Chemical composition and antimicrobial activity of garlic essential oils evaluated in organic solvent, emulsifying, and self-microemulsifying water based delivery systems

Summary Antimicrobial activity of garlic (Allium sativum L.) and holy basil (Ocimum sanctum L.) essential oils (GEO and HBEO, respectively) was evaluated in liquid vs. vapour phases. Diallyl disulphide and diallyl trisulphide in GEO while eugenol, caryophyllene and methyl eugenol in HBEO were predominant active compounds. Individually, GEO was highly effective in the vapour phase, showing the greatest antimicrobial activity (P ≤ 0.05) against Bacillus cereus and Staphylococcus aureus with complete inhibition, followed by Salmonella typhimurium and Pseudomonas fluorescens, but had no effect on Escherichia coli, Lactobacillus plantarum or Listeria monocytogenes. The combined GEO:HBEO (a 1:1 ratio) at 30 μL demonstrated inhibitive activity against all bacteria tested with complete inhibition against B. cereus and S. aureus. Minimum bactericidal concentration (MBC) of the combined oil was <0.4% v/v, except for P. fluorescens requiring a higher MBC (1.5%, v/v). This study demonstrated potential of the combined GEO:HBEO to be used for food preservation applications.

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“…El‐sayed et al . () reported that a higher DATTS level (3.16%) in white garlic oil yielded greater inhibition against L . monocytogenes , S .…”

Section: Resultssupporting

confidence: 52%

Antimicrobia activity of garlic (Allium sativum L.) and holy basil (Ocimum sanctum L.) essential oils applied by liquid vs. vapour phases

Torpol

Wiriyacharee

Sriwattana

et al. 2018

Int J of Food Sci Tech

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“…Using natural antioxidants is considered as anti‐food borne bacteria and a great opportunity for the oxidative stabilization of milk products . Besides antioxidant activity, numerous researches confirmed the antimicrobial activity of garlic . Acid value displays differences according to the race and species of animal used for milk, butter composition, production parameters, storage conditions, and duration.…”

Section: Discussionmentioning

confidence: 99%

Antioxidant Effect Potential of Garlic In Vitro and Real Food System: Effects of Garlic Supplementation on Oxidation Stability and Sensory Properties of Butter

Aydin

Kahyaoğlu

2020

Euro J Lipid Sci & Tech

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In this research, the effect of adding garlic and synthetic antioxidant to butter produced on both quality characteristics and oxidation stability during the storage (1st, 15th, 30th, 45th, 60th, 75th, and 90th days) process is investigated. With this aim, two replicates of butter samples as control, containing different proportions of garlic (butter treated with 2.5%, 5%, 7.5%, 10% crushed garlic) and with 50 ppm butylated hydroxytoluene (BHT) added are prepared. 2,2′‐Azinobis‐(3‐ethylbenzthiazoline‐6‐sulfonate) and 2,2‐diphenyl‐1‐picrylhydrazyl free radical‐scavenging ability, ferric reducing antioxidant power value of garlic are found as 26.05%; 87.48%; 70 mm mL−1, respectively. Total phenolic content, total flavonoids, and total antioxidant capacity of fresh garlic are determined. The main components of essential oil of garlic are determined. The rate of oxidation decreases as the garlic rate increases. The highest sensory analysis scores for the first days of storage are for the control and butter with 50 ppm BHT added, followed by samples with 5%, 2.5%, and 7.5% garlic added. At the end of storage, the highest sensory analysis scores are obtained by the butter with 5% garlic added. The butter with 10% garlic added is not liked in terms of sensory properties. Practical Applications: Oxidation‐causing or accelerating factors are oxygen, light, temperature, metal ions, some pigments, and degree of unsaturation. Oxidation is eliminated when these factors are eliminated. But in practice this is not possible. Therefore, it is very difficult to prevent oxidation without adding any material. Antioxidants are the most effective substances in the food industry for the production, storage, transport, and marketing of vegetable and animal fats and fat‐containing foods, delaying the effect of atmospheric oxygen at normal temperatures, preventing food spoilage, and rancidity for a certain period of time. Due to the carcinogenic effects of synthetic antioxidants, interest in natural antioxidants has increased. It is known that garlic has antioxidant effects. Natural antioxidants are used in the food industry for different purposes due to their extensive bioactivity profile. Peroxide value and thiobarbituric acid tests are generally used to determine the degree of lipid oxidation in butter.

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“…Besides concentration, Atsamnia et al () reported the temperature of garlic extracts also affected antibacterial activities. The antibacterial activities of garlic extracts were attributed to allicin, allyl methyl thiosulfinate, allyl trisulfide, diallyl trisulfide, and diallyl disulfide (El‐Sayed, Chizzola, Ramadan, & Edris, ; Yoshida et al, ), and the antibiofilm activities were attributed to the allicin (Wu et al, ). Nisin, ε‐polylysine, and citric acid completely inhibited B. subtilis growth at 0.15, 0.09, and 1.5 mg/ml, respectively (Figure B–D).…”

Section: Resultsmentioning

confidence: 99%

Comparative antibacterial and antibiofilm activities of garlic extracts, nisin, ε‐polylysine, and citric acid on Bacillus subtilis

Zhang

Cai

et al. 2019

J Food Process Preserv

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Bacillus subtilis shows high contamination and antibiotic resistance in the food industry due to their biofilm‐forming capacity. This study aimed to search a biopreservative to inhibit the biofilm formation of B. subtilis. The effect of garlic extracts, nisin, ε‐polylysine, and citric acid on bacterial growth, cell surface hydrophobicity, and cell morphology were observed to provide insight into the antibiofilm mechanisms. Results showed that nisin, ε‐polylysine, and citric acid completely inhibited the growth and biofilm formation of B. subtilis at 0.15, 0.09, and 1.5 mg/ml, respectively. Garlic extracts inhibited cell elongation, but cannot completely inhibit the biofilm formation even at 1.8 mg/ml. The antibiofilm activities of four biopreservatives were due to antibacterial activities, reduction in extracellular polymeric substances production, and cell surface hydrophobicity. Among these four biopreservatives, ε‐polylysine, which caused cell to collapse, had the highest antibacterial and antibiofilm activities followed by nisin, citric acid, and garlic extracts. Practical applications Bacillus subtilis shows high contamination and antibiotic resistance due to their biofilm‐forming capacity. Finding a biopreservative to inhibit the growth and biofilm formation of B. subtilis was important in food industry. This study could pave the way for controlling B. subtilis in planktonic and biofilm states.

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Chemical composition and antimicrobial activity of garlic essential oils evaluated in organic solvent, emulsifying, and self-microemulsifying water based delivery systems

Cited by 113 publications

References 29 publications

Antimicrobia activity of garlic (Allium sativum L.) and holy basil (Ocimum sanctum L.) essential oils applied by liquid vs. vapour phases

Antimicrobia activity of garlic (Allium sativum L.) and holy basil (Ocimum sanctum L.) essential oils applied by liquid vs. vapour phases

Antioxidant Effect Potential of Garlic In Vitro and Real Food System: Effects of Garlic Supplementation on Oxidation Stability and Sensory Properties of Butter

Comparative antibacterial and antibiofilm activities of garlic extracts, nisin, ε‐polylysine, and citric acid on Bacillus subtilis

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