Garlic Oil Research Articles

Formulation of abamectin and plant oil-based nanoemulsions with efficacy against the two-spotted spider mite Tetranychus urticae (Acari: Tetranychidae) under laboratory and field conditions

Due to the harmful effects of synthetic chemical acaricides on ecosystems and human health, there is increasing interest in the use of nanotechnology to fabricate eco-friendly nanoemulsions based on plant oils in the field of spider mite control. In this study, nanoemulsions of abamectin, garlic, and neem oils were prepared by a high-energy approach and characterized by transmission electron microscopy. The droplet sizes of all tested nanoemulsions were less than 100 nm. The acaricidal activities of the prepared nanoemulsions compared to abamectin were evaluated against a susceptible laboratory strain of Tetranychus urticae Koch (Acari: Tetranychidae) under laboratory and field conditions. The results showed that abamectin nanoemulsion was the most toxic compound against adult females of T. urticae followed by abamectin emulsion. Neem nanoemulsion had moderate toxicity and garlic nanoemulsion had the lowest toxicity. The effects of tested compound residues on egg deposition and egg hatching in descending order were as follows: abamectin nanoemulsion > abamectin emulsion > neem oil nanoemulsion < garlic oil nanoemulsion. In the field experiment, all tested compounds were effective in reducing the population density of T. urticae in the motile stage, with mean reductions ranging between 66.08% and 95.24% for all compounds. The most effective compound was abamectin nanoemulsion. The results of the present study demonstrate that nanoemulsion enhanced the biological activity of abamectin. Further, neem and garlic oil nanoemulsions have potential utility as environmentally friendly acaricides in integrated pest management programs.

Diallyl Trisulfide Prevents Adipogenesis and Lipogenesis by Regulating the Transcriptional Activation Function of KLF15 on PPARγ to Ameliorate Obesity.

Diallyl trisulfide (DATS) is a bioactive compound in garlic. The anti-obesity effect of garlic oil has been reported, but the role and mechanism of DATS in preventing obesity remain to be explored. Studies with high-fat-diet-induced obese mice and 3T3-L1 adipocytes are performed. The results show that DATS significantly reduces lipid accumulation and repairs disordered metabolism in vivo by restraining adipogenesis and lipogenesis, and promoting lipolysis and fatty acid oxidation in white adipose tissue. In cells, DATS plays different roles at different stages of adipocyte differentiation. Notably, DATS reduces lipid accumulation mainly by inhibiting adipogenesis and lipogenesis at the late stage. KLF15 is knocked down in 3T3-L1 cells, which eliminate the inhibitory effect of DATS on adipogenesis and lipogenesis. The dual-luciferase reporter and ChIP assays indicate that DATS can inhibit the transcriptional activation function of KLF15 on PPARγ by inhibiting the binding of KLF15 to PPARγ promoter. The function comparison of structural analogs and the intervention of dithiothreitol show that disulfide bond is crucial for DATS to work. DATS prevents obesity by regulating the transcriptional activation function of KLF15 on PPARγ.

Isolation and Analysis of Chemical Components of Garlic (Allium sativum L.) Tuber Essential Oil As Well As Antibacterial and Antioxidant Activity Tests

The essential oil from garlic tubers (Allium sativum L) was isolated by hydrodistillation method using the Stahl apparatus. Garlic tubers were distilled for 4 to 5 hours to produce as much oil as 0.05% (w/ w). The chemical components of essential oil of garlic tubers were analyzed using GC-MS spectroscopy. The GC-MS results showed that there were 11 components with 5 main components, namely diallyl disulfide (44.98%), 1,3-diallyl tri sulfane (13.63%), allyl sulfide (13.06%), methyl allyl disulfide (11.87%), and methyl allyl trisulfide (4.84%). The antibacterial activity of essential oil of garlic tubers with diffusion method to use concentration variation of 5%, 10%, and 15% have strong antibacterial activity against Gram-positive bacteria like Staphylococcus aureus and have a medium to strong antibacterial activity against Gram-negative bacteria like Escherichia coli. The antioxidant activity of the essential oil of garlic tubers with DPPH (2,2-diphenyl-1-picrylhydrazil) showed an IC50 value was 22.863 mg/L and a very strong antioxidant group.

