| Literature DB >> 27979186 |
Hoda S El-Sayed1, Remigius Chizzola2, Asmaa A Ramadan3, Amr E Edris4.
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.Entities:
Keywords: Antimicrobial activity; Delivery system; Emulsions; Essential oil; Garlic; Microemulsions; Water-based
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Year: 2016 PMID： 27979186 DOI： 10.1016/j.foodchem.2016.10.052
Source DB: PubMed Journal: Food Chem ISSN： 0308-8146 Impact factor: 7.514