Purifying Used Cooking Oil Through the Use of Ginger (Zingiber Officinale) and Strainers

A Science Investigatory Project

Presented to
San Isidro College
Malaybalay City, Bukidnon

For the completion of requirements in this school year

Sherwin Johanne D. Galceran

Venze Adrianne D. Macaday
Zean Kalea Phoenix S. Savaris
Francine Lorelei O. Arcadio
Krizziah Eve M. Chavez

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 TABLE OF CONTENTS

Title Page i

Table of Contents ii

List of Tables iv

List of Figures v

INTRODUCTION

Background of the Study 1

Statement of the Problem 4
Formulation of the Hypothesis 5
Objectives of the Study 6
Significance of the Study 7
Scope and Delimitations of the Study 8
Definition of Terms 8

Review of Related Literature and Studies

Review of Related Literature 16

Review of Related Studies 20

ii
 Methodology

The Subject of the Study 23

The Procedure 29
The Statistical Treatment 30

REFERENCES 36

iii
 LIST OF TABLES

Table

iv
 LIST OF FIGURES

Figure

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2
3
4
5

v
 INTRODUCTION

Background of the Study

As stated by Victa, Caranyagan, and Nasam in a study conducted in August 27, 2015

entitled as Ginger as Used Cooking Oil Purifier, “Ginger, as said by some, is a wonder plant. The

origins of ginger can be traced back to India, China and Java, but ginger can also be found in the

areas of Africa and the West Indies. Ginger can also be found and cultivated in tropical regions

and in Southeast Asia. In Southeast Asia ginger can be commonly found and cultivated in the

regions of Indonesia and Malaysia. The main producer of ginger is Jamaica. The scientific name

of ginger is Zingiber officinale Roscoe. William Roscoe (1753-1831), an English Botanist, was

the one who coined the name in his works.

The name Zingiber is derived from the Sanskrit word for "horn-shaped" and refers to the

protuberances on the rhizome. Ginger belongs to the botanical family of Zingiberaceae. Ginger

is a perennial plant with upright reddish stem, looking like leaves. It shoots up a stem with

narrow spear-shaped leaves, as well as white or yellow flowers growing directly from the root.

Ginger has been used for a few purposes since ancient times. It is used as a medicine for

a long time. It is also highly used as a cooking herb, condiment, spice and home remedy since

ancient times. In the medical aspect, the ginger root is an effective treatment for nausea and other

ailments. The early researchers who discovered the use of ginger in the medicinal world were

D.B. Mourey and D.E. Clayson. Ginger extract also has long been used in traditional medical

practices to decrease inflammation.

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Today, many still use ginger to help treat health problems associated with inflammation, such as

arthritis, bronchitis, and ulcerative colitis. Ginger is also used by many to treat bruising,

hangovers, travel and sea sickness, colds and flu, coughs, sinusitis, sores on the skin,

sore throat, diarrhea, and fever.”

“Proteases namely camphene, p-cineole, alpha-terpineol, zingiberene, pentadecanoic acid

absorbs the odor and taste of the food that were cooked on it.” as stated by Pagandaman on June

08, 2015. This will make the cooking oil a lot tastier to use, and combine it with the detoxifying

properties of ginger, it will overall make the recycled product bearable for consumption.

Cooking oil is plant, animal, or synthetic fat used in frying, baking, and other types of

cooking. It is also used in food preparation and flavoring not involving heat, such as salad

dressings and bread dippings like bread dips, and may be called edible oil.

Cooking oil is typically a liquid at room temperature, although some oils that contain

saturated fat, such as coconut oil, palm oil and palm kernel oil are solid.

There is a wide variety of cooking oils from plant sources such as olive oil, palm oil,

soybean oil, canola oil (rapeseed oil), corn oil, peanut oil and other vegetable oils, as well as

animal-based oils like butter and lard.

Oil can be flavored with aromatic foodstuffs such as herbs, chilies or garlic.

“People in many regions began to process vegetable oils thousands of years ago, utilizing

whatever food stuffs they had on hand to obtain oils for a variety of cooking purposes. Early

peoples learned to use the sun, a fire, or an oven to heat oily plant products until the plants

exuded
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oil that could then be collected.

The Chinese and Japanese produced soy oil as early as 2000 B.C., while southern

Europeans had begun to produce olive oil by 3000 B.C. In Mexico and North America, peanuts

and sunflower seeds were roasted and beaten into a paste before being boiled in water; the oil

that rose to the surface was then skimmed off. Africans also grated and beat palm kernels and

coconut meat and then boiled the resulting pulp, skimming the hot oil off the water.

Some oils have become available only recently, as extraction technology has improved.

Corn oil first became available in the 1960s. Cotton oil, watermelon seed oil, grape seed oil, and

others are now being considered as ways to make use of seeds that were, until recently,

considered waste.” stated by Victa, Caranyagan and Nasam in a study conducted in August 27,

2015 entitled as Ginger as Used Cooking Oil Purifier.

Cooking oil is a food stuff that is used as a means to fry and incorporate nutrients into

food. An average person uses six and half liters of oil a year. The average Filipino uses cooking

oil every day with much of it going to waste after being used two times. The average prices of

two liters of cooking oil can range between 100-200 pesos, while minimum wage is at 537 pesos

and so finding a means to save and allocate money to other matters is very important. People

must consider that the prices of staples are increasing and then there is further allocation of

money towards oil. As a result, it would burden a family further with their economic standing.

Finding ways to save on household aspects can provide extra savings for an average family here

in the Philippines. Used oil when thrown could also harm the environment. Cooking oil is
disposed so often that in Turkey alone an average 250,000 tons of waste oil is produced each

year, and so finding an effective means

of recycling cooking oil can have a drastic positive impact on both the environment and family

budget.

