. 2017 Jul 26;26(2):518–528. doi: 10.1016/j.jfda.2017.06.009

Table 2.

Change in antibacterial activity of fresh, three months and six months stored onion extract (1 mg mL⁻¹) from six different varieties.

Onion varieties	Storage months	Diameter of growth inhibition zone (mm)

		Gram-negative		Gram-positive

		E. coli	P. aeruginosa	S. aureus	B. cereus
Marusino330	Fresh	8.0 ± 0.6^bc	nd	10.0 ± 0.8^bc	10.0 ± 0.8^ac
	After 3 months	9.0 ± 0.8^ab	nd	11.2 ± 0.7^ac	11.2 ± 0.7^ab
	After 6 months	6.0 ± 0.3^ac	nd	8.0 ± 0.6^ab	8.0 ± 0.6^abc
Sinsunhwang	Fresh	7.0 ± 0.6^a	nd	10.2 ± 0.6^b	10.0 ± 0.8^ab
	After 3 months	7.8 ± 0.5^bc	nd	11.3 ± 0.7^ab	11.2 ± 0.7^b
	After 6 months	5.6 ± 0.4^c	nd	nd	8.0 ± 0.6^ac
Happyhong	Fresh	10.2 ± 0.6^ab	10.2 ± 0.6^ab	12.2 ± 0.9^c	10.0 ± 0.8^bc
	After 3 months	11.5 ± 0.7^ac	11.5 ± 0.7^ac	13.3 ± 0.8^ab	11.2 ± 0.7^ab
	After 6 months	8.0 ± 0.5^ab	8.0 ± 0.5^a	10.0 ± 0.8^ac	8.0 ± 0.6^ab
Unijinara	Fresh	11.5 ± 0.8^ac	10.2 ± 0.6^bc	13.2 ± 0.6^ab	10.0 ± 0.6^ab
	After 3 months	11.8 ± 0.9^c	11.5 ± 0.7^ac	13.5 ± 0.9^ac	11.2 ± 0.4^bc
	After 6 months	9.0 ± 0.8^ab	8.0 ± 0.5^ac	10.0 ± 0.6^c	8.0 ± 0.6^ac
Mokpo24ho	Fresh	nd	nd	nd	nd
	After 3 months	nd	nd	nd	nd
	After 6 months	nd	nd	nd	nd
Mokpo21ho	Fresh	nd	nd	nd	nd
	After 3 months	nd	nd	nd	nd
	After 6 months	nd	nd	nd	nd
Standard	Ampicillin	20.0 ± 1.2 ^ab	nd	22.0 ± 0.9 ^bc	21.0 ± 0.8 ^bc

Results represent mean ± SD of three independent experiments.

^abc

Different letters in the same column indicate significant differences (ANOVA followed by the Dunn–Sidak’s multiple range tests at p = 0.05).