Investigating the effect of garlic (Allium sativum) essential oil on foodborne pathogenic microorganisms
Autor(a) principal: | |
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Data de Publicação: | 2022 |
Outros Autores: | , , , , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Food Science and Technology (Campinas) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101324 |
Resumo: | Abstract Garlic is a plant that is native to Central Asia and belongs to the Alliaceae family. When garlic bulbs are crushed, they release a sulfoxide molecule called alliin, which is the precursor to the garlic's distinctive scent and flavor. Fresh garlic and its essential oil are used in the food sector as natural antioxidant agents, flavorings, and antimicrobials, notably in processed chicken and meat products. In this research, on a number of pathogenic strains, the garlic essential oil’s antibacterial activity was investigated in vitro using minimum bactericidal concentration, minimum inhibitory concentration, and the disk diffusion technique. Gas chromatography was used to identify the garlic essential oil’s chemical components. Aluminum chloride colorimetric, Folin-Ciocalteu, and radical reduction capacity methods were used to measure flavonoid, total phenol, and antioxidant content. It was shown that the most resistant to essential garlic oil were gram-negative bacteria, including Escherichia coli and Pseudomonas aeruginosa. The mixture of diallyl disulfide was 40.3% greater, according to the results of the chemical compound identification of essential garlic oil. Antioxidant activity, flavonoids, and total phenol of essential garlic oil were 80%, 0.24 mg quercetin in grams, and 0.33 mg gallic acid in gram, respectively. The findings of this investigation revealed that garlic might be exploited as a source of medicinal chemicals. |
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Investigating the effect of garlic (Allium sativum) essential oil on foodborne pathogenic microorganismsinhibition zone diameterreducing radical capacitytotal phenolgarlic essential oilAbstract Garlic is a plant that is native to Central Asia and belongs to the Alliaceae family. When garlic bulbs are crushed, they release a sulfoxide molecule called alliin, which is the precursor to the garlic's distinctive scent and flavor. Fresh garlic and its essential oil are used in the food sector as natural antioxidant agents, flavorings, and antimicrobials, notably in processed chicken and meat products. In this research, on a number of pathogenic strains, the garlic essential oil’s antibacterial activity was investigated in vitro using minimum bactericidal concentration, minimum inhibitory concentration, and the disk diffusion technique. Gas chromatography was used to identify the garlic essential oil’s chemical components. Aluminum chloride colorimetric, Folin-Ciocalteu, and radical reduction capacity methods were used to measure flavonoid, total phenol, and antioxidant content. It was shown that the most resistant to essential garlic oil were gram-negative bacteria, including Escherichia coli and Pseudomonas aeruginosa. The mixture of diallyl disulfide was 40.3% greater, according to the results of the chemical compound identification of essential garlic oil. Antioxidant activity, flavonoids, and total phenol of essential garlic oil were 80%, 0.24 mg quercetin in grams, and 0.33 mg gallic acid in gram, respectively. The findings of this investigation revealed that garlic might be exploited as a source of medicinal chemicals.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2022-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101324Food Science and Technology v.42 2022reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.03822info:eu-repo/semantics/openAccessYASIN,GhulamJASIM,Saade AbdalkareemMAHMUDIONO,TriasAL-SHAWI,Sarmad GhaziSHICHIYAKH,Rustem AdamovichSHOUKAT,ShehlaKADHIM,Abed JawadISWANTO,Acim HeriSALEH,Marwan MahmoodFENJAN,Mohammedeng2022-09-22T00:00:00Zoai:scielo:S0101-20612022000101324Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2022-09-22T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
Investigating the effect of garlic (Allium sativum) essential oil on foodborne pathogenic microorganisms |
title |
