Antimicrobial properties of onion and garlic extracts in beef and chicken

Abstract

Synthetic antimicrobials are primarily used in recent years to hinder microbial spoilage in beef and chicken. However, their reported negative health implications on the consumers as well as the demand for natural preservatives with similar protection has increased. In this study, the antimicrobial activities of onion and garlic extracts in beef and chicken during cold storage (4 ± 1 °C) were evaluated in comparison with a synthetic antimicrobial (butylated hydroxyl toluene-BHT). Extracts of onion and garlic bulbs were prepared and examined for phenolic content, flavonoid content and antimicrobial activity. The instrumental colour and microbial quality of treated meat samples as affected by the storage period were also determined. The onion extract showed a higher phenolic content (57.36 mg GAE/g), and flavonoid content (69.57 mg RE/mL) compared to the garlic extract (38.06 mg GAE/g and 27.02 mg RE/mL, respectively). Both garlic and onion extracts demonstrated antimicrobial activities in beef and chicken during cold storage and were as effective as BHT. However, onion extract showed better antimicrobial activity than garlic extract.

Keywords

• Butylated hydroxyl toluene
• Garlic
• Meat
• Onion
• Synthetic antimicrobials