The anti-microbial and antioxidant activity of compounds derived from onions may slow spoilage of foods by inhibiting the growth of bacteria, says a new study from Spain.
The antioxidant-rich extracts were found to inhibit the growth of a range of bacteria, including Listeria, according to findings published in the International Journal of Food Science and Technology.
“The antioxidant and antimicrobial properties of the flavonoids of the raw onion make it a good candidate for use in food preservation,” said lead author Jonathan Santas from the University of Barcelona.
“The onion can be effective for delaying lipid oxidation in emulsions of oil and water; a model system of foods like margarines and mayonnaises, and it also inhibits the growth of microorganisms that alter foods,” added Santas.
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