Abstract
This study was designed to evaluate antimicrobial and antioxidant effect of ethanolic and aqueous extracts and essential oils of red onion, garlic and leek against Escherichia coli O157:H7, Staphylococcus aureus, A.F., 4, Salmonella typhimurium, A.F., 3, Aspergillus niger, H.U.B., 1, Aspergillus ochrecies, H.U.B.,12 and Fusarium oxysporum, H.U.B., 3 in sausage. The susceptibility of these isolates toward the extracts of these plants was compared with some antibiotics (oxytetracycline, tetracycline, ampicillin and amoxicillin) used as positive control. The phenolic contents and stable free radical 2,2-diphenyl-1-picrylhydrazyl was determined. Results show that the concentration, 60 mg/ml of ethanolic extracts and essential oils represented the optimum concentration against all microorganisms. The essential oils exhibited higher effect than ethanolic and aqueous extracts against all tested microorganisms, especially at 60 mg/ml concentration of leek essential oils, whereas red onion, garlic and leek essential oils showed a stronger antimicrobial activity for decreasing count of E. coli O157:H7, S. aureus, A.F., 4 and Salmonella typhimurium, A.F., 3 in sausage. The phenolic contents and antioxidant activity were higher in essential oils of garlic, leek and red onion whereas the lower contents and activity were shown in aqueous extracts. The essential oils of red onion had the highest phenolic contents and antioxidant activity in contrast to garlic essential oils. Key words: Microorganisms, antioxidant, essential oils, ethanolic, aqueous extracts, onion, garlic, leek.
Highlights
The presence of spoilage microorganisms in food can accelerate the lipid oxidation and other oxidation processes, or can produce changes in the organoleptic properties of the foods, specially the fungi that can give some characteristic color to the food due to its growth (Saggiorato et al, 2012)
Onion (Allium cepa L.), garlic (Allium sativum L.), leek (Allium porrum) and other edible Allium are among the oldest cultivated plants, and all belong to a family of Alliaceae
Onion is commonly used as a spice in Turkey especially in ground beef, doner kebab, meat ball and raw meat balls-cig kofte; it may be used to reduce pathogenic microorganisms contamination during unhygienic productions (Degirmencioglu and Irkin, 2009)
Summary
The presence of spoilage microorganisms in food can accelerate the lipid oxidation and other oxidation processes, or can produce changes in the organoleptic properties of the foods, specially the fungi that can give some characteristic color to the food due to its growth (Saggiorato et al, 2012). Most of the foods borne bacterial pathogens are sensitive to extracts from plants such as garlic, mustard, onion and oregano. Essential oils extracts have been considered as natural preservatives or food additives, and can be used as additional methods of controlling pathogens (Naidu, 2000). Onion (Allium cepa L.), garlic (Allium sativum L.), leek (Allium porrum) and other edible Allium are among the oldest cultivated plants, and all belong to a family of Alliaceae. They are a rich source of several phytonutrients, and recognized to have significant and wide biological activities (Benkeblia and Lanzotti, 2007). Onion aqueous extracts are effective against many yeast species and several G (+)
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