Antimicrobial and antioxidant activities of red onion, garlic and leek in sausage

Abdel-Salam, A. F.; Shahenda, M. Elaby; Jehan, B. Ali

doi:10.5897/ajmr2014.6755

Cited by 19 publications

(14 citation statements)

References 31 publications

(32 reference statements)

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“…The highest level of phenolics were found in both A. sativum and A. cepa EOs (463.38 ± 1.24 and 429.33 ± 1.31 μg AAE/mg), while the lowest contents were recorded in the EOs of D. gossweileri stem barks and P. brazzeana roots (365.38 ± 0.66 μg AAE/mg and 342.20 ± 0.99 μg AAE/mg). These results do not match with those of Abdel-Salam et al [ 60 ] who showed that TPC of red A. sativum are lower than those of red A. cepa .…”

Section: Resultscontrasting

confidence: 94%

“…Thus, the EOs were found to be better antioxidants. These results are in agreement with the findings of Agnaniet et al [ 56 ], Ngono [ 32 ] and Mnayer et al [ 52 ], but in disaccordance with those found by Ndoye [ 40 ], Nyegue et al [ 42 ], Lee et al [ 24 ] and Abdel-Salam et al [ 60 ]. Mnayer et al [ 52 ] showed that Allium sativum EO was a more effective DPPH radical scavenger (SC 50 = 7.67 mg/mL) than Allium cepa EO (SC 50 = 20.19 mg/mL).…”

Section: Resultssupporting

confidence: 93%

“…Mnayer et al [ 52 ] showed that Allium sativum EO was a more effective DPPH radical scavenger (SC 50 = 7.67 mg/mL) than Allium cepa EO (SC 50 = 20.19 mg/mL). On the contrary, Lee et al [ 24 ] and Abdel-Salam et al [ 60 ] reported that Allium cepa EO exhibited higher DPPH radical scavenging activity than A. sativum EO. Moreover, Negue et al [ 42 ] found that P. brazzeana EO exhibited a weak DPPH radical scavenging activity (RSA = 14 % for 1 g/L, SC 50 = 1.5 mg/mL and SC 50 = 3.23 mg/mL) in comparison with the results of the present study.…”

Section: Resultsmentioning

confidence: 99%

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Chemical composition, in vitro antioxidant and anti-inflammatory properties of essential oils of four dietary and medicinal plants from Cameroon

Foé

Tchinang

Nyegue

et al. 2016

BMC Complement Altern Med

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BackgroundIn the Cameroonian traditional medicine, plants of the Capparidaceae, Euphorbiaceae and Liliaceae families are used to treat several metabolic diseases. These plants are rich in various compounds belonging to the glucosinolates and thiosulfinates family. Till date, very little studies have been done aiming at assessing the antioxidant and inflammatory properties of the essential oils (EOs) of these plants. Essential oils are volatile extracts produced by secondary metabolism. They are usually constituted of terpens and may also contain specific non terpenic components such as glucosinolates and thiosulfinates for the species that are being considered in the present study. This study highlights and compares the chemical composition, antioxidant and anti-inflammatory properties of the essential oils of the stem barks of Drypetes gossweileri (Euphorbiaceae), roots of Pentadiplandra brazzeana (Capparidaceae), red bulbs of Allium cepa and Alium sativum (Liliaceae) collected in Cameroon (Central Africa).MethodsThe essential oils were extracted by hydrodistillation and analyzed by gas chromatography (GC) and gas chromatography coupled to mass spectrometry (GC-MS). In vitro antioxidant activities were determined using the radical scavenging assay, total phenolic content, ferric reducing antioxidant power (FRAP) assay and determination of antioxidant activity index (AAI) according to the method described by Scherer and Godoy. The anti-inflammatory activities were evaluated using albumin denaturation method. Differences (p < 0.05) between the experimental and the control groups were evaluated using one way analysis of variance (ANOVA) followed by Tukey’s test for multiple comparisons.ResultsThe main components of Allium sativum essential oil were diallyl trisulfide (41.62 %), diallyl disulfide (19.74 %), allyl methyl trisulfide (12.95 %), diallyl sulfide (7.1 %) and diallyl tetrasulfide (4.22 %). Those of Allium cepa essential oil were diallyl trisulfide (22.17 %), dipropyl trisulfide (11.11 %), 2-methyl-3,4-dithiaheptane (9.88 %), methyl propyl trisulfide (8.14 %), dipropyl tetrasulfide (8.07 %) and 2-propenyl propyl disulfide (5.15 %). Drypetes gossweileri and Pentadiplandra brazzeana essential oils presented similar chemical compositions as compared with benzylisothiocyanate content (63.19 and 97.63 % respectively), but differed in benzylcyanide content (35.72 and 0.86 % respectively). The essential oils were rich in phenolic compounds in the following order Allium sativum < Allium cepa < D. gossweileiri < P. brazzeana. The essential oils exhibited high antioxidant and DPPH radical scavenging effect but low ferric reducing power activity. Moreover, the four essential oils showed anti-inflammatory activities (by heat denaturation of Bovine Serum Albumin). The anti-inflammatory activities of P. brazzeana and A. cepa essential oils were comparable but higher than those of D. gossweileri and sodium diclofenac used as a reference non-steroidal anti-inflammatory drug.ConclusionThe essential oils of the plants were r...

