Antimicrobial and antioxidant activities of the essential oil from onion (Allium cepa L.)

作者：Ye, Chun-Lin^*; Dai, De-Hui; Hu, Wei-Lian

来源：Food Control, 2013, 30(1): 48-53.

DOI：10.1016/j.foodcont.2012.07.033

• Allium cepa
• Essential oil
• Antioxidant activity
• Antimicrobial activity

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.

• 出版日期2013-3
• 单位浙江科技学院