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Journal articles on the topic 'GARLIC JUICE'

Author: Grafiati

Published: 11 September 2023

Last updated: 31 July 2025

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1

Prisacaru, Ancuța Elena, Cristina Ghinea, Eufrozina Albu, and Florin Ursachi. "Effects of Ginger and Garlic Powders on the Physicochemical and Microbiological Characteristics of Fruit Juices during Storage." Foods 12, no. 6 (2023): 1311. http://dx.doi.org/10.3390/foods12061311.

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Natural preservatives such as garlic and ginger can be added to the formulation of fresh fruit juices to encourage the consumption of health-promoting foods. In this study, the influence of garlic and ginger and the storage conditions on physicochemical and microbiological characteristics of fruit juices were investigated. The fruit juice assortments were produced from apple, apple and pumpkin, and apple and pomegranate and were treated with 0.5 g garlic powder, 0.5 g ginger powder, and 0.25 g mix of garlic and ginger powders. A total of 12 unpasteurized samples were produced, of which 3 were

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2

Al-Jubori, O. S. H., E. F. Alsahaf, and N. H. Alkudsi. "Effect of some Plants Juices and Lactoferrin on the Pathogenic Bacteria." IOP Conference Series: Earth and Environmental Science 1252, no. 1 (2023): 012173. http://dx.doi.org/10.1088/1755-1315/1252/1/012173.

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Abstract This study was planned to investigate the effects of some medicinal plant juices and Lactoferrin on pathogenic microorganisms that contaminated milk. An experiment was carried out in microbiology laboratory of Animal Production Department/College of Agriculture/University of Baghdad. Lemon, ginger and garlic juices and Lactoferrin were used at a concentration of 15, 30, 45, 60, 75 and 100 percent of each, added to petri dishes contain Escherichia coli, Proteus, Salmonella, Staphylo coccus aureus. It turns out that garlic and ginger juice have a stronger growth inhibition than lemon ju

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3

Omorodion, Nnenna J. P. and Ogbuagu, Justice O. "Microbial, Physicochemical and Sensory Quality of Freshly Extracted Apple and Cucumber Juice Subjected to Preservatives and Storage Conditions." Asian Journal of Microbiology and Biotechnology 9, no. 1 (2024): 1–16. http://dx.doi.org/10.56557/ajmab/2024/v9i18518.

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Fruit juices are commonly consumed for their refreshing attribute, nutritive values and health benefits. Fruit juice samples were treated with 0.5 g/ml garlic, 0.5 g/ml ginger, 0.25 g/ml mix of ginger and garlic and 0.05% (w/v) of sodium benzoate respectively where the ginger, garlic and sodium benzoate serve as natural and artificial preservatives. Their effects on the fruit juices were evaluated during 8 days of storage at 4°C and ambient temperature (28±2°C). Juice treated with sodium benzoate had the least microbial contamination while the untreated juice had the highest. The bacterial iso

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4

UNAL, R., H. P. FLEMING, R. F. McFEETERS, R. L. THOMPSON, F. BREIDT, and F. G. GIESBRECHT. "Novel Quantitative Assays for Estimating the Antimicrobial Activity of Fresh Garlic Juice†,‡." Journal of Food Protection 64, no. 2 (2001): 189–94. http://dx.doi.org/10.4315/0362-028x-64.2.189.

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Novel agar diffusion and broth dilution assays were developed for quantitatively estimating the antimicrobial activity of fresh garlic juice. Bacteria found to be inhibited by garlic juice in agar diffusion assay included two gram-positive and five gram-negative species. Leuconostoc mesenteroides was not inhibited. Escherichia coli B-103 (HB101, with pJH101, ampicillin resistant, 100 μg ml−1) was inhibited and chosen as the standard culture for quantitative assays. The agar diffusion assay was based on the slope ratio method, where the slope of dose response for garlic juice was divided by the

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5

Osakuade Felicia. O, Omorodion, Nnenna. J.P, and Elendu Chidera E. "Effect of storage condition and preservatives on the microbial, physicochemical and sensory quality of cucumber juice and carrots juice." Magna Scientia Advanced Biology and Pharmacy 9, no. 2 (2023): 033–47. http://dx.doi.org/10.30574/msabp.2023.9.2.0043.

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Fruit juices are prone to spoilage without the use of preservatives. This study evaluated the effect of preservatives on the microbial, physicochemical and sensory quality of cucumber and carrots juices. Carrot and cucumbers fruits were extracted, filtered and treated with garlic and ginger powder and sodium benzoate. Carrot and cucumber juices without preservatives served as control. The microbial qualities of the fruit juice were determined using standard methods. Total viable count for Cucumber and carrot juices stored at ambient and refrigerated temperature increased from day 3 to day 6. C

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6

Olaniran, Abiola, Helen Abu, Ruth Afolabi, Charles Okolie, Akinyomade Owolabi, and Oghenerobor Akpor. "Comparative assessment of storage stability of ginger-garlic and chemical preservation on fruit juice blends." Potravinarstvo Slovak Journal of Food Sciences 14 (February 28, 2020): 88–94. http://dx.doi.org/10.5219/1262.

