Antioxidative and Antimicrobial Activities of Juice from Garlic, Ginger, and Onion

Abstract

This study was conducted to develop healthy foods or natural preservatives with garlic (Allium sativum L.), ginger (Zingiber officinale R.) and onion (Allium cepa L.). The polyphenol contents of garlic, ginger and onion juice were analyzed, and they were tested for antioxidative and antibacterial activities. Their antioxidative activities were investigated in terms of their electron donating activity (EDA), SOD-like activity and nitrite scavenging ablity (NSA). Their antibacterial activities were tested against four kinds of pathogenic bacteria (L. monocytogenes, S. aureus, E. coli O157:H7, and Sal. typhimurium). The yields of the garlic, ginger and onion juice were 28.2, 24.3 and 38.3 percent, and their total polyphenol contents were 1,254, 1,523 and 412 mg/100 mL, respectively. The EDAs of the garlic and ginger juice ranged from 95 to 98 percent and over 90 percent in the 40 percent diluted solution. Their SOD-like activities were 64 and 67 percent, repectively. Onion juice had lower activities in EDAs and SOD-like activity than those of garlic and ginger juice. The NSAs of the garlic, ginger and onion juice were 56.5, 52.4 and 50.2 percent, respectively. The garlic juices showed antibacterial activity against four kinds of pathogenic bacteria (L. monocytogenes, S. aureus, E. coli O157:H7 and Sal. typhimurium) and the highest such activity against Sal. typhimurium. From all the results of the experiments, it can be concluded that garlic, ginger, onion can be used as a natural preservatives and can help develope healthy foods because of their antibacterial and antioxidative activities and abundunt polyphenols.

Stability Traits of Probiotics Isolated from Korean on Spices and Propolis

“…사람에게 투여되어 여러 가지 건강 증진 효과를 가져올 수 있는 유산균을 프로바이오틱스(Probiotics)라 부르며, 일반적으로 이 들 프로바이오틱스의 효능은 장까지 도달한 살아있는 유산균에 달려 있다 (FAO/WHO, 2001;Sahadeva et al, 2011;Gueimonde and Sanchez, 2012). 그러나 대부분의 프로바이오틱스는 까다로 운(fastidious) 미생물로 다양한 환경조건에 매우 민감하여 제조, 유통, 저장단계에서 뿐만 아니라 항생제, 노화, 스트레스와 식이 등으로 인해 생존율에 크게 영향을 받게 되어 활성이 감소하게 된다 (Marteau et al, 1997;Walker and Duffy, 1998;Gueimonde and Sanchez, 2012 (Lee et al, 2011;Jung and Park, 2013). 마늘은 강한 살균력이 있어 소 독약인 석탄산 보다 살균력이 15배나 강하고, 세균, 진균 및 바 이러스에 대한 생육억제 작용이 보고되고 있다.…”

“…마늘(Garlic), 생강(Ginger), 양파(Onion)와 같은 근채류(Root vegetables)와 파(Scallion), 고추(Hot pepper) 등은 매운 맛을 내는 향신료로써 한국에서 많이 섭취되는 주요한 농산물 중의 하나로 오래 전부 터 한국 식단에 많이 이용되고 있으며, 이들의 약리효과에 대한 성분들이 밝혀지면서 기능성 식품으로써의 이용도도 높아지고 있다 (Lee and Kim, 2008;Chang et al, 2010;Jung and Park, 2013).…”

Antibacterial Effect and Deodorization Effect of Extracts from Different Parts of Zingiber officinale

“…. 생강에 대한 국내 연구는 마우스의 대장염 억제 효과 (Kim et al, 2014), 항산화 효과 (Guon & Chung, 2016;Jung & Park, 2013;Lee et al, 2020), 전립선비대 억제효과 ( Kim et al, 2020), 식품 첨가 관련 연구 (Hwang et al, 2015;Han & Kim, 2011;Lee, 2014) (Kim et al ., 2013a). A, 5 mg/mL; B, 1 mg/mL; C, 0.5 mg/mL; D, 0.25 mg/mL; E, control; -* , No inhibition.…”