Diallyl Sulfide Content and Antimicrobial Activity against Food-Borne Pathogenic Bacteria of Chives (Allium schoenoprasum)

Antimicrobial Activity of Elephant Garlic Oil againstVibrio choleraein Vitroand in a Food Model

“…The concentration of the diallyl sulfides in elephant garlic oil examined in this study (53.3%) was found to be very close to those in garlic oil reported previously by Lawson et al, 20) Rattanachaikunsopon and Phumkhachorn, 11) and Tsao and Yin, 22) 54.4%, 53.6% and 52.7% but respectively, but it was higher than those in Chinese leek oil (41.7%) 22) and chives oil (42.3%). 11) Since the concentration of DMS in elephant garlic oil was very low (Table 2) and its antimicrobial activity against was rather weak (Table 3), its contribution to the antimicrobial activity of the oil might have been negligible.…”

“…The antimicrobial activities of plant essential oils have been known for a long time. Many studies have reported their activities against foodborne pathogenic bacteria, [4][5][6][7][8][9][10][11][12] but evidence on the antimicrobial effects of elephant garlic oil on V. chlorea has not been presented.…”

“…9,11,15) This study aimed to investigate the potential of using elephant garlic oil to inhibit or kill V. cholera both in the test tube and in food. The experiments were designed to examine the diallyl sulfide content, antimicrobial activity, and mode of action of elephant garlic oil against several strains of V. cholerae.…”

Antimicrobial and Antifungal Activity of Volatile Extracts of 10 Herb Species against Glomerella cingulata

“…Many organic sulfur compounds found in Allium species are known to have antimicrobial properties against various bacteria such as Bacillus cereus, Campylobacter jejuni, Clostridium botulinum, Escherichia coli, Listeria monocytogenes, Salmonella enterica, Staphylococcus aureus, and Vibrio cholera, and also against fungi (Rattanachaikunsopon & Phumkhachorn, 2008). Diallyl sulfides (diallyl monosulfide, diallyl disulfide, diallyl trisulfide, and diallyl tetrasulfide) in chive oil are believed to be responsible for its antimicrobial activity (Rattanachaikunsopon & Phumkhachorn, 2008). Thus, the chive volatile extract used in this study likely contained many sulfur compounds with antifungal activity against plant pathogens.…”

Antimicrobial Activity of Basil (Ocimum basilicum) Oil againstSalmonellaEnteritidisin Vitroand in Food

“…Many of these oils have promising ability to reduce bacteria both in vitro and in foods. [7][8][9][10] These data encouraged us to search for a potential essential oil to control S. Enteritidis in food.…”