Diallyl sulfide content and antimicrobial activity against food-borne pathogenic bacteria of chives (Allium schoenoprasum)

Abstract

Chives, a member of the Alliaceae family, have been used in food and medicine in Thailand for a long time. Diallyl sulfides (diallyl monosulfide, dially disulfide, diallyl trisulfide, and diallyl tetrasulfide) are believed to be responsible for the antimicrobial activity of plants in this family. In this study, chive oil was examined for its diallyl sulfide content and its antimicrobial activity against some strains of food-borne pathogenic bacteria. Chive oil had a very low concentration of diallyl monosulfide in comparison with the other diallyl sulfides. They inhibited all pathogenic bacteria used in this study with a different degree of inhibition. Chive oil was also shown to be able to inhibit Escherichia coli O157:H7 in a food model. This study is the first report describing not only the diallyl disulfide content of chive oil, but also its antimicrobial activity against food-borne pathogens in both a test tube and food model.