Antioxidant Activity Components of Essential Oils and Ethanol Extracts from the Gajah Ginger Rhizome Pulp and Their Applications in Tilapia Fish Meat

Oct 13, 2025 by magicalceylontours.com 66 views

Antioxidant Activity Components of Essential Oils and Ethanol Extracts from the Gajah Ginger Rhizome Pulp and Their Applications in Tilapia Fish Meat

Introduction

The use of natural ingredients as preservatives in the food industry has gained significant attention in recent years due to their potential health benefits and environmental sustainability. One such natural ingredient is the Gajah ginger rhizome, which has been traditionally used in various cultures for its medicinal and culinary properties. In this study, we aimed to investigate the antioxidant activity components of essential oils and ethanol extracts from the Gajah ginger rhizome pulp and their applications in tilapia fish meat.

Materials and Methods

The essential oil components from fresh Gajah ginger were isolated using Stahl distillation and analyzed using Gas Chromatography-Mass Spectrometry (GC-MS). The main components of the essential oils were found to be geranial (13.97%), 1,8-sineol (12.6%), neral (10.94%), kamfen (8.63%), and Zingiberen (6.17%). In addition, the ethanol extract of the dried Gajah ginger rhizome pulp was extracted using the Soxhletation method. The results of phytochemical screening indicated the presence of flavonoid compounds that have the potential as antioxidants.

Antioxidant Activity Assay

The antioxidant activity of the essential oils and ethanol extract was tested using the 2,2-diphenyl-1-picrylhydrazyl (DPPH) method to determine their ability to capture free radicals. The IC50 value obtained was 1,218.70 μg/ml for essential oils and 1,107,698 μg/ml for ethanol extract. These results indicate that the two compounds have significant antioxidant properties.

Application in Tilapia Fish Meat

The two compounds were applied to tilapia meat during 5 days of storage at 4 ° C. Measurement of peroxide value by the iodometry titration method showed that the value of tilapia fish peroxide treated with essential oils was 13.824 mEq/kg and ethanol extract was 13.104 mEq/kg. This figure is lower than the control which has a peroxide value of 16.992 mEq/kg, which shows that the two treatments are effective in inhibiting the oxidation process in fish meat.

FT-IR Spectroscopy Analysis

The difference in antioxidant activity between essential oils and ethanol extract can also be seen through the FT-IR spectroscopy, which shows the difference in the percentage value of transmittance in the wave range 3300-3600 cm-1. This indicates differences in composition and concentration of active compounds that play a role in antioxidant activity.

Discussion

Antioxidant activity is one important aspect in increasing the shelf life of food products, especially meat, which is vulnerable to damage due to oxidation. The use of natural ingredients such as essential oils and ethanol extracts from Gajah ginger not only provides a healthier solution, but also environmentally friendly.

Essential oils and ethanol extracts from Gajah ginger are proven to have the potential as a natural preservative, which can suppress microbial growth and slow the process of lipid oxidation. This discovery is important, especially in the context of the food industry which further prioritizes the use of natural ingredients and avoids synthetic preservatives that may have side effects for health.

The use of essential oils and ethanol extracts in preserving tilapia meat is also relevant given its popularity as a source of protein that is consumed. With this discovery, fisheries industry players can consider the application of this technology to improve the quality and safety of the products produced.

Conclusion

Overall, this study shows that the essential oil and ethanol extract components of Gajah ginger not only have strong antioxidant activity, but also practical applications that can increase the shelf life of fish meat. Further research is needed to explore other potentials of Gajah ginger in various food applications and natural-based product development.

Recommendations

Based on the findings of this study, the following recommendations are made:

Further research is needed to explore the potential of Gajah ginger in various food applications and natural-based product development.
The use of essential oils and ethanol extracts from Gajah ginger as a natural preservative in the food industry should be further investigated.
The application of this technology in preserving tilapia meat should be considered by fisheries industry players to improve the quality and safety of the products produced.

Limitations

This study has several limitations that should be addressed in future research. These include:

The study only investigated the antioxidant activity of essential oils and ethanol extracts from Gajah ginger, and further research is needed to explore other potential applications.
The study only used tilapia meat as a model system, and further research is needed to explore the potential of Gajah ginger in other food products.
The study only investigated the use of essential oils and ethanol extracts as a natural preservative, and further research is needed to explore other potential uses.