Synergistic antibacterial mechanism of different essential oils and their effect on quality attributes of ready-to-eat pakchoi (Brassica campestris L. ssp. chinensis)

The mixture of garlic essential oil (GEO), ginger essential oil (GIEO) and litsea cubeba essential oil (LCEO) was prepared and its effect on the antibacterial activity of E. coli, S. aureus and P. aeruginosa, as well as properties of ready-to-eat pakchoi during storage were assessed. GEO, GIEO or LCEO treatment significantly enhanced the accumulation of reactive oxygen species (ROS) levels, resulting in disruption of the permeability of cell membrane, the leakage of cytoplasmic contents, and the alteration of the secondary structure of bacterial proteins. Meanwhile, GEO, GIEO or LCEO treatment repressed the key enzyme in tricarboxylic acid (TCA) and Hexose monophosphate pathway (HMP) cycle of E. coli, S. aureus and P. aeruginosa. Essential oil treatments (p < 0.05) could significantly prolong the shelf life of pakchoi, total bacterial count (TBC) values and chlorophyll content of GEO/GIEO/LCEO sample were 3.47 log cfu/g and 0.82 mg/g, respectively, after storage for 7 days. E. coli, S. aureus and P. aeruginosa counts in GEO/GIEO/LCEO samples decreased by 56.76 %, 70.10 %, 73.95 % compared to CK (no essential oil) samples. The comprehensive results from the sensory (flavor and color) and microbial analysis (especially TBC) showed that GEO/GIEO/LCEO could extend the shelf life of ready-to-eat pakchoi from 4 d to 7 d. As compared with GEO, GIEO or LCEO individually, the combination of GEO, GIEO and LCEO exhibited synergistic effect and more pronouncedly antibacterial activity to improve quality of ready-to-eat pakchoi.

Exposure to cellulose acetate films incorporated with garlic essential oil does not lead to homologous resistance in Listeria innocua ATCC 33090

Essential oils (EOs) have been considered potential green additives for active food packaging. However, sub-lethal concentrations of EOs may lead to bacterial resistance, which is a concern. In this sense, the effects of 1% (GEO1) and 10% (GEO10) of garlic EO in cellulose acetate-based films regarding homologous resistance in Listeria innocua were investigated after incubation at 37 °C/24 h and 7 °C/10 d. The films were also characterized and tested on sliced mozzarella cheese as interfold packaging for 8-days storage at 7 °C. The EO did not alter the mechanical properties of the films nor their thermal degradation profile. However, GEO10 was less permeable to water vapor than GEO1. When tested against L. innocua, the incubation at 7 °C enhanced the films’ antimicrobial effect: log reductions of 4.3 and 5.7 were obtained for GEO1 and GEO10, respectively. Moreover, 86.3% of L. innocua cells were injured at sub-lethal level when exposed to GEO10. Despite this, no occurrence of homologous resistance was found. When the active films were tested on cheese against the natural microbiota, they resulted in slices of mozzarella with fewer contaminants, however the reduction was not significant. Nevertheless, we considered this an important finding to the food industry since this work suggested that GEO is a safe active compound from the point of view of homologous resistance to be used against Listeria.

Methods of Isolation of Active Substances from Garlic (Allium sativum L.) and Its Impact on the Composition and Biological Properties of Garlic Extracts.

