CHAPTER I

Introduction and Background of the Study

Nowadays, most people do not use the cooking oil after it has been used already.
Probably, they usually throw the used cooking oil to the kitchen sink which can lead them to
buying new cooking oil. Frequent buying of cooking oil can reduce their savings on buying other
provisions for their household which is not what people wanted.

The researchers found a way of not wasting the used cooking oil. To reuse the cooking
oil, the user must put the process by cleansing it. Cleansing the used cooking oil will help the
people save money for their other needs. Cleansing and filtering it will remove the food particles
and the odor of it.

For this project, the researchers will implicate ginger to the process of cleansing the
cooking oil.

Statement of the Problem

The purpose of this study is to investigate if the ginger is an effective cleanser for the used
cooking oil. Specifically, it aims to answer the following questions:

1. Is ginger (Zingiber officinale) effective as cleanser for the used cooking oil?
2. Is there a difference between commercial cooking oil and used cooking oil cleansed by
ginger in terms of:

a.Odor

b.Color

c.Transparency

1
Formulation of Hypothesis

1. Ginger (Zingiber officinale) is an effective cleanser for the used cooking oil.
2. There is a difference between commercial cooking oil and used cooking oil cleansed by
ginger in terms of:
a. Odor
b. Color
c. Transparency

Significance of the Study

This study will benefit the individuals who loves cooking, the individuals who own business that
involves food and the common household.

This study aims to maximize the life span of cooking oil and to help individuals to save up,
especially in times of crisis, and fulfil the needs or demands of buying cooking oil.

Scope and Limitations of the study

This study is limited to the investigation of ginger as an effective used cooking oil cleanser. The
ginger (Zingiber officinale) used in the experiment is the ginger root. It was being conducted on
February 08, 2017 (Wednesday) at one of the researchers’ house (Specifically, Ligas 2 Bacoor,
Cavite). It lasted for about three to four days. There will be 15 respondents that will come from
the four sections of Grade 9 students of St. Dominic College of Asia of age ranging from 14-16
years old.

Definition of Terms

Provisions - a supply of food and other things that are needed

Cleanse - to rid of impurities by or as if by washing

Filtration - the act or process of removing something unwanted from a liquid, gas, etc., by using
a filter

Odor - a particular smell

Implicate - involve

2
Nausea - the feeling you have in your stomach when you think you are going to vomit

Hydrolize - break down

Proteins - a substance found in foods (such as meat, milk, eggs, and beans) that is an important
part of the human diet

Strain - to cause to pass through a strainer

3
 CHAPTER II

Review of Related Literature

This chapter indicates the relevant information about the given study. This will provide
individuals details and facts that prove the recent studies. This will also give the researchers
certain ideas to invent another project in the future.

GINGER

Ginger (Zingiber officinale) Roscoe, from the ginger family or Zingiberacae, is a medicinal plant
that has been widely used in Chinese Ayurvedic and Tibb-Unani herbal medicines all over the
world. Use of ginger (Zingiber officinale) can treat various disorders, such as nausea or arthritis,
but no conclusions about its effectiveness and long-term use. (Elsevier Ltd. 2007.)

Ginger (Zingiber officinale) is a common condiment for various foods and beverages. Ginger
(Zingiber officinale) rhizome is generally consumed as a fresh paste, dried powder, slices
preserved in syrup, candy (crystallized ginger), or for flavouring tea. In India and China, fresh
ginger (Zingiber officinale) is used to prepare vegetable and meat dishes and as a flavouring
agent in beverages and many other food preparations. Ginger (Zingiber officinale) is also a
natural dietary component which has antioxidant and anti-carcinogenic properties. (Chemistry of
Spices. 2008.)

