Authors : Noureddine Benkeblia , Said Dahmouni , Shuichi Onodera and Norio Shiomi
Abstract: Antimicrobial activity of different concentrations (50, 100, 200, 300 and 500 mL L-1) of phenolic compound extracts (PCEs) 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 PCEs 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-1 concentrations of onions extracts were less inhibitory than 200, 300 and 500 mL L-1 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 highest sensitivity towards PCEs, whereas A. niger and P. cyclopium were significantly inhibited particularly at high concentrations. Conclusively, where food preservation is desired, onions and garlic PCEs extracts could be suitable for incorporating in various food products as natural antimicrobial additives.
Noureddine Benkeblia , Said Dahmouni , Shuichi Onodera and Norio Shiomi , 2005. Antimicrobial Activity of Phenolic Compound Extracts of Various Onions (Allium cepa L.) Cultivars and Garlic (Allium sativum L.) . Journal of Food Technology, 3: 30-34.