Garlic (Allium sativum L.) is widely used in the human diet and in scientific research due to its biological properties. Various factors, e.g., temperature, pressure, extraction method, type of solvent, size, and territorial origin of garlic, affect the amount and type of bioactive compounds obtained from garlic extracts. In turn, the content of bioactive compounds correlates with the biological activity of the extracts. Therefore, the aim of this review was to summarize the current state of knowledge of the methods and effectiveness of isolation of active substances from garlic and their impact on the garlic extract composition and, consequently, biological properties. According to the literature, extracts obtained using water as a solvent are mainly responsible for antimicrobial properties, which is related to, inter alia, the high content of allicin. The use of alcohols, such as methanol or ethanol, is associated with the outstanding antioxidant power of extracts resulting from the presence of phenolic compounds. In turn, due to the presence of diallyl disulfide and disulfide trisulfide, garlic oil has anticancer potential. Acetone is the most effective organic solvent; however, it is not suitable for immediate consumption.

Antioxidant and Antimicrobial Activity of Rosemary (Rosmarinus officinalis) and Garlic (Allium sativum) Essential Oils and Chipotle Pepper Oleoresin (Capsicum annum) on Beef Hamburgers.

The inclusion of natural ingredients to preserve meat and meat products has increased in recent years. This study evaluated rosemary (REO) and garlic essential oils (GEO) as well as chipotle pepper oleoresin (CPO), alone or in combination, as preservatives on beef hamburgers (BH). Six treatments were evaluated: T1 (control, without additives), T2 (GEO 1%), T3 (REO 1%), T4 (CPO 0.5%), T5 (GEO 1% + CPO 0.5%) and T6 (REO 1% + CPO 0.5%). The microbiological quality, physicochemical characteristics, sensory evaluation, and lipid oxidation of hamburgers were evaluated. REO, GEO and CPO limited the growth of aerobic microorganisms, S. aureus, Salmonella spp., B. thermosphacta, moulds and yeasts, lactic acid bacteria and coliforms (p < 0.05); however, this effect depended on time. Furthermore, lipid oxidation decreased significantly (p < 0.5) in all treatments, except for T5 (GEO 1% + CPO 0.5%). Regarding sensory acceptance, consumers preferred BH with GEO in terms of colour, odour, flavour and overall appearance (p < 0.05). It is concluded that REO, GEO and CPO, alone or in combination, improve microbiological quality and inhibit the lipid oxidation of BH.

SKIN TARGETING OF AN OPTIMIZED CAFFEINE NANOSTRUCTURED LIPID CARRIER WITH IMPROVED EFFICIENCY AGAINST CHEMOTHERAPY INDUCED ALOPECIA

Objective: The current investigation was designed to develop and optimize caffeine-loaded nanostructured lipid carriers (NLCs) for topical alopecia treatment. Methods: Screening of drug solubility in various excipients was executed. The 23 full factorial design was employed for NLCs optimization. Lipid type, surfactant type, and drug concentration were the independent variables. Entrapment efficiency (EE), particle size, polydispersity index (PDI) and % drug release were the chosen responses. Physiochemical evaluation, in vitro release, ex-vivo permeation, and stability study were achieved. Results: The solubility of caffeine in stearic acid and glyceryl monostearate (GMS) was 47.11±3.048 and 32.67±2.955 mg/g, respectively. Oleic acid: garlic oil mixture at a ratio of 1:1 v/v was the oily phase. Tween 80 and Cremophor EL, Transcutol HP, carbonate buffer (pH 10.8 and ionic strength 200 mmol) were chosen as a surfactant, co-surfactant, and aqueous phase, respectively. The optimized formula showed particle size, %EE, PDI, zeta potential of 358 nm±1.45, 72.55 %±0.12, 0.912±0.030,-24.8 mv±0.70, respectively. The % release was 92.9±4.9 % after 2 h. Confocal laser scanning microscopy showed an improved permeation of caffeine-loaded NLCs to the whole skin layers. Conclusion: The histological examination proved the efficiency of caffeine NLCs optimized formula in promoting hair growth compared to the market formula.