Ginger (Zingiber officinale) is popular for its distinct sharp and hot flavour due to an oily
substance called gingerol. Ginger (Zingiber officinale) can grow in sandy or loose oil, provided it
is planted at the depth of 30 cm, has enough water and it does not hold water when it folds or
rains. According to Bureau of Agriculture Statistics 2006, the area planted of ginger (Zingiber
officinale) in the Philippines was 3 916 hectares with a total production of 27 261 tons. Cagayan
Valley was the largest producer of ginger (Zingiber officinale) (5 661 tons) followed by
Calabarzon (4 969 tons) and Northern Mindanao (4 029 tons).

Ginger (Zingiber officinale) is still propagated by traditional planting by rootstalk cutting rather
than by seeds. The process of cultivation in India and Jamaica is very similar. Jamaica has the
best quality of ginger (Zingiber officinale) in the world. The procedure of the process is basically
like the cultivation of potatoes. The Rhizome pieces, each bearing a bud known as "seed pieces"

4
or "setts", are planted in holes or trenches. The crops can be harvested in stages, depending on
the end use. They usually have two different forms. They are the "Green ginger" and the "Dry
Ginger". The green ginger (Zingiber officinale) has succulent rhizomes with low fibre up to 6.5%
and protein and fat contents required for the preserve industry. They are harvested earlier from
the fifth month of sowing. On the other hand, dry ginger (Zingiber officinale) is harvested
usually between 7-8 months after plantation with maturity beyond which the percentage of
volatile oil decreases. The clumps of rhizomes are carefully dug out so as not to injure the outer
epidermis. (Ginger: A Versitile Healing Herb. New Delhi: Vedams, 2003.)

The fibrous roots are roots having indefinite growth when they're growing out of the base of the
sprouts. They are also thin, with root hairs, and their function is generally absorption of plant
nutrients and water from soil.( The Agronomy and Economy of Turmeric and Ginger: The
Invaluable Medicinal Spice Crops. 2013.)

Ginger (Zingiber officinale) is composed many essential nutrients such as pyridoxine,

pantothenic acid, and it also holds good amount of minerals like potassium, manganese, copper,
and magnesium. Ginger (Zingiber officinale) has this protease or called Zingibain that can use in
cleansing.

Table 1: Nutrients in Ginger (Zingiber officinale)

Protein (g) 1.1

Fiber (g) 2.4

Calcium (g) 32.0

Phosporus (mg) 30.0

Iron (mg) 3.0

Ascorbic Acid (mg) 4.0

Source: Philippine Food Composition Tables, Food and Nutrition Research Institute

5
 VEGETABLE COOKING OIL

Cooking oil is a plant or synthetic fat used in frying, baking and other types of cooking. It is
typically a liquid, although some oils that contain saturated fat, such as coconut oil, palm oil,
palm kernel oil, are solid at room temperature.

Cooking oil has two types and they're saturated and unsaturated. Saturated fats are mostly animal
fats and they are solid at room temperature. They also raise blood cholesterol more than any
other food we eat. These include butter, cheese, whole milk, ice cream, lard, egg yolks, fatty
meats, coconut oils and palm oils. On the other hand, unsaturated fats can come from both
animal and plant products. (The New Professional Chef, 6th edition, John Wiley & Sons 1996)

Vegetable oils come from different seeds that have been extracted from it. They are a lot of types
of vegetable oils that you can make with those seeds. The seed that you make with Canola oil is
called rapeseed. The other oils are called soybean, corn, sunflower, safflower, palm, peanut,
cottonseed, and grapeseed. (Thank Your Body 2016)

Vegetable oils are manufactured in a factory, usually from genetically modified crops that have
been treated with pesticides. If a vegetable oil is to be made into margarine or shortening, it
undergoes an additional process that keeps it solid at temperatures that are cold. Trans-fats are
made when vegetable oils are solid because they are not naturally solid unlike saturated fats
which are coconut oil and butter. Vegetable oils were not existed in our food regimen until the
early 1900s, when new chemical processes allowed them to be extracted. There is a type of
vegetable oil that people didn't know it came from which is the Canola oil. Canola oil didn't
come from a Canola seed in a plant because that seed didn't exist. Canola oil is from rapeseed
which cannot consume by humans. (Natural News 2014)

