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.
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.
Conclusions
There are many ongoing studies on the biological properties of essential oils for their possible use as alternatives to synthetic antioxidant such as BHT. This study evaluates the composition of the essential oils of the six Allium plants, their antimicrobial, antioxidant activities and their possible use in food processing against thermal effects.
All the essential oils showed antioxidant properties with different degrees of scavenging activity. Shallot and leek oils were the strongest antioxidants. In the antimicrobial activity tests, all the essential oils inhibited a good range of Gram-positive and Gram-negative bacteria, while garlic, onion and Chinese chive were amongst the strongest. These activities are mainly attributed to the presence of the sulfur compounds in their compositions. Moreover, the variability in the composition, structure and concentration of the different sulfides present in the essential oils, play an important role in the determination of their antimicrobial and antioxidant activities.
Some components such as allyl sulfide group were reported for their biological properties, but other active components have not been fully investigated. Thus, further studies are needed on the sulfur compounds to link the chemical content with particular functional properties. Based on the results of the antimicrobial and antioxidant tests, essential oils can be applied as natural alternatives to food synthetic preservatives. However, heating should be carefully considered when the EO are used in cooking for antioxidant protection.
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