African Journal of
Microbiology Research

  • Abbreviation: Afr. J. Microbiol. Res.
  • Language: English
  • ISSN: 1996-0808
  • DOI: 10.5897/AJMR
  • Start Year: 2007
  • Published Articles: 5233

Full Length Research Paper

Antimicrobial and antioxidant activities of red onion, garlic and leek in sausage

Abdel-Salam, A. F.
  • Abdel-Salam, A. F.
  • Regional Center for Food and Feed (RCFF), Agricultural Research Center, Giza, Egypt
  • Google Scholar
Shahenda, M. Elaby*
  • Shahenda, M. Elaby*
  • Regional Center for Food and Feed (RCFF), Agricultural Research Center, Giza, Egypt
  • Google Scholar
Jehan, B. Ali
  • Jehan, B. Ali
  • Regional Center for Food and Feed (RCFF), Agricultural Research Center, Giza, Egypt
  • Google Scholar


  •  Received: 04 March 2014
  •  Accepted: 13 June 2014
  •  Published: 02 July 2014

References

Abubakar EL (2009). Efficacy of crude extracts of garlic (Allium Sativum Linn.) against nosocomial Escherichia coli, Staphylococcus aureus, Streptococcus pneumonia and Pseudomonas aeruginosa. J. Med. Plants Res. 3:179-185.
 
Aqel M, Shaheen R (1996). Effects of volatile oil of Nigella sativa seeds on the ulerine smooth muscle of rat and guinea pig. J. Ethanpharmcol. 52:23-26.
Crossref
 
Arekemase MA, David OA, Ganiyu PO (2013). In-vitro sensitivity of selected enteric bacteria to extracts of Allium sativum L. Not. Sci. Biol. 5 (2):183-188.
 
Arora DS, Kaur J (1999). Antimicrobial Activity of Spices. Int. J. Antimicrob. Agents 12: 257-262.
Crossref
 
Bandna C (2013). Antibacterial effect of garlic (Allium sativum) and ginger (Zingiber officinalf) against Staphylococcus aureus, Salmonella typhi, Escherichia coli and Bacillus cereus. Bandna. Chand. 2(4): 2481-2491.
 
Barreira JC, Ferreira IC, Oliveira MB, Pereira JA (2008). Antioxidant activities of the extracts from chestnut flower, leaf, skins and fruit. Food Chem. 107: 1106-1113.
Crossref
 
Barros L, Baptista P, Ferreira IC (2007). Effect of Lactarius piperatus fruiting body maturity stage on antioxidant activity measured by several biochemical assays. Food Chem. Toxicol. 45:1731-1737.
Crossref
 
Benkeblia N (2004). Antimicrobial activity of essential oils extracts of various onions (Allium cepa) and garlic (Allium sativum). Lebensm.Wiss. U.Technol. 37:263-268.
Crossref
 
Benkeblia N, Dahmani S, Onodera S, Shiomi N (2005). Antimicrobial Activity of Phenolic Compound Extracts of Various Onions (Allium Salivum L.). J. Food Technol. 3 (1): 35-40.
 
Benkeblia N, Lanzotti V (2007). Allium Thiosulfinates: Chemistry, biological properties and their potential utilization in food preservation. Glob. Sci. Books 1(2): 193-201.
 
Breu W, Dorsch W, Allium L (1994). Chemistry, Analysis and Pharm. and Med. plants Res. London Acedmic Press. pp. 115-117.
 
Conner DE (1993). Naturally Occurring Comounds. In: Davidson, P.M. and Branen, A. L., Eds. Antimicrobials in Foods. New York, Marcel Dekker Inc. pp. 441-468.
 
Dankert J, Tromp T j, Devries H, Klasen H J (1979). Antimicrobial activity of crude juices of Allium ascalonicum, Allium cepa and Allium sativum. Zentralbl. Bakteriol. Orig. A. 245:229-239.
 
Degirmencioglu N, Irkin R (2009). Survival of some microorganisms in the presence of onion (Allium cepa L.) extractions in vitro. Polish J. Food Nutr. Sci. 59 (1):61-66.
 
