Chemical composition and antimicrobial activity of garlic essential oils evaluated in organic solvent, emulsifying, and self-microemulsifying water based delivery systems

被引：105
作者：
El-Sayed, Hoda S. [1 ]
Chizzola, Remigius [2 ]
Ramadan, Asmaa A. [3 ]
Edris, Amr E. [4 ]
机构：
[1] Natl Res Ctr, Dairy Dept, Cairo, Egypt
[2] Univ Vet Med, Vienna, Austria
[3] Natl Res Ctr, Food Sci & Nutr Dept, Cairo, Egypt
[4] Natl Res Ctr, Aroma & Flavor Chem Dept, Cairo, Egypt
来源：
FOOD CHEMISTRY | 2017年 / 221卷
关键词：
Garlic; Essential oil; Antimicrobial activity; Water-based; Delivery system; Emulsions; Microemulsions; ALLIUM-SATIVUM L; IN-VITRO; DIALLYL SULFIDES; ANTIBACTERIAL; ANTIOXIDANT; GROWTH; INHIBITION; CARVACROL; BEHAVIOR; LEEK;
D O I：
10.1016/j.foodchem.2016.10.052
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
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 10.1 nm) 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. (C) 2016 Elsevier Ltd. All rights reserved.
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页码：196 / 204
页数：9
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