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Antimicrobial and antioxidant activities of the essential oil from onion (Allium cepa L.)

Author:
Ye, Chun-Lin   Dai, De-Hui   Hu, Wei-Lian  


Journal:
Food Control


Issue Date:
2013


Abstract(summary):

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. (C) 2012 Elsevier Ltd. All rights reserved.


Page:
48-53


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