Statement of the Problem

This research aims to determine and test the ginger purification method and its availability to

normal people, furthermore some questions may follow as:

1. How does the purified cooking oil compare to other commercially made cooking oils in terms

of the following:

a) Texture

b) Color

c) Odor

d) Flavor

2. How many people are willing to apply/ use the method?

3. How many people are willing to reuse the purified cooking oil?
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Formulation of the Hypothesis

Null Form:

The researchers hypothesize that any method or process in oil purification does not change or

affect the oil’s flavor or recent texture. For it is still in its original form before it was joined with

the other substances. After being purified away from the other substances mixed in it, like the

clumps of grease, animal fats, either lard and any lubricant matters from the oil. Cooking oil is a

food stuff that is used as a means to fry and incorporate nutrients into food and also cooking oil

can be used two times or more.

Alternative Form:

The researchers hypothesize that there are various benefits associated with purification of oil. It

include cost-savings resulting from decreased oil usage, reduced disposal costs and waste

elimination. Production improvements result from less downtime as the frequency of system

drains and recharges are reduced. By recycling used cooking oil, the cost of cleanup is lowered

tremendously.
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Cause and Effect Form:

The researchers hypothesize that if people use ginger in oil purification, the other substances

mixed in the oil will be cleansed. This will remove larger waste products such as clumps of

grease, animal fats, either lard or any lubricant matters. After those are removed from the oil, the

smaller, less visible parts of excess ways should be removed which would be done by heating the

oils so that the oil is separated from the water which should then contain all the excess material.

It may look easy to process but it still have to be done properly and neatly for a certain method.

Objectives of the Study

The objectives of this study is to prove that ginger is an effective and low-cost method of

purifying used cooking oil.

Specifically, other objectives are as follows;

1. To find out how ginger purifies used cooking oil

2. To expand current knowledge and ideas

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Significance of the Study

The researches chose this topic to be investigated due to the fact that cooking oil is a

widely used commodity in an average household. The researchers also chose this on the grounds

of finding ways to save money and production costs and efforts in making cooking oil. The

research presented beforehand has its benefits for different entities and/or individuals including;

Average families. Utilizing this method can help them save money and allocate it to other needs.

The Environment. The production of cooking oil, like all industry requires vast amounts of

energy to produce and creates vast quantities of waste products, furthermore the majority of

cooking oil is discarded every day and cause pollution if not controlled and properly contained.

Jobseekers. The recycling of oil can create new livelihoods.

Innovators. The recycling of cooking oil can allow other researchers to create new ideas,

equipment and methods. The local economy. It can provide more available work for the masses

to occupy.

Businesses. It can create businesses like recycled oil refinery plants, and distributors.
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Scope and Delimitation of the Study

This study was delimited to the preparation and implementation in a way that the

researchers only used specific natural products. This study was also delimited to evaluation

because it was confined to the responses of the students and the teachers.

This study covers the use of purifying oil that can be useful in both livelihood and

environment-friendly aspects. This study focuses on purifying used cooking oil which involves

heating, straining, filtration, cooling, and storing.

This study made the researchers purify one kind of cooking oil which is mainly used in

Filipino homes.

Definition of Terms

Ginger. A hot fragrant spice made from the rhizome of plant, which may be chopped or

powdered for cooking, preserved in syrup, or candied. A Southeast Asian plant, which resembles

bamboo in appearance, from which ginger is taken.

Purification. Is the removal of impure elements from something. After purification, it would now

be safe to drink. Most cities have a system of water purification, so people get clean fresh

drinking water without any parasites or goldfish in it.

FFA content. It is the mass percentage of Oleic acid [mg] in Oil [g]. So, if we find the mass of

Oleic acid (from molar balance) by (V-b) X N X 282 (as detailed by Bineesh C Mathew), it will

be in gram. For this amount to be in mg, we need to divide this factor by 1000.

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Detoxify. Removes toxic substance or qualities from. “The process uses chemical reagents o

detoxify the oil” treat (an alcoholic or drug addict) to remove the effects of drink or drugs in

order to help them overcome addiction.

Protuberances. Is something that sticks out, like a swelling or a lump or a bunion on your foot. A

protuberances doesn’t have to be hideous; it could be our nose on your face or a knot on a tree.

Rhizome. A continuously growing horizontal underground stem which puts out lateral shoots

and adventitious roots at intervals.

Perennial plant. Is a plant that lives more than two years. Perennial-especially small flowering

plants-that grow and bloom over the spring and summer, die back every autumn and winter, and

then return in the spring from rootstock, are known as herbaceous perennials.

Ions. An ion is an atom or molecule that carries an electric charge. Ions are identified by the use

of a superscript to show the sign and size of their electric charge.

Protease. Any of numerous enzymes that hydrolyze proteins and are classified according to the

most prominent functional group (such as serine or cysteine) at the site called also proteinase.

Enzymes. A substance produced by a living organism which acts as a catalyst to bring about a

specific biochemical reaction.

Hydrolyze. Break down (a compound) by chemical reaction with water. “Bile acids were

hydrolyzed under alkaline conditions” undergo chemical breakdown duo to reaction with water.

Peptide Bonds. A peptide bond is an amide type of covalent chemical bond linking two

consecutive alpha-amino acids From C1 of one alpha-amino acid and N2 of another along a

peptide or protein chain. It can also be called an eupeptide bond to separate it from an isopeptide

bond, a different type of amide bond between two amino acids.

