期刊
FOOD CONTROL
卷 30, 期 1, 页码 48-53出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodcont.2012.07.033
关键词
Allium cepa; Essential oil; Antioxidant activity; Antimicrobial activity
资金
- Science and Technology Department of Zhejiang Province of the People's Republic of China [2008C32024]
The aims of this study were to test the efficacy of essential oil of Allium cepa against food spoilage and food-borne pathogenic microorganisms and its antioxidant activity. The essential oil revealed an interesting antimicrobial effect against the tested microorganisms with the MIC and MBC values in the ranges of 0.18-1.80 mg/mL and 0.54-3.6 mg/mL, respectively. The antioxidant activities of the essential oil were investigated and the oil showed moderate antioxidant activities in ABTS assay (0.67 mg/mL as IC50 value), DPPH test (IC50 value = 0.63 mg/mL) and metal chelating assay (IC50 value of 0.51 mg/mL). Furthermore, the reducing power of the oil was dose dependent, and the reducing capacity of the oil was inferior to butylated hydroxytoluene, which is known to be a strong reducing agent. It was suggested that the essential oil from A. cepa may be a new potential source as natural antimicrobial and antioxidant agents applied in food systems. (C) 2012 Elsevier Ltd. All rights reserved.
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