1Faculty of Engineering and Food Technology, University of Agriculture and Forestry, Hue University, 102 Phung Hung Street, Hue49000, Vietnam.
2Department of Food Biotechnologies and Agricultural Product Quality, Faculty of Agriculture and Technology, University of South Bohemia in Èeské Budìjovice, Studentska 1668, 37005Èeské Budijovice, Czech Republic.
*Corresponding Author: Nguyen Thi Van Anh, Faculty of Engineering and Food Technology, University of Agriculture and Forestry, Hue University, 102 Phung Hung Street, Hue49000, Vietnam. Email: ntvanh@hueuni.edu.vn
This study optimized the hydrodistillation kinetics of Allium sativum (garlic) and Allium schoenoprasum (chives) bulbs from North and Central Vietnam and evaluated their bioactivity.
Extraction parameters were investigated by varying pretreatment methods, material-to-water ratios and distillation time. The chemical compositions of the obtained volatile fractions were analyzed via GC-MS, while biological activities were assessed through antioxidant assays and antibacterial testing against Escherichia coli ATCC 35218 and Staphylococcus aureus ATCC 12943 using inhibition zone diameters and MIC values.
Ultrasound-assisted pretreatment yielded the best results (p≤0.05) at a 1:3 material-to-water ratio over 3 hours (1.00% for garlic; 1.34% for chives). Chemically, garlic volatile fraction was stable with diallyl disulfide as the major component, whereas chives volatile fraction showed a transient accumulation of allyl propyl sulfide at 3 hours. Biologically, garlic volatile fraction displayed high antioxidant capacity comparable to vitamin C and potent antibacterial activity against Escherichia coli ATCC 35218 and Staphylococcus aureus ATCC 12943 (Inhibition zone: 21 mm; MIC: 12.5 μg/mL). In contrast, chives volatile fraction showed significantly lower efficacy (Inhibition zone: 9.0 mm; MIC: 250 μg/mL).
Allium sativum, Allium schoenoprasum, Antimicrobial, Antioxidant, Hydrodistillation, Volatile fraction
