Contribution to the Evaluation of Antibacterial Activity of Allium Sativum L. (Garlic) Essential Oil and Fresh Juice

2019 ◽  
Vol 5 (2) ◽  
Author(s):  
Zohra Chekroud ◽  
Hanene Silini ◽  
Sara Khalf ◽  
Youcef Redjem
Keyword(s):  
Antibacterial Activity ◽  
Essential Oil ◽  
Allium Sativum ◽  
Garlic Essential Oil

Effects of Coriander (Coriandrum sativum L.) and Garlic (Allium sativum L.) Essential Oil on the Quality and Fishy Smells During Refrigerated Storage of Restructured Product from Silver Carp (Hypophthalmichthys molitrix) Surimi

2019 ◽  
Vol 11 (10) ◽  
pp. 1470-1476 ◽  
Author(s):  
Dehua Zhang ◽  
Yaoguang Zhong
Keyword(s):  
Essential Oil ◽  
Allium Sativum ◽  
Silver Carp ◽  
Refrigerated Storage ◽  
Hypophthalmichthys Molitrix ◽  
Restructured Product ◽  
Frozen Surimi ◽  
Water Holding ◽  
Garlic Essential Oil

In order to study the effect of natural plant essential oil on the fishy smell and refrigeration quality of surimi products, silver carp surimi was treated with 2 mL/100 g coriander essential oil, 2 mL/100 g garlic essential oil, 1 mL/100 g coriander essential oil with 1 mL/100 g garlic essential oil, respectively. The deodorization and preservation effects of coriander and garlic essential oil on frozen surimi products were analyzed by means of electronic nose, sensory evaluation, whiteness, texture, total colonies, volatile base total nitrogen (TVB-N), water holding capacity and NMR detection. The results showed that coriander and garlic essential oils could effectively reduce the fishy smell of surimi products, significantly inhibit the growth of microorganisms, reduce the oxidation of protein and water loss in surimi, and improve the quality of surimi products during cold storage. However, 2 mL/100 g coriander essential oil could affect the color of surimi products, the results showed that adding 2 mL/100 g garlic essential oil or 1 mL/100 g coriander essential oil with 1 mL/100 g garlic essential oil could reduce the fishy smell of surimi products, improve their refrigeration quality and prolong shelf life.

scholarly journals The Effect of Different Extraction Procedures on Antioxidant Activity of Garlic (Allium sativum L.) Essential Oil

2020 ◽  
Vol 36 (3) ◽  
Author(s):  
Nguyen Van Khanh ◽  
Do Thi Nhai ◽  
Bui Thanh Tung ◽  
Nguyen Thanh Hai
Keyword(s):  
Antioxidant Activity ◽  
Essential Oil ◽  
Essential Oils ◽  
Chemical Engineering ◽  
Allium Sativum ◽  
Soxhlet Extraction ◽  
Food Science ◽  
Distillation Method ◽  
Garlic Oil ◽  
Garlic Essential Oil

