Inhibitory Activity of Essential Oils of Garlic and Onion against Bacteria and Yeasts

2004 ◽  
Vol 67 (3) ◽  
pp. 499-504 ◽  
Author(s):  
JAY W. KIM ◽  
YEON S. KIM ◽  
KYU H. KYUNG
Keyword(s):  
Essential Oils ◽  
Inhibitory Activity ◽  
Film Formation ◽  
Soy Sauce ◽  
Diallyl Trisulfide ◽  
Yeast Growth ◽  
Dimethyl Trisulfide ◽  
Zygosaccharomyces Rouxii ◽  
Garlic Oil ◽  
Minimum Inhibitory Concentrations

The essential oils of garlic and onion and their constituent sulfides with three or more sulfur atoms were potent inhibitors of yeast growth. The minimum inhibitory concentrations of garlic oil, onion oil, diallyl trisulfide, diallyl tetrasulfide, and dimethyl trisulfide for all the yeasts tested ranged between 2 and 45 ppm. The oils and their constituent sulfides, however, were only very weakly antibacterial, showing minimum inhibitory concentrations of greater than 300 ppm for most of the bacteria tested. The antiyeast activity of garlic oil and onion oil was storage stable and was not influenced by pH. Film formation on soy sauce by Zygosaccharomyces rouxii SS1 was completely prevented for 30 days by the addition of 30 and 40 ppm of garlic oil and onion oil, respectively.

Evaluation of the inhibitory activity of essential oils against spoilage yeasts and their potential application in yogurt

2021 ◽  
Vol 341 ◽  
pp. 109048
Author(s):  
Vesna Milanović ◽  
Riccardo Sabbatini ◽  
Cristiana Garofalo ◽  
Federica Cardinali ◽  
Marina Pasquini ◽  
...  
Keyword(s):  
Essential Oils ◽  
Inhibitory Activity ◽  
Potential Application ◽  
Spoilage Yeasts

Essential oils bearing specialized metabolites with potential tyrosinase inhibitory activity

2021 ◽  
Author(s):  
Francesca Capetti ◽  
Cecilia Cagliero ◽  
Arianna Marengo ◽  
Giulia Mastellone ◽  
Carlo Bicchi ◽  
...  
Keyword(s):  
Essential Oils ◽  
Inhibitory Activity ◽  
Tyrosinase Inhibitory Activity ◽  
Specialized Metabolites

scholarly journals Fumigant toxicity of some essential oils against Red Flour Beetles, Tribolium castaneum (Herbst) and its safety to mammals

2020 ◽  
Vol 80 (4) ◽  
pp. 769-776
Author(s):  
T. M. Sileem ◽  
A. L. Mehany ◽  
R. S. Hassan
Keyword(s):  
Essential Oil ◽  
Essential Oils ◽  
Tribolium Castaneum ◽  
Larval Stage ◽  
Adult Stage ◽  
Lethal Concentration ◽  
Median Lethal Concentration ◽  
Histological Changes ◽  
Garlic Oil ◽  
Garlic Essential Oil

Abstract Fumigant activities for three essential oils; Garlic oil (Allium sativum L); Chili pepper (Capsicum annuum L.) and Nigella (Nigella sativa L.) were assessed at different concentrations against the adult and 20-days old larval stages of Tribolium castaneum (Herbst) (Coleoptera: Tenebrionidae) in the laboratory. The accumulative mortality was observed at different exposure periods (3, 5 and 7 days). The residual effect of garlic oil that was the effective oil, on the treated wheat grains was evaluated with respect to histological changes in the liver, kidney, and stomach of rat fed on this treated wheat. The results showed that the mortality rates of treated stages increased with increasing the time of fumigation treatment. Moreover the highest essential oils toxicity at the Median lethal concentration (LC50) values for exposure periods (3, 5 and 7 days) to fumigation were (126, 53, and 47 mg/L air) for adult stage and were (79, 62, and 41 mg/L air) for larval stage, respectively in the case of Garlic oil treatment. While, the lowest essential oils effective was Nigella oil at the Median lethal concentration (LC50) values for exposure periods (3, 5 and 7 days) to fumigation were (3594, 629, and 335 mg/L air) for adult stage and were (1040, 416, and 227 mg/L air) for larval stage, respectively. The toxicity effect of various essential oils against adults and larvae of T. castaneum at the LC50at 7 days fumigation could be arranged in descending order as follows: Garlic oil, Chili pepper oil, and Nigella oil. The histological changes showed that the organs slightly affected at the fumigation for 3 days. It may be concluded that the garlic essential oil is the good effective fumigant to control T. castaneum in the stored products and it recommended that the fumigation period does not exceed 3 days. The garlic essential oil has the potential for applications in IPM programs for stored-grain pests because of its high volatility and fumigant activity and its safety.

