Articles de revues : « GARLIC JUICE »

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Prisacaru, Ancuța Elena, Cristina Ghinea, Eufrozina Albu et Florin Ursachi. « Effects of Ginger and Garlic Powders on the Physicochemical and Microbiological Characteristics of Fruit Juices during Storage ». Foods 12, n^o 6 (19 mars 2023) : 1311. http://dx.doi.org/10.3390/foods12061311.

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Natural preservatives such as garlic and ginger can be added to the formulation of fresh fruit juices to encourage the consumption of health-promoting foods. In this study, the influence of garlic and ginger and the storage conditions on physicochemical and microbiological characteristics of fruit juices were investigated. The fruit juice assortments were produced from apple, apple and pumpkin, and apple and pomegranate and were treated with 0.5 g garlic powder, 0.5 g ginger powder, and 0.25 g mix of garlic and ginger powders. A total of 12 unpasteurized samples were produced, of which 3 were control samples. Samples stored at 20 and 4 °C were analyzed at 0, 3, 6, and 9 days for water activity (aw), pH, titratable acidity (TA), total soluble solids (TSS), electrical conductivity (EC), vitamin C, color parameters, total number of germs, yeasts, and molds, Listeria, Enterobacteriaceae, and Escherichia coli. Results showed that aw, pH, TSS, and vitamin C content decreased during storage of fruit juice samples, while TA increased. The lowest increase in total number of aerobic mesophilic germs was determined for the apple and pumpkin juice with garlic and ginger and apple juice with garlic.

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UNAL, R., H. P. FLEMING, R. F. McFEETERS, R. L. THOMPSON, F. BREIDT et F. G. GIESBRECHT. « Novel Quantitative Assays for Estimating the Antimicrobial Activity of Fresh Garlic Juice†,‡ ». Journal of Food Protection 64, n^o 2 (1 février 2001) : 189–94. http://dx.doi.org/10.4315/0362-028x-64.2.189.

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Novel agar diffusion and broth dilution assays were developed for quantitatively estimating the antimicrobial activity of fresh garlic juice. Bacteria found to be inhibited by garlic juice in agar diffusion assay included two gram-positive and five gram-negative species. Leuconostoc mesenteroides was not inhibited. Escherichia coli B-103 (HB101, with pJH101, ampicillin resistant, 100 μg ml−1) was inhibited and chosen as the standard culture for quantitative assays. The agar diffusion assay was based on the slope ratio method, where the slope of dose response for garlic juice was divided by the slope of dose response for methylmethane thiosulfonate (MMTSO2). Juice from fresh garlic varied in activity between 1.76 and 2.31 μg of MMTSO2 per mg of garlic juice. The activity of juice decreased during 11 months of storage of garlic cloves at 5°C from 2.31 to less than 0.1 μg of MMTSO2 per mg of juice. The broth dilution assay also used the E. coli B-103 culture, which permitted selective enumeration of this bacterium when 100 μg ml−1 of ampicillin was incorporated into the enumerating agar. Selective enumeration was essential since the garlic juice was not sterile and, thus, contained natural flora. Growth of E. coli was unaffected by 0.1%, delayed by 0.25%, and completely inhibited at 0.5 and 2% garlic juice in broth during 24 h of incubation at 37°C. The minimum inhibition concentration of garlic juice by broth dilution assay was, thus, estimated to be 0.5%, which is equivalent to 3.46 μg of MMTSO2 per mg of garlic juice by the agar diffusion assay.

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Osakuade Felicia. O, Omorodion, Nnenna. J.P et Elendu Chidera E. « Effect of storage condition and preservatives on the microbial, physicochemical and sensory quality of cucumber juice and carrots juice. » Magna Scientia Advanced Biology and Pharmacy 9, n^o 2 (30 août 2023) : 033–47. http://dx.doi.org/10.30574/msabp.2023.9.2.0043.

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Fruit juices are prone to spoilage without the use of preservatives. This study evaluated the effect of preservatives on the microbial, physicochemical and sensory quality of cucumber and carrots juices. Carrot and cucumbers fruits were extracted, filtered and treated with garlic and ginger powder and sodium benzoate. Carrot and cucumber juices without preservatives served as control. The microbial qualities of the fruit juice were determined using standard methods. Total viable count for Cucumber and carrot juices stored at ambient and refrigerated temperature increased from day 3 to day 6. Cucumber and carrot Juices with Ginger + Garlic and sodium benzoate had the least microbial count in most cases. The microbial count for refrigerated cucumber and carrot juice were less than that of juice at ambient temperature on day 3 and day 6. The sensory quality of both juices deteriorated with a longer time of storage. The organisms isolated from both cucumber and carrot juices include Staphylococcus sp, Bacillus sp, E. coli, Klebsiella sp and Salmonella sp. Bacillus had the highest frequency of occurrence of 32%, while Salmonella sp 3.5% had the least occurrence. This study has shown that microorganisms are present in fresh fruit juices, microbial spoilage occurs with longer storage time but refrigeration slows down spoilage of fruit juices, chemical preservative benzoate and ginger + garlic in combination can slow down microbial spoilage. Also, the sensory quality of juices declines with longer storage but refrigeration improves sensory quality. However, preservation of fruit juice at ambient temperature for a long duration should be discouraged to reduce microbial contamination.

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Olaniran, Abiola, Helen Abu, Ruth Afolabi, Charles Okolie, Akinyomade Owolabi et Oghenerobor Akpor. « Comparative assessment of storage stability of ginger-garlic and chemical preservation on fruit juice blends ». Potravinarstvo Slovak Journal of Food Sciences 14 (28 février 2020) : 88–94. http://dx.doi.org/10.5219/1262.

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The study aimed at reduction of wastage of fruit, encourage production, consumption and preservation of fruit juice blends using garlic ginger filtrate with health benefits as biopreservative thus providing alternatives with biological advantage over chemical preservatives (ascorbic and benzoate acids) without altering the organoleptic and physicochemical properties of fruit juice blends. The study evaluated the potential of natural preservatives (ginger, garlic and ginger-garlic filtrates) in comparison with two conventional chemical preservatives (ascorbic and benzoate acids) for fruit juice blends preservation. The juice blend used was cashew, pineapple and watermelon. In terms of flavor and mouth feel, the order of preference of the juice were the preserved with 1% garlic-ginger > 1% ginger > 1% garlic > 1% ascorbic acid > and preserved with 1% sodium benzoate at ambient temperature. Maximum decrease in pH was observed in the juice sample that had no added preservative. Generally, all the fruit blends (preserved and unpreserved), with the exception of the one preserve with 1% ginger-garlic showed growth of bacteria after one week of storage. Juice blends preserved with the 1% ginger-garlic were most acceptable compared to other preservatives. The synergistic biopreservative ability observed with the ginger-garlic may be a preferable alternative to conventional preservatives.

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NYAITONDI, OMBUNA DINAH, RUTH NDUTA WANJAU, HUDSON NYAMBAKA et AHMED HASSANALI. « Anti-bacterial properties and GC-MS analysis of extracts and essential oils of selected plant product ». Biofarmasi Journal of Natural Product Biochemistry 16, n^o 1 (1 février 2018) : 44–58. http://dx.doi.org/10.13057/biofar/f160105.