Cooking oil waste/Used cooking oil

Cooking oil goes to waste after using it which needs/demands house hold to buy oil every time
which cost them much more than recycling. Proper disposal of used cooking oil is an important
waste- management. A litre of oil can contaminate as much as one million litres of water. Oil can
solidify on pipes provoking blockages. (Natureba - Educação Ambiental. Retrieved 2007)

6
They said that disposing large amounts of waste cooking oil is harmful to us. There are two
improper methods of disposing waste cooking oil. The first method is by feeding these mixtures
to animals. Since 2002, the European Union (EU) has implemented a ban for this way to dispose
oil because, during frying, many harmful compounds are formed. Thus, if the waste cooking oil
is used as an added ingredient to feeding mixtures for domestic animals, it can result in the return
of harmful compounds back into the food chain through animal meat. Waste cooking oil must be
disposed of safely or be used in a way that is not harmful to human beings. The second method is
disposing waste cooking oil to the sewage systems, which can result to the contamination of
environmental water. (Handbook of Environment and Waste Management: Land and
Groundwater Pollution Control. Vol. 2.)

Cleansing of cooking oil

For services that involves catering must be strictly observe the purification of cooking oil.
Separating the containers to the cooking oil that has not been used and the cooking that has been
used will improve the quality of the restaurants' service. The containers should be clean in order
to not experience contamination problems. The dates of the cooking oil that has been cleansed
and the times that have been filtered must be strictly observed. If the used cooking oil is already
cleansed a lot of times, this must be disposed as soon as possible. (Recycled Cooking Oils:
Assessment of risks for public health. 2000)

Also if the cooking oil already smoked while frying, the cooking oil is no longer safe to reuse it.
(The Hazards of Reusing Cooking Oil 2015)

The cooking oil that is used to fry flour-dredged foods would be only up to 3-4 uses. By
estimating it on cleansed oil, this will only last 1-3 uses. (Ask the Food Lab: How Many Times
Can I Reuse Fry Oil?. 2016)

7
 CHAPTER III

Method of Research and Procedures

This chapter introduces the method of research used, the instruments used, the

respondents of the study and the treatment of data gathered.

Research Design

The design used in this study was to investigate the capability of Ginger (Zingiber officinale) to

cleanse liquid products or substances. The experiment was designed for the preparation of ginger

being used and for cleansing of the used cooking oil. A survey was carried out by group of

respondents to evaluate the product of its acceptability.

The cooking oil used by the researchers was collected from the households of the researchers.

These oils are the wastes left after they were used in cooking. They were dark having a smelly

odor.

Research Instruments

The cleansing of used cooking oil and its acceptability to the households who will

consume this were determined and assessed with the used of the following ingredient,

equipment, utensils and supplies.

Ingredients Used

Only the used cooking oil from the households and the ginger (Zingiber officinale) available

from public markets were used in the research.

8
Equipment and Utensils Used

Only available processing supplies, utensils and equipment in the home and procedures

were done within the researcher’s home.

Strainer: apparatus that separates particles that are mixed with the oil.

Cloth: a sheet of fabric that further cleanses the oil.

Paper Towel: primary filter of the oil.

Airtight Jar: storage for the cleansed oil.

Frying pan: a pan with a handle use for frying the ginger (Zingiber officinale).

Knife: used for slicing the ginger (Zingiber officinale).

Cutting Board: a board used when with ginger (Zingiber officinale)

Experimental Procedure

This research follows a step-by-step procedure to have the final product.

Preparation of Used Cooking Oil with the Aid of Ginger

The ginger (Zingiber officinale) that is used for the study was to undergo a filtration

process. Before that process, the ginger (Zingiber officinale) was sliced into pieces with a knife

in the cutting board. After slicing, turn on your stove and ready the frying pan for frying the

ginger (Zingiber officinale) with the used cooking oil. Let the ginger (Zingiber officinale) soak

all the odor of the used cooking oil for 4-5 minutes. Turn off the stove after soaking then let it

cool down for 10-15 minutes.

