URTICA DIOICA AND ZINGIBER OFFICINALE EXTRACTS WITH AGRO-FOOD AND PHARMACEUTICAL APPLICATIONS
IOANA-ADRIANA ȘTEFĂNESCU *, IRINA-LOREDANA IFRIM 1. "Vasile Alecsandri" University of Bacau, Faculty of Engineering, Department of Chemical and Food Engineering, 157,
Calea Mărăşeşti, Bacău, Romania
*Corresponding authors: ioana.stefanescu@ub.ro
The present work is an attempt to highlight the effect of aqueous extracts of Urtica dioica (nettle) and Zingiber officinale (ginger) in in vitro studies. The insights from current research would be helpful to have an overview of the antioxidant potential of nettle and ginger and provide direction for optimization and development of these extracts for phytosanitary applications against vegetable diseases as well as preservation role in the agri-food industry. The antioxidant activities of nettle and ginger are found to be protective for vegetables diseases with Alternaria solani. The study also highlighted the potential of a green corrosion inhibitor for metal food packaging.
