title: Chemical composition, antibacterial and antioxidant activities of six essentials oils from the Alliaceae family.
abstract: Six essential oils (EOs) from the Alliaceae family, namely garlic (Allium sativum), onion (Allium cepa), leek (Allium porrum), Chinese chive (Allium tuberosum), shallot (Allium ascalonicum) and chive (Allium schoenoprasum) were characterized by GC and GC-MS and evaluated for their functional food properties. Antibacterial properties were tested on five food-borne pathogens: Two Gram-positive Staphylococcus aureus (ATCC 25923), Listeria monocytogenes (ATCC 19115) and three Gram-negative Salmonella Typhimurium (ATCC 14028), Escherichia coli (ATCC 8739) and Campylobacter jejuni (ATCC 33291) bacteria. Antioxidant and radical-scavenging properties were tested by means of Folin-Ciocalteu and 2,2-diphenyl-1-picrylhydrazyl (DPPH) assays. Garlic, Chinese chive and onion EOs had the highest antibacterial activity whereas shallot and leek EOs were the strongest antioxidants. Heating caused a decrease in the antioxidant activity of these Eos, as shown in the Total Polar Materials (TPM) test. Suggestions on relationships between chemical composition and biological activities are presented. Results show that the EOs could be of value in the food industry as alternatives to synthetic antioxidants.
authors.affiliation: Université d'Avignon et des Pays du Vaucluse, UMR 408, INRA, GREEN extraction Team, Avignon 84000, France. d_mnayer@yahoo.fr.
authors.forename: Dima
authors.initials: D
authors.lastname: Mnayer
authors.affiliation: Université d'Avignon et des Pays du Vaucluse, UMR 408, INRA, GREEN extraction Team, Avignon 84000, France. anne-sylvie.fabiano@univ-avignon.fr.
authors.forename: Anne-Sylvie
authors.initials: AS
authors.lastname: Fabiano-Tixier
authors.affiliation: Université d'Avignon et des Pays du Vaucluse, UMR 408, INRA, GREEN extraction Team, Avignon 84000, France. emmanuel.petitcolas@univ-avignon.fr.
authors.forename: Emmanuel
authors.initials: E
authors.lastname: Petitcolas
authors.affiliation: Faculty of Agricultural Engineering and Veterinary Medicine, Lebanese University, Dekwaneh, Beirut 6573, Lebanon. tayssir.hamieh@ul.edu.lb.
authors.forename: Tayssir
authors.initials: T
authors.lastname: Hamieh
authors.affiliation: Faculty of Agricultural Engineering and Veterinary Medicine, Lebanese University, Dekwaneh, Beirut 6573, Lebanon. nehmenancy@hotmail.com.
authors.forename: Nancy
authors.initials: N
authors.lastname: Nehme
authors.affiliation: Ferrant P.H.E, 2 Rue d'Ecottes, Rodelinghem 62610, France. ferrantphe@Wanadoo.fr.
authors.forename: Christine
authors.initials: C
authors.lastname: Ferrant
authors.affiliation: Institut de Chimie de Nice, UMR 7272, Université de Nice-Sophia Antipolis/CNRS, Parc Valrose, Nice 06108, France. xavier.fernandez@unice.fr.
authors.forename: Xavier
authors.initials: X
authors.lastname: Fernandez
authors.affiliation: Université d'Avignon et des Pays du Vaucluse, UMR 408, INRA, GREEN extraction Team, Avignon 84000, France. farid.chemat@univ-avignon.fr.
authors.forename: Farid
authors.initials: F
authors.lastname: Chemat
mesh_terms: D000490:Allium / Q000737:chemistry*; D000900:Anti-Bacterial Agents / Q000737:chemistry / Q000494:pharmacology*; D000975:Antioxidants / Q000737:chemistry / Q000494:pharmacology*; D001713:Biphenyl Compounds / Q000737:chemistry; D016166:Free Radical Scavengers / Q000494:pharmacology; D006358:Hot Temperature; D008826:Microbial Sensitivity Tests; D009822:Oils, Volatile / Q000737:chemistry* / Q000494:pharmacology*; D010636:Phenols / Q000032:analysis; D010851:Picrates / Q000737:chemistry
chemical_list: D000900:Anti-Bacterial Agents; D000975:Antioxidants; D001713:Biphenyl Compounds; D016166:Free Radical Scavengers; D009822:Oils, Volatile; D010636:Phenols; D010851:Picrates; C004931:1,1-diphenyl-2-picrylhydrazyl