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Nyaitondi OD, Wanjau R, Nyambaka H, Hassanali A. 2018. Anti-bacterial properties and GC-MS analysis of extracts and essential oils of selected plant product. Biofarmasi J Nat Prod Biochem 16: 44-58. Plants are traditionally used for the treatment of bacterial infections though they are not clinically regulated due to lack of awareness and sufficient data to support the reported therapeutic claims. Some plants used as food and vegetables are hardly considered in such studies. This study aimed to investigate the antibacterial properties associated with garlic, ginger, turmeric, lemon, and onion in the form of juices, methanol extracts, and essential oils. These materials were tested against Staphylococcus aureus, Pseudomonas aeruginosa, Escherichia coli, and Salmonella typhi. Identification of suspected antibacterial compounds was made by comparison of retention indices and the mass spectra with those in National Institute of Standards and Technology (NIST) libraries using GC-MS analyses. Garlic juice was bactericidal against all tested strains. Lemon/garlic juice exhibited significantly higher activity against E. coli and S. typhi. Turmeric/lemon/garlic methanol extracts blend was most active against S. aureus. Preliminary screening of the essential oils indicated significant antibacterial activity of lemon/garlic essential oil blend against P. aeruginosa. GC-MS analysis of the active samples confirmed the presence of compounds containing-OOH,-OH,-N,-Cl,-F,-NH2 and-S groups which are associated with bacterial inhibition in conventional antibiotics. The 10 major constituents obtained from samples suspected to contain antibacterial activity, include limonene; 3-vinyl-1,2-dithiacyclohex-4- ene; α-zingiberene; diallyl disulphide; 2-butanone,4-(-hydroxy-3-methoxyphenyl); 3-chlorothiophene; methanehydrazonic acid,N-[3- (methylthio)-1,-2,4-thiadiazol-5-yl]-,ethyl ester; n-hexadecanoic acid; γ-sitosterol and propanamide,2-amino-3-phenyl. Juices of garlic, lemon and lemon/garlic blend were found to be active against one or more of the bacteria tested unlike methanol extracts and essential oils, and they should be used in raw form as heating and drying is likely to render them inactive. Further studies on methanol extract and fresh juice of lemon/garlic blend need to be undertaken to elucidate the active principles in these extracts and may lead to the discovery of novel antimicrobial agents and models for the new generation of synthetic antibiotics.

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Pasaribu, Olivia Yolanda, Ade Pryta Simaremare et Joseph Partogi Sibarani. « Uji Aktivitas Antibakteri Dari Air Perasan Bawang Putih Terhadap Bakteri Salmonella Typhi ». Nommensen Journal of Medicine 6, n^o 1 (2 novembre 2020) : 9–12. http://dx.doi.org/10.36655/njm.v6i1.233.

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Background : Garlic is a plant which is used to treat various types of diseases, especially the ones caused by bacterial infection. Allicin in garlic is one of the active compounds which has an antibacterial effect. Some studies found that garlic has an inhibitory effect on Salmonella typhi. Objective : This study aimed to determine the antibacterial effect of garlic juice against Salmonella typhi. Methods : This study was an experimental-laboratory research using disc diffusion method on MHA media. This study used five concentrations, namely 12.5%, 25%, 50%, 75%, and 100%. Amoxicillin and aquadest were used as positive and negative controls. The inhibition zone was determined by observing the clear zone around the disc then the results of the study were compared with positive control with CLSI 2017 guidance table where Salmonella typhi was susceptible when the amoxicillin inhibitory diameter zone was ≥ 17 mm, intermediate was 14-16 mm, and resistant was ≤ 13 mm. Results : The results showed that garlic juice has an antibacterial effect on various consentration. The minimum concentration of garlic juice to inhibit the growth of Salmonella typhi is on 50% with 19.25 mm diameters. Conclusion : There was an antibacterial effect of garlic juice on Salmonella typhi.

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Berenyiova, Andrea, Marian Grman, Anton Misak, Samuel Golas, Justina Cuchorova et Sona Cacanyiova. « The Possible Role of the Nitroso-Sulfide Signaling Pathway in the Vasomotoric Effect of Garlic Juice ». Molecules 25, n^o 3 (29 janvier 2020) : 590. http://dx.doi.org/10.3390/molecules25030590.

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The beneficial cardiovascular effects of garlic have been reported in numerous studies. The major bioactive properties of garlic are related to organic sulfides. This study aimed to investigate whether garlic juice works exclusively due to its sulfur compounds or rather via the formation of new products of the nitroso-sulfide signaling pathway. Changes in isometric tension were measured on the precontracted aortic rings of adult normotensive Wistar rats. We evaluated NO-donor (S-nitrosoglutathione, GSNO)-induced vasorelaxation and compare it with effects of hydrogen sulfide (H2S)/GSNO and garlic/GSNO. Incubation with garlic juice increased the maximal GSNO-induced relaxation and markedly changed the character of the relaxant response. Although incubation with an H2S donor enhanced the maximal vasorelaxant response of GSNO, neither the absolute nor the relative relaxation changed over time. The mixture of GSNO with an H2S donor evoked a response similar to GSNO-induced relaxation after incubation with garlic juice. This relaxation of the H2S and GSNO mixture was soluble guanylyl cyclase (sGC) dependent, partially reduced by HNO scavenger and it was adenosine triphosphate-sensitive potassium channels (KATP) independent. In this study, we demonstrate for the first time the suggestion that H2S itself is probably not the crucial bioactive compound of garlic juice but rather potentiates the production of new signaling molecules during the GSNO-H2S interaction.

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Perelló, Analía, Martin Gruhlke et Alan J. Slusarenko. « EFFECT OF GARLIC EXTRACT ON SEED GERMINATION, SEEDLING HEALTH, AND VIGOUR OF PATHOGEN-INFESTED WHEAT ». Journal of Plant Protection Research 53, n^o 4 (1 octobre 2013) : 317–23. http://dx.doi.org/10.2478/jppr-2013-0048.

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Abstract The effect of garlic extract containing bioactive allicin on the germination and subsequent seedling vigour of pathogeninfested wheat seeds, was tested. The first aim was to characterize the antifungal activities of garlic extract and pure allicin, on the most frequently occurring wheat pathogens of the Helminthosporium genus (sensu lato) in Argentina. The second aim was to characterize the antifungal activities of garlic extract and pure allicin on moulds belonging to the natural endogenous microflora. Garlic extract showed fungicidal activity on the endogenous fungal contamination of the wheat seeds and particularly reduced the degree of disease caused by Bipolaris sorokiniana and Drechslera tritici-repentis. Allicin in garlic juice corrected the poor germination of wheat seeds caused by natural mycoflora of grain. Growth promoting activities of garlic juice on wheat seedling vigour was reported. Interestingly, the inoculum on naturally infected wheat seeds could be reduced with garlic juice as a seed dressing biofungicide, before sowing. In this study, we demonstrated the efficacy and the high control potential of garlic extract against seed-borne wheat fungi. Such results suggest that using garlic extract can minimise the risk of infection as well as minimise the risk of chemical fungicide exposure. On the basis of these results, scale-up to field trials using garlic extract and allicin as the dressing biofungicide before sowing for disinfection of wheat seeds, seems justified as a sustainable alternative to the use of chemical fungicides.

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Vinenthy, Luh Putu Intan Visva, Nur Habibah et I. Gusti Ayu Sri Dhyanaputri. « Uji Daya Hambat Perasan Bawang Putih terhadap Pertumbuhan Salmonella typhi ». Jurnal Kesehatan 10, n^o 3 (30 novembre 2019) : 354. http://dx.doi.org/10.26630/jk.v10i3.1547.

