Chemical Constituents of the Volatile Derived from the Black Garlic Processing
Hamasuke Hamano
Genki Co., Ltd., 2-1 Kihoku-Cho Kitamura-Gun Mie 519-3402, Japan.
Chihiro Sutoh
Aomori City Hospital, 1-14-2 Katsuta Aomori 030-0821, Japan.
Yoshiyuki Osanai
Genki Co., Ltd., 2-1 Kihoku-Cho Kitamura-Gun Mie 519-3402, Japan.
Jin-ichi Sasaki *
Hirosaki University of Health and Welfare Junior College, 2-5 Ogimachi Hirosaki 036-8104, Japan.
*Author to whom correspondence should be addressed.
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.