Chemical Constituents of the Volatile Derived from the Black Garlic Processing

Main Article Content

Hamasuke Hamano
Chihiro Sutoh
Yoshiyuki Osanai
Jin-ichi Sasaki

Abstract

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).

Keywords:
Black garlic volatile, chemical constituents of volatile, garlic processing, antibacterial activity.

Article Details

How to Cite
Hamano, H., Sutoh, C., Osanai, Y., & Sasaki, J.- ichi. (2019). Chemical Constituents of the Volatile Derived from the Black Garlic Processing. Journal of Advances in Biology & Biotechnology, 22(4), 1-5. https://doi.org/10.9734/jabb/2019/v22i430121
Section
Original Research Article

References

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