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Garlic is one of the herbs that widely used by people to cure the disease, which caused by a bacterial infection. Garlic contains Allicin which has an antibacterial effect on Salmonella typhi. Several studies have been proved that garlic has antibacterial activity against the growth of microbes. This research was conducted to study the potential effect of the garlic juice inhibitory on the growth of Salmonella typhi bacteria. This research was used experimental post-test only control design and disc diffusion method with MHA media. This study was carried out by using four different concentration there were 20, 40, 60 and 80%. The negative and positive control was used sterile aqua dest and chloramphenicol. The inhibition zone was determined by observing the clear zone around the disk. The result of the data analysis using the Least Significant Difference (LSD) showed that there was a significant difference between each concentration of the garlic juice. The obtained results proved that garlic juice affects the inhibition zone of Salmonella typhi growth. The largest inhibitory zone was found at the concentration of 80% with the diameter inhibition zone was 23 mm. This diameter inhibitory zone was classified as a very strong inhibitory effect category. These results concluded that there was a linear correlation between inhibitory potential with the concentration of garlic juice.

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Saptarini, Nyi Mekar, et Irma Erika Herawati. « DEVELOPMENT AND EVALUATION OF ANTI-ACNE GEL CONTAINING GARLIC (ALLIUM SATIVUM) AGAINST PROPIONIBACTERIUM ACNES ». Asian Journal of Pharmaceutical and Clinical Research 10, n^o 8 (1 août 2017) : 260. http://dx.doi.org/10.22159/ajpcr.2017.v10i8.19271.

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Objective: The aim of this study is to develop and evaluate the gel of garlic juice as anti-acne to facilitate the topical usage.Methods: The steps of this study consisted of extraction, gel formulations with various concentrations of carboxymethyl cellulose (CMC), and gel evaluation, i.e., organoleptic, viscosity, pH, skin irritation test, hedonic test, and anti-acne activity assay against Propionibacterium acnes.Results: The garlic juice contains alkaloids, saponins, tannins, monoterpenes, and sesquiterpenes. The different concentrations of CMC produce different physicochemistry properties of the gels. These properties were affected the gels stability, anti-acne activity, and the panelis perception on hedonic test.Conclusion: The garlic juice at 7.5% has anti-acne activity to P. acnes, and the gel of 3% CMC is the most stable and preferable.

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YU, TUNG-HSI, et CHUNG-MAY WU. « Stability of Allicin in Garlic Juice ». Journal of Food Science 54, n^o 4 (juillet 1989) : 977–81. http://dx.doi.org/10.1111/j.1365-2621.1989.tb07926.x.

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Wibisono, Yusuf, Dikianur Alvianto, Bambang Dwi Argo, Mochamad Bagus Hermanto, Jatmiko Eko Witoyo et Muhammad Roil Bilad. « Low-Fouling Plate-and-Frame Ultrafiltration for Juice Clarification : Part 1—Membrane Preparation and Characterization ». Sustainability 15, n^o 1 (2 janvier 2023) : 806. http://dx.doi.org/10.3390/su15010806.

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Membrane technology provides advantages for separating and purifying food materials, including juice clarification. Ultrafiltration processes for fruit juices aim to remove haze components and maintain the stabilization of the juices. However, the membrane process during the clarification of fruit juices suffers from fouling, which deteriorates the process performance and products. Biofouling usually is found in the applications of the membrane in food processing. In this study, phenolic substances extracted from garlic bulbs are incorporated into a matrix of polymeric membranes to prevent fouling during juice clarification. Hydrophilic cellulose acetate was used as the polymer matrix of the membrane, and dimethylformamide was used as the solvent. The phenolic substances from garlic bulbs were incorporated into polymer solutions with different concentrations of 0%, 1%, 1.25%, and 1.5% w/v. The composite membrane was prepared using the phase inversion method, and the resulting membranes were later characterized. The results show that incorporating those phenolic compounds as the dope solution additive resulted in membranes with higher hydrophilic properties. They also modeled antibacterial properties, as shown by the reduced attachment of Bacillus subtilis of up to 91.5 ± 11.7% and Escherichia coli of up to 94.0 ± 11.9%.

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Worku, Mulumebet, R. Franco et K. Baldwin. « Efficacy of garlic as an anthelmintic in adult Boer goats ». Archives of Biological Sciences 61, n^o 1 (2009) : 135–40. http://dx.doi.org/10.2298/abs0901135w.

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The goal of this study was to evaluate the effectiveness of garlic (Allium sativum L.) for controlling gastroin?testinal parasites in adult female Boer goats. The impact of garlic treatment in goats naturally infected with Haemonchus contortus and Coccidia was evaluated by measuring fecal egg counts, packed cell volume, FAMACHA scores, and body weight. Goats were exposed to four dosage levels of concentrated (99.3%) garlic juice (2.5 ml, 5 ml, and 10 ml) during four weeks. There was a significant decrease in fecal counts of Coccidia eggs in goats treated with 10 ml of garlic juice (group 4; p<0.05). Garlic extract did not reduce fecal egg counts or alleviate anemia associated with H. contortus infection at the concentrations tested (p>0.05). However, at the intermediate dose of garlic (5 ml), goat body weight was significantly increased (group 3; p<0.05). Packed cell volume and FAMACHA scores did not show significant changes. These studies have implications for the control of Coccidia in goats. Garlic extract contributes to the alleviation of gastrointestinal infections in goats by reducing the Coccidia burden and may enhance animal performance in adult goats.

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Khumpirapang, Nattakanwadee, Supreeya Srituptim et Worawut Kriangkrai. « Optimization for Powder Yield of Spray-Dried Garlic Extract Powder Using Box-Behnken Experimental Design ». Key Engineering Materials 859 (août 2020) : 301–6. http://dx.doi.org/10.4028/www.scientific.net/kem.859.301.

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Garlic exerts its pharmacological activities; antihyperglycemic, antihyperlipidemia, antihypercholesterolemic, and antihypertensive activity. Therefore, the aim of this study was to determine and optimize the influence of the individual and interactive effect of process conditions variables on the yield of garlic extract powders by three factors and three level-Box-Behnken design under response surface methodology. Spray drying processes the transformation of a garlic juice extract into a dried powder, where usually maltodextrin (MD) as a drying agent is used. According to experimental design, the mixing of garlic juice extract (85 – 95 %w/w) and MD (5 – 15 %w/w) were dried at an air inlet temperature 110°C - 150°C and liquid feed flow rate 5 – 35 rpm. The optimum spray-drying process conditions which maximized the yield of garlic extract powder (31%w/w) were found as follows: air inlet temperature of 150°C, the liquid feed flow rate of 16 rpm, and 5 %w/w MD. The experimental values slightly closed to the corresponding predicted values. Hence, the developed model was adequate and possible to use.

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OMOROWA, E. F., K. ORIAKHI, O. N. ANOLIEFO, E. C. ONYENEKE et G. A. OJADOVBA. « EVALUATION OF THE ANTIDIABETIC AND ANTIOXIDANT EFFECT OF GARLIC JUICE ON ALLOXAN INDUCE DIABETIC RAT ». Nigerian Journal of Life Sciences (ISSN : 2276-7029) 3, n^o 2 (17 mars 2022) : 148–53. http://dx.doi.org/10.52417/njls.v3i2.142.

