Chemical Composition, Antibacterial and Antioxidant Activities of Six Essentials Oils from the Alliaceae Family

Dima Mnayer; Anne-Sylvie Fabiano-Tixier; Emmanuel Petitcolas; Tayssir Hamieh; Nancy Nehme; Christine Ferrant; Xavier Fernandez; Farid Chemat

doi:10.3390/molecules191220034

Chemical Composition, Antibacterial and Antioxidant Activities of Six Essentials Oils from the Alliaceae Family

Dima Mnayer
, Anne-Sylvie Fabiano-Tixier
, Emmanuel Petitcolas
, Tayssir Hamieh
, Nancy Nehme
, Christine Ferrant
, Xavier Fernandez
, Farid Chemat^*

^*Corresponding author for this work

Research output: Contribution to journal › Article › Academic › peer-review

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.

Original language	English
Pages (from-to)	20034-20053
Number of pages	20
Journal	Molecules
Volume	19
Issue number	12
DOIs	https://doi.org/10.3390/molecules191220034
Publication status	Published - Dec 2014
Externally published	Yes

Keywords

essential oils
Allium species
antioxidant activity
antibacterial activity
ONION ALLIUM-CEPA
VITRO ANTIMICROBIAL ACTIVITY
SULFUR-CONTAINING-COMPOUNDS
BORNE PATHOGENIC BACTERIA
DIALLYL SULFIDE CONTENT
LISTERIA-MONOCYTOGENES
PHENOLIC CONTENT
PLANTS
CAPACITY
EXTRACTS

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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.",

keywords = "essential oils, Allium species, antioxidant activity, antibacterial activity, ONION ALLIUM-CEPA, VITRO ANTIMICROBIAL ACTIVITY, SULFUR-CONTAINING-COMPOUNDS, BORNE PATHOGENIC BACTERIA, DIALLYL SULFIDE CONTENT, LISTERIA-MONOCYTOGENES, PHENOLIC CONTENT, PLANTS, CAPACITY, EXTRACTS",

author = "Dima Mnayer and Anne-Sylvie Fabiano-Tixier and Emmanuel Petitcolas and Tayssir Hamieh and Nancy Nehme and Christine Ferrant and Xavier Fernandez and Farid Chemat",

year = "2014",

month = dec,

doi = "10.3390/molecules191220034",

language = "English",

volume = "19",

pages = "20034--20053",

journal = "Molecules",

issn = "1420-3049",

publisher = "Multidisciplinary Digital Publishing Institute (MDPI)",

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TY - JOUR

T1 - Chemical Composition, Antibacterial and Antioxidant Activities of Six Essentials Oils from the Alliaceae Family

AU - Mnayer, Dima

AU - Fabiano-Tixier, Anne-Sylvie

AU - Petitcolas, Emmanuel

AU - Hamieh, Tayssir

AU - Nehme, Nancy

AU - Ferrant, Christine

AU - Fernandez, Xavier

AU - Chemat, Farid

PY - 2014/12

Y1 - 2014/12

N2 - 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.

AB - 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.

KW - essential oils

KW - Allium species

KW - antioxidant activity

KW - antibacterial activity

KW - ONION ALLIUM-CEPA

KW - VITRO ANTIMICROBIAL ACTIVITY

KW - SULFUR-CONTAINING-COMPOUNDS

KW - BORNE PATHOGENIC BACTERIA

KW - DIALLYL SULFIDE CONTENT

KW - LISTERIA-MONOCYTOGENES

KW - PHENOLIC CONTENT

KW - PLANTS

KW - CAPACITY

KW - EXTRACTS

U2 - 10.3390/molecules191220034

DO - 10.3390/molecules191220034

M3 - Article

SN - 1420-3049

VL - 19

SP - 20034

EP - 20053

JO - Molecules

JF - Molecules

IS - 12

ER -

Chemical Composition, Antibacterial and Antioxidant Activities of Six Essentials Oils from the Alliaceae Family

Abstract

Keywords

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