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Journal of the science of food and agriculture

Combination of Cymbopogon citratus and Allium cepa essential oils increased antibacterial activity in leafy vegetables.


PMID 27611358

Abstract

Cymbopogon citratus and Allium cepa essential oils (EOs) are rich in terpenes and sulfur compounds respectively, both with antibacterial activity and different cell targets, supporting the idea that their combination can increase their efficacy. Major constituents of C. citratus were geranial and neral, while A. cepa presented dipropyl disulfide and dipropyl trisulfide. Cymbopogon citratus and A. cepa EOs inhibited the in vitro growth of Escherichia coli O157:H7 (minimal inhibitory concentrations of 2.21 and 5.13 g L Leafy vegetables treated with the EO combination showed higher antibacterial protection and odor acceptability compared with individual EO treatments. © 2016 Society of Chemical Industry.