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In Vitro Antioxidant and Antibacterial Activities of Shallot and Scallion
Author(s) -
Yin M.C.,
Hsu P.C.,
Chang H.H.
Publication year - 2003
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2003.tb14153.x
Subject(s) - acinetobacter baumannii , staphylococcus aureus , antioxidant , listeria monocytogenes , pseudomonas aeruginosa , chemistry , bacteria , klebsiella pneumoniae , antibacterial activity , food science , microbiology and biotechnology , biology , biochemistry , escherichia coli , genetics , gene
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.