Antimicrobial and antioxidant activities of the essential oil from onion (Allium cepa L.)

• Published in: Food control 2013-03, Vol.30 (1), p.48-53
• Main Authors: Ye, Chun-Lin, Dai, De-Hui, Hu, Wei-Lian
• Format: Article
• Language: English
• Subjects: Allium cepa; Antimicrobial activity; Antimicrobial agents; antimicrobial properties; Antioxidant activity; antioxidants; Aroma and flavouring agent industries; Biological and medical sciences; butylated hydroxytoluene; Essential oil; essential oils; Food industries; food spoilage; Fruit and vegetable industries; Fundamental and applied biological sciences. Psychology; inhibitory concentration 50; microorganisms; oils; onions
• ISSN: 0956-7135; 1873-7129
• DOI: 10.1016/j.foodcont.2012.07.033

The aims of this study were to test the efficacy of essential oil of Allium cepa against food spoilage and food-borne pathogenic microorganisms and its antioxidant activity. The essential oil revealed an interesting antimicrobial effect against the tested microorganisms with the MIC and MBC values in the ranges of 0.18–1.80 mg/mL and 0.54–3.6 mg/mL, respectively. The antioxidant activities of the essential oil were investigated and the oil showed moderate antioxidant activities in ABTS assay (0.67 mg/mL as IC50 value), DPPH test (IC50 value = 0.63 mg/mL) and metal chelating assay (IC50 value of 0.51 mg/mL). Furthermore, the reducing power of the oil was dose dependent, and the reducing capacity of the oil was inferior to butylated hydroxytoluene, which is known to be a strong reducing agent. It was suggested that the essential oil from A. cepa may be a new potential source as natural antimicrobial and antioxidant agents applied in food systems. ► The medicinally components of onion oil are the organosulfur-containing compounds. ► The antimicrobial activities of the essential oil were determined. ► The antioxidant activities of the essential oil were evaluated in vitro.