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The study aimed at reduction of wastage of fruit, encourage production, consumption and preservation of fruit juice blends using garlic ginger filtrate with health benefits as biopreservative thus providing alternatives with biological advantage over chemical preservatives (ascorbic and benzoate acids) without altering the organoleptic and physicochemical properties of fruit juice blends. The study evaluated the potential of natural preservatives (ginger, garlic and ginger-garlic filtrates) in comparison with two conventional chemical preservatives (ascorbic and benzoate acids) for fruit juice

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7

Izzuan-Razali, Muhamad, Mohd Firdaus-Nawi, Shaharah Mohd Idris, et al. "In-vivo Toxicity Assessment of the Garlic Juice Extract (<i>Allium sativum</i>) in Juvenile Hybrid Grouper (<i>Epinephelus fuscoguttatus</i> × <i>Epinephelus lanceolatus</i>)." Pertanika Journal of Tropical Agricultural Science 47, no. 4 (2024): 1379–89. http://dx.doi.org/10.47836/pjtas.47.4.19.

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The toxicity of garlic juice extract in juvenile hybrid grouper was evaluated via bath and oral administration. A total of 280 fish, each with an average weight of 20 ± 5 g, were evenly distributed among 28 glass aquaria. This distribution was designed to represent seven test concentration groups, each implemented in duplicate. The fish were immersed in freshly prepared garlic juice extracts at 0, 500, 600, 700, 800, 900, and 1,000 ppm concentrations. Meanwhile, pellets containing 0, 20, 40, 60, 80, and 100% garlic juice extract were administered for oral exposure. The median lethal concentrat

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8

NYAITONDI, OMBUNA DINAH, RUTH NDUTA WANJAU, HUDSON NYAMBAKA, and AHMED HASSANALI. "Anti-bacterial properties and GC-MS analysis of extracts and essential oils of selected plant product." Biofarmasi Journal of Natural Product Biochemistry 16, no. 1 (2018): 44–58. http://dx.doi.org/10.13057/biofar/f160105.

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Nyaitondi OD, Wanjau R, Nyambaka H, Hassanali A. 2018. Anti-bacterial properties and GC-MS analysis of extracts and essential oils of selected plant product. Biofarmasi J Nat Prod Biochem 16: 44-58. Plants are traditionally used for the treatment of bacterial infections though they are not clinically regulated due to lack of awareness and sufficient data to support the reported therapeutic claims. Some plants used as food and vegetables are hardly considered in such studies. This study aimed to investigate the antibacterial properties associated with garlic, ginger, turmeric, lemon, and onion

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9

Pasaribu, Olivia Yolanda, Ade Pryta Simaremare, and Joseph Partogi Sibarani. "Uji Aktivitas Antibakteri Dari Air Perasan Bawang Putih Terhadap Bakteri Salmonella Typhi." Nommensen Journal of Medicine 6, no. 1 (2020): 9–12. http://dx.doi.org/10.36655/njm.v6i1.233.

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Background : Garlic is a plant which is used to treat various types of diseases, especially the ones caused by bacterial infection. Allicin in garlic is one of the active compounds which has an antibacterial effect. Some studies found that garlic has an inhibitory effect on Salmonella typhi. Objective : This study aimed to determine the antibacterial effect of garlic juice against Salmonella typhi. Methods : This study was an experimental-laboratory research using disc diffusion method on MHA media. This study used five concentrations, namely 12.5%, 25%, 50%, 75%, and 100%. Amoxici

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10

Azeez, Iqbal, and Iqbal Azeez. "In Vitro Antibacterial Properties of Garlic Extract against Some pathogenic bacteria isolated from burn unit." University of Thi-Qar Journal of Science 5, no. 3 (2015): 17–22. http://dx.doi.org/10.32792/utq/utjsci/v5i3.168.

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The antibacterial effects of aqueous garlic extract and Crude Juice against 38Gram-positive and Gram-negativebacterial isolates, from burn unit were studied. The bacteria isolates were including Staphylococcus spp. , Serratia spp. , Pseudomonas spp., Enterobacter spp., Acinetobacter. Spp. and Ochrobactrum anthropi. were studied. Antibacterial activity of aqueous garlic extract and Crude Juice by cup plate method was characterized by inhibition zones of diameter (14-34) mm for gram-positive bacteria and (14-32) mm for gram-negative bacteria respectively. The results of the study of garlic extra

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11

Berenyiova, Andrea, Marian Grman, Anton Misak, Samuel Golas, Justina Cuchorova, and Sona Cacanyiova. "The Possible Role of the Nitroso-Sulfide Signaling Pathway in the Vasomotoric Effect of Garlic Juice." Molecules 25, no. 3 (2020): 590. http://dx.doi.org/10.3390/molecules25030590.

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The beneficial cardiovascular effects of garlic have been reported in numerous studies. The major bioactive properties of garlic are related to organic sulfides. This study aimed to investigate whether garlic juice works exclusively due to its sulfur compounds or rather via the formation of new products of the nitroso-sulfide signaling pathway. Changes in isometric tension were measured on the precontracted aortic rings of adult normotensive Wistar rats. We evaluated NO-donor (S-nitrosoglutathione, GSNO)-induced vasorelaxation and compare it with effects of hydrogen sulfide (H2S)/GSNO and garl

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Perelló, Analía, Martin Gruhlke, and Alan J. Slusarenko. "EFFECT OF GARLIC EXTRACT ON SEED GERMINATION, SEEDLING HEALTH, AND VIGOUR OF PATHOGEN-INFESTED WHEAT." Journal of Plant Protection Research 53, no. 4 (2013): 317–23. http://dx.doi.org/10.2478/jppr-2013-0048.