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Section: Resultscontrasting

confidence: 94%

Section: Resultssupporting

confidence: 93%

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

Chemical composition, in vitro antioxidant and anti-inflammatory properties of essential oils of four dietary and medicinal plants from Cameroon

Foé

Tchinang

Nyegue

et al. 2016

BMC Complement Altern Med

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“…al. [31] who stated that Salmonella typhimurium was more susceptible to aqueous extracts of red onion than E.coliO157:H7 at concentrations of 40 and 60 mg/ml, but both organisms showed similar sensitivity to garlic extracts. Iwalokun et.…”

Section: Figure7 Tem Image Of Prepared Cao Nps (Cao Nps In the Rangementioning

confidence: 99%

Antimicrobial Effects of Calcium Oxide Nanoparticles and Some Spices in Minced Meat

2017

ARC Journal of Animal and Veterinary Sciences

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“…Increasing consumer awareness and health consciousness, however, has resulted in pressure to avoid utilising synthetic additives, which necessitates the use of natural additives to extend shelf-life and improve product safety (Descalzo and Sancho, 2008;Wojciak et al, 2011;Velasco and Williams, 2011;Savanovic et al, 2014a). The exploration and application of natural products that have antioxidant and antibacterial activities in meat products could be desirable and very useful to extend their storage shelf-life and perhaps aid in prevention of foodborne diseases (Hromis et al, 2014;Kumar and Tanwar, 2011;Abdel-Salam et al, 2014). Sources of natural antioxidants usually are spices, herbs, teas, oils, seeds, cereals, cocoa shell, grains, fruits and vegetables (Mata et al, 2007;Karabacak and Bozkurt, 2008;Opara and Al-Ani, 2010;Maciel et al, 2011;Ozvural et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

Effect of Incorporating Blackthorn Fruit (Prunus spinosa L.) Extract in Natural Casing on Quality of Kranjska Sausage

et al. 2018

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This study aimed to evaluate the eff ectiveness of natural casing treatment with ethanol or aqueous extract of the blackthorn fruits (Prunus spinosa L.) on the quality of vacuum packed Kranjska sausages. Three experimental groups of sausages were produced. Firstly, a conventional sausage was fi lled in a natural casing; secondly, sausage was fi lled in a natural casing that was previously submerged in ethanol extract of blackthorn, and; thirdly, sausage was fi lled in a natural casing that was previously submerged in aqueous extract of blackthorn. The sausages were produced in industrial conditions, stuff ed into the pretreated natural casings, vacuum packaged and stored at 4°C for 60 days. There were no signifi cant diff erences (p>0.05) in chemical composition or in sensory quality between the diff erent sausages. This study showed that extract of blackthorn fruits (Prunus spinosa L.) incorporated into natural casing before the fi lling operation reduced the number of lactic acid bacteria on the outside surface of vacuum packed Kranjska sausages stored 60 days at 4°C. The sausages with treated casings did not have much better oxidative stability during storage, likely because the herbal extracts did not diff use into the fi lling, and were present in amounts too small to signifi cantly aff ect decreases of the acid and peroxide numbers, or increases in thiobarbituric acid reactive substance values.

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Antimicrobial and antioxidant activities of red onion, garlic and leek in sausage

Abstract: This study was designed to evaluate antimicrobial and antioxidant effect of ethanolic and aqueous extracts and essential oils of red onion, garlic and leek against Escherichia coli O 157 :H 7 ,

Cited by 19 publications

References 31 publications

Chemical composition, in vitro antioxidant and anti-inflammatory properties of essential oils of four dietary and medicinal plants from Cameroon

Chemical composition, in vitro antioxidant and anti-inflammatory properties of essential oils of four dietary and medicinal plants from Cameroon

Antimicrobial Effects of Calcium Oxide Nanoparticles and Some Spices in Minced Meat

Effect of Incorporating Blackthorn Fruit (Prunus spinosa L.) Extract in Natural Casing on Quality of Kranjska Sausage

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