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Publication type: Journal Article
Document type: Full Paper

Year: 2017

Author(s): El-Sayed, HS; Chizzola, R; Ramadan, AA; Edris, AE

Title: Chemical composition and antimicrobial activity of garlic essential oils evaluated in organic solvent, emulsifying, and self-microemulsifying water based delivery systems.

Source: Food Chemistry 2017; 221: 196-204

Authors Vetmeduni Vienna:

Chizzola Remigius

Vetmed Research Units
Institute of Animal Nutrition and Functional Plant Compounds

The chemical composition of garlic essential oils (GEOs) extracted from two different cultivars has been characterized using GC-MS analysis. GEO that was extracted from the white-skin cultivar (WGO) had a lower percentage of the major constituents diallyl trisulfide and diallyl disulfide (45.76 and 15.63%) than purple-skin cultivar (PGO) which contained higher percentages (58.53 and 22.38%) of the same components, respectively. Evaluation of the antimicrobial activity of WGO and PGO delivered in organic solvent (isopropanol) showed dose-dependent antimicrobial activity against the tested pathogenic bacteria and fungi, especially with WGO. On the other hand, formulation of both GEOs in water-based emulsions totally suppressed the antimicrobial activity of GEO. Re-formulation of GEOs in water-based microemulsion (particle size 10.1 nm) showed better antimicrobial activity than emulsions at the same concentration of GEOs. This study can assist in designing the proper water-based delivery system of GEO for application in food preservation. (C) 2016 Elsevier Ltd. All rights reserved.

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