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Abstract The effect of garlic extract containing bioactive allicin on the germination and subsequent seedling vigour of pathogeninfested wheat seeds, was tested. The first aim was to characterize the antifungal activities of garlic extract and pure allicin, on the most frequently occurring wheat pathogens of the Helminthosporium genus (sensu lato) in Argentina. The second aim was to characterize the antifungal activities of garlic extract and pure allicin on moulds belonging to the natural endogenous microflora. Garlic extract showed fungicidal activity on the endogenous fungal contamination o

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13

Vinenthy, Luh Putu Intan Visva, Nur Habibah, and I. Gusti Ayu Sri Dhyanaputri. "Uji Daya Hambat Perasan Bawang Putih terhadap Pertumbuhan Salmonella typhi." Jurnal Kesehatan 10, no. 3 (2019): 354. http://dx.doi.org/10.26630/jk.v10i3.1547.

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<p><span>Garlic is one of the herbs that widely used by people to cure the disease, which caused by a bacterial infection. Garlic contains <em>Allicin</em> which has an antibacterial effect on <em>Salmonella typhi</em>. Several studies have been proved that garlic has antibacterial activity against the growth of microbes. This research was conducted to study the potential effect of the garlic juice inhibitory on the growth of <em>Salmonella typhi </em>bacteria. This research was used experimental post-test only control design and disc diffusion m

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14

Saurabh, Patil, Sufiyan Mohammed, Anwer Zahid, and Aman B. Upaganlawar Dr. "Pharmacological & Anti-fungal Activity of Garlic (Allium Sativum)." International Journal of Innovative Science and Research Technology 7, no. 11 (2022): 1724–28. https://doi.org/10.5281/zenodo.7480890.

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Due to the growing problem of antifungal resistance as well as the scarcity of antifungals, the prevalence of fungal diseases is rising. As with some fungi that have a negative impact on human health, like Candida albicans, or their useful plants, like Aspergillus niger. Aspergillus niger as well as Candida albicans, two fungi that have been reported, were examined in the current investigation using crushed garlic cloves from of the Sudanese variety. This finding demonstrates that garlic juice has an audible high activity against fungus like Candida albicans and Aspergillus nigar. We have now

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15

Saptarini, Nyi Mekar, and Irma Erika Herawati. "DEVELOPMENT AND EVALUATION OF ANTI-ACNE GEL CONTAINING GARLIC (ALLIUM SATIVUM) AGAINST PROPIONIBACTERIUM ACNES." Asian Journal of Pharmaceutical and Clinical Research 10, no. 8 (2017): 260. http://dx.doi.org/10.22159/ajpcr.2017.v10i8.19271.

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Objective: The aim of this study is to develop and evaluate the gel of garlic juice as anti-acne to facilitate the topical usage.Methods: The steps of this study consisted of extraction, gel formulations with various concentrations of carboxymethyl cellulose (CMC), and gel evaluation, i.e., organoleptic, viscosity, pH, skin irritation test, hedonic test, and anti-acne activity assay against Propionibacterium acnes.Results: The garlic juice contains alkaloids, saponins, tannins, monoterpenes, and sesquiterpenes. The different concentrations of CMC produce different physicochemistry properties o

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16

Wibisono, Yusuf, Dikianur Alvianto, Bambang Dwi Argo, Mochamad Bagus Hermanto, Jatmiko Eko Witoyo, and Muhammad Roil Bilad. "Low-Fouling Plate-and-Frame Ultrafiltration for Juice Clarification: Part 1—Membrane Preparation and Characterization." Sustainability 15, no. 1 (2023): 806. http://dx.doi.org/10.3390/su15010806.

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Membrane technology provides advantages for separating and purifying food materials, including juice clarification. Ultrafiltration processes for fruit juices aim to remove haze components and maintain the stabilization of the juices. However, the membrane process during the clarification of fruit juices suffers from fouling, which deteriorates the process performance and products. Biofouling usually is found in the applications of the membrane in food processing. In this study, phenolic substances extracted from garlic bulbs are incorporated into a matrix of polymeric membranes to prevent fou

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17

Putri Dewi, Gusti Ayu, Ni Made Indri Hapsari Arihantana, and Sayi Hatiningsih. "Pengaruh Konsentrasi Jus Bawang Putih (Allium sativum L.) Terhadap Karakteristik Fisik, Kimia dan Mikrobiologi Daging Babi." Jurnal Ilmu dan Teknologi Pangan (ITEPA) 12, no. 2 (2023): 408. https://doi.org/10.24843/itepa.2023.v12.i02.p15.

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Pork meat is one of the foods that is susceptible to contamination and damage caused by microbial growth that can affect the quality and safety of pork meat. Efforts can be made to maintain the quality and safety of pork meat by adding garlic juice that has antimicrobial content. This study was aimed to determine the effect of garlic juice concentration (Allium sativum L.) on the physical, chemical and microbiological characteristics of pork meat and to determine the right concentration of garlic juice (Allium sativum L.) in producing the best physical, chemical and microbiological characteris

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18

shahabeddin, Bahrani Seyed, Rahim Abdulkarimi, Zahra sabziyani, et al. "The comparison of the effect of garlic and lemon juice on blood pressure and comfort in hypertensive patients." Revista Latinoamericana de Hipertensión V15, no. 3 (2020): págs 154–163. https://doi.org/10.5281/zenodo.4078985.

