ArticleFoods (Basel, Switzerland)2022
Chemical Composition, Antimicrobial and Antioxidant Activity of Essential Oil from
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 7 papers.
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Who cites it
7 citing papers in PubMed.
- Research on volatile flavor substances and biological activities of different parts ofFrontiers in nutrition · 2026Article
- Shedding Light on the Phytochemical and Biological Fingerprints ofFood science & nutrition · 2025Article
- Effects of a Diet ofFoods (Basel, Switzerland) · 2024Article
- Review
- From waste to wonder: exploring the hypoglycemic and anti-oxidant properties of corn processing by-products.Frontiers in chemistry · 2024Article
- Optimization of the Flavonoid Extraction Process from the Stem and Leaves of Epimedium Brevicornum and Its Effects on Cyclophosphamide-Induced Renal Injury.Molecules (Basel, Switzerland) · 2023Article
- Cellular Antioxidant, Anti-Inflammatory, and Antiproliferative Activities from the Flowers, Leaves and Fruits ofMolecules (Basel, Switzerland) · 2023Article
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Authors and funding
3 authors.
Funding
Abstract
Allium tenuissimum L. as a kind of food condiment in northern China, is popular among more and more consumers owning to its special flavor from the flower. However, its composition has not been widely studied. Hence, the aim of this study was to investigate the chemical composition and antimicrobial and antioxidant activity of essential oil from Allium tenuissimum L. flowers. Gas chromatography−mass spectrometry (GC-MS) was applied to detect the chemical composition. The antimicrobial activity against foodborne pathogens was evaluated by measuring the zones of inhibition (ZOI), the minimal inhibitory concentration (MIC), and the minimal bactericidal concentration (MBC). The antioxidant effect was tested by the scavenging capacity on DPPH, ABTS+•, and •OH. The results of GC-MS showed that 72 volatile components were isolated and the structures 68 of them were identified, which comprised about 91.92% of the total composition of the oil. Among these compounds, terpenoid compounds and sulfurous compounds had the highest contents, especially dimethyl trisulfide. Our investigation demonstrated that the essential oil has better antimicrobial efficiency to Staphylococcus aureus, Bacillus subtilis, Escherichia coli, Aspergillus flavus, and Saccharomyces cerevisiae. In addition, the essential oil had a strong stability to UV. Furthermore, the essential oil exhibited a high radical-scavenging effect on DPPH, ABTS+•, and •OH, which is significant for application in the food industry. In conclusion, the essential oil could be used as an inexpensive and natural antibacterial and antioxidant agent in food.
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