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Antimicrobial activityof different concentrations (50, 100, 200, 300 and 500 ml/l) of essential oil extracts of three type of onions (green, yellow and red) and garlic against two bacteria, Staphylococcus aureus, Salmomella Enteritidis, and three fungi, Aspergillus niger, Penicillium cyclopium and Fusarium oxysporum, was investigated. The essential oil (EO) extracts of these Allium plants (garlic and onions) exhibited marked antibacterial activity, with garlic showing the highest inhibition and green onion the lowest. Comparatively, 50 and 100 ml/l concentrations of onions extracts were less inhibitory than 200, 300 and 500 ml/l concentrations. However, with garlic extract, high inhibitoryactivity was observed for all tested concentrations. S. aureus showed less sensitivity towards EO extracts inhibition, however S. Enteritidis was stronglyinhibited byred onion and garlic extracts. The fungus F. oxysporum showed the lowest sensitivitytowards EO extracts, whereas A. niger and P. cyclopium were significantlyinhibited particularlyat low concentrations. 1. Introduction Onion and garlic maybe among the first cultivated crops in the world due to their long storage time and portability. They could be dried and preserved for several months. At the present time, the Allium family has over 500 members, each differing in appearance, color and taste, but close in biochemical, phytochemical and neutraceutical content. Alliums were revered to possess antibacterial and antifungal activities, and contain the powerful sulfur and other numerous phenolic compounds which arouse great interest (Rivlin, 2001; Griffiths, Trueman, Crowther, Thomas, & Smith, 2002). Onions and garlic are composed mainlyof water (85–90 g/100 g and 60–70 g/100 g fresh weight, respectively) and the most significant components, medicinally, are the organosulfur-containing compounds. However, garlic contains nearlythree times as much sulfur-containing compounds as onions (11–35 mg/100 g fresh weight) (Lawson, 1996). The mature, intact chemical methods. Among these numerous and abundant naturallyoccurri ng compounds, essential oil extracts have been considered as natural preservatives or food additives, and can be used as additional methods of controlling pathogens (Naidu, 2000). The aim of this investigation was to studythe effect of essential oils extracts of various onion types and garlic on two major bacterial pathogens, and three fungal species usuallycausing rotting of Allium crops during their storage. 2. Materials and methods 2.1. Onions and garlic Three type of onions (Allium cepa), green onion (var. Blanc), yellow (var. Jaune d’Espagne) and red (var. Rouge Amposta), and garlic (Allium sativum) (var. Cristo), were selected for this investigation. Onions and garlic were cultivated in Mascara region, and are free of anypr e-harvest chemical treatment (organic products). Onions and garlic samples freshlyha rvested were sorted for uniformityan d absence of defects and stored at 4_C prior analyses.
Project ID: 14997296

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owerri, Nigeria
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