Antimicrobial and antioxidant activities of the essential oil from onion (Allium cepa L.)
作者： Chun-Lin Ye , De-Hui Dai , Wei-Lian Hu
DOI: 10.1016/J.FOODCONT.2012.07.033
关键词: Essential oil 、 Food science 、 Antimicrobial 、 Food spoilage 、 Allium 、 DPPH 、 Butylated hydroxytoluene 、 Chemistry 、 Antioxidant 、 ABTS 、 Biochemistry
摘要: Abstract The aims of this study were to test the efficacy essential oil Allium cepa against food spoilage and food-borne pathogenic microorganisms its antioxidant activity. revealed an interesting antimicrobial effect tested with MIC MBC values in ranges 0.18–1.80 mg/mL 0.54–3.6 mg/mL, respectively. activities investigated showed moderate ABTS assay (0.67 mg/mL as IC 50 value), DPPH (IC value = 0.63 mg/mL) metal chelating value 0.51 mg/mL). Furthermore, reducing power was dose dependent, capacity inferior butylated hydroxytoluene, which is known be a strong agent. It suggested that from A. cepa may new potential source natural agents applied systems.
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