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104739

CHEMICAL COMPONENTS, ANTIOXIDANT AND ANTIMICROBIAL ACTIVITIES OF GARLIC, CUMIN AND PARSLEY VOLATILE OILS

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Last updated: 26 Dec 2024

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Abstract

In this study, the chemical components of garlic, cumin and parsley volatile oils as well as the antioxidant and antimicrobial activities of these volatile oils and their mixtures were determined. Results indicated that garlic, parsley and cumin volatile oils contained eleven, thirteen and fourteen components which represented 96.47, 97.79 and 95.41%, respectively. Diallyl disulfide, diallyl trisulfide and allyl methyl trisulfide were the most abundant chemical compounds in garlic volatile oil, while myristicin was the major component of parsley volatile oil followed by α-pinene and γ-terpinene. However, cumin aldehyde, γ-terpinene, β-pinene and cuminic alcohol were the most predominant chemical compounds in cumin volatile oil. The highest antioxidant and antimicrobial activities were recorded for garlic and cumin volatile oils mixture (GC) followed by garlic and parsley volatile oils mixture (GP), while the lowest antioxidant and antimicrobial activities were found for parsley volatile oil. Finally, GC and GP volatile oils mixtures could be used in food industry as alternatives to synthetic antioxidants and antimicrobial substances.

DOI

10.21608/mjfds.2020.104739

Keywords

Chemical Component, antioxidant, Antimicrobial, Volatile oils, cumin, Garlic, Parsley

Volume

5

Article Issue

4

Related Issue

15740

Issue Date

2020-06-01

Receive Date

2020-04-14

Publish Date

2020-06-01

Page Start

53

Page End

63

Print ISSN

2357-0792

Online ISSN

2735-3486

Article File

MJFDS_Volume 5_Issue 4_Pages 53-63.pdf

PDF . 201.5kB

Link

https://mjfds.journals.ekb.eg/article_104739.html

Detail API

https://mjfds.journals.ekb.eg/service?article_code=104739

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2

Type

original papers

Type Code

1,406

Publication Type

Journal

Publication Title

Menoufia Journal of Food and Dairy Sciences

Publication Link

https://mjfds.journals.ekb.eg/

MainTitle

CHEMICAL COMPONENTS, ANTIOXIDANT AND ANTIMICROBIAL ACTIVITIES OF GARLIC, CUMIN AND PARSLEY VOLATILE OILS

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Type

Article

Created At

23 Jan 2023