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In Vitro Antioxidant and Antibacterial Activities of Shallot and Scallion

Author:
Yin, M.C., Hsu, P.C., Chang, H.H.
Source:
Journal of food science 2003 v.68 no.1 pp. 281-284
ISSN:
0022-1147
Subject:
Acinetobacter baumannii, Klebsiella pneumoniae, Listeria monocytogenes, Pseudomonas aeruginosa, Salmonella typhimurium, Staphylococcus aureus, antibacterial properties, antioxidant activity, erythrocytes, foods, green onions, lipid peroxidation, oils
Abstract:
In vitro antioxidant and antibacterial protection of shallot and scallion were examined. Water extract and oil of shallot and scallion significantly delayed lipid oxidation in multilamellar phosphatidylcholine liposomes and human RBC membranes (p < 0.05). Shallot oil at 5 and 10 mM showed marked antioxidant activity at 75 °C (p < 0.05). Shallot and scallion oils significantly inhibited the growth of 4 food-borne bacteria, Salmonella typhimurium DT104, E.coli O157:H7, Listeria monocytogenes and Staphylococcus aureus, and 4 nosocomial bacteria, methicillin-resistant Staphylococcus aureus, Klebsiella pneumoniae, Pseudomonas aeruginosa and Acinetobacter baumannii (p < 0.05). All observed antioxidant and antibacterial activities were dose-dependent (p < 0.05). These results suggested the use of shallot and scallion oils in food systems could enhance lipid and microbial stability.
Agid:
387331