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<strong>Abstract</strong>  High blood pressure is one of the biggest causes of disease and mortality in the world and the prevalence of high blood pressure and people affected by it is increasing in the world. The use of non-pharmacological methods such as complementary medicine can play an important role in the process of controlling and modulating blood pressure in patients with high blood pressure. The aim of this study was to compare the effect of garlic and lemon juice on blood pressure levels and comfort of patients with hypertension. This study was performed as a thr

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19

YU, TUNG-HSI, and CHUNG-MAY WU. "Stability of Allicin in Garlic Juice." Journal of Food Science 54, no. 4 (1989): 977–81. http://dx.doi.org/10.1111/j.1365-2621.1989.tb07926.x.

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20

Phate, Mayank, Anil Kumar Yadav, and Vikas Choudhary. "Comparative Analysis of Nutritional Composition and Antimicrobial Properties of Organically and Chemically Cultivated Garlic (Allium sativum)." International Journal of Environment, Agriculture and Biotechnology 9, no. 5 (2024): 337–42. http://dx.doi.org/10.22161/ijeab.95.39.

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Garlic (Allium sativum) is renowned for its culinary uses and medicinal properties, attributed to its bioactive compounds such as allicin and protein. Organic farming practices have been increasingly recognized for producing crops with higher nutrient content and lower environmental impact compared to conventional methods. This study aimed to compare the nutritional composition and antimicrobial properties of organically and chemically grown garlic. Nutritional analysis revealed that organic garlic had significantly higher levels of bioactive elements compared to chemically grown garlic. Speci

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Worku, Mulumebet, R. Franco, and K. Baldwin. "Efficacy of garlic as an anthelmintic in adult Boer goats." Archives of Biological Sciences 61, no. 1 (2009): 135–40. http://dx.doi.org/10.2298/abs0901135w.

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The goal of this study was to evaluate the effectiveness of garlic (Allium sativum L.) for controlling gastroin?testinal parasites in adult female Boer goats. The impact of garlic treatment in goats naturally infected with Haemonchus contortus and Coccidia was evaluated by measuring fecal egg counts, packed cell volume, FAMACHA scores, and body weight. Goats were exposed to four dosage levels of concentrated (99.3%) garlic juice (2.5 ml, 5 ml, and 10 ml) during four weeks. There was a significant decrease in fecal counts of Coccidia eggs in goats treated with 10 ml of garlic juice (group 4; p&

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22

Pagaya, Joseph, Claudia Priscia Lysay, and Cecillia Anna Seumahu. "ANTIMICROBIAL POTENTIAL OF GARLIC FRESH (Allium sativum L.) AND LAKOR ONION (Allium ascalonicum L.) ON THE GROWTH OF Staphylococcus aureus." RUMPHIUS Pattimura Biological Journal 3, no. 2 (2021): 030–33. http://dx.doi.org/10.30598/rumphiusv3i2p030-033.

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Garlic (Allium sativum L.) and shallot Lakor (Allium ascalonicum L.) local products are plants that are used as spices for various dishes and can be used as herbal medicine. For natural use, safe and easy to consume which can be seen through its potential as herbal medicine, a study was carried out to test the antimicrobial potential of garlic (Allium sativum L.) and Lakor shallot (Allium ascalonicum L.) juice on the growth of bacteria (Staphylococcus aureus). Lakor garlic and shallots are grated, the results of grated Lakor garlic and shallots are squeezed to produce 100% pure onion bulb juic

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23

Jakubczyk, Karolina, Klaudia Melkis, Katarzyna Janda-Milczarek, and Karolina Skonieczna-Żydecka. "Phenolic Compounds and Antioxidant Properties of Fermented Beetroot Juices Enriched with Different Additives." Foods 13, no. 1 (2023): 102. http://dx.doi.org/10.3390/foods13010102.

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Fermented beetroot juice is a beverage obtained from the fermentation of beetroot, most commonly red beet (Beta vulgaris L. var. conditiva). Nowadays, this product is increasingly recognised as a functional food with potentially beneficial health properties. It has been suggested to have antioxidant, anti-inflammatory, anticancer, antihypertensive, immunomodulatory, and probiotic effects, among others. Moreover, with the increasing popularity of the drink, newer variants are appearing in the food market, obtained by modifying the traditional recipe, adding other raw materials, herbs, and spice

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24

Fulai, Ayong Mary Assumpta, Ndi Betrand Bongjo, and Ogbene Gillian Igbum. "Improving Tomato Juice Preservation: The Role of Ginger, Garlic, and Lemon Extracts." American Journal of Food Science and Technology 4, no. 1 (2025): 30–36. https://doi.org/10.54536/ajfst.v4i1.3929.

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Tomato juice was successfully produced and treated with 3 different plant extracts and their combinations. The study had 9 samples, Sample TJ being the control (without preservative), and sample TSB (with sodium benzoate). The remaining samples were treated with 1 % of the extracts and their combinations as follows: TZ (1 % Ginger), TA (1 % Garlic), TC (1 %Lemon), TZA (1 % Ginger+Garlic), TZC (1 % Ginger+Lemon), TAC (1 % Garlic+Lemon) and TZAC (1 % Ginger+Garlic+Lemon). The samples were analyzed for phytochemical and antioxidant activity and also subjected to storage studies, during which pH,

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Khumpirapang, Nattakanwadee, Supreeya Srituptim, and Worawut Kriangkrai. "Optimization for Powder Yield of Spray-Dried Garlic Extract Powder Using Box-Behnken Experimental Design." Key Engineering Materials 859 (August 2020): 301–6. http://dx.doi.org/10.4028/www.scientific.net/kem.859.301.

