Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
6393380 | Food Control | 2013 | 6 Pages |
The aims of this study were to test the efficacy of essential oil of Allium cepa against food spoilage and food-borne pathogenic microorganisms and its antioxidant activity. The essential oil revealed an interesting antimicrobial effect against the tested microorganisms with the MIC and MBC values in the ranges of 0.18-1.80 mg/mL and 0.54-3.6 mg/mL, respectively. The antioxidant activities of the essential oil were investigated and the oil showed moderate antioxidant activities in ABTS assay (0.67 mg/mL as IC50 value), DPPH test (IC50 value = 0.63 mg/mL) and metal chelating assay (IC50 value of 0.51 mg/mL). Furthermore, the reducing power of the oil was dose dependent, and the reducing capacity of the oil was inferior to butylated hydroxytoluene, which is known to be a strong reducing agent. It was suggested that the essential oil from A. cepa may be a new potential source as natural antimicrobial and antioxidant agents applied in food systems.
⺠The medicinally components of onion oil are the organosulfur-containing compounds. ⺠The antimicrobial activities of the essential oil were determined. ⺠The antioxidant activities of the essential oil were evaluated in vitro.