Chemical composition and antimicrobial activity of garlic essential oils evaluated in organic solvent, emulsifying, and self-microemulsifying water based delivery systems

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• 作者：Hoda S. El-Sayed^a ; Remigius Chizzola^b ; Asmaa A. Ramadan^c ; Amr E. Edris^d ; ^{amr_edris@hotmail.com}
• 关键词：Garlic ; Essential oil ; Antimicrobial activity ; Water-based ; Delivery system ; Emulsions ; Microemulsions
• 刊名：Food Chemistry
• 出版年：2017
• 出版时间：15 April 2017
• 年：2017
• 卷：221
• 期：Complete
• 页码：196-204
• 全文大小：437 K
• 卷排序：221

文摘

Garlic essential oil (GEO) was extracted from white-skin (WGO) and purple-skin (PGO) cultivars. GC and GC–MS analysis revealed qualitative variation among the different sulfide constituents. GEO from both cultivars exhibited higher antimicrobial activity when delivered in organic solvent. Formulation of GEOs in a water-based emulsion totally suppressed the antimicrobial activity. Formulation in water-based microemulsion showed better antimicrobial activity than in an emulsion.