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Garlic exerts its pharmacological activities; antihyperglycemic, antihyperlipidemia, antihypercholesterolemic, and antihypertensive activity. Therefore, the aim of this study was to determine and optimize the influence of the individual and interactive effect of process conditions variables on the yield of garlic extract powders by three factors and three level-Box-Behnken design under response surface methodology. Spray drying processes the transformation of a garlic juice extract into a dried powder, where usually maltodextrin (MD) as a drying agent is used. According to experimental design,

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OMOROWA, E. F., K. ORIAKHI, O. N. ANOLIEFO, E. C. ONYENEKE, and G. A. OJADOVBA. "EVALUATION OF THE ANTIDIABETIC AND ANTIOXIDANT EFFECT OF GARLIC JUICE ON ALLOXAN INDUCE DIABETIC RAT." Nigerian Journal of Life Sciences (ISSN: 2276-7029) 3, no. 2 (2022): 148–53. http://dx.doi.org/10.52417/njls.v3i2.142.

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Medicinal plants may provide valuable therapeutic agents in modern medicine and in traditional system, especially in areas where the modern drugs are unavailable, expensive or predispose to life threatening complications. One of these plants is Garlic (Allium L. liliaceae) which is used as foodstuff, condiment, and flavoring in folk medicine. The aim of this study was to investigate the effect of garlic juice on plasma glucose concentration and superoxide dismutase (SOD) activity on alloxan induced diabetic rats following injection with alloxan (120 mgkg-1 body weight) to diabetic treated and

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Ime, A. U., E. J. Ani, V. U. Nna, and C. E. Obeten. "Aloe vera and garlic ameliorate thermoxidized palm oil-induced haemostatic derangement in albino Wistar rats." MicroMedicine 5, no. 2 (2017): 53–59. https://doi.org/10.5281/zenodo.839688.

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This study examined the effects of <em>Aloe vera</em> and garlic on haemostatic status of rats fed thermoxidized palm oil diet (TPO). 35 male Wistar rats (140-170 grams) used in this study were randomly assigned five groups (n=7): Control, TPO, TPO + garlic juice (TPO+G), TPO + Aloe gel (TPO+A) and TPO + garlic/Aloe gel (TPO+G+A). TPO diet was prepared by mixing 85 g of rat chow with 15 g of thermoxidized oil. The juice and gel were orally administered at doses of 2 ml/kg and 6 ml/kg respectively. After three months, the rats were sacrificed and blood collected through cardiac puncture for ana

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Nwachukwu, Ifeanyi Daniel, and Elechi Franca Asawalam. "Evaluation of freshly prepared juice from garlic (Allium sativum L.) as a biopesticide against the maize weevil, Sitophilus zeamais (Motsch.) (Coleoptera: Curculionidae)." Journal of Plant Protection Research 54, no. 2 (2014): 132–38. http://dx.doi.org/10.2478/jppr-2014-0021.

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Abstract Freshly prepared garlic (Allium sativum L.) juice, containing the antimicrobial allicin, was evaluated as a possible grain pro-tectant against the maize weevil, Sitophilus zeamais (Motsch.). Each experiment was set out in Completely Randomized Design (CRD) with four replications, and there was a control treatment. Adult mortality and weight loss percentage were investigated. There was an observed increase in adult mortality following days of exposure in all treatments. Statistically significant (p < 0.05) reduced grain loss was also observed in all the treatments when compared with

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Mardiyah, Siti. "Efektivitas Anti Bakteri Perasan Bawang Putih (Allium sativum L.) terhadap Pertumbuhan Staphylococcus aureus." Medicra (Journal of Medical Laboratory Science/Technology) 1, no. 2 (2018): 44–53. http://dx.doi.org/10.21070/medicra.v1i2.1532.

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Garlic has bioactive compounds that are efficacious as antibacterial (bacteriostatic) in some pathogenic bacteria, which one of them is Staphylococcus aureus. Major antimicrobial component is active on garlic especially allicin. The ability of garlic extract as anti-bacterial because of the combination of alisin and scordinin. Alisin serves as a natural antibiotic capable of killing antibiotic-resistant Staphylococcus aureus. This paper aims to study the effect of concentration of garlic juice on the growth of Staphylococcus aureus and determine the minimum concentration to prevent the growth

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Prihandani, Sri Suryatmiati. "UJI DAYA ANTIBAKTERI BAWANG PUTIH (Allium sativum L.) TERHADAP BAKTERI Staphylococcus aureus, Escherichia coli, Salmonella typhimurium DAN Pseudomonas aeruginosa DALAM MENINGKATKAN KEAMANAN PANGAN." Informatika Pertanian 24, no. 1 (2015): 53. http://dx.doi.org/10.21082/ip.v24n1.2015.p53-58.

