CHEMICAL COMPOSITION, ANTIOXIDANT AND ANTIMICROBIAL ACTIVITY OF ALLIUM HIRTIFOLIUM ESSENTIAL OIL

Authors

  • Mohaddese Mahboubi
  • Nastaran Kazempour

Keywords:

Allium hirtifolium antimicrobial activity antioxidant essential oil

Abstract

Allium hirtifolium belongs to Alliaceae family is traditionally used as flavoring agent and as natural remedy for treatment of infectious diseases.
In this study, we analyzed A. hirtifolium essential oil by GC and GC-MS; the antioxidant and antimicrobial activity of A. hirtifolium essential oil were evaluated in vitro condition.
5-chloroorcylaldehyde (55.1%), methyl methylthiomethyl disulfide (24.6%) were the major components of oil. The antioxidant activity of oil (IC50 = 1.59%) were compared with BHT (IC50 = 0.002%). In β-carotene test, the oil (1.59%) showed 32.3% inhibition, while 0.002% BHT showed 99.3% inhibition. The MIC and MLC values of A. hirtifolium oil were in the ranges of 0.06-2 and 0.25-2 µl/ml, respectively. Aspergillus flavus was more sensitive to oil than that of other microorganism. A. hirtifolium oil exhibited high antimicrobial activity against bacteria, yeast and fungi. So, A. hirtifolium can be added to foods as antimicrobial or antioxidant agent in addition of its flavoring effect.

Downloads

Download data is not yet available.

Downloads

Published

2014-04-01

How to Cite

Mahboubi, M., & Kazempour, N. (2014). CHEMICAL COMPOSITION, ANTIOXIDANT AND ANTIMICROBIAL ACTIVITY OF ALLIUM HIRTIFOLIUM ESSENTIAL OIL. Journal of Microbiology, Biotechnology and Food Sciences, 3(5), 402–405. Retrieved from https://office2.jmbfs.org/index.php/JMBFS/article/view/7004

Issue

Vol. 3 No. 5 (2014): April - May

Section

Microbiology

License

Copyright (c) 2014 Mohaddese Mahboubi, Nastaran Kazempour

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

All papers published in the Journal of Microbiology, Biotechnology and Food Sciences  are published under a CC-BY licence (CC-BY 4.0). Published materials can be shared (copy and redistribute the material in any medium or format) and adapted (remix, transform, and build upon the material for any purpose, even commercially) with specifying the author(s).