Browse > Article
http://dx.doi.org/10.11002/kjfp.2013.20.1.134

Antioxidative and Antimicrobial Activities of Juice from Garlic, Ginger, and Onion  

Jung, Kyungae (Faculty of Herbal Food Cuisine & Nutrition, Daegu Haany University)
Park, Chan-Sung (Faculty of Herbal Food Cuisine & Nutrition, Daegu Haany University)
Publication Information
Food Science and Preservation / v.20, no.1, 2013 , pp. 134-139 More about this Journal
Abstract
This study was conducted to develop healthy foods or natural preservatives with garlic (Allium sativum L.), ginger (Zingiber officinale R.) and onion (Allium cepa L.). The polyphenol contents of garlic, ginger and onion juice were analyzed, and they were tested for antioxidative and antibacterial activities. Their antioxidative activities were investigated in terms of their electron donating activity (EDA), SOD-like activity and nitrite scavenging ablity (NSA). Their antibacterial activities were tested against four kinds of pathogenic bacteria (L. monocytogenes, S. aureus, E. coli O157:H7, and Sal. typhimurium). The yields of the garlic, ginger and onion juice were 28.2, 24.3 and 38.3 percent, and their total polyphenol contents were 1,254, 1,523 and 412 mg/100 mL, respectively. The EDAs of the garlic and ginger juice ranged from 95 to 98 percent and over 90 percent in the 40 percent diluted solution. Their SOD-like activities were 64 and 67 percent, repectively. Onion juice had lower activities in EDAs and SOD-like activity than those of garlic and ginger juice. The NSAs of the garlic, ginger and onion juice were 56.5, 52.4 and 50.2 percent, respectively. The garlic juices showed antibacterial activity against four kinds of pathogenic bacteria (L. monocytogenes, S. aureus, E. coli O157:H7 and Sal. typhimurium) and the highest such activity against Sal. typhimurium. From all the results of the experiments, it can be concluded that garlic, ginger, onion can be used as a natural preservatives and can help develope healthy foods because of their antibacterial and antioxidative activities and abundunt polyphenols.
Keywords
Garlic; ginger; onion; juice; functional activity;
Citations & Related Records
Times Cited By KSCI : 14  (Citation Analysis)
연도 인용수 순위
1 Sheo HJ (1999) The antibacterial action of garlic, onion, ginger and red pepper juice. J Korean Soc Food Sci Nutr, 28, 94-99   과학기술학회마을
2 Thomson M, Al-Qattan KK, Al-Sawan SM, Alnageeb MA, Khan I, Ali M (2002) The use of ginger (Zingiber officinale Rosc.) as a potential anti-inflammatory and antithrombotic agent. Prostaglandins Leukot Essent Fatty Acids, 67, 475-478   DOI   ScienceOn
3 Cooksley VG (1996) Aromatherapy: a lifetime guide to healing with essential oils. Englewood Cliffs, NJ, Prentice Hall, UK. p 349-350
4 Lee EJ, Yang SA, Choi HD, Im HG, Whang K, Lee IS (2011) Comparison of gingerols in vrious fractions and the antioxidant effects of supercritical fluid extracts from ginger. Korean J Food Sci Technol, 43, 469-474   DOI   ScienceOn
5 Miean KH, Mohamed S (2001) Flavonoid(myricetin, quercetin, kaempferol, luteolin, and apigenin) content of edible tropical plants. J Agric Food Chem, 49, 3106-3112   DOI   ScienceOn
6 Ra KS, Suh HJ, Chung SH, Son JY (1997) Antioxidant activity of solvent extract from onion skin. Korean J Food Sci Technol, 29, 595-600   과학기술학회마을
7 Chung HK, Shin MJ, Cha YJ, Lee KH (2011) Effect of onion peel extracts on blood lipid profile and blood coagulation in high fat fed SD rats. Korean J Food Nutr, 24, 442-450   과학기술학회마을   DOI   ScienceOn
8 Ramos FA, Takaishi Y, Shirotori M, Kawaguchi Y, Tsuchiya K, Shibata H, Higuti T, Tadokoro T, Takeuchi M (2006) Antibacterial and antioxidant activities of quercetin oxidation products from yellow onion(Allium cepa) skin. J Agric Food Chem, 54, 3551-3557   DOI   ScienceOn
9 Azuma K, Minami Y, Ippoushi K, Terao J (2007) Lowering effects of onion intake on oxidative stress biomarkers in streptozotocin- induced diabetic rats. J Clin Biochem Nutr, 40, 131-140   DOI   ScienceOn