A comparative study of lipid oxidation in garlic oil ( Allium sativum L.): An accelerated oxidation

This study has produced comparative findings on the quality (flavonoid and phenolic concentrations, antioxidant activity, and free fatty acids) and shelf-life of garlic (Allium sativum L.) oil. Commercial (two different brands) and homemade products were used. The shelf life of the products was determined by Rancimat tests performed at 110, 120, 130, and 140°C. Principal component analysis has been employed to establish a relationship between the quality measurements. To appraise the structure of the lipid oxidation in the oil samples, thermodynamic and kinetic parameters have also been derived depending on the induction times obtained at different temperature values. One of the commercial oils has showed the longest shelf life (131 days), while the shelf life of the homemade one has been calculated as 111 days. The commercial-2 garlic oil displayed the highest Gibbs free energy. Novelty impact statement The quality of garlic oils was measured regarding TPC, TFA, antioxidant capacity, free fatty acid value, and shelf life. A statistical technique employing PCA was used to compare two commercial and one handmade garlic oils. This research served to determine the storage stability of homemade garlic-infused olive oil and garlic-infused canola oil that can be used as herbal supplements.

Behavioral disruption of two orchard hemipteran pests by garlic essential oil

AbstractEssential oils (EOs) are promising sources of effective bioactive compounds for insect pest control, especially in heavily treated agrosystems like orchards. Plants belonging to the Amaryllidaceae family – onion, garlic (Allium sativum L.), and others – present an interesting potential in apple (Malus domestica Borkh.) and pear (Pyrus communis L., both Rosaceae) tree integrated pest management due to the repellent and deterrent properties of their chemical compounds. This study explores the potential disruption by garlic EOs of the behavior of two hemipteran pests towards their host trees: rosy apple aphid, Dysaphis plantaginea (Passerini) (Aphididae), on cultivated apple, and pear psyllid, Cacopsylla pyri (L.) (Psyllidae), on pear. Effects on orientation and feeding behavior were evaluated using choice tests and the electropenetrography (EPG) technique. The results revealed that garlic EOs delivered through rubber dispensers were intrinsically repellent, but when combined with the attractive host plant, the repellents and attractants canceled each other out for the two studied hemipterans. Garlic EOs caused disruptions in the feeding behavior of the two insects, particularly the psyllids, which showed a decrease in phloem sap intake. This study highlights the mechanisms disrupting the process of host‐plant colonization, in particular the possible masking of host‐locating cues or the involvement of confusing chemical stimuli due to EO volatiles.

Synthesis and Antibacterial Activity of Manganese-Ferrite/Silver Nanocomposite Combined with Two Essential Oils.

The antimicrobial activity of metal nanoparticles obtained by biogenic routes has been extensively reported. However, their combined use with other antimicrobial formulations, such as essential oils, remains scarcely explored. In this work, a manganese-ferrite/silver nanocomposite (MnFe2O4/Ag-NC) was synthesized in a two-step procedure: first, MnFe2O4 nanoparticles were produced by a coprecipitation method, followed by in situ biogenic reduction of silver ions using Galega officinalis. MnFe2O4/Ag-NC was characterized using transmission electron microscopy (TEM), scanning electron microscopy equipped with an energy dispersive X-ray analyzer (SEM-EDX), and a vibrating sample magnetometer (VSM-SQUID). The antibacterial activity if MnFe2O4/Ag-NC was evaluated against Pseudomonas syringae by determining its minimum inhibitory concentration (MIC) in the presence of two essential oils: eucalyptus oil (EO) and garlic oil (GO). The fractional inhibitory concentration (FIC) was also calculated to determine the interaction between MnFe2O4/Ag-NC and each oil. The MIC of MnFe2O4/Ag-NC was eightfold reduced with the two essential oils (from 20 to 2.5 µg mL−1). However, the interaction with EO was synergistic (FIC: 0.5), whereas the interaction with GO was additive (FIC: 0.75). Additionally, a time-kill curve analysis was performed, wherein the MIC of the combination of MnFe2O4/Ag-NC and EO provoked a rapid bactericidal effect, corroborating a strong synergism. These findings suggest that by combining MnFe2O4/Ag-NC with essential oils, the necessary ratio of the nanocomposite to control phytopathogens can be reduced, thus minimizing the environmental release of silver.

