Volume 19, Issue 123 (2022)                   FSCT 2022, 19(123): 225-232 | Back to browse issues page

‎ 10.52547/fsct.19.123.225
‎ 20.1001.1.20088787.1401.19.123.30.5

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Bakhshi khaniki G R, Nasehi B, Ebrahimi M A, Movahedi Saber N, Alizadeh behbahani B. Identification of chemical compounds of Allium cepa essential oil and evaluation of its antimicrobial activity on Staphylococcus aureus, Listeria innocua, Escherichia coli, Salmonella typhi, Pseudomonas aeruginosa and Candida albicans. FSCT 2022; 19 (123) :225-232
URL: http://fsct.modares.ac.ir/article-7-58721-en.html
Identification of chemical compounds of Allium cepa essential oil and evaluation of its antimicrobial activity on Staphylococcus aureus, Listeria innocua, Escherichia coli, Salmonella typhi, Pseudomonas aeruginosa and Candida albicans
Gholam reza Bakhshi khaniki1 , Behzad Nasehi 2, Mohammad ali Ebrahimi3 , Neda Movahedi Saber4 , Behrooz Alizadeh behbahani5
1- 1- Department of Agricultural Biotechnology, Payame Noor University (PNU), Iran.
2- Department of Agricultural Engineering and Technology, Payame Noor University (PNU), Iran. , nasehibehzad@gmail.com
3- 3- Department of Agricultural Biotechnology, Payame Noor University (PNU), Iran.
4- 4- M.Sc. graduate, Department of Agricultural Biotechnology, Payame Noor University (PNU), Iran.
5- 5- Assistant Professor, Department of Food Science and Technology, Faculty of Animal Science and Food Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran.
Abstract:   (2032 Views)
In order to reduce the economic losses and life risks caused by microbial pathogens, the use of natural substances as antimicrobial compounds seems to be an effective way to control the presence of pathogenic bacteria. In this study, the chemical composition of onion essential oil was determined by gas chromatography–mass spectrometry (GC-MS). The methods in disk diffusion agar (DDA) and well diffusion agar (WDA) were used to investigate the inhibition zone diameter, micro-dilution broth was used to measure the minimum inhibitory concentration (MIC) and pour-plate technique was also used for minimum bactericidal/fungicidal (MBC/MFC) concentration. A total of 20 chemical volatiles (approximately 100% of onion essential oil compounds) were identified. The compounds Trisulfide dipropyl, Disulfide dipropyl, n-Decane and Furfuryl methyl sulfide with 20.67, 16.18, 13.51 and 10.23% of the main constituents of onion essential oil, respectively. The results of WDA showed that onion essential oil had the most and the least effect on Gram-positive bacteria Staphylococcus aureus with a diameter of 15 mm and Gram-negative bacteria Pseudomonas aeruginosa with a diameter of 10 mm, respectively. The results of MIC onion essential oil for Staphylococcus aureus, Listeria innocua, Escherichia coli, Salmonella typhi, Pseudomonas aeruginosa and Candida albicans 512, 512, 512, 512, 512 and 1024 mg/mL, respectively. In general, the results of this study showed that the antimicrobial effect of onion essential oil can be somewhat different depending on the type of microorganism.
Keywords: Onion essential oil, Minimum inhibitory concentration, Micro-dilution broth, Gas chromatography.
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Article Type: Original Research | Subject: Essences and extracts
Received: 2022/01/15 | Accepted: 2022/02/13 | Published: 2022/05/4
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