Investigating the effect of garlic (Allium sativum) essential oil on foodborne pathogenic microorganisms |
spellingShingle |
Investigating the effect of garlic (Allium sativum) essential oil on foodborne pathogenic microorganisms YASIN,Ghulam inhibition zone diameter reducing radical capacity total phenol garlic essential oil |
title_short |
Investigating the effect of garlic (Allium sativum) essential oil on foodborne pathogenic microorganisms |
title_full |
Investigating the effect of garlic (Allium sativum) essential oil on foodborne pathogenic microorganisms |
title_fullStr |
Investigating the effect of garlic (Allium sativum) essential oil on foodborne pathogenic microorganisms |
title_full_unstemmed |
Investigating the effect of garlic (Allium sativum) essential oil on foodborne pathogenic microorganisms |
title_sort |
Investigating the effect of garlic (Allium sativum) essential oil on foodborne pathogenic microorganisms |
author |
YASIN,Ghulam |
author_facet |
YASIN,Ghulam JASIM,Saade Abdalkareem MAHMUDIONO,Trias AL-SHAWI,Sarmad Ghazi SHICHIYAKH,Rustem Adamovich SHOUKAT,Shehla KADHIM,Abed Jawad ISWANTO,Acim Heri SALEH,Marwan Mahmood FENJAN,Mohammed |
author_role |
author |
author2 |
JASIM,Saade Abdalkareem MAHMUDIONO,Trias AL-SHAWI,Sarmad Ghazi SHICHIYAKH,Rustem Adamovich SHOUKAT,Shehla KADHIM,Abed Jawad ISWANTO,Acim Heri SALEH,Marwan Mahmood FENJAN,Mohammed |
author2_role |
author author author author author author author author author |
dc.contributor.author.fl_str_mv |
YASIN,Ghulam JASIM,Saade Abdalkareem MAHMUDIONO,Trias AL-SHAWI,Sarmad Ghazi SHICHIYAKH,Rustem Adamovich SHOUKAT,Shehla KADHIM,Abed Jawad ISWANTO,Acim Heri SALEH,Marwan Mahmood FENJAN,Mohammed |
dc.subject.por.fl_str_mv |
inhibition zone diameter reducing radical capacity total phenol garlic essential oil |
topic |
inhibition zone diameter reducing radical capacity total phenol garlic essential oil |
description |
Abstract Garlic is a plant that is native to Central Asia and belongs to the Alliaceae family. When garlic bulbs are crushed, they release a sulfoxide molecule called alliin, which is the precursor to the garlic's distinctive scent and flavor. Fresh garlic and its essential oil are used in the food sector as natural antioxidant agents, flavorings, and antimicrobials, notably in processed chicken and meat products. In this research, on a number of pathogenic strains, the garlic essential oil’s antibacterial activity was investigated in vitro using minimum bactericidal concentration, minimum inhibitory concentration, and the disk diffusion technique. Gas chromatography was used to identify the garlic essential oil’s chemical components. Aluminum chloride colorimetric, Folin-Ciocalteu, and radical reduction capacity methods were used to measure flavonoid, total phenol, and antioxidant content. It was shown that the most resistant to essential garlic oil were gram-negative bacteria, including Escherichia coli and Pseudomonas aeruginosa. The mixture of diallyl disulfide was 40.3% greater, according to the results of the chemical compound identification of essential garlic oil. Antioxidant activity, flavonoids, and total phenol of essential garlic oil were 80%, 0.24 mg quercetin in grams, and 0.33 mg gallic acid in gram, respectively. The findings of this investigation revealed that garlic might be exploited as a source of medicinal chemicals. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-01-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101324 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101324 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/fst.03822 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
dc.source.none.fl_str_mv |
Food Science and Technology v.42 2022 reponame:Food Science and Technology (Campinas) instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
instname_str |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
instacron_str |
SBCTA |
institution |
SBCTA |
reponame_str |
Food Science and Technology (Campinas) |
collection |
Food Science and Technology (Campinas) |
repository.name.fl_str_mv |
Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
repository.mail.fl_str_mv |
||revista@sbcta.org.br |
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1752126335149408256 |