9
Cleansing of Used Cooking Oil

In order to cleanse the used cooking oil and remove the coarse particles, prepare the

cloth, paper towel, strainer, and the bowl on a table. Arrange the following equipments on

filtering the used cooking oil on this arrangement from bottom to top: bowl, cloth, tissue, and

strainer. After setting up the arrangement, pour the used cooking oil on the set up. Wait for the

used cooking oil to filter until all of it is gone on the top. Lastly when the filtration process is

done, pour the filtered used cooking oil on an airtight jar to store it.

Plate 1. Slicing of the ginger.

10
Plate 2. Preparing the used cooking oil.

Plate 3. Frying and soaking the ginger on the used cooking oil.

11
Plate 4. Filtration of Used Cooking Oil

Plate 5. Storing of Used Cooking Oil

12
 RAW GINGER Slicing

Cooling and soaking Frying of the raw

of ginger into the ginger with the
used cooking oil used cooking oil

Filtration and storing of USED COOKING

the used cooking oil
OIL CLEANSED
cleansed by ginger
BY GINGER

Plate 6. Flowchart for the Preparation, Filtration, and Storing Used Cooking Oil cleansed

with ginger

13
Sources Data
The evaluation instrument used in assessing the product is by conducting a survey in

which they will answer it by observing the samples and rate the color, odor, and transparency

from 1-5. The criteria on rating the samples are also on the survey to guide the respondents.

There were 15 respondents from the sections of Grade 9 of St. Dominic College Basic Education

evaluated the experiment by determining the difference of the used cooking oil purified by

ginger and cooking oil we buy at the market in terms of color, odor, and transparency.

14
 CHAPTER IV

Presentation, Analysis, and Interpretation

The study aimed to present the preparation of Ginger (Zingiber Officinale) as used

cooking oil cleanser. This chapter presents the trial that was conducted and the result of the trial

was evaluated in terms of odor, color and transparency. This chapter also presents analyses and

interprets the data gathered based on the responses of fifteen respondents. Three sections having

5 respondents each evaluated the said topic.

The Acceptability of Ginger as Used Oil Cleanser

Acceptability. The sources of the ratings by each respondent shown in Table 4 , revealed

that commercial cooking oil and used cooking oil cleansed by ginger were both acceptable to

consumers.

Table 1. The appearance attribute of A=commercial oil, and B=ginger as used oil cleanser.

Color Section 1 Section 2 Section 3 Total Average

A 4.6 4.8 5 14.4 4.80

B 4.6 4.6 4.6 13.8 4.60

15
Color. According to the table, the color of A (commercial cooking oil) was much better than B

(used cooking oil cleansed by ginger) but the color are both acceptable to consumers as the

average ranges 4-5. The average of the commercial cooking oil was higher than used cooking oil

cleansed by ginger by 0.20.

Table 2. The appearance attribute of A=commercial oil, and B=ginger as used oil cleanser.

Odor Section 1 Section 2 Section 3 Total Average

A 4 3.6 4.8 12.4 4.13

B 4.2 2.8 3.4 10.4 3.47

Odor. Based on table 2, the odor in A(commercial cooking oil) is more accurate than the odor

of B(used cooking oil cleansed by ginger). The average of commercial cooking oil was 4.13

while the average of used cooking oil cleansed by ginger was 3.47. There is a big difference

between their averages.

16
Table 3. The appearance attribute of A=commercial oil, and B=ginger as used oil cleanser.

Transparency Section 1 Section 2 Section 3 Total Average

A 4 3.6 5 12.6 4.20

B 4.4 4.8 4.8 14 4.67

Transparency. Based on table 3, the consistency in A(commercial cooking oil) got lesser than

B(used cooking oil cleansed by ginger) with the score of 4.20 while B has 4.67.

Table 4. The appearance attribute of A=commercial oil, and B=ginger as used oil cleanser.

