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Publication Details
AFRICAN RESEARCH NEXUS
SHINING A SPOTLIGHT ON AFRICAN RESEARCH
agricultural and biological sciences
Antimicrobial activity of essential oil extracts of various onions (Allium cepa) and garlic (Allium sativum)
LWT, Volume 37, No. 2, Year 2004
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Description
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 aurens, 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 significantly 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. © 2003 Swiss Society of Food Science and Technology. Published by Elsevier Ltd. All rights reserved.
Authors & Co-Authors
Benkeblia, Noureddine
Algeria, Mostaganem
Université Abdelhamid Ibn Badis Mostaganem
Japan, Ebetsu
Rakuno Gakuen University
Statistics
Citations: 651
Authors: 1
Affiliations: 2
Identifiers
Doi:
10.1016/j.lwt.2003.09.001
ISSN:
00236438
Research Areas
Food Security
Study Locations
Niger