Antioxidative and Antimicrobial Activities of Juice from Garlic, Ginger, and Onion

Abstract

This study was conducted to develop healthy foods or natural preservatives with garlic (Allium sativum L.), ginger (Zingiber officinale R.) and onion (Allium cepa L.). The polyphenol contents of garlic, ginger and onion juice were analyzed, and they were tested for antioxidative and antibacterial activities. Their antioxidative activities were investigated in terms of their electron donating activity (EDA), SOD-like activity and nitrite scavenging ablity (NSA). Their antibacterial activities were tested against four kinds of pathogenic bacteria (L. monocytogenes, S. aureus, E. coli O157:H7, and Sal. typhimurium). The yields of the garlic, ginger and onion juice were 28.2, 24.3 and 38.3 percent, and their total polyphenol contents were 1,254, 1,523 and 412 mg/100 mL, respectively. The EDAs of the garlic and ginger juice ranged from 95 to 98 percent and over 90 percent in the 40 percent diluted solution. Their SOD-like activities were 64 and 67 percent, repectively. Onion juice had lower activities in EDAs and SOD-like activity than those of garlic and ginger juice. The NSAs of the garlic, ginger and onion juice were 56.5, 52.4 and 50.2 percent, respectively. The garlic juices showed antibacterial activity against four kinds of pathogenic bacteria (L. monocytogenes, S. aureus, E. coli O157:H7 and Sal. typhimurium) and the highest such activity against Sal. typhimurium. From all the results of the experiments, it can be concluded that garlic, ginger, onion can be used as a natural preservatives and can help develope healthy foods because of their antibacterial and antioxidative activities and abundunt polyphenols. 가 4배 가까이 증가되었다(2). 우리나라에서 많이 섭취되는 채소류 중 근채류는 우리나 라의 주요한 농산물 중의 하나로 식이섬유의 생리활성을 기대해 볼 수 있는 식품으로 오래전부터 우리 식단에 많이 이용되고 있으며(3), 이들 근채류 중 마늘, 생강, 양파는 매운 맛을 내는 향신료로서 좋지 않은 냄새를 제거하고 식욕을 증진시키는 중요한 역할을 함으로써 사용이 증가되고 있으 며, 이들의 약리효과에 대한 성분들이 밝혀지면서 기능성 식품이나 designer food에의 이용도가 높아지고 있다(4). 마늘(Garlic, Allium sativum L.)은 한약재로서 대산(大蒜) 이라고 하며 비위를 튼튼하게하고 정장(整腸)작용을 한다 (5). 마늘의 대표적인 생리활성은 강한 항균작용으로 마늘 추출물은 vancomycin 내성 VRE 균주에 대하여 항균활성을