Antimicrobial activity of phenolic compound extracts of various onions (Allium cepa L.) cultivars and garlic (Allium sativum L.)

Benkeblia, N.; Dahmouni, S.; Onodera, S.; Shiomi, N.

Journal of Food Technology 3(1): 30-34


Accession: 012766015

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Various concentrations (50, 100, 200, 300 and 500 ml litre-1) of phenolic compound extracts (PCEs) of 3 types of onion (green, yellow and red) and garlic were evaluated for antimicrobial activities against 2 bacteria (Staphylococcus aureus and Salmonella enteritidis) and 3 fungi (Aspergillus niger, Penicillium cyclopium [P. aurantiogriseum] and Fusarium oxysporum). The PCEs exhibited marked antibacterial activities, with garlic and green resulting in the greatest and lowest inhibition, respectively. The onion extracts were less inhibitory at 50 and 100 ml litre-1 than at 200, 300 and 500 ml litre-1 concentrations. The garlic extracts showed high inhibitory activity at all concentrations. S. aureus showed less sensitivity to the extracts. S. enteritidis was strongly inhibited by the red onion and garlic extracts. Among the fungi, F. oxysporum was the most sensitive to the PCEs, whereas A. niger and P. cyclopium were significantly inhibited, particularly at high concentrations. Onion and garlic PCEs may be incorporated in various food products as natural antimicrobial additives.