10 A.O.A.C. (2005) Official method of analysis. 18th ed. Association of official analytical chemists. Washington D.C.
11 Blois MS (1958) Antioxidant determination by the use of a stable free radical. Nature, 181, 1199-1224   DOI   ScienceOn
12 Marklund S, Marklund G (1974) Involvement of superoxide anion radical in the oxidation of pyrogallol and a convenient assay for superoxide dismutase. Eur J Biochem, 47, 469-474   DOI   ScienceOn
13 Kato H, Cheon NV, Kim SB and Hayase F (1987) Inhibition of nitrosamine formation by nondialyzable melanoidins. Agric Biol Chem, 51, 1333   DOI
14 Shin SH, Kim MK (2004) Effect of dried powders or ethanol extracts of garlic flesh and peel on lipid metablism and antithrombogenic capacity in 16-month-old rats. Korean J Nutr, 37, 515-524
15 Park JY, Kim MK (2005) Effect of onion flesh or peel feeding on antioxidative capacity in 16-month-old rats fed high iron diet. Korean J Food Culture, 20, 721-730   과학기술학회마을
16 Lee EJ, Kim KS, Jung HY, Kim DH, Jang HD (2005) Antioxidant activities of garlic (Allium sativum L.) with growing districts. Food Sci Biotechnol, 14, 123-130   과학기술학회마을
17 Kim NM, Lee JW, Do JH, Yang JW (2003) Effects of the fermentation periods on the qualities and functionalities of the fermentation broth of wild vegetables. Korean J Food Sci Technol, 35, 272-279   과학기술학회마을
18 Kwak CS, Kim SA, Lee MS (2005) The correlation of anti- oxidative effects of 5 Korean common edible seaweeds and total polyphenol content. J Korean Soc Food Sci Nutr, 34, 1143- 1150   DOI   ScienceOn
19 Chung KS, Kim JY and Kim YM (2003) Comparision of antibacterial activities of garlic juice and heat-treated garlic juice. Korean J Food Sci Technol, 35, 540-543
20 Kim MH, Kim SY, Shin WS, Lee JS (2003) Antimicrobial activity of garlic juice against Escherichia coli O157:H7. Korean J Food Sci Technol, 35, 752-755   과학기술학회마을
21 Lee SG, Lee YJ, Kim MK, Han GS, Jeong SG, Jang AR, Chae HS, Kim DH, Ham JS (2009) Quality characteristics and inhibitory activity against Staphylococcus aureus KCCM 40510 of yogurts manufactured with garlic juice. Korean J Food Sci Ani Resour, 29, 500-505   과학기술학회마을   DOI   ScienceOn
22 Lee JH, Kim MR (2008) Changes in the functional properties of spices and herbs during cooking. Korean J Soc Food Cookery Sci, 24, 132-156   과학기술학회마을
23 Burton GW, Taber MG (1990) Vitamin E : antioxidant activity, biokinetics, and bioavailability. Annu Rev, 110, 357-382
24 Kim MJ, Park EJ (2011) Feature analysis of different in vitro antioxidant capacity assays and their application to fruit and vegetable samples. J Korean Soc Food Sci Nutr, 40, 1053-1062   과학기술학회마을   DOI   ScienceOn
25 Chang MS, Kim JG, Kim GH (2010) Survey on consumer's perception of fresh-cut root vegetables. Korean J Food Cookery Sci, 26, 649-654
26 Seo BI, Byun BH, Shin SS, Kim BH. (2003) Herbal Food, Bethel Pub. Co, Daegu, Korea, p 102-104, p 166-168, p 190-192
27 Lee WW, Son SK, Lee GR, Kim GH, Kim YH (2011) Antimicrobial effects of garlic extract against pathogenic bacteria. Korean J Vet Serv, 34, 167-178   과학기술학회마을   DOI   ScienceOn
28 Yoon IS (2009) Sensitivity test on the food poisoning bacteria of the garlic extract. Intl J Contents, 9, 339-349.   과학기술학회마을   DOI   ScienceOn
29 Nakagawa H, Tsubura A (2001) Growth inhibitory effects of dially disulfide on human breast cancer cell lines. Carcinogenesis, 22, 891-897   DOI   ScienceOn
30 Block E. (1986) Antithrombotic organosulfur compounds from galric. J Am Soc, 108, 1045-1050
31 Kim NS, Jeong IK, Lee CH (2010) Effect on promoting gastrointestinal function and inhibiting of decreasing body temperature of ginger extracts(Zingiber Officinale) Korean J Oriental Physiol Pathol, 24, 996-1003   과학기술학회마을