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Medicinal plants may provide valuable therapeutic agents in modern medicine and in traditional system, especially in areas where the modern drugs are unavailable, expensive or predispose to life threatening complications. One of these plants is Garlic (Allium L. liliaceae) which is used as foodstuff, condiment, and flavoring in folk medicine. The aim of this study was to investigate the effect of garlic juice on plasma glucose concentration and superoxide dismutase (SOD) activity on alloxan induced diabetic rats following injection with alloxan (120 mgkg-1 body weight) to diabetic treated and diabetic control group‘s intraperitoneally. Garlic juice (1ml/100g/body weight) was administered orally to diabetic treated once daily for 28 days. The result showed a statistically significant (P<0.05) decrease in plasma glucose concentration of diabetic treated at day 28 (112.86 ±2.10mg/dl) when compared to day 0 (202.09 ± 1.80mg/dl). SOD activity showed a statistical significant increase (P < 0.05) in the liver of diabetic treated when compared to in diabetic control. There was a statistical non-significant increase (P>0.05) in the heart and kidney of diabetic treated when compared to diabetic control. The result obtained in this study showed that garlic juice has antidiabetic and slight antioxidant effect in plasma and tissues (Liver, Heart andKidney

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Nwachukwu, Ifeanyi Daniel, et Elechi Franca Asawalam. « Evaluation of freshly prepared juice from garlic (Allium sativum L.) as a biopesticide against the maize weevil, Sitophilus zeamais (Motsch.) (Coleoptera : Curculionidae) ». Journal of Plant Protection Research 54, n^o 2 (8 juillet 2014) : 132–38. http://dx.doi.org/10.2478/jppr-2014-0021.

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Abstract Freshly prepared garlic (Allium sativum L.) juice, containing the antimicrobial allicin, was evaluated as a possible grain pro-tectant against the maize weevil, Sitophilus zeamais (Motsch.). Each experiment was set out in Completely Randomized Design (CRD) with four replications, and there was a control treatment. Adult mortality and weight loss percentage were investigated. There was an observed increase in adult mortality following days of exposure in all treatments. Statistically significant (p < 0.05) reduced grain loss was also observed in all the treatments when compared with the control. The juice samples were freshly prepared from an indigenous Nigerian garlic cultivar (GUN) and a cultivar purchased from a supermarket in Germany (GAG). These garlic juice samples exhibited lethal effects causing at least 90% adult mortality in contact toxicity tests. The amount of allicin in GUN was 1.88 mg/ml according to High Pressure Liquids Chromatography (HPLC) analysis, while the amount of allicin in GAG was 3.50 mg/ml. This study highlights the potential of A. sativum containing allicin for biorational control of maize grains against S. zeamais infestation and damage.

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Prihandani, Sri Suryatmiati. « UJI DAYA ANTIBAKTERI BAWANG PUTIH (Allium sativum L.) TERHADAP BAKTERI Staphylococcus aureus, Escherichia coli, Salmonella typhimurium DAN Pseudomonas aeruginosa DALAM MENINGKATKAN KEAMANAN PANGAN ». Informatika Pertanian 24, n^o 1 (1 juillet 2015) : 53. http://dx.doi.org/10.21082/ip.v24n1.2015.p53-58.

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Garlic is widely used as a herbal medicine. In order to support the empirical use and improve its application in food safety, this study was conducted to test the antibacterial activity of garlic against Gram-positive (Staphylococcus aureus) and Gram-negative (Escherichia coli, Salmonella typhimurium and Pseudomonas aeruginosa) bacteria. Garlic was used in the form of fine powder. Garlic powder then dissolved in sterile distilled water and squeezed to obtain garlic solution with a concentration of 50%, 25% and 12.5%. Antibacterial activity of garlic juice was tested by diffusion method using paper disc to determine diameter of bacterial growth inhibition zones. Screening results demonstrated that the chemical constituents of garlic powder were saponins, flavonoids and triterpenoids. Garlic powder has antibacterial activity to Gram-positive S. aureus and Gram-negative bacteria E. coli, S. typhimurium and P. aeruginosa. Garlic has antimicrobial potential and can be used as decontaminant against Escherichia coli to maintain quality of food safety such as meat.

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JURDI-HALDEMAN, DALAL, JOSEPH H. MACNEIL et DALAL M. YARED. « Antioxidant Activity of Onion and Garlic Juices in Stored Cooked Ground Lamb1 ». Journal of Food Protection 50, n^o 5 (1 mai 1987) : 411–13. http://dx.doi.org/10.4315/0362-028x-50.5.411.

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The effects of onion juice on several characteristics of cooked ground lamb were investigated. Onion juice was a more effective antioxidant than garlic juice in reducing development of rancidity in meat. TBA values for onion-treated samples were lower (P<0.05) after storage when the distillation method of TBA measurement was used. The extraction method may be a less sensitive test for rancidity. Taste panelists were able to discriminate between the onion-treated samples and the control, but onion samples were not preferred (P>.05). Mean hedonic scores were higher (P<0.05) for the onion-treated samples, indicating a more acceptable flavor after storage.

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Entis, Phyllis, A. Athar, M. Ballenger, M. S. Bendeck, W. Birbari, G. Brock, M. S. Curiale et al. « Two-Day Hydrophobic Grid Membrane Filter Method for Yeast and Mold Enumeration in Foods Using YM-11 Agar : Collaborative Study ». Journal of AOAC INTERNATIONAL 79, n^o 5 (1 septembre 1996) : 1069–82. http://dx.doi.org/10.1093/jaoac/79.5.1069.

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Abstract Twenty laboratories participated in a collaborative study to validate a 2-day hydrophobic grid membrane filter method using YM-11 agar for enumeration of yeast and mold in foods. Six naturally contaminated food products were included in the study: garlic powder, raw ground beef, walnuts, flour/meal, orange juice, and yogurt. The test method produced significantly higher results than the 5-day pour plate reference method for orange juice and significantly lower, though numerically similar, results for walnuts and yogurt. Differences between the test and reference methods were not significant for garlic powder, raw ground beef, or flour/meal. Repeatability and reproducibility were similar for both the test and reference methods in all cases. The hydrophobic grid membrane filter method for enumeration of yeast and mold in foods has been adopted by AOAC INTERNATIONAL.

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WIANDER, B., et A. PALVA. « Sauerkraut and sauerkraut juice fermented spontaneously using mineral salt, garlic and algae ». Agricultural and Food Science 20, n^o 2 (4 décembre 2008) : 169. http://dx.doi.org/10.2137/145960611797215718.

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The use of mineral salt in natural fermentation of white cabbage into sauerkraut and sauerkraut juice, in order to evaluate whether the amount of NaCl could be lowered, was studied. Mineral salt differs from ordinary salt because NaCl is partially replaced by KCl. In the fermentations mineral salt was used in various amounts (0.81.5%) and in combination with garlic and algae. The final NaCl concentrations in these fermentation trials were 0.50.9%. Fermentations were also carried out with cabbage sliced to different degrees. The sauerkraut juice fermented by using 0.8% mineral salt (0.5% NaCl) was found to have the best sensory quality. The yield of sauerkraut juice increased as the coarseness of the cabbage mix decreased.;

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Galland-Decker, Coralie, Alexia Charmoy, Philippe Jolliet, Olivier Spertini, Olivier Hugli et Olivier Pantet. « Progressive Organ Failure After Ingestion of Wild Garlic Juice ». Journal of Emergency Medicine 50, n^o 1 (janvier 2016) : 55–60. http://dx.doi.org/10.1016/j.jemermed.2015.06.034.