Lauric acid. Lauric acid or systematically, dodecanoic acid, is a saturated fatty acid with a 12-

carbon atom chain, thus having many properties of medium-chain fatty acids, is a bright white,

powdery solid with a faint odor of bay oil or soap. The salts and esters of lauric acid are known

as laurates.

Oxidation. Is the loss of electrons during a reaction by a molecule, atom or ion. Oxidation occurs

when the oxidation state of a molecule, atom or ion is increased. The opposite process is called

reduction, which occurs when there is gain of electrons or the oxidation state of an atom,

molecule, or ion decreases.

Caprylic acid. A liquid fatty acid present in butter and other fats.

Capric acid. Decanoic acid, also known as capric acid or decylic acid, is a saturated fatty acid. Its

formula is CH3 (CH2)8COOH. Salts and esters of decanoic acid are called decorates or caprates.
Ketogenic effect. Ketosis is a metabolic state characterized by elevated level of ketone bodies in

the blood or urine. Physiologic ketosis is a normal response to low glucose, such as low-

carbohydrate egg or fasting, which provides an additional energy source for the brain in the form

of ketones.

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H.pylori. is a common type of bacteria that grows in the digestive tract and has a tendency to

attack the stomach lining. It infects the stomachs of roughly 60 percent of the world’s adult

population. H. pylori infections are usually harmless, but they’re responsible for the majority of

ulcers in the stomach and small intestine.

E.coli. (Escherichia coli), is a type of bacteria that normally lives in your intestines. It’s also

found in the gut of some animals. Most types of E. coli are harmless and even help keep your

digestive tract healthy. But some strains can cause diarrhea if you eat contaminated food or drink

fouled water.

Shigella. It is a genus of bacteria that is Gram-negative, facultative anaerobic, non-spore-

forming, non-motile, rod-shaped and genetically closely related to E. coli. The genus is named

after Kiyoshi Shiga, who first discovered it in 1897. The causative agent of human shigellosis,

Shigella causes disease in primates, but not in other mammals. It is only naturally found in

humans and gorillas. During infection, it typically causes dysentery. Shigella is one of the

leading bacterial causes of diarrhea worldwide, causing an estimated 80–165 million cases. The

number of deaths it causes each year is estimated at between 74,000 and 600,000.
It is one of the top four pathogens that cause moderate-to-severe diarrhea in African and South

Asian children.

Gingerol. Known properly as [6]-gingerol, is a chemical compound found in fresh ginger.

Chemically, gingerol is a relative of capsaicin and piperine, the compounds which give chili

peppers and black pepper their respective spiciness. It is normally found as a pungent yellow oil,

but also can form a low-melting crystalline solid. Cooking ginger transforms gingerol via a

reverse

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aldol reaction into zingerone, which is less pungent and has a spicy-sweet aroma. When ginger is

dried or mildly heated, gingerol undergoes a dehydration reaction forming shogaols, which are

about twice as pungent as gingerol. This explains why dried ginger is more pungent than fresh

ginger. Ginger also contains [8]-gingerol, [10]-gingerol,[3] and [12]-gingerol,[4] collectively

deemed gingerols.

Shogaol. Shogaols are pungent constituents of ginger similar in chemical structure to gingerol.

The most common of the group is [6]-shogaol. Like zingerone, it is produced when ginger is

dried or cooked. Moreover, shogaol (and gingerol) are converted to other constituents when heat

is applied over time, which is why ginger loses its spiciness as it is cooked. The name shogaol is

derived from the Japanese name for ginger (生姜、shōga). Shogaol is rated 160,000 SHU on the

Scoville scale. When compared to other pungent compounds, shogaol is moderately more

pungent than piperine, but less than capsaicin.

Gingerdione. [6]-Gingerdione is a member of phenols, a beta-diketone and a

monomethoxybenzene. [6]-Gingerdione is found in ginger. [6]-Gingerdione is a constituent of

Zingiber officinale (ginger).

Hydrodistillation. A variant of steam distillation in which material is soaked for some time in

water after which the mixture is heated and volatile materials are carried away in the steam,

condensed and separated.

Monoterpeniod. A member of the terpene group; comprises two units of isoprene that are linked

by two carbon atoms with a single bond. Its molecular formula is C 10H 8. It has been used as an

antiseptic, stimulant, analgesic, decongestant, and expectorant.

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Bacillus licheniformis. Is a bacterium commonly found in the soil. It is found on bird feathers,

especially chest and back plumage, and most often in ground-dwelling birds (like sparrows) and

aquatic species (like ducks). It is a gram-positive, mesophilic bacterium. Its optimal growth

temperature is around 50 °C, though it can survive at much higher temperatures. The optimal

temperature for enzyme secretion is 37 °C. It can exist in a dormant spore form to resist harsh

environments, or in a vegetative state when conditions are good.

Bacillus spizizenii. Is a Gram-positive bacterium, rod-shaped and catalase-positive. It was

originally named Vibrio subtilis by Christian Gottfried Ehrenberg, and renamed Bacillus subtilis

by Ferdinand Cohn in 1872 (subtilis being the Latin for 'fine').

Staphylococcus aureus. Is a Gram-positive, round-shaped bacterium that is a member of the

Firmicutes, and it is a usual member of the microbiota of the body, frequently found in the upper
respiratory tract and on the skin. It is often positive for catalase and nitrate reduction and is a

facultative anaerobe that can grow without the need for oxygen.

Klebsiella pneumonia. Is a Gram-negative, non-motile, encapsulated, lactose-fermenting,

facultative anaerobic, rod-shaped bacterium. It appears as a mucoid lactose fermenter on

MacConkey agar. Although found in the normal flora of the mouth, skin, and intestines, it can

cause destructive changes to human and animal lungs if aspirated, specifically to the alveoli

resulting in bloody, brownish or yellow colored jelly like sputum. In the clinical setting, it is the

most significant member of the genus Klebsiella of the Enterobacteriaceae.

