Antimicrobial Effects of Onion (Allium cepa L.) Peel Extracts Produced via Subcritical Water Extraction against Bacillus cereus Strains as Compared with Ethanolic and Hot Water Extraction

作者：Kim Won Ju; Lee Kyoung Ah; Kim Kee Tae; Chung Myong Soo; Cho SangWoo; Paik Hyun Dong^*

来源：Food Science and Biotechnology, 2011, 20(4): 1101-1106.

DOI：10.1007/s10068-011-0149-8

• antimicrobial effect
• onion
• subcritical water extraction
• Bacillus cereus
• SEM

In this study, the antimicrobial effects of an onion peel extract prepared using subcritical water extraction (SWE) were assessed for possible development into new bio-functional materials. The extraction temperatures were controlled to 110 and 160 degrees C. At 0.15, 0.3, 0.6, and 1.2 mg extract/mL of broth, the growth inhibition and bactericidal activity of SWE extracts against Bacillus cereus KCCM 40935 and KCCM 11341 were compared with those of ethanol and hot-water extracts. In the case of B. cereus KCCM 40935, it appeared that over 0.6 mg/mL of SWE (110 degrees C) extract exerted a bactericidal effect, and 1.2 mg/mL of SWE (160 degrees C) extract exerted a bacteriostatic effect during culturing, and also that B. cereus KCCM 11341 was more resistant than B. cereus KCCM 40935. Furthermore, our results demonstrated that the death time of 10(7) CFU/mL of B. cereus KCCM 40935 treated with SWE (110 degrees C) extract at 1.2 mg/mL was 60 min at maximum in 0.8% NaCl. Additionally, the cells damaged by SWE extract were observed with a SEM. It was suggested that an extract of onion peels prepared via SWE (110 degrees C) could be used as a functional biomaterial for the food or pharmaceutical industries.

• 出版日期2011-8