Chemical components, antioxidant and antimicrobial activities of garlic, cumin and parsley volatile oils [electronic resource].
Language: English Summary language: Arabic Description: p. 53-63Other title:- المكونات الكيميائية و الأنشطة المضادة للأكسدة والميكروبات للزيوت الطيارة للثوم والكمون والبقدونس [Added title page title]
- Menoufia journal of food and dairy sciences, 2020 v. 5, (June) [electronic resource].
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Main | ART MJFDS V5 June 2 (Browse shelf(Opens below)) | Available |
Includes references.
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 ?-pinene and ?-terpinene. However, cumin aldehyde, ?-terpinene, ?-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.
Summary in Arabic.
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