Pseudomonas stutzeri. Pseudomonas stutzeri is a gram-negative bacterium that is known for its

diverse metabolism. Individual P. stutzeri are rod-shaped and have a single polar flagellum. Cells

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are approximately 1-3um long and 0.5um in diameter. Colonies are disc shaped with ridges

radiating from the center. The presence of P. stutzeri in virtually all environments has led to it

being called "almost universal." Soil and marine waters are two environments where P. stutzeri

can be found. In soil, the organism has been found in the rhizosphere of cordgrass and other

commonly grown plants including wheat, barley, and rice. In marine environments, P. stutzeri

resides in the water column and sediment.

Macromolecules. A molecule containing a very large number of atoms, such as a protein, nucleic

acid, or synthetic polymer.

Terpenoids. Any of a large class of organic compounds including terpenes, diterpenes, and

sesquiterpenes. They have unsaturated molecules composed of linked isoprene units, generally

having the formula (C5H8)n.

COX. Cyclooxygenase, officially known as prostaglandin-endoperoxide synthase, is an enzyme

that is responsible for formation of prostanoids, including thromboxane and prostaglandins such

as prostacyclin, from arachidonic acid.

A member of the animal-type heme peroxidase family, it is also known as prostaglandin G/H

synthase. The specific reaction catalyzed is the conversion from arachidonic acid to

Prostaglandin H2, via a short-living Prostaglandin G2 intermediate.

VEGF. Vascular endothelial growth factor (VEGF), originally known as vascular permeability

factor (VPF), is a signal protein produced by cells that stimulates the formation of blood vessels.

To be specific, VEGF is a sub-family of growth factors, the platelet-derived growth factor family

of cystine-knot growth factors. They are important signaling proteins involved in both

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vasculogenesis (the de novo formation of the embryonic circulatory system) and angiogenesis

(the growth of blood vessels from pre-existing vasculature).It is part of the system that restores

the oxygen supply to tissues when blood circulation is inadequate such as in hypoxic conditions.

Serum concentration of VEGF is high in bronchial asthma and diabetes mellitus. VEGF's normal

function is to create new blood vessels during embryonic development, new blood vessels after

injury, muscle following exercise, and new vessels (collateral circulation) to bypass blocked

vessels.

Ethanolic ginger extract. Ethenolic (Ethanolic) ginger extract is an Alcohol based extract. Or a

ginger extract obtained with the help of an Alcohol.

Sesquiterpene hydrocarbons. Are a class of terpenes that consist of three isoprene units and often

have the molecular formula C15H24.

Like monoterpenes, sesquiterpenes may be acyclic or contain rings, including many unique

combinations. Biochemical modifications such as oxidation or rearrangement produce the related

sesquiterpenoids. Sesquiterpenes are found naturally in plants and insects, as semiochemicals,

e.g. defensive agents or pheromones.

Lipid peroxidation. Lipid peroxidation is the oxidative degradation of lipids. It is the process in

which free radicals "steal" electrons from the lipids in cell membranes, resulting in cell damage.

This process proceeds by a free radical chain reaction mechanism. It most often affects

polyunsaturated fatty acids, because they contain multiple double bonds in between which lie

methylene bridges (-CH2-) that possess especially reactive hydrogen atoms. As with any radical

reaction, the reaction consists of three major steps: initiation, propagation, and termination. The

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chemical products of this oxidation are known as lipid peroxides or lipid oxidation products

(LOPs).

Microsomes. Are heterogeneous vesicle-like artifacts (~20-200 nm diameter) re-formed from

pieces of the endoplasmic reticulum (ER) when eukaryotic cells are broken-up in the laboratory;

microsomes are not present in healthy, living cells.

REVIEW OF RELATED LITERATURE AND STUDIES

Review of Related Literature

 “Ginger does not provide protein or other nutrients, but it is an excellent source of

antioxidants.”, as stated by an online article titled Why is Ginger Good for You by Fletcher

published January 3, 2020 for MedicalNewsToday.

”Gingerol is the main bioactive compound in ginger, responsible for much of its

medicinal properties. It has powerful anti-inflammatory and antioxidant effects. ” As stated by

Leech, MS on healthline on July 4, 2017.

”In a 45-day study of 85 individuals with high cholesterol, 3 grams of ginger powder

caused significant reductions in most cholesterol markers.

This is supported by a study in hypothyroid rats, where ginger extract lowered LDL

cholesterol to a similar extent as the cholesterol-lowering drug atorvastatin.

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Both studies also showed reductions in total cholesterol and blood triglycerides. ” As

statedby Leech, MS on healthline on July 4, 2017.

“Ginger extract has been studied as an alternative treatment for several forms of cancer.

The anti-cancer properties are attributed to 6-gingerol, a substance that is found in large

amounts in raw ginger.

In a study of 30 individuals, 2 grams of ginger extract per day significantly reduced pro-

inflammatory signaling molecules in the colon” As stated by Leech, MS on healthline on July 4,

2017.

“Ginger extract can inhibit the growth of many different types of bacteria.
 It is very effective against the oral bacteria linked to inflammatory diseases in the gums,

such as gingivitis and periodontitis.

Fresh ginger may also be effective against the RSV virus, a common cause of respiratory

infections. ” As stated by Leech, MS on healthline on July 4, 2017.

