ANTIOXIDA TlVE AND ANTIMICROBIAL ACTIVITIES OF NATURAL COMPOUNDS EXTRACTED FROM GARLIC CLOVES | ||
| Journal of Food and Dairy Sciences | ||
| Article 5, Volume 28, Issue 12, December 2003, Pages 8191-8203 PDF (571.37 K) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/jfds.2003.246673 | ||
| Author | ||
| M. A. Owon, | ||
| Food Technology Dept., Faculty of Agric. at Kafr EI·Sheikh, Tanta untv. Egypt. | ||
| Abstract | ||
| The work to be described here was carried out to separate and identify the phenolic acids of different types of garlic cloves produced in Egypt. as well as studying the possibility of using these compounds as antioxidants by adding them to the sunflower oil at levels of 200. 300 and 400 ppm. The second target of this study is to evaluate the aforementioned compounds microbiologically, The antioxidative effectiveness of phenolic compounds was compared with butylated hydroxy toluene (6H1). The antimicrobial activity of garlic cloves fixed oil was also assayed against some selected microorganisms by disc·diffuslon method. HPLC analysis indicated that methanolic extracts of garlic cloves contained large number of phenoric acids, where more than ten phenolic acids were identified. Generally, garlic cloves methanolic extracts contained high levels of gallic, P-hydroxbenzoic, tannic, caffeic and rerullc acids. Moreover, the results of peroxide values (PV,s) indicated, that melhanollc extracts from different types of garlic cloves showed stronger antiQl(idative activity Ihan thai of BHVThe antimicrobial effects of garlic cloves fixed oil were compared with phenol (f and 10%). The diameters of the inhibition zones (mm) were taken as criterion of antimicrobial spectra. However, the data indicated that all samples of garlic cloves oils possess stronger antimicrobial activity than that of 1% phenol, In general, the data showed that, Bacillus sublills was the more sensitive microorganisms to garlic cloves oil at the most applied concentrations, where Pseudomonas spp < /em>. was the second sensitive one, while fungi strains were the lowest sensitive to the aforementioned material at the most applied concentrations. From the above mentioned results, it could be concluded that garlic cloves, which used as a spice, flavouring agent and in Egyptian salad dishes, have available constituent~. which can be used as vital elements and acts as a microbial balancer in the alimentary canal. However, the antioxidant properties of garlic cloves extract and the fixed oil clarify Ihe possibilily of using them In the medicinal purposes. | ||
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