Antimicrobial effect of garlic essential oilon a number offoodborne pathogens and determination of its chemical composition and antioxidant activity

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ANSARIPOUR A.; MEHRNIA M.A.; NOSHAD M.; BARZEGAR H.; ALIZADEH BEHBAHANI B.

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Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2019 | Volume:16 | Issue:91 Page(s): 17-29

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Title

Antimicrobial effect of garlic essential oilon a number offoodborne pathogens and determination of its chemical composition and antioxidant activity

Author(s)

Keywords

Garlic essential oilQ2

TotalphenolQ1

Reducing radical capacityQ1

Inhibition zone diameterQ1

Abstract

In this study, Antibacterial activity of Garlic essential oil used by disk diffusion method, micro-dilution broth (minimum inhibitory concentration)and minimum bactericidal concentration (MBC) on a number of pathogenic strains (Pseudomonas aeruginosa, Escherichia coli, Listeria innocua and Staphylococcus aureus) was studied in vitro. Chemical compounds of Garlic essential oil were identified by gas chromatography. The antioxidant activity, total phenol and flavonoid were determined using radical reduction capacity, Folin– Ciocalteu and aluminum trichloride colorimetric, respectively. The results showed that the minimum inhibitory concentration of Garlic essential oil was 128, 128, 32 and 64 mg/ml for Pseudomonas aeruginosa, Escherichia coli, Staphylococcus aureus and Listeria innocuarespectively. By increasing the concentration of essential oil, the diameter of the inhibition zone increased. The highest inhibition zone with 31. 70 ± 0. 55 mmm diameter was due to Staphylococcus aureus. The results showed that gram-negative bacteria of Escherichia coli and Pseudomonas aeruginosa were the most resistant to Garlic essential oil. The results of identificationof the chemical compounds of Garlic essential oil showed that the combination of di-allyl disulfide was 40. 3% higher. Total phenol, flavonoids and antioxidant activity of Garlic essential oil was 0. 33 mg gallic acid in gram, 0. 24 mg quercetin in grams and 80% respectively. The results of this study showed that garlic can be used as a potential source for the production of pharmaceutical compounds.

Cites

Investigation of the Functional Groups of Bioactive Compounds, Radical Scavenging Potential, Antimicrobial Activity and Cytotoxic Effect of Callistemon Citrinus Aqueous Extract on Cell Line HT29: A Laboratory Study

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APA: Copy

ANSARIPOUR, A., MEHRNIA, M.A., NOSHAD, M., BARZEGAR, H., & ALIZADEH BEHBAHANI, B.. (2019). Antimicrobial effect of garlic essential oilon a number offoodborne pathogens and determination of its chemical composition and antioxidant activity. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 16(91 ), 17-29. SID. https://sid.ir/paper/71685/en

Vancouver: Copy

ANSARIPOUR A., MEHRNIA M.A., NOSHAD M., BARZEGAR H., ALIZADEH BEHBAHANI B.. Antimicrobial effect of garlic essential oilon a number offoodborne pathogens and determination of its chemical composition and antioxidant activity. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2019;16(91 ):17-29. Available from: https://sid.ir/paper/71685/en

IEEE: Copy

A. ANSARIPOUR, M.A. MEHRNIA, M. NOSHAD, H. BARZEGAR, and B. ALIZADEH BEHBAHANI, “Antimicrobial effect of garlic essential oilon a number offoodborne pathogens and determination of its chemical composition and antioxidant activity,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 16, no. 91 , pp. 17–29, 2019, [Online]. Available: https://sid.ir/paper/71685/en

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