“Certain chemical compounds in fresh ginger help your body ward off germs. They’re

especially good at halting growth of bacteria like E.coli and shigella, and they may also keep

viruses like RSV at bay.” stated by Ratini, DO, MS on November 29, 2018 for WebMD.

“Ginger might help destroy oral pathogens and H. pylori, making it anti-bacterial.” Stated

by online article site Percisionnutrition in an article titled All about Ginger by Andrews, MS,

MA, RD, RYT, CSCS.

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“Ginger (Zingiber officinale Roscoe, Zingiberaceae) is one of the most commonly

consumed dietary condiments in the world. The oleoresin (i.e., oily resin) from the rhizomes

(i.e., roots) of ginger contains many bioactive components, such as [6]-gingerol (1-[4′-hydroxy-

3′- methoxyphenyl]-5-hydroxy-3-decanone; Figure 7.1), which is the primary pungent ingredient

that is believed to exert a variety of remarkable pharmacological and physiological activities.

Ginger is used in numerous forms, including fresh, dried, pickled, preserved, crystallized,

candied, and powdered or ground. The flavor is somewhat peppery and slightly sweet, with a

strong and spicy aroma. The concentration of essential oils increases as ginger ages and,

therefore, the intended use of the rhizome determines the time when it is harvested. If extracting
the oil is the main purpose, then ginger can be harvested at 9 months or longer. Ginger is

commonly pickled in sweet vinegar, which turns it a pink color; this form is popular with sushi.

Ginger harvested at 8-9 months has a tough skin that must be removed before eating, and the root

is more pungent and is used dried or pulverized into ground ginger. This is the form most

commonly found in our spice racks and used in cookies, cakes, and curry mixes. Candied or

crystallized ginger is cooked in sugar syrup and coated with granulated sugar. Ginger harvested

at 5 months is not yet mature and has a very thin skin, and the rhizomes are tender with a mild

flavor and are best used in fresh or preserved forms.

At least 115 constituents in fresh and dried ginger varieties have been identified by a

variety of analytical processes. Gingerols are the major constituents of fresh ginger and are found

slightly reduced in dry ginger, whereas the concentrations of shogaols, which are the major

gingerol dehydration products, are more abundant in dry ginger than in fresh ginger. At least 31

gingerol- related compounds have been identified from the methanolic crude extracts of fresh

ginger

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rhizome.

Ginger has been fractionated into at least 14 bioactive compounds, including [4]-

gingerol, [6]-gingerol, [8]-gingerol, [10]-gingerol, [6]-paradol, [14]-shogaol, [6]-shogaol, 1-

dehydro-[10]-gingerdione, [10]-gingerdione, hexahydrocurcumin, tetrahydrocurcumin,

gingerenone A, 1,7-bis-(4′ hydroxyl-3′ methoxyphenyl)-5-methoxyhepthan-3-one, and methoxy-

[10]-gingerol.
 The proportion of each individual component in a sample of ginger depends on country

of origin, commercial processor, and whether the ginger is fresh, dried, or processed. Of the

bioactive pungent components of Jamaican ginger, including [6]-, [8]-, and [10]-gingerols and

[6]-shogaol, [6]-gingerol appears to be the most abundant pungent bioactive compound in most

of the oleoresin samples studied. Although phylogenetic analysis has showed that all ginger

samples from widely different geographical origins are genetically indistinguishable, metabolic

profiling showed some quantitative differences in the contents of [6]-, [8]-, and [10]-gingerols .

An examination of the concentrations of [6]-, [8]-, and [10]-gingerols and [6]-shogaol in 10

different ginger-root dietary supplements purchased randomly from a variety of pharmacies and

health food stores yielded some disconcerting results. Perhaps not surprisingly, the content of

these active components was found to vary extensively from none or very minute amounts to

several milligrams per gram. In addition, the suggested serving size ranged from about 250 mg to

4.8 g/day. The basis for the wide range of dosing is not clear. These studies suggest that ginger

contains a variety of bioactive compounds and standardization of contents is critically lacking.”

Stated in the book Herbal Medicine: Biomolecular and Clinical Aspects. 2nd edition in Chapter 7

the Amazing and Mighty Ginger by Benzie Iff, Wachtel-Galor S in 2011.

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Review of Related Studies

According to Victa, Caranyagan, and Nasam, in a study conducted in August 2015,

entitled as Ginger as Used Cooking Oil Purifier they state, ”In most kitchens, cooking oil goes to

waste which requires households to routinely buy oil and cost them much more than recycling.
Most households often say that if only they didn’t need to spend for cooking oil, then they would

have saved a lot for other necessities, especially in times of crisis. In response, researchers came

up with an idea to purify and recycle used cooking oil for consumers to be able to reuse them.”

According to Epe, Laygan Jr., Dela Cerna, Flores, Misa, and Tan of Don Sergio Osmena

Sr. Memorial National Highschool in a study in March 2014 entitled as Purifying Used Cooking

Oil Through Boiling With The Use of Ginger (Zingiber Officinale) they state, “A ginger protease

has ions which are used for purification processes group of enzymes whose catalytic function is

to hydrolyze (breakdown) peptide bonds of proteins. The purification is considered to be highly

effective.”

According to Acut of Cebu Normal University in a study conducted in 2019 entitled as

Evaluation of the Effectiveness of Ginger ( Zingiber Officinale) as used as Vegetable Oil

Purifier, he states, “Based from the results, although the products may be of a darker color than

that of the unpurified used oil sample, the product significantly showed a decline in FFA content,

from a nearly 0.06% to a 0.028% for the first trial and a 0.039% for the second trial, making the

products much safer to use. Ginger on the other hand, was not only able to reduce FFA content

but was also able to remove the bad odor and taste of the used cooking oil sample.”

