Abstract
GC-MS Analysis of Commercially Available Allium sativum and Trigonella foenum-graecum Essential Oils and their Antimicrobial Activities
Highlights
The role of essential oils (EOs) in food preservation has been extensively studied due to the undesirable effects of synthetic preservatives used in food industries[1]
Identification of various chemical components present in Garlic essential oil (GEO) and Fenugreek essential oil (FEO) were determined by gas chromatography-mass spectroscopy (GC-MS)
Reference peaks were directly compared with the retention time and mass spectral data obtained in GEO and FEO sample chromatogram
Summary
The role of essential oils (EOs) in food preservation has been extensively studied due to the undesirable effects of synthetic preservatives used in food industries[1]. The antimicrobial properties of volatile components are known for decades and because of their potential microbial growth inhibition activity, these volatile components are being investigated as a substitute to synthetic chemical preservatives in food industries[4]. Herbs and spices are added in food and food products, as seasoning agent and as a method of preservation[5]. Plant materials such as Garlic essential oil (GEO) and Fenugreek essential oil (FEO) with antibacterial properties could have a possible application in food preservation, for example, several studies have proved that garlic (Allium sativum) possesses a significant antimicrobial activity. FEO has been reported to have antimicrobial, anti-diabetic, anticancer, anti-fertility, and anti-parasitic activity[10]
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