Effect of Extraction Methods on Antibacterial Activity and Chemical Composition of Chinese Chives (Allium tuberosum Rottl. ex Spreng) Extract

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Author list: Asavasanti, Suvaluk;Lawthienchai, Napatsorn;Tongprasan, Thanutcha;Tangduangdee, Chairath;Yasurin, Patchanee

Publication year: 2017

Journal: KMUTNB: International Journal of Applied Science and Technology (2465-4531)

Volume number: 10

Issue number: 2

Start page: 97

End page: 106

ISSN: 2465-4531

URL: http://ojs.kmutnb.ac.th/index.php/ijst/article/view/825

Abstract

The Bang-Phae organic vegetable grower community enterprise group, Ratchaburi province is one of the largest Chinese chives (Allium tuberosum Rottl. ex Spreng) growers in Thailand. However, not all of its Chinese chives meet the standard of retail markets and were sorted out. Producing Chinese chives extract is an alternative way to add value to the rejected produces. The Chinese chives essential oil contains many new and known bioactive compounds. Therefore, this experiment was aimed to study the antibacterial activity of Chinese chives extracts using 17 difference extraction conditions (Steam distillation for 1.0, 2.0, 2.5, 3.0 h; Ohmic pretreatment followed by steam distillation for 1.0, 2.0, 2.5, 3.0 h; 95% ethanol, hexane, soy bean oil extraction using dried, fresh and frozen Chinese chives) against 6 different pathogenic bacterium (Escherichia coli ATCC25822, Salmonella enterica Typhimurium U302, S. enterica Enteritidis, S. enterica 4,5,12:i (human) US clone, Bacillus cereus and Listeria monocytogenes 10403S). The disc agar diffusion method with 3 different concentrations of extracts (25, 50, 75 mg

Keywords

Allium tuberosum Rottl. ex Spreng, Organosulfide