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KMID : 1007520090180030771
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Food Science and Biotechnology
2009 Volume.18 No. 3 p.771 ~ p.775
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Antimicrobial Activity of Garlic Heated under Different Conditions, Time of Heating, and pH
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Kim Eun-Hee
Kang Seung-Sik
Kang Dong-Hee
Kyung Kyu-Hang
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Abstract
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Antimicrobial activity of garlic (pH 6.0) heated at 120oC reached its maximum at 45min of heating andmaintained the level for the rest of heating time (300 min) when tested against Candida utilis ATCC42416. The principalantimicrobial compound was allyl alcohol (AA), a highly volatile compound without sulfur in its molecule. The concentrationof AA in heated garlic gradually increased to over 2,000 ppm for the first 90 min and stayed at the level without appreciablechanges in spite of further heating. Other antimicrobial compounds secondary to AA were lowly volatile sulfur compoundsincluding diallyl polysulfides (diallyl trisulfide, diallyl tetrasulfide, and diallyl pentasulfide) and heterocyclic sulfur compounds(4-methyl-1,2,3-trithiolane, 5-methyl-1,2,3,4-tetrathiane, and 6-methyl-1,2,3,4,5-pentathiepane). When the pH of the garlicextract was lowered before heating, considerably more secondary antimicrobial sulfur compounds were formed and theantimicrobial activity was stronger than the pH unadjusted garlic. Lowly volatile sulfur compounds contributed a significantpart of antimicrobial activity of heated garlic only during the early period (45-120 min) of heating regardless of pH treatment.
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KEYWORD
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garlic, heating, pH, diallyl polysulfide, heterocyclic sulfur compound, antimicrobial activity
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