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Prowse, Gareth M., Tamara S. Galloway et Andrew Foggo. « Insecticidal activity of garlic juice in two dipteran pests ». Agricultural and Forest Entomology 8, n^o 1 (février 2006) : 1–6. http://dx.doi.org/10.1111/j.1461-9555.2006.00273.x.

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Pradana, Muhammad Sungging, et Imam Suryanto. « Terapi Hiperkolesterol pada Mencit (Mus musculus) strain Balb/C Betina Umur 2 Bulan Menggunakan Sari Bawang Putih ». Biota 3, n^o 2 (8 août 2017) : 71. http://dx.doi.org/10.19109/biota.v3i2.1313.

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Cholesterol is a waxy substance which is mainly made in the body. Cholesterol can provide benefits. However, having too much cholesterol in the blood can increase risk of cardiovascular disease. Prevention and treatment of cardiovascular disease can be done by taking synthetic drugs such as statin. Due to side effects of synthetic drugs, it is necessary to substitute synthetic drugs with herbal plant and some natural component in these plants. The important ones is garlic. Garlic contain organosulphur compounds such as diallyldisulphide (DADS), dipropyldisulphide (DPDS), diallytrisulphide (DATS) and dipropyltrisulphide (DPTS) which have anti artherogenic effects. Garlic also have active agent allicin, can reduce the levels of cholesterol. This research was conducted at the Experimental Animal Enclosure Installation, Center for Veterinary Farma Surabaya with 3 experimental groups. Animals used in this research were female mice 2 months old were feeding with high cholesterol feed such as fried offal of chicken twice a day as much 0,5 cc/ day every 3 days. On the 3rd day, the levels of cholesterol in each group was examined. On the 4th day, mice in group 3 were given 1cc of garlic juice. 1 hour later mice was examined blood cholesterol using Strip Test Easy Touch GCU. The results through T-paired test on SPSS stated that (p < 0,05), it means there is influence between the 3 treatment of mice. This results it can be concluded that the provision of garlic juice can reduced blood cholesterol levels in mice after fed with high cholesterol.

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Koh, Foong M., Gloria B. McClure et Paul W. Wilson. « SORBIC ACID AND GARLIC PRODUCTS ». HortScience 40, n^o 3 (juin 2005) : 880e—880. http://dx.doi.org/10.21273/hortsci.40.3.880e.

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In Summer 2003, sorbic acid was detected in a processed Louisiana product that had been shipped internationally. This discovery caused the food product to be rejected by the foreign market since sorbic acid was not declared on the label. The source was eventually traced by an analytical lab to a garlic powder component used in the product. Subsequent evaluations by the lab of fresh and dried garlic products obtained from stores indicated sorbic acid. The presence of sorbic acid suggested that it might either be a contaminant or a previously unreported naturally occurring component of garlic. To determine which was more likely, 12 garlic varieties were planted in Baton Rouge, La., during September 2003 and harvested the following spring. In addition to this harvested garlic, fresh garlic, garlic juice and garlic powder were purchased in May 2004 from three local stores. All these samples plus the original product were analyzed for sorbic acid using spectrophotometry and HPLC methods at the LSU Horticulture Dept. None of the samples contained measurable quantities of sorbic acid except for the original product. Since there appears to be no naturally occurring sorbic acid in garlic, it is likely that at least a portion of the fresh and processed garlic distributed in the U.S. during 2003 may have been adulterated with sorbic acid.

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Ime, Akaninyene Ubong, Elemi John Ani, Victor Udo Nna et Christiana Egong Obeten. « Aloe vera and garlic ameliorate deleterious consequences of thermoxidized palm oil diet on liver function and histology in rat ». Nutrition & ; Food Science 46, n^o 6 (14 novembre 2016) : 803–15. http://dx.doi.org/10.1108/nfs-01-2016-0008.

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Purpose A plethora of publications have reported several cytotoxic effects associated with chronic consumption of thermoxidized palm oil. This research aims to investigate the effects of garlic and Aloe vera on liver function and hepatic cytoarchitecture in rats fed thermoxidized palm oil diet. Design/methodology/approach Thirty-five male albino Wistar rats weighing 150-180 g were used for this study. They were randomly assigned into five groups (n = 7): control, thermoxidized palm oil diet fed (TPO), TPO plus garlic juice (TPO + G), TPO plus Aloe gel (TPO + A) and TPO plus garlic/Aloe gel (TPO + G + A). The TPO diet was prepared by mixing 15 g of cooled thermoxidized palm oil with 85 g of rat feed. The juice and gel were orally administered at doses of 2.00 ml/kg and 19.12 ml/kg, respectively. After 3 months of feeding and administration, the animals were sacrificed using standard methods and blood collected via cardiac puncture for analysis. Findings Serum alanine aminotransferase (ALT), aspartate aminotransferase (AST) and alkaline phosphatase were significantly increased (p < 0.001) in the TPO group compared to the control. This increase was reduced (p < 0.001) in all the treated groups compared to TPO, with the greatest decrease (p < 0.001) seen in TPO + A. Total bilirubin was increased (p < 0.001) in the TPO group compared to the control, whereas there was a significant decrease (p < 0.001) in all the treated groups. Serum proteins and plasma fibrinogen were lowered (p < 0.001) in the TPO group compared to the control but increased progressively in all the treated groups. TPO induced prominent histopathological derangements of the liver tissues. However, there were marked improvements following treatment with garlic and Aloe vera. Originality/value The results obtained in this study have revealed that chronic consumption of thermoxidized palm oil is hazardous to health by inducing hepatotoxicity, as seen in increased ALT, AST and total and unconjugated bilirubin and decreased total protein. However, these debilitating effects were seen to be greatly ameliorated following garlic juice and Aloe vera gel administration. If these results are to be extrapolated to humans, then the chronic consumption of thermoxidized palm oil diet should be seriously discouraged.

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Egong, Obeten Christiana, Ani Elemi John, Ime Akaninyene Ubong, Kokelu Anthony Nduka et Okon Udemeobong Edet. « Thermoxidized palm oil diet (TPO)-induced haematological derangements in rats is ameliorated by Aloe vera and Garlic ». Journal of Phytopharmacology 7, n^o 4 (24 août 2018) : 353–59. http://dx.doi.org/10.31254/phyto.2018.7401.

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Objective(s): Therapeutic effects of garlic/Aloe vera on TPO-induced derangements in some haematological parameters and cytoarchitecture of the bone marrow in rats were studied. Materials and Methods: 30 male wistar rats weighing 200-250g were grouped into five (n=6): Control, TPO (TPO diet), TPO+G (TPO/Garlic), TPO+A (TPO/Aloe) and TPO+G+A (TPO/Garlic/Aloe). 15g of thermoxidized palm oil was mixed with 85g of rat chow to prepare TPO. Aloe gel and garlic juice were orally administered at doses of 6ml/kg and 2ml/kg respectively following lethality studies. After 3months, rats were sacrificed and blood collected via cardiac puncture for analysis. Results: From the result, TPO/Aloe showed a significant increase in food/water intake compared to control. TPO, TPO/Garlic and TPO/Garlic/Aloe had a significantly reduced body weight when compared to control but significantly higher in TPO/Aloe compared to control and other three groups. RBC, PCV and Hb was significantly decreased in TPO compared to control but was significantly higher in TPO/Garlic, TPO/Aloe and TPO/Garlic/Aloe compared to TPO. Total White blood cell was significantly lower in TPO/Garlic, TPO/Garlic/Aloe when compared to TPO but significantly higher in TPO/Aloe when compared to TPO/Garlic and TPO/Garlic/Aloe. MCV, MCH and MCHC showed a significant increase in TPO compared to control but decreased in TPO/Garlic, TPO/Aloe, TPO/Garlic/Aloe when compared to TPO. Histology of the bone marrow showed normal morphology in Control, TPO/Garlic, TPO/Aloe and TPO/Garlic/Aloe while some histological derangements were seen in TPO. Conclusion: Garlic and Aloe vera showed therapeutic efficacy in ameliorating haematological derangements caused by TPO consumption

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Trivedi, NiyatiA, Seema Yadav et JagatD Bhatt. « Antimicrobial activity of fresh garlic juice : An in vitro study ». AYU (An International Quarterly Journal of Research in Ayurveda) 36, n^o 2 (2015) : 203. http://dx.doi.org/10.4103/0974-8520.175548.

