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Abstract
Antimicrobial activity of different concentrations (50, 100, 200, 300 and 500 ml/l) of essential oil extracts of three type of onions
(green, yellow and red) and garlic against two bacteria, Staphylococcus aureus, Salmomella Enteritidis, and three fungi, Aspergillus
niger, Penicillium cyclopium and Fusarium oxysporum, was investigated. The essential oil (EO) extracts of these Allium plants (garlic
and onions) exhibited marked antibacterial activity, with garlic showing the highest inhibition and green onion the lowest.
Comparatively, 50 and 100 ml/l concentrations of onions extracts were less inhibitory than 200, 300 and 500 ml/l concentrations.
However, with garlic extract, high inhibitory activity was observed for all tested concentrations. S. aureus showed less sensitivity
towards EO extracts inhibition, however S. Enteritidis was strongly inhibited by red onion and garlic extracts. The fungus
F. oxysporum showed the lowest sensitivity towards EO extracts, whereas A. niger and P. cyclopium were signicantly inhibited
particularly at low concentrations. Conclusively, where seasoning is desired, essential oil extracts of onions and garlic can be used as
natural antimicrobial additives for incorporating in various food products.
r 2003 Swiss Society of Food Science and Technology. Published by Elsevier Ltd. All rights reserved.
Keywords: Essential oils; Inhibition; Allium cepa; Allium sativum; Bacteria; Fungi
1. Introduction
Onion and garlic may be among the rst cultivated
crops in the world due to their long storage time and
portability. They could be dried and preserved for
several months. At the present time, the Allium family
has over 500 members, each differing in appearance,
color and taste, but close in biochemical, phytochemical
and neutraceutical content. Alliums were revered to
possess antibacterial and antifungal activities, and
contain the powerful sulfur and other numerous
phenolic compounds which arouse great interest (Rivlin,
2001; Grifths, Trueman, Crowther, Thomas, & Smith,
2002). Onions and garlic are composed mainly of water
(8590 g/100 g and 6070 g/100 g fresh weight, respectively) and the most signicant components, medicinally, are the organosulfur-containing compounds.
*Present address: Department of Food and Nutrition Sciences,
Graduate School of Dairy Science Research, Rakuno Gakuen
University, 582 Bunkyodai Midorimachi, Ebetsu, Hokkaido 0698501, Japan. Tel.: +81-11-386-111; fax: +81-11-388-4754.
E-mail address: benkeblia@hotmail.com (N. Benkeblia).
0023-6438/$30.00 r 2003 Swiss Society of Food Science and Technology. Published by Elsevier Ltd. All rights reserved.
doi:10.1016/j.lwt.2003.09.001
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chemical methods. Among these numerous and abundant naturally occurring compounds, essential oil
extracts have been considered as natural preservatives
or food additives, and can be used as additional
methods of controlling pathogens (Naidu, 2000). The
aim of this investigation was to study the effect of
essential oils extracts of various onion types and garlic
on two major bacterial pathogens, and three fungal
species usually causing rotting of Allium crops during
their storage.
ARTICLE IN PRESS
N. Benkeblia / Lebensm.-Wiss. u.-Technol. 37 (2004) 263268
Green onion
Yellow onion
Red onion
Garlic
50
100
200
300
500
5.670.2
6.170.7
5.970.3
6.370.4
6.370.7
770.3
7.370.2
7.670.8
6.871.1
7.171.4
7.670.5
7.970.9
7.670.5
7.371.8
8.270.3
8.570.7
8.670.5
7.570.4
8.870.7
9.370.2
Table 2
Antibacterial activity of essential oil extracts of Allium plants against
Salmonella Enteritidis after 48 h
EO Concentration (ml/l)
Green onion
Yellow onion
Red onion
Garlic
50
100
200
300
500
7.170.7
7.170.2
7.871.9
8.370.5
7.370.1
8.170.7
9.170.7
9.370.1
8.170.7
7.570.4
9.370.2
9.970.5
8.871.7
7.670.5
10.370.2
11.371.0
8.970.9
9.870.4
11.170.4
13.170.2
265
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N. Benkeblia / Lebensm.-Wiss. u.-Technol. 37 (2004) 263268
266
Green onion
100
80
80
LSD
60
Yellow onion
100
LSD
60
40
40
20
20
days
0
0
100
12
0
100
Red onion
80
12
12
Garlic
80
LSD
60
40
20
20
LSD
60
40
12
Days
Fig. 1. Effect of EO extracts of onion and garlic on growth of A. niger (J Control, 50, 100, m 200, B 300 and W 500 ml/l concentrations)
(LSD at ro0:05).
100
100
Green onion
80
80
LSD
60
LSD
60
40
Yellow onion
40
20
20
days
12
Red onion
100
100
80
12
12
Garlic
80
LSD
60
LSD
60
40
40
20
20
0
0
12
Days
Fig. 2. Effect of EO extracts of onion and garlic on growth of F. oxysporum (J Control, 50, 100, m 200, B 300 and W 500 ml/l
concentrations) (LSD at ro0:05).
ARTICLE IN PRESS
N. Benkeblia / Lebensm.-Wiss. u.-Technol. 37 (2004) 263268
Green onion
100
Yellow onion
100
80
80
LSD
267
LSD
60
60
40
40
20
20
days
0
100
12
100
Red onion
80
12
12
Garlic
80
LSD
60
LSD
60
40
40
20
20
0
0
12
Days
Fig. 3. Effect of EO extracts of onions and garlic on growth of P. cyclopium (J Control, 50, 100, m 200, B 300 and W 500 ml/l
concentrations) (LSD at ro0:05).
References
Alrozeky, N. S., & Nakahara, K. (2002). Antibacterial activity of
extracts from some edible plants commonly consumed in Asia.
International Journal of Food Microbiology, 80, 223230.
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