GC-MS Analysis of Commercially Available Allium sativum and Trigonella foenum-graecum Essential Oils and their Antimicrobial Activities

Abstract

Food preservation and safety is drawing more attention globally due to the increasing prevalence of food-borne diseases. The natural methods of food preservation are considered safer compared to methods using synthetic preservatives. The essential oils with natural preservative properties could be useful for food safety and preservation. The objective of this study was to analyze the chemical composition of commercially available Allium sativum and Trigonella foenum-graecum essential oils by gas chromatography-mass spectroscopy (GC-MS). The antimicrobial activities of Allium sativum and Trigonella foenum-graecum essential oils were determined by agar well diffusion technique. The GC-MS analysis of Garlic essential oil (GEO) revealed that, Allyl methyl trisulfide (13.10%), Di-allyl sulfide (9.47%) and Di-allyl tetrasulfide (4.38%) were the major components, while methanolic extract of Fenugreek essential oil (FEO) showed limonene (12.92%), Silane trimethylphenyl (10.71%), carvone (4.57%) and Trigolline (0.38%) as major components. The results of our study showed a significant antimicrobial activity of GEO and FEO against the tested microbial strains, which indicates the presence of broad-spectrum antimicrobial constituents in GEO and FEO. However, further studies are needed for individual bioactive components and safety aspects for their application in food preservation.

Keywords

• bio-active components
• essential oils
• gc-ms
• agar well assay
• antimicrobial activity