Valorization of the Hydrolate Byproduct from the Industrial Extraction of Purple Alium sativum Essential Oil as a Source of Nematicidal Products.

The hydrolate byproduct resulting from the industrial essential oil extraction of Spanish purple garlic has been studied against the root-knot nematode Meloidogyne javanica by in vitro and in vivo bioassays. The essential oil, the hydrolate and its organic fraction caused high mortality of juveniles, suppressed egg hatch, and reduced nematode infection and reproduction on tomato plants. The nematicidal compounds of garlic oil, diallyl disulfide and diallyl trisulfide, were the major components of the hydrolate organic fraction. These findings have important implications for the development of new nematode control products based on garlic hydrolate compounds and highlight the recovery of waste from essential oils extraction, promoting a circular economy.

In vitro anti-clostridial action and potential of the spice herbs essential oils to prevent biofilm formation of hypervirulent Clostridioides difficile strains isolated from hospitalized patients with CDI

BackgroundClostridioides difficile is the most common causative agent of antibiotic-acquired diarrhea in hospitalized patients associated with substantial morbidity and mortality. The global epidemic of CDI (Clostridioides difficile infection) began in the early 20th century with the emergence of the hypervirulent and resistant ribotype 027 strains, and requires an urgent search for new therapeutic agents. ObjectiveThe aim of this study is to investigate the antibacterial activity of the three essential oils isolated from spice herbs (wild oregano, garlic and black pepper) against C. difficile clinical isolates belonging to 6 different PCR ribotypes and their potential inhibitory effect on the biofilm production in in vitro conditions. ResultsWild oregano essential oil showed strong inhibitory activity in concentrations 0.02–1.25 mg/mL and bactericidal activity in concentrations from 0.08 to 10 mg/mL. Garlic essential oil was effective in the concentration range of 0.02–40 mg/mL, and 0.16 - > 40 mg/mL. MIC and MBC for black pepper oil ranged from 0.04 to 40 mg/mL, and 0.08 - > 40 mg/mL, respectively. All the tested oils reduced in vitro biofilm production, with the best activity of oregano oil. ConclusionEssential oils of wild oregano, black pepper and garlic are candidates for adjunctive therapeutics in the treatment of CDI. Oregano oil should certainly be preferred due to the lack of selectivity of action in relation to the ribotype, the strength of the produced biofilm and/or antibiotic-susceptibility patterns.

Production of zeolite-cellulose nanocomposites with garlic essential oil for antimicrobial tablets

Garlic essential oil is one of the natural antimicrobial agents which has a broad spectrum of inhibition against microbes. However, if directly applied to the packaging material, it will affect the tensile strength of the packaging. In order to overcome the weakness, this study has produced an antimicrobial active packaging with the concept of a headspace food system, the principle of this packaging is the adsorption of active compounds on a carrier material that can release them slowly. Garlic essential oil was adsorbed on zeolite nanofiber cellulose tablet composites. The effect of adding cellulose nanofibers to tablets has been investigated. The effectiveness of tablet composites was assessed by conducting a release test which was carried out by calculating the weight reduction of tablet composites every day for six days. Based on the release test, the addition of 3% nanofiber cellulose to the composite has a reliable ability to slow the release of garlic essential oil. Antimicrobial inhibition of e coli and s typhi bacteria was also tested using the agar diffusion method. Tablet composites with the addition of 3% nanofiber cellulose have a very strong inhibitory power against e coli bacteria and have moderate inhibition against s typhi bacteria

In vitro antifungal activity of essential oils against Botrytis cinerea of postharvest grapes