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Shailong, C.N, Oforghor, A.O et Olua, E.B. « Comparative Analysis of Produced Organic Soap from Garlic Juice-Benni-Seed Stalk Ash Extract and Coconut Oil and Some Selected Commercial Soaps ». Middle East Journal of Applied Science & ; Technology 06, n^o 02 (2023) : 95–104. http://dx.doi.org/10.46431/mejast.2023.6212.

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Comparative Analysis of Organic Soap Produced from Garlic Juice-Benni-Seed Stalk Ash Extract and Coconut Oil and some Selected Commercial Soaps. The method used involved Collection of Benni-seed stalk and preparation of Alkali, Collection and Extraction of Coconut Oil, Collection of Garlic Bulb and Preparation of the Garlic Juice- based Alkaline. The produced soap was characterized based on physical characteristics (Soap Types, Colour, Texture, Aroma and Cleaning efficiency), pH of the soap samples, Foaming Stability, water hardness Test and Wash Fastness Properties Test. The result of the study shows that variation occurred among soap types as a result of addition of colouring matter such as dyes and degree of unsaturation of fatty acids. The pH of all the soaps falls within the range pH of (7-8) improving soaps quality but to regulate the pH level which will not contribute to the harshness of hands and skin. In terms of foaming stability, result obtained from GBC Soap was the best due to its solubility in water. Analysis of Soap hardness in soft water and hard water shows that Bright Soap had the highest value (8.5) in soft water which made it the best among other soap products. Premier Soap had the best ability to maintain the quality of fabric material when washed in water.

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Kubota, Naohiro, et Mayumi Miyamuki. « Breaking Bud Dormancy in Grapevines with Garlic Paste ». Journal of the American Society for Horticultural Science 117, n^o 6 (novembre 1992) : 898–901. http://dx.doi.org/10.21273/jashs.117.6.898.

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Four dormant grapevine (Vitis spp.) cultivars grown under forced conditions were treated immediately after pruning with a paste of fresh garlic, the supernatant of a 20% suspension of CaCN2, and 50% `Merit' solution a foliar fertilizer, to break bud dormancy. Garlic paste significantly accelerated budbreak and increased the rate of budbreak in three cultivars, but for `Delaware,' CaCN2 was more effective. Garlic also affected budbreak of cuttings with a single bud of `Kyoho,' `Neo Muscat,' or `Muscat Bailey A' grapes in a deep stage of dormancy. Garlic paste applied to cool `Muscat of Alexandria' vines immediately after they were pruned in various stages of dormancy (from November to March) accelerated budbreak in the spring when application was made by January. The rate of budbreak was steady, but earlier CaCN2 treatments resulted in a rate of budbreak that was not uniform, although the first budbreak was accelerated. Low concentrations of garlic juice did not promote budbreak of cuttings of `Muscat of Alexandria'. When garlic paste was applied to various parts of cuttings with two buds, budbreak was accelerated when the upper cross-section was treated, but the overall rate of budbreak was highest when the lower half of the cutting was treated. Chemical name used: calcium cyanamide (CaCN2).

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Briggs, W. H., H. Xiao, K. L. Parkin et I. L. Goldman. « 377 Differential Human Antiplatelet Activity of Selected Allium Thiosulfinates ». HortScience 34, n^o 3 (juin 1999) : 509A—509. http://dx.doi.org/10.21273/hortsci.34.3.509a.

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The acute syndromes associated with many human diseases of the cardiovascular system such as myocardial infarction, angina, and some forms of stroke are caused by thrombosis. Platelet aggregation plays a central role in thrombus formation. Dietary intake of inhibitors of aggregation may provide protection against these disorders, which effect millions of Americans. Previous research in our laboratory has shown that juice from onion (Allium cepa) inhibits platelet aggregation ex vivo. Various sulfur-containing compounds are largely responsible for the distinctive aromas, flavors, and platelet inhibitory actions of onion. Among these is the thiosulfinate (TS) family of compounds formed upon maceration of the vegetable. In this study, several pure Allium compounds were evaluated for antiplatelet activity. TSs were synthesized in model reaction mixtures containing the enzyme allinase and S-alk(en)yl-L-cysteine sulfoxides (ACSOs), their natural precursors, or purified from garlic juice. Antiplatelet activity of each compound was determined by dose response using whole blood from human donors. A minimum of 0.4 mM methyl methaneTS, a compound found in freshly cut onion and garlic (Allium sativum), was needed to significantly inhibit aggregation relative to a non-TS control. By contrast, a lower concentration (0.05 mM) of 2-propenyl 2-propeneTS (allicin) and propyl propraneTS, compounds found in garlic but not onion, was required. The garlic compound methyl 2-propeneTS significantly inhibited at 0.2 mM. These data imply a role of alk(en)yl groups in TS antiplatelet efficacy. Variability in ACSO-derived TS composition in cut onion tissue may explain differential antiplatelet activity of onion cultivars. Results from this investigation suggest that ACSO and TS composition profiles may be useful for evaluating the medicinal value of Alliums.

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Balach, Omar, Deniz Gazel, Fahriye Eksi, Yasemin Zer, Tekin Karsligil et Sarmad Al Azzawi. « In Vitro Effects of Natural Garlic Juice on Some Fungal Strains ». European Journal of Therapeutics 26, n^o 4 (1 décembre 2020) : 298–302. http://dx.doi.org/10.5152/eurjther.2020.19059.

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M.B., Al-Salah, Kamel H.H, Mostafa A.M, Arafaa I.M et M. Abdel-Salam. « Evaluation The Antioxidants Effect of Garlic Juice on Experimental Sheep Haemonchosis ». Egyptian Journal of Chemistry and Environmental Health 3, n^o 2 (1 novembre 2017) : 75–92. http://dx.doi.org/10.21608/ejceh.2017.245784.

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Aqel, M. B., M. N. Gharaibah et A. S. Salhab. « Direct relaxant effects of garlic juice on smooth and cardiac muscles ». Journal of Ethnopharmacology 33, n^o 1-2 (mai 1991) : 13–19. http://dx.doi.org/10.1016/0378-8741(91)90154-6.

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Jung, Kyungae, et Chan-Sung Park. « Antioxidative and Antimicrobial Activities of Juice from Garlic, Ginger, and Onion ». Korean Journal of Food Preservation 20, n^o 1 (28 février 2013) : 134–39. http://dx.doi.org/10.11002/kjfp.2013.20.1.134.