Dewi M, Huda N, Ismailm N (2010). Use of fresh garlic and garlic powder in duck sausages during refrigerated storage. Asian J. Food Agro-Ind. 3(5):526-534.
 
Durairaj S, Srinivasan S, Lakshmanaperumalsamy P (2009). In vitro antibacterial activity and stability of garlic extract at different pH and temperature. Electron. J. Biol. 5(1):5-10.
 
Elaissi A, Salah KH, Mabrouk S, Larbi KM, Chemli R, Harzallah-Skhiri F (2011).Antibacterial activity and chemical composition of 20 Eucalyptus species essential oils. Food Chem. 129: 1427-1434.
Crossref
 
Elnima EI, Ahmed SA, Mckkawi AG, Mossa JS (1983). The antimicrobial activity of garlic and onion extracts. Pharmazie 38:747-748.
Pubmed
 
Ghahfarokhi-Shams M, Shokoohamiri M R, Amirrajab N, Moghadasi B, Ghajari A, Zeini, F, Sadeghi G, Razzaghi-Abyaneh M (2006). In vitro antifungal activities of Allium cepa, Allium sativum and Ketoconazole against some pathogenic yeasts and dermatophytes. Fitoterapia 77:321-323.
Crossref
 
Gorinstein S, Leontowicz H, Leontowicz M, Jastrzebski Z, Najman K, Tashma Z, Katrich E, Heo BG, Cho JY, Park YJ, Trakhtenberg S (2010). The influence of raw and processed galic and onions on plasma classical and non-classical atherosclerosis indices: investigations in vitro and in vivo. Phytother. Res. 24 (5):706-714.
Pubmed
 
Gorinstein S, Leontowicz H, Leontowicz M, Namiesnik J, Najman K, Drzewiecki J, Cvikrová M, Martincová O, Katrich E, Trakhtenberg S (2008).Comparison of the main compounds and antioxidnat activities in galic and white and red onion after treatment protocols. J. Agric. Food Chem. 56 (12):4418-4426.
Crossref
 
Harris J C, Cottrell S L, Plummer S, Lloyd D (2001). Antimicrobial properties of Allium sativum (garlic). Appl. Microbiol. Biotechnol. 57:282-286.
Crossref
 
IBM (2011). ® SPSS® Statistics. Chicago,lllinois: SPSS Inc.; Version 19.0.
 
Indu MN, Hatha AA, Abirosh C, Harsha U, Vivekanan-dan G (2006). Antimicrobial activity of some of the south-Indian spices against serotypes of Escherichia coli, Salmonella, Listeria monocytogenes and Aeromonas hydrophila. Braz. J. Microbiol. 37:153-158.
Crossref
 
Jaber M A, Al-Mossawi A (2007). Susceptibility of some multiple resistant bacteria to garlic extract. Afr. J. Biotechnol. 6 (6):771-776.
 
Jeyakumar E, Lawrence R, Ahmad S (2005). Antibacterial activity of garlic, onion and ginger against contaminants of fermented milk. Asian J. Microbiol. Biotechnol. Environ. Sci. 7:237-238.
 
Konman EW, Allen SD, Janda WM, Schreckenberger PC, Winn W C Jr (1997). Lippincott, color Atlas and textbook of Diagnostic Microbiology (5th ed). New York, Philadelphia.
 
Kyoung-Hee K, Hye-Joung K, Myung-Woo B, Hong-Sun Y (2012). Antioxidant and antimicrobial activities of ethanol extract from six vegetables containing different sulfur compounds. J. Korean Soc. Food Sci. Nutr. 41(5):577-583.
Crossref
 
Kyung KH, Lee YC (2001). Antimicrobial activities of sulfur compounds derived from S-alk (en) yl-l-cysteine sulfoxides in Allium and brassica. Food Rev. Int. 17:183-198.
Crossref
 
Lawson LD (1996). Garlic: A review of its medicinal effects and indicated active compounds. In: L.D. Lawson and R. Bauer, Editors, Phytomedicines of Europe: Their chemistry and biological activity, ASC press, Washington DC. pp. 176-200.
 