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Garlic is widely used as a herbal medicine. In order to support the empirical use and improve its application in food safety, this study was conducted to test the antibacterial activity of garlic against Gram-positive (Staphylococcus aureus) and Gram-negative (Escherichia coli, Salmonella typhimurium and Pseudomonas aeruginosa) bacteria. Garlic was used in the form of fine powder. Garlic powder then dissolved in sterile distilled water and squeezed to obtain garlic solution with a concentration of 50%, 25% and 12.5%. Antibacterial activity of garlic juice was tested by diffusion method using p

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Obe, Theresa Onyeka, Julius Amove, and Mike Ojotu Eke. "The Antimicrobial Efficacy and Quality Changes in Pineapple Juice Treated with Natural Preservatives." Asian Food Science Journal 23, no. 10 (2024): 1–16. http://dx.doi.org/10.9734/afsj/2024/v23i10744.

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The study investigated effects of natural preservatives on the quality of fresh pineapple fruit juice. The natural preservatives used are ginger, garlic, moringa seed and cloves and were processed into powder. The treatment of pineapple with the natural preservatives was at a concentration of 20% with 3 minutes dipping time. The enumeration and identification of microorganisms on the fresh pineapple fruit, shows that the total bacteria count was 1.8×105 colony forming unit per gram (CFU/g) and 4.6×103 CFU/g respectively. The identified bacteria are staphylococcus aureus and streptococcus spp a

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Entis, Phyllis, A. Athar, M. Ballenger, et al. "Two-Day Hydrophobic Grid Membrane Filter Method for Yeast and Mold Enumeration in Foods Using YM-11 Agar: Collaborative Study." Journal of AOAC INTERNATIONAL 79, no. 5 (1996): 1069–82. http://dx.doi.org/10.1093/jaoac/79.5.1069.

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Abstract Twenty laboratories participated in a collaborative study to validate a 2-day hydrophobic grid membrane filter method using YM-11 agar for enumeration of yeast and mold in foods. Six naturally contaminated food products were included in the study: garlic powder, raw ground beef, walnuts, flour/meal, orange juice, and yogurt. The test method produced significantly higher results than the 5-day pour plate reference method for orange juice and significantly lower, though numerically similar, results for walnuts and yogurt. Differences between the test and reference methods were not signi

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JURDI-HALDEMAN, DALAL, JOSEPH H. MACNEIL, and DALAL M. YARED. "Antioxidant Activity of Onion and Garlic Juices in Stored Cooked Ground Lamb1." Journal of Food Protection 50, no. 5 (1987): 411–13. http://dx.doi.org/10.4315/0362-028x-50.5.411.

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The effects of onion juice on several characteristics of cooked ground lamb were investigated. Onion juice was a more effective antioxidant than garlic juice in reducing development of rancidity in meat. TBA values for onion-treated samples were lower (P&lt;0.05) after storage when the distillation method of TBA measurement was used. The extraction method may be a less sensitive test for rancidity. Taste panelists were able to discriminate between the onion-treated samples and the control, but onion samples were not preferred (P&gt;.05). Mean hedonic scores were higher (P&lt;0.05)

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WIANDER, B., and A. PALVA. "Sauerkraut and sauerkraut juice fermented spontaneously using mineral salt, garlic and algae." Agricultural and Food Science 20, no. 2 (2008): 169. http://dx.doi.org/10.2137/145960611797215718.

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The use of mineral salt in natural fermentation of white cabbage into sauerkraut and sauerkraut juice, in order to evaluate whether the amount of NaCl could be lowered, was studied. Mineral salt differs from ordinary salt because NaCl is partially replaced by KCl. In the fermentations mineral salt was used in various amounts (0.81.5%) and in combination with garlic and algae. The final NaCl concentrations in these fermentation trials were 0.50.9%. Fermentations were also carried out with cabbage sliced to different degrees. The sauerkraut juice fermented by using 0.8% mineral salt (0.5% NaCl

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Pradana, Muhammad Sungging, and Imam Suryanto. "Terapi Hiperkolesterol pada Mencit (Mus musculus) strain Balb/C Betina Umur 2 Bulan Menggunakan Sari Bawang Putih." Biota 3, no. 2 (2017): 71. http://dx.doi.org/10.19109/biota.v3i2.1313.

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Cholesterol is a waxy substance which is mainly made in the body. Cholesterol can provide benefits. However, having too much cholesterol in the blood can increase risk of cardiovascular disease. Prevention and treatment of cardiovascular disease can be done by taking synthetic drugs such as statin. Due to side effects of synthetic drugs, it is necessary to substitute synthetic drugs with herbal plant and some natural component in these plants. The important ones is garlic. Garlic contain organosulphur compounds such as diallyldisulphide (DADS), dipropyldisulphide (DPDS), diallytrisulphide (DAT

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Koh, Foong M., Gloria B. McClure, and Paul W. Wilson. "SORBIC ACID AND GARLIC PRODUCTS." HortScience 40, no. 3 (2005): 880e—880. http://dx.doi.org/10.21273/hortsci.40.3.880e.

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In Summer 2003, sorbic acid was detected in a processed Louisiana product that had been shipped internationally. This discovery caused the food product to be rejected by the foreign market since sorbic acid was not declared on the label. The source was eventually traced by an analytical lab to a garlic powder component used in the product. Subsequent evaluations by the lab of fresh and dried garlic products obtained from stores indicated sorbic acid. The presence of sorbic acid suggested that it might either be a contaminant or a previously unreported naturally occurring component of garlic. T

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Galland-Decker, Coralie, Alexia Charmoy, Philippe Jolliet, Olivier Spertini, Olivier Hugli, and Olivier Pantet. "Progressive Organ Failure After Ingestion of Wild Garlic Juice." Journal of Emergency Medicine 50, no. 1 (2016): 55–60. http://dx.doi.org/10.1016/j.jemermed.2015.06.034.

