ArticleFoods (Basel, Switzerland)2022
Chemical Composition and Agronomic Traits of
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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Who cites it
5 citing papers in PubMed, 13 citations in OpenAlex.
- Integrated in Vitro and in Silico Investigation of Antimicrobial, Anti-biofilm, and Quorum-Sensing Inhibitory Activities of Allium atroviolaceum Bulb Extract.Applied biochemistry and biotechnology · 2026Article
- Impact of circadian rhythm and seasonal variability on the essential oil ofFood chemistry: X · 2025Article
- Antimicrobial, anti-enzymatic and antioxidant activities of essential oils from some Tunisian EHeliyon · 2024Article
- Investigation of Potential cGMP-Specific PDE V and Aminopeptidase N Inhibitors ofInternational journal of molecular sciences · 2023Article
- Chemical Composition of Essential Oils of Bulbs and Aerial Parts of Two Cultivars ofAntibiotics (Basel, Switzerland) · 2022Article
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Authors and funding
7 authors at 3 institutions in 1 country.
Funding
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Abstract
In this work, we aimed to study the chemical composition of the essential oils from bulbs and leaves of two cultivars of Allium sativum L. and two of A. ampeloprasum L. var. holmense. Moreover, we investigated their activity against four common bacterial strains responsible for food contamination (Listeria monocytogenes, Escherichia coli, Acinetobacter baumannii, and Staphylococcus aureus) by formation of biofilms. The susceptibility of bacterial biofilms was evaluated by crystal violet assay, whereas the metabolic changes occurring in the bacterial cells were ascertained through the MTT test. The essential oils were characterized by the presence of most characteristic components, although with different composition between the species and the cultivars. The essential oils inhibited the capacity of the pathogenic bacteria to form biofilms (up to 79.85 against L. monocytogenes) and/or acted on their cell metabolism (with inhibition of 68.57% and 68.89% against L. monocytogenes and S. aureus, respectively). The capacity of the essential oils to act against these foodborne bacteria could suggests further ideas for industrial applications and confirms the versatility of these essential oils as food preservatives.
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