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Lemos, Maria-Leonor, Joana C. Prata, Inês C. Rodrigues, Sofia Martins-Costa, Bernardo Archer, Jorge Machado, Rui Dilão, Paulo Vaz-Pires et Paulo Martins da Costa. « An Exploratory Study on Spoilage Bacteria and Listeria monocytogenes in Fresh Salmon : Extending Shelf-Life Using Vacuum and Seasonings As Natural Preservatives ». Veterinary Sciences 10, n^o 7 (29 juin 2023) : 423. http://dx.doi.org/10.3390/vetsci10070423.

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A growing population increases the demand for food, but short shelf-lives and microbial hazards reduce supply and increase food waste. Fresh fish is highly perishable and may be consumed raw, such as salmon in sushi. This work aims to identify strategies to improve the shelf-life and safety of fresh salmon, using available methods (i.e., vacuum) and exploring the use of natural preservatives (i.e., seasonings). Vacuum packaging and good hygiene practices (which reduce initial flora) extended shelf-life up to 20 days. Carnobacterium maltaromaticum was dominant in vacuum packaging conditions and showed potential for inhibiting Listeria monocytogenes. For natural preservatives, L. monocytogenes required higher inhibitory concentrations in vitro when compared to the 10 spoilage bacteria isolated from fresh salmon fillets, presenting a minimum inhibitory concentration (MIC) of 0.13% for oregano essential oil (OEO), 10% for lemon juice, 50 mg mL−1 for garlic powder, and >10% for NaCl. A good bacteriostatic and bactericidal effect was observed for a mixture containing 5% NaCl, 0.002% OEO, 2.5% lemon juice, and 0.08 mg mL−1 garlic powder. Finally, using the salmon medium showed an adequate correlation with the commercial culture medium.

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Chung, Mi Ja, Sung Ho Lee et Nak Ju Sung. « Inhibitory effect of whole strawberries, garlic juice or kale juice on endogenous formation of N-nitrosodimethylamine in humans ». Cancer Letters 182, n^o 1 (août 2002) : 1–10. http://dx.doi.org/10.1016/s0304-3835(02)00076-9.

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Sulistiyanto, B., S. Sumarsih et I. Mangisah. « Physic-Organoleptic Characteristics of Fermented Vegetable Juice in Different Level of Garlic ». IOP Conference Series : Earth and Environmental Science 292 (4 juillet 2019) : 012069. http://dx.doi.org/10.1088/1755-1315/292/1/012069.

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ROTARU, LUCIANA TEODORA, MARIUS NOVAC et OANA NICOLAESCU. « ANTIBACTERIAL ACTIVITY OF FRESH ONION AND GARLIC JUICES ». Journal of Science and Arts 20, n^o 3 (30 septembre 2020) : 705–12. http://dx.doi.org/10.46939/j.sci.arts-20.3-b02.

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Herbal extracts with antimicrobial potential represent an important research directive, in the current medical world, aiming to isolate active components, to develop new chemotherapeutic agents with applicability in the treatment or use as adjuvant therapy in infectious states. Antimicrobial properties of plants are conferred by their ability to synthesize certain secondary metabolites with relatively complex structures. The last century has been marked by sustained efforts to search for new natural compounds with antibacterial therapeutic properties, due to the gradual reduction in the number of effective allopathic antibiotics and the toxic effects of antibiotic residues. Numerous in vitro studies have shown that plants have antibacterial efficacy, discovering the importance of little-studied natural resources in this regard, as being effective in fighting against bacterial resistance and destroying bacterial agents. In this study, the antibacterial effect of the fresh onion and garlic juice was compared to the antibiotics of choice, using the diffusimetric agar method. Both plant products tested have antibacterial effect, the bacterial species being classified as sensitive to their action. The molecular docking method helps us to see the type of interaction between ligands and targets, allicin having no common binding site with antibiotics of choice.

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Inupala, Sreenavya, Sowmya Jagana, Priyanka Pande, Md Rasel Uzzaman et Worku Mulumebet. « PSVIII-9 Effect of Garlic Extracts on Galectin Protein Secretion in St. Croix Sheep Blood ». Journal of Animal Science 100, Supplement_3 (21 septembre 2022) : 396. http://dx.doi.org/10.1093/jas/skac247.724.

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Abstract The objective of this study was to evaluate the effect of garlic extract on the modulation of Galectin protein secretion in sheep blood. Dietary supplements can influence innate immunity. Garlic (Allium sativum) and its derivatives are eco-friendly non-antibiotic, growth-promoting dietary supplements known to modulate inflammation. Galectins (Gals) are a family of animal lectins that bind β-galactosides. Secreted Gal modulates pathological processes and inflammation. It is important to define potential targets of Garlic for its applications in sheep health. Clinically, healthy adult, age-matched non-pregnant St Croix sheep (n=12) from the NC A&T University farm were divided into treatment group (n=6) and control group (n=6). Treatment group 1 was drenched with 5 ml garlic juice (Garlic Barrier (Glendale, CA) concentrate at a rate of 10 ml diluted in sterile distilled water 1:1. The control group was drenched with 10ml sterile distilled water for four weeks. The body weight, body condition, and FAMACHA scores were measured weekly. Faecal egg count was evaluated using the modified McMaster technique. Total plasma protein was analyzed using the BCA assay. Secretion of Gals 1, 3, 9 was evaluated using ELISA kits (My BIOSOURCE). Data were analyzed using T-test where p≤0.05 (SAS9.4 SAS Institute Cary NC). Garlic had no significant effect on FAMACHA ©, body condition score, packed cell volume, differential white blood cell count. Fecal egg count decreased significantly in treated animals in weeks 1(p< 0.034) and 3 (p< 0.003). Total protein, GAL-1 and GAL-3 concentration increased (p< 0.004) in the treatment group. The concentration of Gal-9 decreased when compared to the control group. Garlic had no adverse effect and differentially modulated Gal secretion. Further studies are required to determine the health and production benefits of the observed Gal modulation using garlic in St Croix sheep.

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Khan, Samrah Tahir, Urooj Akhtar, Sana Iqbal, Muhammad Amjad Khan et Shoaib Siddique. « Antifungal activity of garlic (Allium sativum) against Aspergillus niger and Aspergillus oryzaea ». Lahore Garrison University Journal of Life Sciences 3, n^o 4 (22 avril 2020) : 187–95. http://dx.doi.org/10.54692/lgujls.2019.030464.

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Natural sources for treatments of different ailments has been considered as one of the best alternative in an antibiotic-resistant era. They are now considered as safe alternative to commercially prepared medication in the pharmaceutical industry. The antibiotic resistance has caused complications in the medical field, making minor infections difficult to treat. Scientists have now started focusing in the therapeutic potential of herbs and medicinal plants. Due to the development of resistance against fungi and limited availability of antifungal drugs, cases of fungal infections are increasing. Studies have reported the antifungal attribute of garlic and the susceptibility of some fungi to garlic’s active ingredient i.e Allicin. In our study, the antifungal effect of Allium sativum has been studied. The antifungal effect of fresh juice of Allium sativum was analyzed against Aspergillus niger and Aspergillus oryzae through disc diffusion method. The efficacy of the extract was compared, with the known antifungal drugs such as Amphotericin B (100μg) and Nystatin (100μg). The results indicated that garlic has more antifungal activity against various fungi as compare to known antifungal drugs used and the antimicrobial potential of garlic is worth investigating.

