Chemical composition, antibacterial and antioxidant activities of six essentials oils from the Alliaceae family.

@article{Mnayer2014ChemicalCA,
  title={Chemical composition, antibacterial and antioxidant activities of six essentials oils from the Alliaceae family.},
  author={Dima Mnayer and Anne-Sylvie Fabiano-Tixier and Emmanuel Petitcolas and Tayssir Hamieh and Nancy Nehme and Christine Ferrant and Xavier Fern{\'a}ndez and Farid Chemat},
  journal={Molecules},
  year={2014},
  volume={19 12},
  pages={20034-53}
}
Six essential oils (EOs) from the Alliaceae family, namely garlic (Allium sativum), onion (Allium cepa), leek (Allium porrum), Chinese chive (Allium tuberosum), shallot (Allium ascalonicum) and chive (Allium schoenoprasum) were characterized by GC and GC-MS and evaluated for their functional food properties. Antibacterial properties were tested on five food-borne pathogens: Two Gram-positive Staphylococcus aureus (ATCC 25923), Listeria monocytogenes (ATCC 19115) and three Gram-negative… CONTINUE READING

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