Botrytis cinerea is a widespread pathogen that infects a wide variety of plants. Postharvest grape infects with B. cinerea results in fruit rot and drop. In this study, the inhibitory effect of 30 kinds of plant essential oils on B. cinerea was investigated through in vitro experiments, and the types and concentrations of essential oils with the best inhibitory effect on B. cinerea of postharvest grapes were screened. The results showed that 10 essential oils completely inhibited the growth of B. cinerea when the concentration of essential oils was 1000 μL/L. After reducing the concentration of these 10 essential oils to 500 μL/L, 5 essential oils showed continuous fungistasis effect on B. cinerea. The concentration of these five essential oils dropped to 250 μL/L, and only garlic essential oil showed long-lasting antifungal benefit. But which showed no long-lasting antifungal benefit at 125 μL/L. Therefore, garlic essential oil higher than 125 μL/L has sustained antifungal effect on B. cinerea, which can be used for postharvest preservation and storage of grapes.

Identification, biological characterization, and fungicide screening of pathogen causing southern blight in Aster tataricus

This study aims to clarify the species and biological characteristics of the pathogen causing southern blight in Aster tataricus and screen out effective fungicides for the prevention and control of this disease. We collected the typical diseased plants and sclerotia on soil surface for the isolation of the pathogen, and identified the pathogen based on morphological characteristics, molecular biological characteristics, and pathogenicity. Further, we evaluated the inhibitory effects of 12 fungicides on the pathogen by plate growth inhibition assay. In the diseased plants, watery brown spots first appeared at the stem base and then spread upward, which were covered with white mycelia and surrounded by white to yellow-brown sclerotia. From the diseased plants, 15 strains with consistent traits were isolated. The pathogen was identified as Athelia rolfsii based on morphological characteristics and ITS and TEF sequences. The pathogenicity test was carried out according to Koch's rule, which showed the disease symptoms consistent with those in the field. The pathogen presented the optimum growth at 28-30 ℃, pH 5-8, and full darkness. The preliminary indoor screening demonstrated that four chemical fungicides(taifujin, hymexazol, flusilazole, and lime-sulphur-synthelic-solution), two botanical fungiticides(ethylicin and garlic oil), and a microbial agent(Bacillus subtilis) had good inhibitory effects on A. rolfsii. The results of gradient inhibition experiments showed that B. subtilis, flusilazole, and ethylicin had stronger inhibitory activity. The further in vivo screening indicated that ethylicin can be used as the main fungicide for the prevention and treatment of southern blight in A. tataricus.

Microbial Deterioration of the Archaeological Nujoumi Dome (Egypt-Aswan): Identification and Suggested Control Treatments by Natural Products

Biodeterioration plays a significant role in the damage and loss of monuments including gypsum work. Bacteria and fungi are mainly responsible for the biodeterioration of gypsum work. Thus, the present study aimed to evaluate the effects of essential oils (Thyme, clove, cinnamon, garlic, castor, and olive) on the growth of the main fungi and bacteria which isolated from the Nujoumi Dome which is also called the Dome of the Toshka Martyrs and is located in Aswan, Egypt. Microbial swabs were taken from these infected objects, and the isolated microorganisms were characterized. The next genera were identified: four fungal isolates were isolated and identified as Aspergillus japonicas, Aspergillus terrus, Penicillium commune, and Cladosporium elatum while two species of bacteria were isolated, identified as Bacillus cereus and Listeria monocytogenes. Garlic oil had the best effect on all isolates, showing 35 and 33 mm inhibition of growth of Bacillus cereus and Listeria monocytogenes, respectively, while 28 mm inhabitation of growth of Penicillium commune, 25 mm inhibition of Aspergillus japonicas, and finally 20 mm inhibition of both Aspergillus terrus and Cladosporium elatum. In conclusion, garlic oil could be an effective natural product for controlling the biodeterioration.