scholarly journals Chemical composition and antifungal activity of essential oils from four Asteraceae plants grown in Egypt

2018 ◽  
Vol 73 (7-8) ◽  
pp. 313-318 ◽  
Author(s):  
Rose Vanessa Bandeira Reidel ◽  
Simona Nardoni ◽  
Francesca Mancianti ◽  
Claudia Anedda ◽  
Abd El-Nasser G. El Gendy ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Antifungal Activity ◽  
Essential Oil ◽  
Essential Oils ◽  
Inhibitory Activity ◽  
First Time

Abstract The objective of the present paper was the assessment of the chemical composition of the essential oils from four Asteraceae species with a considerable food, medicinal, and agricultural value, collected in Egypt, together with their in vitro inhibitory activity against molds and yeasts. The essential oil of Launaea cornuta flowers was also evaluated for the first time, but because of its very low yield (<0.01%), no antifungal test was performed.

Efficacy of 12 commercial essential oils as wheat protectants against stored-product beetles, and their acetylcholinesterase inhibitory activity

2021 ◽  
Author(s):  
Nickolas G. Kavallieratos ◽  
Maria C. Boukouvala ◽  
Catherine T. Ntalaka ◽  
Anna Skourti ◽  
Erifili P. Nika ◽  
...  
Keyword(s):  
Essential Oils ◽  
Inhibitory Activity ◽  
Acetylcholinesterase Inhibitory Activity

scholarly journals 409 Effects of essential oils on in vitro ruminal fermentation using a high-concentrate substrate

2019 ◽  
Vol 97 (Supplement_3) ◽  
pp. 165-165
Author(s):  
Nadira J Espinoza-Rock ◽  
Andrea O Doblado ◽  
Sebastian E Mejia-Turcios ◽  
Evandro Dias ◽  
Michael Sandes ◽  
...  
Keyword(s):  
Essential Oils ◽  
Fixed Effects ◽  
Block Design ◽  
Random Effect ◽  
Gas Production ◽  
Experimental Unit ◽  
Ruminal Fermentation ◽  
Cinnamic Aldehyde ◽  
Garlic Oil

Abstract A randomized complete block design was used to determine the effects of 4 concentrations of 4 essential oils (EO) on in vitro ruminal fermentation variables. In vitro fermentation consisted of 0.7 g of high concentrate substrate (86.7% DM) and 50 mL of 2:1 buffer:ruminal fluid inoculum incubated for 24 h for each batch (n = 3; separate days) Treatments were arranged as a 4 × 5 factorial. Factors included 4 EO (eugenol, cinnamic aldehyde, anethole, and garlic oil) at 5 concentrations (0, 10, 75, 200, and 400 mg/L of inoculum). Data were analyzed using the MIXED procedure of SAS with the fixed effects of EO, concentration, and their interaction, and random effect of day (block). Batch was considered the experimental unit. There was an interaction (P &lt; 0.001) for total gas production, where a cubic effect (P ≤ 0.041) was observed for eugenol, cinnamic aldehyde, and anethole, and a quadratic effect (P = 0.001) was observed for garlic oil. No interactions (P &gt; 0.05) were observed for in vitro OM digestibility (IVOMD) or CH4 production. There was an effect of EO (P &lt; 0.001) on IVOMD, where eugenol reduced (P ≤ 0.007) digestibility compared with anethole and garlic oil, which promoted the greatest (P ≤ 0.029) IVOMD. Methane production (mmol/g OM fermented) was affected by EO (P &lt; 0.001), where it was decreased (P ≤ 0.001) by garlic oil compared with all other EO. There was an interaction (P &lt; 0.001) for H2S production (µmol/g OM fermented), where it was linearly decreased (P = 0.003) and linearly increased (P &lt; 0.001) as concentrations of eugenol and garlic oil increased, respectively. These EO had contradictory impacts on in vitro ruminal fermentation, thus combining them could potentially improve multiple aspects of in vitro and in vivo fermentation.

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