title: Chemical composition and antimicrobial activity of garlic essential oils evaluated in organic solvent, emulsifying, and self-microemulsifying water based delivery systems.
abstract: The chemical composition of garlic essential oils (GEOs) extracted from two different cultivars has been characterized using GC-MS analysis. GEO that was extracted from the white-skin cultivar (WGO) had a lower percentage of the major constituents diallyl trisulfide and diallyl disulfide (45.76 and 15.63%) than purple-skin cultivar (PGO) which contained higher percentages (58.53 and 22.38%) of the same components, respectively. Evaluation of the antimicrobial activity of WGO and PGO delivered in organic solvent (isopropanol) showed dose-dependent antimicrobial activity against the tested pathogenic bacteria and fungi, especially with WGO. On the other hand, formulation of both GEOs in water-based emulsions totally suppressed the antimicrobial activity of GEO. Re-formulation of GEOs in water-based microemulsion (particle size 10.1nm) showed better antimicrobial activity than emulsions at the same concentration of GEOs. This study can assist in designing the proper water-based delivery system of GEO for application in food preservation.
authors.affiliation: Dairy Department, National Research Centre, Cairo, Egypt.
authors.forename: Hoda S
authors.initials: HS
authors.lastname: El-Sayed
authors.affiliation: University of Veterinary Medicine, Vienna, Austria.
authors.forename: Remigius
authors.initials: R
authors.lastname: Chizzola
authors.affiliation: Food Sciences and Nutrition Department, National Research Centre, Cairo, Egypt.
authors.forename: Asmaa A
authors.initials: AA
authors.lastname: Ramadan
authors.affiliation: Aroma & Flavor Chemistry Department, National Research Centre, Cairo, Egypt. Electronic address: amr_edris@hotmail.com.
authors.forename: Amr E
authors.initials: AE
authors.lastname: Edris
mesh_terms: D000498:Allyl Compounds / Q000032:analysis; D000890:Anti-Infective Agents / Q000737:chemistry*; D001231:Aspergillus flavus / Q000187:drug effects; D001234:Aspergillus niger / Q000187:drug effects; D004220:Disulfides / Q000032:analysis; D004305:Dose-Response Relationship, Drug; D016503:Drug Delivery Systems; D004655:Emulsions; D004926:Escherichia coli / Q000187:drug effects; D005519:Food Preservation; D005737:Garlic / Q000737:chemistry*; D008401:Gas Chromatography-Mass Spectrometry; D008089:Listeria monocytogenes / Q000187:drug effects; D009822:Oils, Volatile / Q000737:chemistry*; D010316:Particle Size; D010938:Plant Oils / Q000737:chemistry; D012486:Salmonella typhimurium / Q000187:drug effects; D012997:Solvents; D013211:Staphylococcus aureus / Q000187:drug effects; D013440:Sulfides / Q000032:analysis; D014867:Water
chemical_list: D000498:Allyl Compounds; D000890:Anti-Infective Agents; D004220:Disulfides; D004655:Emulsions; D009822:Oils, Volatile; D010938:Plant Oils; D012997:Solvents; D013440:Sulfides; D014867:Water; C042577:diallyl trisulfide; C028009:diallyl disulfide
keywords: Antimicrobial activity; Delivery system; Emulsions; Essential oil; Garlic; Microemulsions; Water-based