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Garlic Oil (garlic + oil)

Distribution by Scientific Domains
Chemistry100%

Selected Abstracts

Optimizing the Use of Garlic Oil as Antimicrobial Agent on Fresh-Cut Tomato through a Controlled Release System

JOURNAL OF FOOD SCIENCE, Issue 7 2010
J. Fernando Ayala-Zavala
Abstract:, Encapsulation of garlic oil (GO) in ,-cyclodextrin (,-CD) was undertaken to generate a release system of antimicrobial volatiles and tested on microbial growth and sensory quality of fresh-cut tomato. GO volatile profile was characterized by gas chromatography mass spectrometry and to demonstrate the disadvantages of applying free GO to fresh-cut tomato, the effect of different free oil treatments (0, 50, 100, and 200 ,g/100 g) on microbial growth and sensorial quality was tested. The effect of GO capsules (0, 0.25, 0.5, and 1 g/100 g) on microbial growth and sensory quality of tomato was also investigated. Allyl disulfide was the most abundant GO compound identified. The release of volatiles from GO: ,-CD capsules (12: 88 [w/w] ratio) was evaluated at 100% relative humidity (RH). Close to 70% of GO volatiles were released from capsules when exposed to 100% RH during 5 wk. The most effective antimicrobial concentrations of free oil (100 and 200 ,g/100 g) applied to tomatoes did not present acceptable sensory quality for panelists. Tomato was affected by the highest concentration of GO capsules applied, showing the lowest microbial growth and the highest sensory quality. In this context, successful encapsulation in ,-CD could stimulate further interest in the use of GO for the control of microbial growth in fresh-cut tomato. Practical Application:, The present study demonstrated that relative humidity in-package of fresh-cut tomatoes can be used as a trigger to release antimicrobial garlic oil volatiles from ,-cyclodextrin capsules, reducing microbial growth and the sensory effect of the treatment caused by the free garlic oil. In this context, successful encapsulation in ,-cyclodextrin could stimulate further interest in the use of garlic oil for the control of microbial growth in fresh-cut tomatoes. [source]

Evaluation of the toxicity of 17 essential oils against Choristoneura rosaceana (Lepidoptera: Tortricidae) and Trichoplusia ni (Lepidoptera: Noctuidae),

PEST MANAGEMENT SCIENCE (FORMERLY: PESTICIDE SCIENCE), Issue 10 2010
Cristina M Machial
Abstract BACKGROUND: The obliquebanded leafroller, Choristoneura rosaceana Harris, and the cabbage looper, Trichoplusia ni Hübner, are serious fruit and vegetable pests requiring multiple insecticide applications per year. To reduce non-target exposure to hazardous insecticides and to curb resistance development, alternative controls are required. Accordingly, a selection of 17 essential oils was screened against both lepidopteran pests, and the influence of azinphos-methyl resistance on essential oil toxicity to C. rosaceana was studied. RESULTS: Of the 17 essential oils screened, patchouli oil (Pogostemon cablin Benth.) and thyme oil (Thymus vulgaris L.) were selected for further testing against C. rosaceana, whereas patchouli oil, garlic oil (Allium sativum L.) and lemongrass oil (Cymopogon nardus L.) were selected for further testing against T. ni. LC50 and LD50 values confirmed that patchouli oil was the most toxic to C. rosaceana larvae, with LC50 = 2.8 µL mL,1 and LD50 = 8.0 µg insect,1. Garlic oil was the most toxic oil to T. ni larvae with LC50 = 3.3 µL mL,1 and LD50 = 22.7 µg insect,1, followed by patchouli oil and lemongrass oil. Azinphos-methyl-resistant leafrollers were 1.5-fold more tolerant to patchouli oil and 2.0-fold more tolerant to thyme oil. CONCLUSIONS: Based on these results, patchouli oil and other essential oils have sufficient efficacy to be considered as components of an essential oil-based insecticide that targets these lepidopteran pests. Copyright © 2010 Crown in the right of Canada. Published by John Wiley & Sons, Ltd [source]

Optimizing the Use of Garlic Oil as Antimicrobial Agent on Fresh-Cut Tomato through a Controlled Release System