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“The means of the samples were compared and revealed that purified oil had no significant

difference to commercial cooking oil in terms of color/ clearness and odor as the result of the

acceptability test.”, stated by Epe and fellow researchers in a study in March 2014 for Don

Sergio

Osmena Sr. Memorial National High school entitled as Purifying Used Cooking Oil Through
Boiling with the Use of Ginger (Zingiber Officinale).

”The essential oils obtained by hydrodistilation of the leaves and rhizomes of Zingiber

officinale var. rubrum Theilade were analysed by capillary GC and GC–MS. Forty-six

constituents were identified in the leaf oil, while 54 were identified in the oil from the rhizomes.

The leaf oil was clearly dominated by β-caryophyllene (31.7%), while the oil from the rhizomes

was predominantly monoterpenoid, with camphene (14.5%), geranial (14.3%), and geranyl

acetate (13.7%) the three most abundant constituents.

The evaluation of antibacterial activities using the micro-dilution technique revealed that

both the leaf and rhizome oils were moderately active against the Gram-positive bacteria

Bacillus licheniformis, Bacillus spizizenii and Staphylococcus aureus, and the Gram-negative

bacteria Escherichia coli, Klebsiella pneumoniae and Pseudomonas stutzeri.” Stated by

Sivasothya, Chongb, Eldeen, Sulaiman, and Awang in the book Food Chemistry Volume 124,

Issue 2, Pages 514-517 in 15 January 2011.

“Ginger and its constituents show antioxidant activity and prevent the damage of

macromolecules, caused by the free radicals/oxidative stress. Ginger and its constituents also

show a vital role as anti-inflammatory processes. Earlier studies on in vitro investigations of

ginger

21

preparations and some isolated gingerol-related compounds showed that anti-inflammatory

effects of ginger such as inhibition of COX-2 and inhibition of nuclear factor κB. Ginger also

acts as modulation of apoptosis and inhibition of VEGF. Earlier study has shown that terpenoids,

constituents of ginger induce apoptosis in endometrial cancer cells through the activation of p53.
Ginger also shows antimicrobial and other biological activities due gingerol and paradol,

shogaols and zingerone. An important finding showed that 10% ethanolic ginger extract was

found to possess antimicrobial potential against pathogens.

Numerous active ingredients are present in ginger including terpenes and oleoresin which

called ginger oil. Ginger also constitutes volatile oils approximately 1% to 3% and non-volatile

pungent components oleoresin. The major identified components from terpene are sesquiterpene

hydrocarbons and phenolic compounds which are gingerol and shogaol and lipophilic rhizome

extracts, yielded potentially active gingerols, which can be converted to shogaols, zingerone, and

paradol

Antioxidants are substances that play a role in the neutralization of free radicals and

oxidative stress. The free radical production is balanced by the antioxidative defense system of

our body. Any alterations between reactive oxygen species (ROS) generation and its

neutralization by antioxidant defense cause oxidative stress.

Several plants and their constituents are rich source of antioxidant and play a significant

role in prevention of disease progression process. Ginger is a source of a large number of

antioxidants and also plays an important role in the reduction of the lipid oxidation and inhibits

the pathogenesis of diseases. Previous study reported that ginger extract possesses antioxidative

22

characteristics and shows a role in scavenge superoxide anion and hydroxyl radicals and

gingerol, inhibited ascorbate/ferrous complex induced lipid peroxidation in rat liver microsomes.

The essential oil and oleoresin of Zingiber officinale exhibited significant antioxidant and

antimicrobial activities. 6 Dehydroshogaol, 6-shogaol and 1-dehydro-6-gingerdione has shown

potent inhibitors of nitric oxide (NO) synthesis in activated macrophages. Another report in the

favor of ginger as antioxidant showed that 6-shogaol has potent antioxidant properties which can

be attributed to the presence of unsaturated ketone moiety. Another study has shown that

phenolic substances possess strong anti-inflammatory and antioxidative properties and

considerable anticarcinogenic and antimutagenic activities and showed role as in scavenging of

H2O2, which donate electrons to H2O2, thus neutralizing it to water. Earlier report showed that

antioxidative activity of ginger extract in animal model. ” As stated by Rahmani, Shabrmi, and

Aly in a study entitled as Active ingredients of ginger as potential candidates in the prevention

and treatment of diseases via modulation of biological activities on July 12, 2014.

METHODOLOGY

Subject of the Study

The researchers chose coconut cooking oil as the oil type to be studied and researched

upon because it is a readily available type of cooking oil in the Philippines. Coconut cooking oil

is also one type of oil that is used frequently in average households in the Philippines.

23

According to Gunnars, BSc on April 20, 2018 in an article entitled Why Is Coconut Oil

Good for You? A Healthy Oil for Cooking, he states, “A great example of a controversial food is

coconut oil. It is generally praised by the media, but some scientists doubt it lives up to the hype.

It has mainly gotten a bad rap because it is very high in saturated fat.
Coconut oil is very different from most other cooking oils and contains a unique composition of

fatty acids.

The fatty acids are about 90% saturated. But coconut oil is perhaps most unique for its

high content of the saturated fat, lauric acid. Which makes up around 40% of its total fat content.

This makes coconut oil highly resistant to oxidation at high heat. For this reason, it is

very suitable for high-heat cooking methods like frying.

Coconut oil is relatively rich in medium-chain fatty acids, containing around 7% caprylic acid

and 5% capric acid.

Coconut oil contains about 40% lauric acid.

In comparison, most other cooking oils contain only trace amounts of it. An exception is

palm kernel oil, which provides 47% lauric acid.”

