a Department of Biotechnology , University of Food Technologies , 26 Maritza Blvd., 4002 Plovdiv , Bulgaria.
Nat Prod Res. 2014;28(22):2000-5. doi: 10.1080/14786419.2014.923422. Epub 2014 Jun 4.
Allium ursinum L. is widely used as a spice as well as a traditional medicine. The aim of this work was to evaluate the antioxidant and antimicrobial activities (AMAs) of A. ursinum extract, obtained by pressurised-liquid extraction. Several reliable procedures such as 2,2-diphenyl-1-picrylhydrazyl, 2,2-azinobis-3ethyl benxothiazoline-6-sulphonic acid, ferric-reducing antioxidant power assay and oxygen radical absorbance capacity assays were carried out. Vegetable oil stability was evaluated by using Rancimat test. Moreover, AMA was performed on different microorganisms. On the basis of the results obtained, it is confirmed that the A. ursinum extract could be used as a natural ingredient in food and/or pharmaceutical industries.
熊葱被广泛用作香料和传统药物。本工作旨在评估通过加压液体萃取获得的熊葱提取物的抗氧化和抗菌活性（AMAs）。采用 2,2-二苯基-1-苦基肼基、2,2-偶氮双-3-乙基苯并噻唑啉-6-磺酸、铁还原抗氧化能力测定法和氧自由基吸收能力测定法等几种可靠方法进行了评估。采用 Rancimat 试验评估了植物油的稳定性。此外，还对不同的微生物进行了 AMA 测试。根据获得的结果，证实熊葱提取物可用作食品和/或制药工业中的天然成分。