This paper studies the effect of different extraction procedures such as soxhlet extraction using n-hexane, distillation method and supercritical extraction (SFE) on the physicochemical properties of garlic essential oil. The yield of garlic essential oil by soxhlet extraction, steam distillation and SFE-CO2 methods was approximately 0.441, 0.124 and 0.465 %, respectively. The results of the oil analysis by gas chromatography/mass spectrometry method show the presence of five major compounds, including diallyl sulfide, diallyl disulfide, 3-vinyl-1,2-dithiacyclohex-4-ene, 3-vinyl-1,2-dithiacyclohex-5-ene and diallyl trisulfide. The antioxidant activity of the essential oil obtained by the SFE-CO2 method was significantly higher than by the distillation method, but was lower than the acid ascorbic one. Keywords Garlic essential oil, SFE, GC-MS, antioxidant activity, extraction. References [1] R. Lawrencea, K. Lawrenceb, Antioxidant activity of garlic essential oil (Allium Sativum) grown in north Indian plains, Asian Pacific Journal of Tropical Biomedicine 1 (2011) 51-54. https://doi.org/10.1016/S2221-1691(11)60122-6.[2] Dziri, H. Casabianca, B. Hanchi, K. Hosni, Composition of garlic essential oil (Allium sativum L.) as influenced by drying method, Journal of Essential Oil Research 26 (2014) 91-96. https://doi.org/10.1080/10412905.2013.868329.R.[3] Li, W. Chen, W. Wang, W. Tian, X.Z. Rrui, Extraction of essential oils from garlic (Allium sativum) using ligarine as solvent and its immunity activity in gastric cancer rat, Medicinal Chemistry Research 19 (2010) 1092-1105. https://doi.org/10.1007/s00044-009-9255-z.[4] M.K. Gafar, A.U. Itodo, A. A. Warra, L. Abdullahi, Extraction and Physicochemical Determination of Garlic (Allium sativum L) Oil, International Journal of Food and Nutrition science 1 (2012) 4-7. [5] A.P. Sa´nchez-Camargo, J.A. Mendiola, E. Iba´n˜ez, M. Herrero, Supercritical Fluid Extraction, Reference Module in Chemistry, Molecular Sciences and Chemical Engineering (2014) 1-17. https://doi.org/10.1016/b978-0-12-409547-2.10753-x.[6] A. Rafe, M. S. Nadjafi, Physicochemical characteristics of garlic (Allium sativum L.) oil: Effect of extraction procedure, International Journal of Nutrition and Food Sciences 3 (2014) 1-5. https://doi.org/10.11648/j.ijnfs.s.2014030601.11.[7] J. M. del Valle, C. Mena, M. Budinich, Extraction of garlic with supercritical CO2 and conventional organic solvents, Brazilian Journal of Chemical Engineering, 25 (2008) 535-542. https://doi.org/10.1590/S0104-66322008000300011.[8] A.E. Andreatta, G. Foco, G. Mabe, S.B. Bottini, Extraction of garlic oil with quasi-critical solvents, 4th Mercosur Congress on Process Systems Engineering (2014) 1-9.[9] H. Kamali, N. Aminimoghadamfarouj, E. Golmakani, A. Nematollahi, The optimization of essential oils supercritical CO2 extraction from Lavandula hybrida through static-dynamic steps procedure and semi-continuous technique using response surface method, Pharmacognosy Res 7 (2015) 57-65. https://doi.org/10.4103/0974-8490.147209.[10] L.D. Lawson, Z.J. Wang, B.G. Hughes, Identification and HPLC quantitation of the sulfides and dialk(en)yl thiosulfinates in commercial garlic products, Planta Med, 57 (1991) 363-370. https://doi.org/10.1055/s-2006-960119.[11] E. A. O'Gara, D. J. Hill, D. J. Maslin, Activities of Garlic Oil, Garlic Powder, and Their Diallyl Constituents against Helicobacter pylori, Applied and Environmental Microbiology 66 (2000) 2269-2273. https://doi.org/10.1128/aem.66.5.2269-2273.2000.[12] X. Qiao, Molecular distillation separation and purification of essential oils of garlic, Food science Shandong 5 (2007) 60.[13] M. Iranshahi, A review of volatile sulfur-containing compounds from terrestrial plants: biosynthesis, distribution and analytical methods, The Journal of Essential Oil Research, 24 (2012) 393-434. https://doi.org/10.1080/10412905.2012.692918.[14] M. Corzo-Martı´nez, N. Corzo, M. Villamiel, Biological properties of onions and garlic, Trends in Food Science & Technology 18 (2007) 609-625. https://doi.org/10.1016/j.tifs.2007.07.011.[15] K. Khoshtinat, M. Barzegar, M. A. Sahari, Z. Hamidi, Comparison of Antioxidant and Antibacterial Activities of Free and Encapsulated Garlic Oil with Beta-cyclodextrin, Applied food biotechnology 3 (2016) 254-268. https://doi.org/10.22037/afb.v3i4.12631.

WITHDRAWN: Chemical Composition and Antibacterial Activity of the Essential Oil of Allium sativum L. from Morocco

2020 ◽  
pp. 101216
Author(s):  
El Faqer Othman ◽  
Bourja Mariam ◽  
Rais Samira ◽  
Dakir Mohamed ◽  
Elouaddari Anass ◽  
...  
Keyword(s):  
Antibacterial Activity ◽  
Chemical Composition ◽  
Essential Oil ◽  
Allium Sativum

Antioxidant and Antibacterial Activities of Artemisia herba-alba Asso Essential Oil from Middle Atlas, Morocco