In a 100ml of used cooking oil, a ratio of 7 slices of ginger is made to purify any used cooking

oil. No matter how dirty the oil could get, it depends on how many ginger slices to put in a

different kind of oil.

24

Coconut oil, copra oil, is an edible oil extract from the kernel or meat of mature coconut

harvested from the coconut palm (Cocos Nucifera). It has various applications. Because of its

high saturated fat content, it is slow to oxidize and, thus, resistant to rancidification, lasting up to

six months at 24 degrees Celsius without spoiling.”

 The researches choose ginger (Zingiber Officinale) as the main purifying agent to be used

in this endeavor because of its abilities as an anti-bacterial, detoxifying agent, and its ability to

hydrolyze the peptide bonds of proteins. The researchers also choose ginger because it is readily

available in market places in the Philippines. Ginger is also a low-cost alternative to other

purifying agents, which makes it ideal to be used by average households in the country.

“Ginger is a member of a plant family that includes cardamom and turmeric. Its spicy

aroma is mainly due to presence of ketones, especially the gingerols, which appear to be the

primary component of ginger studied in much of the health-related scientific research. The

rhizome, which is the horizontal stem from which the roots grow, is the main portion of ginger

that is consumed. Ginger’s current name comes from the Middle English gingivere, but this spice

dates back over 3000 years to the Sanskrit word srngaveram, meaning “horn root,” based on its

appearance. In Greek, it was called ziggiberis, and in Latin, zinziberi. Interestingly, ginger does

not grow in the wild and its actual origins are uncertain.

25

Indians and Chinese are believed to have produced ginger as a tonic root for over

5000 years to treat many ailments, and this plant is now cultivated throughout the humid tropics,

with India being the largest producer. Ginger was used as a flavoring agent long before history

was formally recorded. It was an exceedingly important article of trade and was exported from

India to the Roman Empire over 2000 years ago, where it was especially valued for its medicinal
properties. Ginger continued to be a highly sought after commodity in Europe even after the fall

of the Roman Empire, with Arab merchants controlling the trade in ginger and other spices for

centuries. In the thirteenth and fourteenth centuries, the value of a pound of ginger was

equivalent to the cost of a sheep. By medieval times, it was being imported in preserved form to

be used in sweets. Queen Elizabeth I of England is credited with the invention of the gingerbread

man, which became a popular Christmas treat.

Ginger is used in numerous forms, including fresh, dried, pickled, preserved, crystallized,

candied, and powdered or ground. The flavor is somewhat peppery and slightly sweet, with a

strong and spicy aroma. The concentration of essential oils increases as ginger ages and,

therefore, the intended use of the rhizome determines the time when it is harvested. If extracting

the oil is the main purpose, then ginger can be harvested at 9 months or longer. Ginger is

commonly pickled in sweet vinegar, which turns it a pink color; this form is popular with sushi.

Ginger harvested at 8-9 months has a tough skin that must be removed before eating, and the root

is more pungent and is used dried or pulverized into ground ginger. This is the form most

commonly found in our spice racks and used in cookies, cakes, and curry mixes. Candied or

crystallized ginger is cooked in sugar syrup and coated with granulated sugar. Ginger harvested

at 5 months is not yet mature and

26

has a very thin skin, and the rhizomes are tender with a mild flavor and are best used in fresh or

preserved forms.
 At least 115 constituents in fresh and dried ginger varieties have been identified by a

variety of analytical processes. Gingerols are the major constituents of fresh ginger and are found

slightly reduced in dry ginger, whereas the concentrations of shogaols, which are the major

gingerol dehydration products, are more abundant in dry ginger than in fresh ginger. At least 31

gingerol-related compounds have been identified from the methanolic crude extracts of fresh

ginger rhizome. Ginger has been fractionated into at least 14 bioactive compounds, including

[4]-gingerol, [6]-gingerol, [8]-gingerol, [10]-gingerol, [6]-paradol, [14]-shogaol, [6]-shogaol, 1-

dehydro-[10]-gingerdione, [10]-gingerdione, hexahydrocurcumin, tetrahydrocurcumin,

gingerenone A, 1,7-bis-(4′ hydroxyl-3′ methoxyphenyl)-5-methoxyhepthan-3-one, and methoxy-

[10]-gingerol. The proportion of each individual component in a sample of ginger depends on

country of origin, commercial processor, and whether the ginger is fresh, dried, or processed. Of

the bioactive pungent components of Jamaican ginger, including [6]-, [8]-, and [10]-gingerols

and [6]-shogaol, [6]-gingerol appears to be the most abundant pungent bioactive compound in

most of the oleoresin samples studied. Although phylogenetic analysis has showed that all ginger

samples from widely different geographical origins are genetically indistinguishable, metabolic

profiling showed some quantitative differences in the contents of [6]-, [8]-, and [10]-gingerols .

An examination of the concentrations of [6]-, [8]-, and [10]-gingerols and [6]-shogaol in 10

different ginger-root dietary supplements purchased randomly from a variety of pharmacies and

health food

stores yielded some disconcerting results. Perhaps not surprisingly, the content of these active

27
components was found to vary extensively from none or very minute amounts to several

milligrams per gram. In addition, the suggested serving size ranged from about 250 mg to 4.8

g/day. The basis for the wide range of dosing is not clear.

These studies suggest that ginger contains a variety of bioactive compounds and

standardization of contents is critically lacking.”

Stated in the book Herbal Medicine: Biomolecular and Clinical Aspects. 2nd edition in

Chapter 7 the Amazing and Mighty Ginger by Benzie Iff, Wachtel-Galor S in 2011.

