Chemical Constituents of the Volatile Derived from the Black Garlic Processing
Hamasuke Hamano, Chihiro Sutoh, Yoshiyuki Osanai, Jin-ichi Sasaki
Journal of Advances in Biology & Biotechnology · pp. 1–5 · Published 5 Nov 2019
10.9734/jabb/2019/v22i430121Abstract
Pungent gas released from the black garlic production was analyzed by Gas Chromatography to clarify compounds included. Three major constituents as ammonia, sulfide-group and aldehyde-group were identified as stimulating agents. Vegetables (plants) released-gas from garlic, onion, horse radish, et al. showed bacteria killing activity against P. aeruginosa, B. natto, enterohemorrhagic E. coli O157, MRSA and C. albicans. Scanning electron micrographs showed that anti-bacteria mechanisms by the volatile seem different depending on species of vegetables (plants).
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