General Acceptability Section 1 Section 2 Section 3 Total Average

A 4.2 4 4.93 13.13 4.38

B 4.4 4.07 4.27 12.74 4.25

General Acceptability. The results above tells us that commercial cooking oil is much better in

terms of odor, color, transparency, and general acceptability than the used cooking oil cleansed

by ginger. Commercial cooking oil was being rate of 4.38 out of 5 while used cooking oil rates

4.25 out of 5.

17
According to table 4, the general acceptability of A and B doesn’t have a lot of differences.

Therefore, the commercial cooking oil and the used cooking oil cleansed by ginger don’t have

much difference.

4
Color

3 Odor
Transparency
General Acceptability
2

0
A B

Figure 1. Bar graph of the color, odor, transparency and general acceptability of the commercial

cooking oil(A) and used cooking oil cleansed by ginger(B).

18
 CHAPTER V

Summary, Conclusion and Recommendation

This chapter introduces the summary, conclusion, and recommendation of the experiment

in cleansing the used cooking oil with ginger (Zingiber Officinale).

Summary

This study deals with the cleansing of the used cooking oil with ginger. Ginger was made

to cleanse the used cooking oil in order to use it again. A survey was done by 15 respondents of

the sections of Grade 9 at St. Dominic College of Asia rating from 1-5. Statistical analysis for the

color, odor and transparency was analyzed in terms of their difference.

Result showed that the commercial cooking oil was more acceptable than the used

cooking oil cleansed by ginger. Also, statistical analysis showed the difference of the

commercial cooking oil and used cooking oil cleansed by ginger.

Conclusion

This study has shown that the color, and transparency of Sample A which is the

commercial cooking oil has only a minimal difference with Sample B which is the cleansed

cooking oil. On the other hand, there is a huge difference in terms of odor between the two

samples when evaluated by 15 respondents consisting of St. Dominic College Basic Education

Grade 9 Students.

One of the most significant findings from this study is that in terms of color and

transparency of both samples, there is only a minimal difference of 0.20 and 0.47. While in terms

19
of odor, the respondents noticed that there is still a hint of ginger (Zingiber Officinale) in Sample

B that’s why there is a 0.66 difference in their total responses.

The finding of this study suggests that ginger (Zingiber Officinale) as used cooking oil

might be a feasible option for those who want to save money instead of buying new cooking oil.

However, research analyzing the full composition of the product before commercialization is

required.

Recommendation/s

Seeing the cleansed used cooking oil and commercial cooking oil with minimal

difference, the researchers still recommend using ginger as the households used cooking oil

cleanser. Since, some people throw their used cooking oil, they need to know and learn that

ginger (Zingiber Officinale) is useful to cleanse their used cooking oils.

Also, for additional research, the longevity of storing the used cooking oil cleansed by

ginger (Zingiber Officinale) must be studied by its advantages and disadvantages for future

research purposes.

In addition to that, the researchers studied that ginger (Zingiber Officinale) is a cleansing

agent for the used cooking oil; therefore it is also a purifying agent for the used cooking oil.

Ginger (Zingiber Officinale) could also be used as a filter for the used cooking oil instead of

soaking it on the used cooking oil.

20
 BIBLIOGRAPHY
1. Elsevier Ltd. 2007.
2. Chemistry of Spices. 2008
3. Ginger: A Versitile Healing Herb. New Delhi: Vedams, 2003
4. The Agronomy and Economy of Turmeric and Ginger: The Invaluable Medicinal Spice Crops.
2013
5. The New Professional Chef, 6th edition, John Wiley & Sons 1996
6. Thank Your Body 2016
7. Natural News 2014
8. Natureba - Educação Ambiental. Retrieved 2007
9. Handbook of Environment and Waste Management: Land and Groundwater Pollution Control.
Vol. 2.
10. Recycled Cooking Oils: Assessment of risks for public health. 2000
11. The Hazards of Reusing Cooking Oil 2015
12. Ask the Food Lab: How Many Times Can I Reuse Fry Oil?. 2016
13. www.merriam-webster.com
14. www.google.com

21