“Proteases namely camphene, p-cinoele, alpha-terpineol, zingiberene, pentadecanoic acid

are the main components of ginger that absorbs the odor and taste of the food in the unpurified

cooking oil. This will make the cooking oil a lot tastier to use, and combine it with the

detoxifying properties of ginger, it will overall make the recycled product bearable for

consumption.”, as stated by Pagandaman on June 08, 2015.

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 The Procedure

In order to purify used cooking oil, the person attempting will need a conical strainer. In

order to further filter the oil the attempter would need cheesecloth as the fine woven fibers of the

cloth will allow the minute impurities to be left behind. The attempter can also choose paper

towels as a substitute to cheesecloth, but the paper towel will absorb some of the oil when the oil

phases

through the material, although it is of no concern as the deducted amount would measure to less

than a teaspoon to one teaspoon. Another substitute to cheesecloth are coffee filters. Although,

the attempter can utilize the three material aforementioned to purify the oil better and with

greater effect.

The person would also need ginger slices as it is the main component of the purifying process.

Finally, the person would need an airtight jar to store the finished purified cooking oil batch in a

sterile and clean environment.

To purify used cooking oil the person attempting would first need to, strain the cooking

oil once using a strainer to catch and remove any coarse food particles. After that, said person

would have to heat the oil to a temperature of about 170 -200 degrees Fahrenheit (76.67 -93.33

degrees Celsius), and put in ginger slices. Then following that said person has to turn off the heat

after about two or three minutes, and let the ginger slices remain in the cooking oil while the oil

cools naturally. Ginger will absorb most of the odor and taste of the foods that were cooked in

the oil. When the cooking oil has cooled down to about 120 degrees Fahrenheit (48.89 degrees

Celsius), filter the oil. To make the filter, line the conical strainer with the paper towel, making

sure that there is no place where the oil can leak without passing through the towel. Next, line it
 29

with the cheese cloth in the same fashion. Hold the filter above a container that is big enough to

hold the amount of oil being filtered, and pour the oil. Since the filter made is very fine, it may

take up to 15 minutes for one liter of oil to pass through it.

When the filtered oil reaches room temperature, transfer it to storage jars. Close the lid

tightly and store the jars in room temperature.

The Statistical Treatment

The researchers interviewed and surveyed 20 students of a controlled population at a

local school. The researchers choose color, odor, flavor, and texture as items for the acceptability

test. The acceptability test, to find out whether the population would accept the purified cooking

oil, was done in a controlled manner. The researchers also asked the populace whether or not

they will use the method and the purified cooking oil. The researchers chose 1 star, 2 stars, and 3

stars to rate the aforementioned aspects. Here are the results:

Flavor, one star if it tastes of rancid food, two stars if it tastes like slightly rancid food, and three

stars if it tastes fresh

3 people ranked one star

13 people ranked two stars

4 people ranked three stars

 30

In percentage form

15% rated it one star

65% rated it two stars

20% rated it three stars

In mean form

21/20

0.9523809524

Odor, one star for rancid, two stars for slightly rancid, and three stars for no odor

0 people ranked one star

13 people ranked two stars

7 people ranked three stars

 31

In percentage form

0% rated it one star

65% rated it two stars

35% rated it three stars

In mean form

20/47

0.4255319149

Color, if it looks dark, two stars if it looks brown, three stars if it looks white

7 people ranked one star

8 people ranked two stars

5 people ranked three stars

 32

In percentage form

35% ranked it one star

40% ranked it two stars

25% ranked it three stars

In mean form

20/38

0.5263157895

Texture, one star is with giant pieces of food stuff, two stars are with tiny pieces of food stuff,

and three stars is with no pieces of food stuff

O people ranked one star

9 people ranked two stars

11 people ranked three stars

 33

In percentage form

0% ranked it one star

45% ranked it two stars

55.00000000000001% ranked it three stars

In mean form

20/51

0.3921568627

“Will you use the method to purify oil?’

16 people said yes

4 people said no

In percentage form

80% would use the method

20% would not use the method

 34

“Will you reuse the purified oil?”

16 people said yes

4 people said no

In percentage form

80% would reuse the oil

20% would not use the oil

Overall

An average of 2.5 persons rated the product and its aspects with one star

An average of 10.75 persons rated the product and its aspects with two stars

An average of 6.75 persons rated the product and its aspects with one star
 35

References

https://www.scribd.com/document/276497357/Ginger-as-Used-Cooking-Oil-Purifier

https://www/healthline.com/nutrition/why-is-coconut-oil-good-for-you

https://en.m.wikipedia.org/wiki/Coconut_oil

https://pdfslide.net/documents/ginger-as-used-cooking-oil-purifier.html

https://www.encyclopedia.com/manufacturing/news-wires-white-papers-and-books/cooking-oil

https://www.scribd.com/doc/268017377/Investigatory-Project

https://www.researchgate.net/publication/337049933_Evaluation_of_the_effectiveness_of_ginge

r_Zingiber_officinale_as_used_vegetable_oil_purifier

https://www.coursehero.com/file/23575236/Ginger-as-Oil-Purifier/

https://www.healthline.com/nutrition/11-proven-benefits-of-ginger

https://www.webmd.com/diet/ss/slideshow-health-benefits-ginger

https://www.ncbi.nlm.nih.gov/books/NBK92775/

https://www.sciencedirect.com/science/article/pii/S0308814610007727

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4106649/

https://www.express.co.uk/life-style/life/821436/cooking-oil-consume-calories-lifetime-health

https://www.bis.k12.tr/PageGalleryFiles/Files/6035_Recycling%20of%20Cooking%20Oil.pdf