• Food Science and Biotechnology
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• v.17 no.2
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• pp.313-318
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• 2008

This study was conducted to evaluate in vitro antioxidative and antimicrobial properties of ethanolic extracts from Allium victoriallis L. var. platyphyllum (AVP) with 6 different parts. The antioxidative activities of these samples were determined using the 4 separate methods that involved reducing power, DPPH, hydrogen radical scavenging, and lipid peroxidation with use of a $\beta$-carotene/linoleic acid system. The leaf part ethanolic extracts (1,000 ppm) showed the strongest inhibitory potential for reducing power, DPPH, and hydroxyl radicals to 99.8, 49.4, and 52.8%, respectively. Inhibition values of linoleic oxidation were calculated as 58.0, 39.5, and 38.0% for seed, flower, and leaf ethanolic extracts (1,000 ppm), respectively, from AVP. In addition, the ethanolic extracts of the root part showed the most effective antimicrobial activity. The inhibition zones of the root ethanolic extracts ($200\;{\mu}g/disc$) of AVP against Bacillus cereus and Staphylococcus aureus were 17 and 14 mm, respectively. In a micro-dilution assay, B. cereus, S. aureus, and Vibrio parahaemolyticus exhibited sensitivity to root part ethanolic extracts with an minimum inhibition concentration (MIC) value of 20, 28, and 18 mg/mL, respectively. Therefore, the AVP extracts may be suitable as antimicrobial and antioxidative agents in the food industry.