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Open AccessArticle

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

1
Université d'Avignon et des Pays du Vaucluse, UMR 408, INRA, GREEN extraction Team, Avignon 84000, France
2
Faculty of Agricultural Engineering and Veterinary Medicine, Lebanese University, Dekwaneh, Beirut 6573, Lebanon
3
Laboratory of Materials, Catalysis, Environment and Analytical Methods (MCEMA), Faculty of Sciences, Doctoral School of Sciences and Technology (EDST), Lebanese University, Beirut 6573-14, Lebanon
4
Ferrant P.H.E, 2 Rue d'Ecottes, Rodelinghem 62610, France
5
Institut de Chimie de Nice, UMR 7272, Université de Nice-Sophia Antipolis/CNRS, Parc Valrose, Nice 06108, France
*
Author to whom correspondence should be addressed.
Molecules 2014, 19(12), 20034-20053; https://doi.org/10.3390/molecules191220034
Received: 20 October 2014 / Revised: 19 November 2014 / Accepted: 20 November 2014 / Published: 1 December 2014
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. View Full-Text
Keywords: essential oils; Allium species; antioxidant activity; antibacterial activity essential oils; Allium species; antioxidant activity; antibacterial activity
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MDPI and ACS Style

Mnayer, D.; Fabiano-Tixier, A.-S.; Petitcolas, E.; Hamieh, T.; Nehme, N.; Ferrant, C.; Fernandez, X.; Chemat, F. Chemical Composition, Antibacterial and Antioxidant Activities of Six Essentials Oils from the Alliaceae Family. Molecules 2014, 19, 20034-20053.

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