JOURNAL OF FOOD SCIENCE, Issue 7 2010
J. Fernando Ayala-Zavala
Abstract:, Encapsulation of garlic oil (GO) in ,-cyclodextrin (,-CD) was undertaken to generate a release system of antimicrobial volatiles and tested on microbial growth and sensory quality of fresh-cut tomato. GO volatile profile was characterized by gas chromatography mass spectrometry and to demonstrate the disadvantages of applying free GO to fresh-cut tomato, the effect of different free oil treatments (0, 50, 100, and 200 ,g/100 g) on microbial growth and sensorial quality was tested. The effect of GO capsules (0, 0.25, 0.5, and 1 g/100 g) on microbial growth and sensory quality of tomato was also investigated. Allyl disulfide was the most abundant GO compound identified. The release of volatiles from GO: ,-CD capsules (12: 88 [w/w] ratio) was evaluated at 100% relative humidity (RH). Close to 70% of GO volatiles were released from capsules when exposed to 100% RH during 5 wk. The most effective antimicrobial concentrations of free oil (100 and 200 ,g/100 g) applied to tomatoes did not present acceptable sensory quality for panelists. Tomato was affected by the highest concentration of GO capsules applied, showing the lowest microbial growth and the highest sensory quality. In this context, successful encapsulation in ,-CD could stimulate further interest in the use of GO for the control of microbial growth in fresh-cut tomato. Practical Application:, The present study demonstrated that relative humidity in-package of fresh-cut tomatoes can be used as a trigger to release antimicrobial garlic oil volatiles from ,-cyclodextrin capsules, reducing microbial growth and the sensory effect of the treatment caused by the free garlic oil. In this context, successful encapsulation in ,-cyclodextrin could stimulate further interest in the use of garlic oil for the control of microbial growth in fresh-cut tomatoes. [source]

The protective effects of garlic oil on acute ethanol-induced oxidative stress in the liver of mice

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 13 2008
Tao Zeng
Abstract BACKGROUND: Alcoholic liver disease is so serious that no effective therapies have been developed up to now. This study was conducted to elucidate the effects of garlic oil (GO) on acute ethanol-induced liver injury. Male Kun-Ming mice were orally administered GO (50, 100 or 200 mg kg,1) for 30 days and then ethanol (4.8 g kg,1). At 16 h after ethanol treatment the mice were sacrificed. Subsequent serum alanine aminotransferase (ALT), aspartate aminotransferase (AST) and triglyceride (TG) levels, hepatic malondialdehyde (MDA) and glutathione (GSH) levels and antioxidant enzyme activities were measured. Histopathological examination of mouse liver sections was performed by Sudan III staining. RESULTS: GO pretreatment significantly inhibited acute ethanol-induced increase in ALT, AST, TG and MDA and decrease in GSH in a dose-dependent manner. In the three GO groups the level of GSH increased by 10.3%, 15.8% (P < 0.05) and 25.5% (P < 0.01) respectively compared with that in the ethanol group. The activities of superoxide dismutase, catalase and glutathione reductase were increased markedly in the 200 mg kg,1 GO group (P < 0.01). Histopathological examination showed fewer fat droplets in liver sections of GO-pretreated mice. CONCLUSION: GO may have protective effects against acute ethanol-induced liver injury through restoration of the GSH level and enhancement of the activities of antioxidant enzymes. Copyright © 2008 Society of Chemical Industry [source]

Evaluation of the toxicity of 17 essential oils against Choristoneura rosaceana (Lepidoptera: Tortricidae) and Trichoplusia ni (Lepidoptera: Noctuidae),

PEST MANAGEMENT SCIENCE (FORMERLY: PESTICIDE SCIENCE), Issue 10 2010
Cristina M Machial
Abstract BACKGROUND: The obliquebanded leafroller, Choristoneura rosaceana Harris, and the cabbage looper, Trichoplusia ni Hübner, are serious fruit and vegetable pests requiring multiple insecticide applications per year. To reduce non-target exposure to hazardous insecticides and to curb resistance development, alternative controls are required. Accordingly, a selection of 17 essential oils was screened against both lepidopteran pests, and the influence of azinphos-methyl resistance on essential oil toxicity to C. rosaceana was studied. RESULTS: Of the 17 essential oils screened, patchouli oil (Pogostemon cablin Benth.) and thyme oil (Thymus vulgaris L.) were selected for further testing against C. rosaceana, whereas patchouli oil, garlic oil (Allium sativum L.) and lemongrass oil (Cymopogon nardus L.) were selected for further testing against T. ni. LC50 and LD50 values confirmed that patchouli oil was the most toxic to C. rosaceana larvae, with LC50 = 2.8 µL mL,1 and LD50 = 8.0 µg insect,1. Garlic oil was the most toxic oil to T. ni larvae with LC50 = 3.3 µL mL,1 and LD50 = 22.7 µg insect,1, followed by patchouli oil and lemongrass oil. Azinphos-methyl-resistant leafrollers were 1.5-fold more tolerant to patchouli oil and 2.0-fold more tolerant to thyme oil. CONCLUSIONS: Based on these results, patchouli oil and other essential oils have sufficient efficacy to be considered as components of an essential oil-based insecticide that targets these lepidopteran pests. Copyright © 2010 Crown in the right of Canada. Published by John Wiley & Sons, Ltd [source]