Lee B, Jung JH, Kim HS (2012). Assessment of red onion on antioxidant activity in rat. Food Chem. Toxicol. 50:3912-3919.
Crossref
 
Naem - Rana K, Hadi - Noora A (2012). The Antimicrobial activity of Allium porrum water extract against some pathogenic bacteria. J. Kerbala Univ. 10(2):45-49.
 
Naidu AS (2000). Natural food antimicrobial systems. Boca Raton. FL: CRC Press.
Crossref
 
Nedorostova L, Kloucek P, Kokoska L, Stolcova M, Pulkrabek J (2009). Antimicrobial proprieties of selected essential oils in vapour phase against foodborne bacteria. Food Control 20:157-160.
Crossref
 
Nowak B, Vonmueffling T, Grotheer J, Klein G, Watkinson BM (2007). Energy content, sensory properties and microbiological shelf life of German bologna - type sausages produced with citrate or phosphate and with inulin as fat replacer. J. Food Sci. 72(9):S 629-S638.
 
Onyeagba RA, Ugbogu OC, Okcke CU, Iroakasi O (2004). Studies on the antimicrobial effects of garlic (Allium sativum Linn), ginger (Zingiberofficinale Roscoe) and lime (Citrus aurantifolia Linn). Afr. J. Biotechnol. 3(10):552-554.
 
Prakash B, Singh P, Mishra PK, Dubey NK (2012). Safety assessment of ZanthoxylumalatumRoxb.essential oil, its antifungal, antiaflatoxin, antioxidant activity and efficacy as antimicrobial in preservation of Piper nigrum L. fruits. Int. J. Food Microbiol. 153(1-2):183-191.
Crossref
 
Saggiorato AG, Gaio I, Treichel H, De Oliveira D, Cichoski AJ, Cansian RL (2012). Antifungal activity of basil essential oil (Ocimum basilicum L.): evaluation in vitro and on an Italian-type sausage surface. Food Bioprocess Technol. 5:378-384.
Crossref
 
Slimestad R, Fossen T, Vagen IM (2007). Onions: a source of unique dietary flavonoids. J. Agric. Food Chem. 55(25):10067-10080.
Crossref
 
Soliman KM, Badeaa RI (2002). Effect of oil extracted from some medicinal plants on different mycotoxigenic fungi. Food Chem. Toxicol. 40:1669-1675.
Crossref
 
Srinivasan D, Sanggetha NS, Lakshmanaperu-malsamy P (2001). Antimicrobial activity of certain Indian medicinal plants used in folklric medicine. J. Ethnopharmacol. 74:217-220.
Crossref
 
Suresh T, Hatha AM, Srinivasan D, Srinivasan S, Laksh-manaperumalsamy P (2006). Salmonella cross contamination in retail chicken outlets and the efficacy of spices extracts on Salmonella entritidis growth inhibition on various surfaces. Microbes Environ. 4: 152-157.
 
Vaijayanthimala J, Anandi C, Udhaya V, Paugalendi K V (2000). Anti-candidal activity of certain south Indian medicinal plants. Phytother. Res. 14: 207-209.
Crossref
 
Viuda-Martos M, El Nasser-El Gendy A, Sendra E, Fernández-López J, El Razik KA, Omer EA (2010). Chemical composition, antioxidant and anti-Listeria activity of essential oils obtained from some Egyptian plants. J. Agric. Food Chem. 58: 9063-9070.
Crossref
 
Ye CL, Dai DH, Hu WL (2013). Antimicrobial and antioxidant activities of the essential oil from onion (Allium cepa L.). Food Control 30:48-53.
Crossref
 
Yin MC, Tsao SM (1997). Inhibitory effect of seven Allium plants upon three Aspergillus species. Int. J. Food Microbiol. 49: 49-56.
Crossref
 
Zaika LL (1988). Spices and herbs: Their antimicrobial activity and its determination. J. Food Safe. 9: 97-118.
Crossref