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Lee, Youn-Ri, Yun-Kyoung Lee, In-Guk Hwang, Koan-Sik Woo, Chung-Su Han et Heon-Sang Jeong. « Evaluation of Heat Processing Temperature and Time on Functional Properties of Garlic Juice ». Preventive Nutrition and Food Science 13, n^o 4 (31 décembre 2008) : 327–33. http://dx.doi.org/10.3746/jfn.2008.13.4.327.

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Lee, Youn-Ri, Yun-Kyoung Lee, In-Guk Hwang, Yoon-Jeong Lee, Koan-Sik Woo, Chung-Su Han, Eui-Su Kim et Heon-Sang Jeong. « Optimization of the Processing Conditions for Heated Garlic Juice by Response Surface Methodology ». Preventive Nutrition and Food Science 13, n^o 4 (31 décembre 2008) : 334–39. http://dx.doi.org/10.3746/jfn.2008.13.4.334.

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Al-Waili, Noori S., Khelod Y. Saloom, M. Akmal, Thia N. Al-Waili, Ali N. Al-Waili, Hamza Al-Waili, Amjed Ali et Karem Al-Sahlani. « Effects of Heating, Storage, and Ultraviolet Exposure on Antimicrobial Activity of Garlic Juice ». Journal of Medicinal Food 10, n^o 1 (mars 2007) : 208–12. http://dx.doi.org/10.1089/jmf.2005.067.

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Chyau, Charng-Cherng, et Jeng-Leun Mau. « Release of volatile compounds from microwave heating of garlic juice with 2,4-decadienals ». Food Chemistry 64, n^o 4 (mars 1999) : 531–35. http://dx.doi.org/10.1016/s0308-8146(98)00162-9.

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Preisser, R. H., T. D. Anderson, F. Demares, J. R. Bloomquist et D. E. Gerrard. « Acaricidal effects of fresh garlic juice on adult ham mite, Tyrophagus putrescentiae (Schrank) ». Journal of Stored Products Research 79 (décembre 2018) : 73–78. http://dx.doi.org/10.1016/j.jspr.2018.09.004.

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Kim, Eun Lyang, Nan Hee Choi, Vivek K. Bajpai et Sun Chul Kang. « Synergistic effect of nisin and garlic shoot juice against Listeria monocytogenes in milk ». Food Chemistry 110, n^o 2 (septembre 2008) : 375–82. http://dx.doi.org/10.1016/j.foodchem.2008.02.013.

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Yatsenko, V., O. Ulianych, S. Shchetyna, G. Slobodyanyk, N. Vorobiova, Z. Kovtunyuk, L. Voievoda, V. Kravchenko et O. Lazariev. « Effect of vermicompost on yield, quality and antibacterial activity of garlic. » Ukrainian Journal of Ecology 9, n^o 4 (5 décembre 2019) : 499–504. http://dx.doi.org/10.15421/2019_781.

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We studied the influence of humus and different norms of vermicompost on the yield, nutritional value, and antibacterial properties of common garlic (Allium sativum L.). The use of the vermicompost caused an increase in the garlic yield by 1.7-3.9 t ha-1 for cultivar "Prometei" compared to the control "Sofiiskyi" and by 2.2-5.2 t ha-1 in relation to the control of cultivar "Prometei". It was established that the calory content could increase up to 22.68 g 100 g1 of fresh weight with vermicompost manure 5 t ha-1, and the total content of sugar is increasing by 21.52-40.81% depending on the cultivar. The content of vitamins increased alongside with rate of vermicompost introduction. We also revealed the influence of variety factor on the accumulation of vitamins. The antibacterial effect of the garlic essential oils against Staphylococcus aureus, Escherichia coli and Bacillus subtilis was significant; the diameters of the inhibition zone were for S. aureus 21.35-27.10 mm, for E. coli - 16.97-26.46 mm, and for B. subtilis - 16.42-25.36 mm. The number of Mycobacterium smegmatis colonies decreased by 23.96-43.44%. This study has been proved that garlic juice had considerable antibacterial effect on the studied bacteria (S. aureus, E. coli and B. subtilis); therefore, it can replace chemical antibiotics that have undesirable effects on the body, like allergy and antimicrobial resistance. Our data shows that using of vermicompost was more effective than humus.

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Huang, Xue Song, et Jin Ling Cheng. « Optimum Parameters for Fining Extract of Garlic Soluble Solids with Acidic Silica and Bentonite ». Advanced Materials Research 236-238 (mai 2011) : 1849–53. http://dx.doi.org/10.4028/www.scientific.net/amr.236-238.1849.

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To produce dried garlic soluble solids extract (GSSE), the method of the economical and rapid method of fining fructan extracts solution was investigated. The acidic silica sol and the bentonite as fining reagents at different concentrations were added into the garlic juice at soluble solids (SS) 6%,12% and 15% (W/W) and at pH 4, 5, 6, 7. The results showed that pH values affected fining firstly, and silcan sol did secondly at SS = 12% but bentonited did secondly at SS = 15%. When silica sol and bentonite were added at 0.2% and 0.1% (V/V), respectively, and at pH 4, the clarifying operation not only reached an acceptable yield of protein precipitate and other impurities, but it was also economically viable. It is concluded that acceptable fining parameters waries based on the GSSE and could be obtained according to the test for the producing dried GSSE as the source of fructan.

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MA, LI, GUODONG ZHANG, PETER GERNER-SMIDT, ROBERT V. TAUXE et MICHAEL P. DOYLE. « Survival and Growth of Salmonella in Salsa and Related Ingredients ». Journal of Food Protection 73, n^o 3 (1 mars 2010) : 434–44. http://dx.doi.org/10.4315/0362-028x-73.3.434.

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A large outbreak of Salmonella Saintpaul associated with raw jalapeño peppers, serrano peppers, and possibly tomatoes was reported in the United States in 2008. During the outbreak, two clusters of illness investigated among restaurant patrons were significantly associated with eating salsa. Experiments were performed to determine the survival and growth characteristics of Salmonella in salsa and related major ingredients, i.e., tomatoes, jalapeño peppers, and cilantro. Intact and chopped vegetables and different formulations of salsas were inoculated with a five-strain mixture of Salmonella and then stored at 4, 12, and 21°C for up to 7 days. Salmonella populations were monitored during storage. Salmonella did not grow, but survived on intact tomatoes and jalapeño peppers, whereas significant growth at 12 and 21°C was observed on intact cilantro. In general, growth of Salmonella occurred in all chopped vegetables when stored at 12 and 21°C, with chopped jalapeño peppers being the most supportive of Salmonella growth. Regardless of differences in salsa formulation, no growth of Salmonella (initial inoculation ca. 3 log CFU/g) was observed in salsa held at 4°C; however, rapid or gradual decreases in Salmonella populations were only observed in formulations that contained both fresh garlic and lime juice. Salmonella grew at 12 and 21°C in salsas, except for those formulations that contained both fresh garlic and lime juice, in which salmonellae were rapidly or gradually inactivated, depending on salsa formulation. These results highlight the importance of preharvest pathogen contamination control of fresh produce and proper formulation and storage of salsa.

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Bakhashwin, Hend. « THE EFFECTS OF ONION AND GARLIC JUICE ON BIOCHEMICAL PARAMETERS OF ALLOXAN·INDUCED DIABETIC RATS ». Journal of Food and Dairy Sciences 27, n^o 7 (1 juillet 2002) : 4779–89. http://dx.doi.org/10.21608/jfds.2002.255921.

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Articles de revues sur le sujet « GARLIC JUICE »

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