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KMID : 0381019950280111073
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Korean Journal of Nutrition
1995 Volume.28 No. 11 p.1073 ~ p.1077
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Studies on the Antimicrobial Effect of Wasabi Extracts
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Seo Kih-Lim
Kim Do-Yeob
Yang Sung-Il
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Abstract
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The volatile components of Eutrema wasabi were prepared by distillation and ether extraction. The extracts were similar in the color, the odor, and the antimicrobial activity to allylisothiocyanate, the main ingredient of wasabi essential oil. The antimicdrobial activity of the extracts was evaluated and it was found that these had the antibacterial effect against a broad spectrum of pathogenic bacterial such as Staphylococcus, Escherichia, Pseudomonas and Salmonella.
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KEYWORD
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wasabi, volatile components, allylisothiocyanate, antimicrobial effect
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