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

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Published: May 19, 2017
Keywords:
Antibacterial activity Allium tuberosum Rottl. ex Spreng Chinese chives Organosulfide

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Patchanee Yasurin
Food Biotechnology Program, Biotechnology Faculty, Assumption University, Bangkok, Thailand
Suvaluk Asavasanti
Food Technology and Engineering Laboratory, Pilot Plant Development and Training Institute, King Mongkut’s University of Technology Thonburi, Bangkok, Thailand Food Security and Process Innovation Research Group, Food Engineering Department, Faculty of Engineering, King Mongkut’s University of Technology Thonburi, Bangkok, Thailand Applied Science and Engineering for Social Solution Research Group, Theoretical and Computational Science Center (TaCS), King Mongkut’s University of Technology Thonburi, Bangkok, Thailand
Napatsorn Lawthienchai
Food Technology Department, Biotechnology Faculty, Assumption University, Bangkok, Thailand
Thanutcha Tongprasan
Food Engineering Department, Engineering Department, King Mongkut’s University of Technology Thonburi, Bangkok, Thailand
Chairath Tangduangdee
Food Security and Process Innovation Research Group, Food Engineering Department, Engineering Department, King Mongkut’s University of Technology Thonburi, Bangkok, Thailand

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/mL) was used to evaluate the antibacterial activity. The results showed that different extraction conditions significantly affected the antibacterial activity. The higher extract concentration resulted in the better antibacterial activity. This finding indicated that both extraction condition and extract concentration significantly influence antibacterial activity. The extracts obtained from thermal extraction seem to have higher antibacterial activity than the ones obtained from cold extraction. The extract obtained from steam distillation for 2.5 h resulted in the highest antibacterial activity; 75 mg/mL of the extract caused 0.688 ±0.023 cm clear zone against B. cereus and L. monocytogenes 10403S. The chemical composition profile using GC-MS showed high percentage of organosulfide volatile compounds in thermally extracted Chinese chives. Therefore, the organosulfide volatile compounds might be responsible for effective bacteria inhibition.

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How to Cite
Yasurin, P., Asavasanti, S., Lawthienchai, N., Tongprasan, T., & Tangduangdee, C. (2017). Effect of Extraction Methods on Antibacterial Activity and Chemical Composition of Chinese Chives (Allium tuberosum Rottl. ex Spreng) Extract. Applied Science and Engineering Progress, 10(2). Retrieved from https://ph02.tci-thaijo.org/index.php/ijast/article/view/86897
Issue
Vol. 10 No. 2 (2017)
Section
Research Articles