Comparative Analysis on Volatile Components and Biological Activities of Different Garlic Essential Oil
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Abstract:
In order to understand the difference of composition and biological activities of the essential oils from white skin garlic and purple skin garlic, the essential oils were obtained by using steam distillation method, and their volatile components were analyzed and identified by gas chromatography-mass spectrometry (GC-MS). The inhibitory activities of purple skin and white skin Garlic Essential oils on several common pathogenic bacteria were tested by dilution doubling method. The antifeedant activity of the oils against Spodoptera litura was measured by leaf disc method. The antioxidant activities of two kinds of garlic were evaluated by ABTS, DPPH and hydroxyl free radical scavenging. The results showed that 26 components were identified in the essential oil of white garlic, accounting for 95.79% of the essential oil; 22 components were identified in the essential oil of Purple Garlic, accounting for 94.26% of the essential oil; the main bactericides, allicin and allicin, were more in the purple garlic (59.34%) than in the white garlic (50.11%); the two essential oil of garlic had obvious inhibitory effect on the experimental bacteria, especially the essential oil of Purple Garlic The results showed that the inhibition effect of Bacillus, Candida albicans, Candida tropicalis and chestnut blight was better than that of Allium bungeanum; the average antifeeding rate of Allium bungeanum and Allium bungeanum essential oil to Spodoptera litura for 24 hours was 52.97% and 100% respectively; the scavenging rate of ABTS and DPPH free radicals by Allium bungeanum essential oil was higher than that by Allium bungeanum essential oil, and the scavenging rate of hydroxyl free radicals was basically the same.
