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KMID : 1007520110200041101
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Food Science and Biotechnology
2011 Volume.20 No. 4 p.1101 ~ p.1106
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Antimicrobial Effects of Onion (Allium cepa L.) Peel Extracts Produced via Subcritical Water Extraction against Bacillus cereus Strains as Compared with Ethanolic and Hot Water Extraction
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Kim Won-Ju
Lee Kyoung-Ah
Kim Kee-Tae
Chung Myong-Soo
Cho Sang-Woo
Paik Hyun-Dong
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Abstract
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In this study, the antimicrobial effects of an onion peel extract prepared using subcritical water extraction (SWE) were assessed for possible development into new bio-functional materials. The extraction temperatures were controlled to 110 and 160oC. At 0.15, 0.3, 0.6, and 1.2 mg extract/mL of broth, the growth inhibition and bactericidal activity of SWE extracts against Bacillus cereus KCCM 40935 and KCCM 11341 were compared with those of ethanol and hot-water extracts. In the case of B. cereus KCCM 40935, it appeared that over 0.6 mg/mL of SWE (110oC) extract exerted a bactericidal effect, and 1.2 mg/ mL of SWE (160oC) extract exerted a bacteriostatic effect during culturing, and also that B. cereus KCCM 11341 was more resistant than B. cereus KCCM 40935. Furthermore, our results demonstrated that the death time of 107 CFU/ mL of B. cereus KCCM 40935 treated with SWE (110oC) extract at 1.2 mg/mL was 60 min at maximum in 0.8% NaCl. Additionally, the cells damaged by SWE extract were observed with a SEM. It was suggested that an extract of onion peels prepared via SWE (110oC) could be used as a functional biomaterial for the food or pharmaceutical industries.
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KEYWORD
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antimicrobial effect, onion, subcritical water extraction, Bacillus cereus, SEM
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