Besides the reason why ginger honey consists of a higher phenolic content, as shown in Table 4.4, the presence of flavonoids would affect the superoxide anion radical scavenging activity of ginger and honey as well (Lalhminghlui and Jagetia, 2018; Kishore et al. al., 2011). This relationship was consistent with the study of Zhou et al. 2012), in which researchers proposed that there were strong correlations between hydroxyl radical scavenging activity and total phenolic content.
These findings were supported by another study showing that total phenolic content increased with higher concentration (20%, 30% and 40%) of prunes in honey (Čanadanović-Brunet et al., 2014). Apart from that, the DPPH, hydroxyl and superoxide anion radical removal activity showed a similar trend with increased total phenol content that the honey with higher concentrations of prunes showed greater antioxidant activity compared to honey without prunes (Čanadanović-Brunet et al., 2014).
Antibacterial Properties
72 Overall, the findings in this study proved that the addition of ginger had positive effects on the antioxidant activities of ginger honey, which was comparable to the study of Wilczyńska et al. As a consequence, this interaction results in the oxidation of biomolecules which cause DNA degradation and inhibition of bacterial growth (Ng et al., 2021). In addition, the finding showed that original honey was not effective against Enterococcus faecalis may be due to the thick peptidoglycan contained in gram-positive bacteria to resist the damaging action of original honey (Silhavy et al., 2010).
Therefore, the synergistic antimicrobial effect of ginger honey may be associated with the increased amount of flavonoids in the mixture since both honey and ginger contained these antimicrobial agents (Ewnetu et al., 2014). This was comparable to a study by Ewnetu et al. 2014), where the synergistic effect of honey-ginger mixture on antimicrobial effects on Staphylococcus aureus, Escherichia coli and Klebsiella pneumoniae was shown, in which the use of honey and ginger extracts individually was found to have an average zone of inhibition of 21.63 mm .
Future Studies
EDTA solution (1mM)
Gallic acid standard solution was prepared by dissolving approx. 0.01 g of gallic acid in 100 ml of distilled water. Glucose standard solution was prepared by dissolving approx. 0.05 g of glucose in 50 ml of distilled water. KH2PO4 solution was prepared by dissolving approx. 13.609 g of KH2PO4 powder in 100 ml of distilled water.
Sodium carbonate solution was prepared by dissolving about 5 g of sodium carbonate in 50 ml of distilled water. TCA solution was prepared by dissolving approximately 1 g of TCA powder in 10 ml of distilled water.
