التفاصيل البيبلوغرافية
| العنوان: |
Enhancing antioxidant and antibacterial properties of olive oil through garlic enrichment: a comprehensive study. |
| المؤلفون: |
Manai-Djebali, Hedia1, Yeddes, Walid2, Hammami, Majdi2, Nait-Mohamed, Salma1, Msaada, Kamel2 msaada.kamel@gmail.com, Ben Youssef, Nabil1 |
| المصدر: |
International Journal of Environmental Health Research. Jul2024, Vol. 34 Issue 7, p2661-2673. 13p. |
| مصطلحات موضوعية: |
*ANTIBIOTICS assay, *ANTIOXIDANT analysis, *PHENOL analysis, *ANTIBIOTICS, *ENVIRONMENTAL health, *GARLIC, *FOOD consumption, *OLIVE oil, *FLAVONOIDS, *GAS chromatography, *ANTI-infective agents, *ESCHERICHIA coli, *PSEUDOMONAS diseases, *ANTIOXIDANTS, *MASS spectrometry, *COMPARATIVE studies, *PHARMACODYNAMICS |
| مستخلص: |
The amalgamation of garlic's antibacterial potency with olive oil's nutritional benefits provides a natural, effective way to boost health and counters microbial threats. This study explored the antioxidant and antibacterial traits of garlic-enriched virgin olive oil (VOO) samples, focusing on various garlic forms (fresh, oven-dried, freeze-dried). Comparative analysis revealed fresh garlic's highest total phenolic content, flavonoid content, and strongest DPPH scavenging activity. GC/MS analysis unveiled distinct volatile profiles. Fresh garlic oil contained elevated allyl-methy-sulfide, diallyl-trisulfide, methyl-propyl-disulfide levels. Antibacterial evaluation displayed substantial inhibition zones, especially fresh garlic oil against E. coli, and oven-dried/freeze-dried garlic oils against P. aeruginosa. Lower Minimal Inhibitory Concentration (MIC) values for fresh garlic oil and freeze-dried garlic oil against both Gram-negative and Gram-positive bacteria signify potent antibacterial activity of garlic-enriched VOO. These findings underscore garlic-enriched VOO's potential as natural antibacterial agents, fortified with antioxidant traits, while emphasizing drying methods' role in shaping volatile compounds [ABSTRACT FROM AUTHOR] |
| قاعدة البيانات: |
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