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Showing 2 results for Garlic Essential Oil
The Study on the Effects of Garlic Essential Oil on Growth Curve and TDH Toxin Production of Vibrio parahaemolyticus
A Akhondzadeh Basti, Z Mashak , A Khanjari , Ma Rezaei , F Mohammadkhan , A Taheri Mirghaed , P Faghih Fard , N Tayyar Hashtjin,
year 13, Issue 50 (5-2014)
Abstract
Background: Vibrio parahaemolyticus causes acute gastroenteritis associated with the consumption of contaminated raw or under cooked seafood. The virulence of vibrio parahaemolyticus is initially attributed to the production of a thermostable direct hemolysin (TDH). Objective: The survey of different concentrations of garlic essential oil (Allium sativum) on MIC, MBC, growth curve and production of TDH toxin of vibrio parahaemolyticus. Methods: The effects of garlic essential oil at concentrations of 0, 0.005, 0.015, 0.03 and 0.045% on the MIC, MBC, growth curve and production of TDH toxin of vibrio parahaemolyticus were studied in BHI model. Results: MIC and MBC of garlic essential oil was estimated 0.03%. The essential oil showed significant effect on toxin production, Titers of TDH production in 0 and 0.005% were 1/256 comparing to 1/64 in 0.015% concentration of EO. Concentrations of 0.005 and 0.015% of garlic essential oil reduced the bacterial growth rate significantly (p<0.05) compared to the control group. Conclusion: Garlic essential oil showed to be effective against bacterial growth and production of TDH toxin. Its potential application in food systems may be suggested.

Antimicrobial Effect of Garlic Essential Oil (Allium sativum L.) in Combination with Chitosan Biodegradable Coating Films
E Molaee Aghaee , A Kamkar , A Akhondzadeh Basti , A Khanjari, M.g Kontominas,
year 15, Issue 58 (4-2016)
Abstract

Background: Herbal compounds like Garlic essential oil have antimicrobial and antioxidant properties. They could be effective in microbial control of inside contents when combined by natural and biodegradable coating films such as Chitosan and result in strengthened effects. 

Objective: Antimicrobial effect increase by using Garlic essential oil in Chitosan film for packaging a food stuff for instance was aimed to be investigated.

Methods: Chitosan film was prepared by casting method. Glycerol as plasticizer and tween80 as emulsifier were used with different levels of garlic essential oil (0, 0.5, 1 and 2%). Then homogenization and molding were performed. After packaging the food stuff with various kinds of films and storage in 4c microbial tests were conducted in days 0, 2, 4, 7, 10 and 14. Statistical analysis was performed with SPSS software.

Results: Controls showed a significant difference (P≤0.05) for Total Count, Coliform, Staphylococcus aurous and Sychrotrophs when compared with samples packaged with different chitosan films. At the end of the study, Total count in those samples covered with chitosan film containing 2, 1 and 0.5 % garlic essential oil was reduced by 1.5, 1.1 and 1 log compared with control respectively.

Conclusion: Garlic essential oil addition showed a significant synergistic effect in microbial inhibition with packaging by Chitosan films. Therefore, this combination could be used in future to extend the shelf life of food stuff and may also drug materials.


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