Levels of essential and non-essential metals in ginger (Zingiber officinale) cultivated in Ethiopia

SpringerPlus
Yohannes Wagesho, Bhagwan Singh Chandravanshi

Abstract

Ginger (Zingiber officinale Roscoe) is a common condiment for various foods and beverages and widely used worldwide as a spice. Its extracts are used extensively in the food, beverage, and confectionary industries in the production of products such as marmalade, pickles, chutney, ginger beer, ginger wine, liquors, biscuits, and other bakery products. In Ethiopia, it is among the important spices used in every kitchen to flavor stew, tea, bread and local alcoholic drinks. It is also chiefly used medicinally for indigestion, stomachache, malaria, fevers, common cold, and motion sickness. The literature survey revealed that there is no study conducted on the determination of metals in ginger cultivated in Ethiopia. Hence it is worthwhile to determine the levels of essential and non-essential metals in ginger cultivated in Ethiopia. The levels of essential (Ca, Mg, Fe, Zn, Cu, Co, Cr, Mn, and Ni) and non-essential (Cd and Pb) metals in ginger (Zingiber officinale Roscoe) cultivated in four different regions of Ethiopia and the soil where it was grown were determined by flame atomic absorption spectrometry. 0.5 g of oven dried ginger and soil samples were digested using 3 mL of HNO3 and 1 mL of HClO4 at 210°C for 3 h and a mixture o...Continue Reading

References

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Feb 13, 2015·SpringerPlus·Feleke Demissie Endalamaw, Bhagwan Singh Chandravanshi

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Citations

Jul 21, 2015·SpringerPlus·Agalu ZerihunBewketu Mehari
May 9, 2016·Environmental Monitoring and Assessment·Marian Asantewah NkansahAbiathar Abraham Ackumey

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Methods Mentioned

BETA
atomic absorption spectroscopy

Software Mentioned

SPSS

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