2018 ◽  
Vol 16 (S1) ◽  
pp. S48-S54
Author(s):  
Y. Ez zoubi ◽  
S. Lairini ◽  
A. Farah ◽  
K. Taghzouti ◽  
A. El Ouali Lalami
Keyword(s):  
Antibacterial Activity ◽  
Essential Oil ◽  
Foodborne Pathogens ◽  
Food Systems ◽  
Antibacterial Activities ◽  
Culture Collection ◽  
Bornyl Acetate ◽  
Bacterial Strains ◽  
Disk Diffusion Assay ◽  
Different Strains

The purpose of this study was to determine the chemical composition and to evaluate the antioxidant and antibacterial effects of the Moroccan Artemisia herba-alba Asso essential oil against foodborne pathogens. The essential oil of Artemisia herba-alba was analyzed by gas chromatography coupled with mass spectroscopy. The antibacterial activity was assessed against three bacterial strains isolated from foodstuff and three bacterial strains referenced by the ATCC (American Type Culture Collection) using the disk diffusion assay and the macrodilution method. The antioxidant activity was evaluated using the DPPH (2, 2-diphenyl-1- picrylhydrazyl) method. The fourteen compounds of the Artemisia herba-alba essential oil were identified; the main components were identified as β-thujone, chrysanthenone, α-terpineol, α-thujone, α-pinene, and bornyl acetate. The results of the antibacterial activity obtained showed a sensitivity of the different strains to Artemisia herba-alba essential oil with an inhibition diameter of 8.50 to 17.00 mm. Concerning the MICs (minimum inhibitory concentrations), the essential oil exhibited much higher antibacterial activity with MIC values of 2.5 μl/ml against Bacillus subtilis ATCC and Lactobacillus sp. The essential oil was found to be active by inhibiting free radicals with an IC50 (concentration of an inhibitor where the response is reduced by half) value of 2.9 μg/ml. These results indicate the possible use of the essential oil on food systems as an effective inhibitor of foodborne pathogens, as a natural antioxidant, and for potential pharmaceutical applications. However, further research is needed in order to determine the toxicity, antibacterial, and antioxidant effects in edible products.

Chemical Composition and Antibacterial Activity of Essential Oils of Three Medicinal Plants from Algerian Semi-Arid Climatic Zone

2018 ◽  
Vol 16 (S1) ◽  
pp. S155-S163 ◽  
Author(s):  
S. Mehalaine ◽  
O. Belfadel ◽  
T. Menasria ◽  
A. Messaili
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Pseudomonas Aeruginosa ◽  
Antibacterial Activity ◽  
Chemical Composition ◽  
Essential Oil ◽  
Essential Oils ◽  
Rosmarinus Officinalis ◽  
Salvia Officinalis ◽  
Thymus Algeriensis

The present study was carried out to determine, for the first time, the chemical composition and antibacterial activity of essential oils derived from the aerial parts of three aromatic plants Thymus algeriensis Boiss & Reut, Rosmarinus officinalis L., and Salvia officinalis L. growing under semiarid conditions. The essential oils were chemically analyzed and identified by gas chromatography (GC) and GC/ mass spectrometry (GC/MS) and their antimicrobial activity was individually evaluated against Staphylococcus aureus, Escherichia coli, and Pseudomonas aeruginosa using both agar disk diffusion and agar dilution methods. The major constituents of Thymus algeriensis essential oil were identified as camphor (13.62%), 1,8-cineol (6.00%), borneol (5.74%), viridiflorol (4.00%), and linalool (3.93%). For Rosmarinus officinalis essential oil, 48 compounds were characterized, of which the main constituents were camphor (17.09%), Z-β-ocimene (10.88%), isoborneol (9.68%), α-bisabolol (7.89%), and borneol (5.11%). While, Salvia officinalis essential oil was characterized by β-thujone (16.44%), followed by viridiflorol (10.93%), camphor (8.99%), 1,8-cineol (8.11%), trans-caryophyllene (5.85%), and α-humulene (4.69%) as the major components. Notably, results from antibacterial screening indicated that Thymus algeriensis and Salvia officinalis essential oils exhibited a strong inhibitory effect against both Escherichia coli and Staphylococcus aureus compared to Rosmarinus officinalis essential oil. Further, less activity was recorded against Pseudomonas aeruginosa for the three tested essential oils.

Sign in / Sign up

Export Citation Format

Share Document