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Prowse, Gareth M., Tamara S. Galloway, and Andrew Foggo. "Insecticidal activity of garlic juice in two dipteran pests." Agricultural and Forest Entomology 8, no. 1 (2006): 1–6. http://dx.doi.org/10.1111/j.1461-9555.2006.00273.x.

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Ime, Akaninyene Ubong, Elemi John Ani, Victor Udo Nna, and Christiana Egong Obeten. "Aloe vera and garlic ameliorate deleterious consequences of thermoxidized palm oil diet on liver function and histology in rat." Nutrition & Food Science 46, no. 6 (2016): 803–15. http://dx.doi.org/10.1108/nfs-01-2016-0008.

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Purpose A plethora of publications have reported several cytotoxic effects associated with chronic consumption of thermoxidized palm oil. This research aims to investigate the effects of garlic and Aloe vera on liver function and hepatic cytoarchitecture in rats fed thermoxidized palm oil diet. Design/methodology/approach Thirty-five male albino Wistar rats weighing 150-180 g were used for this study. They were randomly assigned into five groups (n = 7): control, thermoxidized palm oil diet fed (TPO), TPO plus garlic juice (TPO + G), TPO plus Aloe gel (TPO + A) and TPO plus garlic/Aloe gel (TP

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Egong, Obeten Christiana, Ani Elemi John, Ime Akaninyene Ubong, Kokelu Anthony Nduka, and Okon Udemeobong Edet. "Thermoxidized palm oil diet (TPO)-induced haematological derangements in rats is ameliorated by Aloe vera and Garlic." Journal of Phytopharmacology 7, no. 4 (2018): 353–59. http://dx.doi.org/10.31254/phyto.2018.7401.

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Objective(s): Therapeutic effects of garlic/Aloe vera on TPO-induced derangements in some haematological parameters and cytoarchitecture of the bone marrow in rats were studied. Materials and Methods: 30 male wistar rats weighing 200-250g were grouped into five (n=6): Control, TPO (TPO diet), TPO+G (TPO/Garlic), TPO+A (TPO/Aloe) and TPO+G+A (TPO/Garlic/Aloe). 15g of thermoxidized palm oil was mixed with 85g of rat chow to prepare TPO. Aloe gel and garlic juice were orally administered at doses of 6ml/kg and 2ml/kg respectively following lethality studies. After 3months, rats were sacrificed an

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Najlaa, Nabhan Yaseen. "High Potential Activity of Garlic on Some Physiological Characteristics of Bacteria: Review." International Journal of Current Science Research and Review 06, no. 05 (2023): 2803–6. https://doi.org/10.5281/zenodo.7919714.

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Abstract : In history, various cultures and civilizations had been applied garlic to prevent infections throughout many centuries. It could be used as raw juice, powders and capsules by means of dietary complements, so it differs from elements of food or conventional foods. It displays antibiotics activities against microorganisms, especially bacterial strains which have become resistant to antibiotics. Therefore, natural origins of antibiotics resemble cheap and effective choice for resistant strains. Because of garlic impressive antimicrobial effectiveness against multiple microbial infectio

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Evelyn, S. Talla, R. Castro Marites, Joy L. Asprec Mary, P. Angeles Isagani, C. Ame Evelyn, and L. Ballad Emma. "Sensory Evaluation of Vacuum-packed Rice eel (Monopterus albus) Fillet Marinade." International Journal of Innovative Science and Research Technology (IJISRT) 10, no. 1 (2025): 719–24. https://doi.org/10.5281/zenodo.14724967.

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This study focused on the formulation of a good marinate substitute for vacuum-packed fillets. Treatment marinates are vinegar (T1), lemon juice (T2), calamansi juice (T3), and sweet orange juice (T4), with the same amount of salt, garlic powder, white pepper, and chili powder. Acceptability was determined by its sensory attributes such as taste, odor, color, texture, and Acceptability Composite Index. Results revealed that T 2 (rice eel fillet marinated with 75 ml lemon juice is the most acceptable treatment among the four treatments. In the sensory acceptability, there are no significant dif

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Shailong, C.N, Oforghor, A.O, and Olua, E.B. "Comparative Analysis of Produced Organic Soap from Garlic Juice-Benni-Seed Stalk Ash Extract and Coconut Oil and Some Selected Commercial Soaps." Middle East Journal of Applied Science & Technology 06, no. 02 (2023): 95–104. http://dx.doi.org/10.46431/mejast.2023.6212.

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Comparative Analysis of Organic Soap Produced from Garlic Juice-Benni-Seed Stalk Ash Extract and Coconut Oil and some Selected Commercial Soaps. The method used involved Collection of Benni-seed stalk and preparation of Alkali, Collection and Extraction of Coconut Oil, Collection of Garlic Bulb and Preparation of the Garlic Juice- based Alkaline. The produced soap was characterized based on physical characteristics (Soap Types, Colour, Texture, Aroma and Cleaning efficiency), pH of the soap samples, Foaming Stability, water hardness Test and Wash Fastness Properties Test. The result of the stu

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Kubota, Naohiro, and Mayumi Miyamuki. "Breaking Bud Dormancy in Grapevines with Garlic Paste." Journal of the American Society for Horticultural Science 117, no. 6 (1992): 898–901. http://dx.doi.org/10.21273/jashs.117.6.898.