Genotoxicity and 28-day repeated dose oral toxicity study of garlic essential oil in mice

Background and aimGarlic essential oil (GEO) isolated from Garlic (Allium sativum L.) exerts biological activities in disease prevention, particularly in metabolic and liver diseases, and is used for a dietary therapy for centuries. However, due to the side effects associated with the excessive consumption of GEO, there is a need to evaluate the safety of the GEO. Experimental procedureAmes test using five Salmonella typhimurium strains (TA98, TA100, TA102, TA1535, and TA1537) and Chinese hamster ovary (CHO–K1) cells with or without metabolic activation (S9 system), and mammalian erythrocyte micronucleus test were used to assess the genotoxicity and clastogenic effects of GEO. A repeated dose of GEO (15, 25, and 50 mg/kg body weight, p.o.) were administrated to ICR mice for 28 days to ascertain the subacute toxicity of GEO. Results and conclusionsThe results of the Ames test with or without S9 system indicated that GEO did not induce mutagenicity nor have clastogenic effects in CHO–K1 cells with or without S9 activation. Furthermore, GEO did not affect the ratio of immature to total erythrocytes or the number of micronuclei in immature erythrocytes of ICR mice after 24 and 48 h. In a 28-day oral toxicity assessment, GEO (15, 25, and 50 mg/kg body weight, p.o.)-fed ICR mice exhibited normal behaviors, mortality, body weight, daily intake, hematology, clinical biochemistry, and organ weight. GEO shows no genotoxicity, and the no-observed-adverse-effect level (NOAEL) for GEO is considered to be greater than 50 mg/kg bw/day orally for 28 days in mice.

Impact of Supplementing Essential Oils on Reduction of Enteric Methane Emission in Indigenous Dairy Cattle

Background: Globally enteric methane emission is the largest contributor of anthropogenic global warming and methane is the second largest driver of global radiative forcing after carbon dioxide. The present study was conducted to evaluate the effect of supplementing essential oils (EOs) in combination of garlic oil and peppermint oil on enteric methane emission in indigenous dairy cattle. Methods: Eight indigenous dairy cattle were divided into two groups supplemented with essential oils in combination of garlic oil and peppermint oil (2.4 mL/animal) as treatment group and without supplementation with paddy straw and concentrate feed (60:40) based diet. A digestibility trial was conducted during the last six days of 30 days feeding trial to evaluate the effect of essential oils in combination on nutrients digestibility. The total methane emission was estimated by sulfur hexa fluoride tracer gas technique (SF6). Result: No significant difference in DMI, TDN and DCP intake could be noted with supplementation of essential oils in indigenous dairy cattle. However, cows fed with combination of garlic oil (GO) and peppermint oil (PO) significantly (P less than 0.05) reduced the methane emission by 10.60% in comparison to control group. Hence, the feasibility of feeding essential oils can be considered at farm level as a methane mitigation strategy.

Extraction of garlic essential oil with electrospun nanofibers and its antioxidant activity

In this study, the application of electrospun nanofiber materials in the extraction of garlic oil was preliminarily studied, and the antioxidant activity of garlic oil in vitro was tested. The results showed that it is preferable for the polystyrene (PS) nanofiber membrane prepared by electrospinning to be utilized as the medium material for the extraction of garlic oil by flow adsorption and ethanol solvent desorption. The extraction rate was up to 0.36%. Through ABTS free radical experiments, it was found that the highest clearance rate is basically around 80%. The results of DPPH free radical experiment displayed decent DPPH free radical scavenging ability. The metal chelation experiments indicated the oil can interfered with the formation of complexes between ferrozine and ferrous ions and captured ferric ion before ferrozine. in vitro reduction experiments revealed that the extracted garlic oil could terminate the free radical chain reaction and play an antioxidant role. Superoxide anion experiments signified that the scavenging rate of superoxide anion is around 50% with 1 mg/mL of garlic essential oil. In conclusion, in this paper the extracted garlic oil by PS nanofibers displayed preferable antioxidant activity, and importantly the electrospun nanofibers can be utilized as a promising extraction media of allium essential oils.