Future Directions

Future research should focus on exploring the potential of Gajah ginger in various food applications and natural-based product development. This includes:

Investigating the antioxidant activity of essential oils and ethanol extracts from Gajah ginger in other food products.
Exploring the potential of Gajah ginger as a natural preservative in other food products.
Investigating the use of essential oils and ethanol extracts from Gajah ginger as a natural food additive.

Conclusion

In conclusion, this study demonstrates the potential of Gajah ginger as a natural source of antioxidants and preservatives. The essential oil and ethanol extract components of Gajah ginger have strong antioxidant activity and can be used to increase the shelf life of fish meat. Further research is needed to explore other potentials of Gajah ginger in various food applications and natural-based product development.
Q&A: Antioxidant Activity Components of Essential Oils and Ethanol Extracts from the Gajah Ginger Rhizome Pulp and Their Applications in Tilapia Fish Meat

Q: What is the Gajah ginger rhizome and what are its potential benefits?

A: The Gajah ginger rhizome is a type of ginger that has been traditionally used in various cultures for its medicinal and culinary properties. It has been found to have potential benefits as a natural source of antioxidants and preservatives.

Q: What are the main components of the essential oils from the Gajah ginger rhizome pulp?

A: The main components of the essential oils from the Gajah ginger rhizome pulp are geranial (13.97%), 1,8-sineol (12.6%), neral (10.94%), kamfen (8.63%), and Zingiberen (6.17%).

Q: How were the antioxidant activities of the essential oils and ethanol extracts tested?

A: The antioxidant activities of the essential oils and ethanol extracts were tested using the 2,2-diphenyl-1-picrylhydrazyl (DPPH) method to determine their ability to capture free radicals.

Q: What were the results of the antioxidant activity assay?

A: The IC50 value obtained was 1,218.70 μg/ml for essential oils and 1,107,698 μg/ml for ethanol extract, indicating that the two compounds have significant antioxidant properties.

Q: How were the essential oils and ethanol extracts applied to tilapia fish meat?

A: The essential oils and ethanol extracts were applied to tilapia fish meat during 5 days of storage at 4 ° C.

Q: What were the results of the peroxide value measurement?

A: The peroxide value of tilapia fish peroxide treated with essential oils was 13.824 mEq/kg and ethanol extract was 13.104 mEq/kg, which is lower than the control which has a peroxide value of 16.992 mEq/kg.

Q: What is the significance of the FT-IR spectroscopy analysis?

A: The FT-IR spectroscopy analysis shows the difference in the percentage value of transmittance in the wave range 3300-3600 cm-1, indicating differences in composition and concentration of active compounds that play a role in antioxidant activity.

Q: What are the potential applications of the essential oils and ethanol extracts from the Gajah ginger rhizome pulp?

A: The essential oils and ethanol extracts from the Gajah ginger rhizome pulp have potential applications as natural preservatives in the food industry, particularly in the preservation of tilapia fish meat.

Q: What are the limitations of this study?

A: This study has several limitations, including the use of only tilapia meat as a model system and the investigation of only the antioxidant activity of essential oils and ethanol extracts.

Q: What are the future directions for research on the Gajah ginger rhizome pulp?

A: Future research should focus on exploring the potential of the Gajah ginger rhizome pulp in various food applications and natural-based product development.

Q: What are the potential benefits of using the Gajah ginger rhizome pulp as a natural preservative?

A: The use of the Gajah ginger rhizome pulp as a natural preservative has potential benefits, including the provision of a healthier solution and environmental sustainability.

Q: What are the potential risks associated with the use of the Gajah ginger rhizome pulp as a natural preservative?

A: The potential risks associated with the use of the Gajah ginger rhizome pulp as a natural preservative are minimal, but further research is needed to fully understand its safety and efficacy.

Q: How can the Gajah ginger rhizome pulp be used as a natural preservative in the food industry?

A: The Gajah ginger rhizome pulp can be used as a natural preservative in the food industry by incorporating it into food products or using it as a coating for food surfaces.

Q: What are the potential applications of the Gajah ginger rhizome pulp in the pharmaceutical industry?

A: The Gajah ginger rhizome pulp has potential applications in the pharmaceutical industry, including the development of natural-based products for the treatment of various diseases.

Q: What are the potential applications of the Gajah ginger rhizome pulp in the cosmetic industry?

A: The Gajah ginger rhizome pulp has potential applications in the cosmetic industry, including the development of natural-based products for skin care and hair care.