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Four dormant grapevine (Vitis spp.) cultivars grown under forced conditions were treated immediately after pruning with a paste of fresh garlic, the supernatant of a 20% suspension of CaCN2, and 50% `Merit' solution a foliar fertilizer, to break bud dormancy. Garlic paste significantly accelerated budbreak and increased the rate of budbreak in three cultivars, but for `Delaware,' CaCN2 was more effective. Garlic also affected budbreak of cuttings with a single bud of `Kyoho,' `Neo Muscat,' or `Muscat Bailey A' grapes in a deep stage of dormancy. Garlic paste applied to cool `Muscat of Alexandr

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Trivedi, NiyatiA, Seema Yadav, and JagatD Bhatt. "Antimicrobial activity of fresh garlic juice: An in vitro study." AYU (An International Quarterly Journal of Research in Ayurveda) 36, no. 2 (2015): 203. http://dx.doi.org/10.4103/0974-8520.175548.

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Briggs, W. H., H. Xiao, K. L. Parkin, and I. L. Goldman. "377 Differential Human Antiplatelet Activity of Selected Allium Thiosulfinates." HortScience 34, no. 3 (1999): 509A—509. http://dx.doi.org/10.21273/hortsci.34.3.509a.

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The acute syndromes associated with many human diseases of the cardiovascular system such as myocardial infarction, angina, and some forms of stroke are caused by thrombosis. Platelet aggregation plays a central role in thrombus formation. Dietary intake of inhibitors of aggregation may provide protection against these disorders, which effect millions of Americans. Previous research in our laboratory has shown that juice from onion (Allium cepa) inhibits platelet aggregation ex vivo. Various sulfur-containing compounds are largely responsible for the distinctive aromas, flavors, and platelet i

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B, Kavibharath, Abishek S, Jananth S, and Veera Karunya G. "Analysis the Design of Pulverizer Machine." International Journal for Research in Applied Science and Engineering Technology 13, no. 3 (2025): 2688–93. https://doi.org/10.22214/ijraset.2025.67879.

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Abstract: The objective of this project is to design and fabricate a pulverizer machine for efficient preparation of masala juice for buttermilk. The machine aims to extract the juice from the fresh masala ingredients such as ginger, garlic and chili peppers, while minimizing waste and preserving the nutritional value of the ingredients. The pulverizer machine is designed to handle a variety of masala ingredients and consists of a feed hopper, grinding chamber and juice extraction system. The grinding chamber is equipped with a rotating shaft and hammer blades that pulverize the ingredients in

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Ardicli, Sena, Ozge Ardicli, and Hakan Ustuner. "Unraveling the Complexities of Beef Marination: Effect of Marinating Time, Marination Treatments, and Breed." Foods 13, no. 18 (2024): 2979. http://dx.doi.org/10.3390/foods13182979.

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The present study focused on evaluating the effects of beef marination on quality traits and consumer acceptability. In this context, m. longissimus thoracis et lumborum and m. semimembranosus samples (n = 192) were obtained from Aberdeen Angus, Hereford, Charolais, and Limousine bulls and were marinated with milk (pasteurized, 100%), garlic and olive oil (2.35 g/500 mL), and lemon (citrus) juice (31% orange juice, 31% lemon juice, 38% distilled water) for 12, 24, and 72 h. Marinade components were selected based on traditional culinary practices and their scientifically proven effects on meat

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Bouatrous, Yamina. "Antibacterial study of two medicinal plants (Allium sativum) and (Lavandula angustifoli." International Journal of Management Sciences and Business Research 3, no. 1 (2014): 17–20. https://doi.org/10.5281/zenodo.3445787.

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The objective of this study was to evaluate the antibacterial activity of essential oils and infused two herbal traditional pharmacopoeia of Algeria (garlic and lavender). The antibacterial effect was evaluated by the diffusion test on agar the three bacterial strains. The results show that only the mixing between the infused oils and have the essential oils of lavender with 1v/2v proportions and 1v/3v respectively had a significant antibacterial effect only Echerchia coli with inhibition zone 20mm and Staphylococcus aureus with inhibition zone of 22 mm area. It was also found that the garlic

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Lemos, Maria-Leonor, Joana C. Prata, Inês C. Rodrigues, et al. "An Exploratory Study on Spoilage Bacteria and Listeria monocytogenes in Fresh Salmon: Extending Shelf-Life Using Vacuum and Seasonings As Natural Preservatives." Veterinary Sciences 10, no. 7 (2023): 423. http://dx.doi.org/10.3390/vetsci10070423.

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A growing population increases the demand for food, but short shelf-lives and microbial hazards reduce supply and increase food waste. Fresh fish is highly perishable and may be consumed raw, such as salmon in sushi. This work aims to identify strategies to improve the shelf-life and safety of fresh salmon, using available methods (i.e., vacuum) and exploring the use of natural preservatives (i.e., seasonings). Vacuum packaging and good hygiene practices (which reduce initial flora) extended shelf-life up to 20 days. Carnobacterium maltaromaticum was dominant in vacuum packaging conditions and

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