A Comparative Study on the Total Antioxidant and Antimicrobial Potentials of Ethanolic Extracts from Various Organ Tissues of <i>Allium</i> spp.

Abstract

The extracts from different tissues of Allium fistulosum L. and Allium sativum L. were investigated to evaluate their antioxidant and antimicrobial capacity. The highest yields of the Allium extracts were prepared from the extraction of 30% ethanol solution. The DPPH scavenging activity was the highest in A. fistulosum L. leaves, which IC 50 is 14.61 μg·mL −1. The highest antioxidant activity using TEAC assay and total phenolic content were observed in A. sativum L. stems and A. fistulosum L. stems, where they are determined to be 15.51 mM and 191.04 mg GAE·g , respectively. The inhibitory activity of various Allium extracts against the test bacteria was greater than that of 10 μg·mL −1 allicin. The results indicated that Allium spp. extracts could be used as a potential source of natural antioxidants and antimicrobial agents.

Antifungal Activities of Commercial Rice Wine Extracts of Taiwanese <i>Allium fistulosum</i>

“…The results show that the extraction yields of AFI, AFS, and AFL was 42.3%, 43.6%, 42.4%, respectively, which are higher than those of AFR (15.5%). Furthermore, the moisture content and extraction yields of these A. fistulosum parts were also similar to that obtained in our previous study [9] [10].…”

Characterization and antimicrobial potential of bioactive components of sonicated extract from garlic ( Allium sativum ) against foodborne pathogens

“…In their study, extraction yield of garlic extracts ranged from 6.24% to 23.2% by solvent extraction method using various solvents. However, our results are apart from Chang et al () who compared the extraction yield of garlic extracts obtained with different concentrations of ethanol (30, 60, and 95%) and hot water. It was noticed that the highest yield (42.43% ± 4.63%) was obtained by hot water (100ºC) followed by extract obtained with 30% ethanol (41.39% ± 3.63%).…”

Illumina-based Analysis of Endophytic Bacterial Diversity of four Allium species

“…Allium species are used worldwide as spices, vegetables, and medicinal plants. Traditionally, they are essential in the daily diet of people in many Asian countries and are used to flavor foods 13 . They are also an abundant source of endophytic microorganisms.…”