Browse > Article
http://dx.doi.org/10.11002/kjfp.2011.18.2.199

Aroma Compounds and Antimicrobial Effect of Garlic from Different Areas in Korea  

Shin, Jung-Bye (Namhae Garlic Research Institute)
Kim, Ra-Jeong (Namhae Garlic Research Institute)
Lee, Soo-Jung (Department of Food Science and Nutrition, Gyeongsang National University)
Kang, Min-Jung (Namhae Garlic Research Institute)
Seo, Jong-Kwon (Department of Food Science, International University of Korea)
Sung, Nak-Ju (Namhae Garlic Research Institute)
Publication Information
Food Science and Preservation / v.18, no.2, 2011 , pp. 199-207 More about this Journal
Abstract
Physico-chemical characteristics such as width, weight, color and aroma compounds of garlic from 9 different areas were analyzed. Also, antimicrobial activity was tested for their juices. Width of garlic bulb was larger in growing worm-season garlics (Jeju, Namhae, Hapcheon, Hampyeong and Muan) than those of cool-season garlics (Taean, Seosan, Uiseoung) and imported from China. But numbers of nuts were smaller in growing cool-season garlics than others. L color levels of garlics were 80.73~87.40 and a color level have not significantly difference in all samples, b color level was lower in growing Namhae ($20.79{\pm}1.20$) and Muan ($20.91{\pm}1.62$). 25~30 peaks obtained from aroma compounds analysis of various garlics. Among these compounds, 17 kinds of aroma compounds were identified by GC-MS. And, we showed that 15 kinds of compounds were sulfur containing aroma compounds. Diallyl disulfide was contained 34.90~60.54% in various garlic and the highest contents than other compounds in total compounds. It was detected the highest in China garlic but the lowest in growing Muan garlic. All of garlic samples showed antimicrobial activity against Strep. mutans, B. subtilis, E. coli. V. parahaemolyticus, Asp. flavus, and C. albicans. Especially antimicrobial activity was stronger against E. coli, and C. albicans. Antimicrobial activity was enhanced by sample addition volume and the highest in Namhae garlic sample.
Keywords
garlic; growth area; aroma compounds; antimicrobial effect;
Citations & Related Records
Times Cited By KSCI : 12  (Citation Analysis)
연도 인용수 순위
1 Augusti KT, Mathew PT (1974) Lipid lowering effect on allicin on long term feeding to normal rats. Experientia, 15, 468-470
2 Bordia MAT, Mustafa T (1999) Effect of raw versus boiled aqueous extract of garlic and onion on platelet aggregation. Prostaglandins Leukot Essent Fatty Acids, 60, 43-47   DOI   ScienceOn
3 Block E (1985) The chemistry of garlic and onions. Sci Am, 252, 114-119
4 Block E, Naganathan S, Putman D, Zhao SH (1992) Allium chemistry: HPLC analysis of thiosulfates from onion, garlic, wild garlic ramsoms, leek, scallion, shallot, elephant (great-heated) garlic, chive, and chinese chive. Uniquely high allyl to methyl ratios in some garlic samples. J Agric Food Chem, 40, 2418-2430   DOI
5 Kim YS, Seo HY, No KM, Shim SL, Yang SH, Park ER, Kim KS (2005) Comparison of volatile organi components in fresh and freeze dried garlic. J Korean Soc Food Sci Nutr, 34, 885-891   DOI
6 Brodnitz MH, John PV, Linda VD (1971) Flavor components of garlic extract. J Agric Food Chem, 19, 273-275   DOI
7 Gu BS, Yang JY, Son HS, Kwon GB, Ji EJ (2003) Diallyl disulfide engances daunorubicin-induced apoptosis of HL-60 cells. Korean J Food Nutr, 36, 828-833
8 Jeong JY, Woo KS, Hwang IG, Yoon HS, Lee YR, Jeong HS (2007) Effects of heat treatment and antioxidant activity of aroma on garlic harvested in different cultivation areas. J Korean Soc Food Sci Nutr, 36, 1637-1642   DOI
9 Jeong CH, Bae YI, Lee JH, Shim KH, Roh JG, Shin CS, Choi JS (2009) Chemical components and antimicrobial activity of garlics from different culltivated area. J Agri Life Sci, 43, 51-59
10 Yang SY, Cho JY, Heo BG (2005) Morphological characteristics of goheong native garlic variety. Kcls, 16, 93-97
11 Kim BS, Park NH, Park MH, Han BH, Bae TJ (1990) Manufacture of garlic juice and prediction of its boiling point rise. Korean J Food Sci Technol, 22, 486-491
12 Lee JW, Lee JG, Do JH, Sung HS (1997) Comparison of volatile flavor components between fresh and odorless garlic. Agric Chem Biotechnol, 40, 451-454
13 Kim YC, Lee WS (1977) Agronomic characteristics and correlations in ecotypes of garlic. J Kor Soc Hort Sci, 18, 36-39
14 ung DH, Jung SU (2005) Garlic science. World science, seoul, Korea, p 4-10
15 Choi HS, Chae WB, Kwack YB, Jeong MI (2008) A new early harvest garlic cultivar 'Allkae'. Kor J Hort Sci Technol, 26, 9-12
16 Choi JE, Kim JS, Jung WS (1997) Bulb and clove characteristics local garlic in Korea. J Agri Sci Chungnam nat'l univ, 24, 1-5
17 Likens ST, Nikerson GB (1964) Detection of certain hop oil constituents in brewing products. Proc Am Soc Brew Chem, 5, 13-17
18 Park YJ, Kim BW, Yang SY, Heo BG (2005) Effects of different natural mordants and mordanting methods on the dyeing degree of silk using extracts from Coreopsis drummondii. Korean J Plant Res, 18, 186-193
19 Jang HS, Hong GH (1998) Change of physicochemical quality according to its storage temperature in garlic (Allium sativum L.). Korean J Food Sci Technol, 5, 119-123
20 Maarse H, Kepner PR (1970) Changes in composition of volatile terpens in douglas fir needles during maturation. J Agric Food Chem, 18, 1095-1097   DOI
21 Ogawa T, Mori N, Matsubara N (1975) The study on the ecological distribution and bulbing habit of garlic plants. Bull Nagasaki Agri Forest Exp Stat, 3, 9-15
22 Shin DB, Seog HM, Kim JH, Lee YC (1999) Flavor composition of garlic from different area. Korean J Food Sci Technol, 31, 293-300
23 Hwang KS, Lee SJ, Kwack YH, Kim KS (1997) Soil chemical properties of major vegetable producing open fields. Korean J Soil Sci Fert, 30, 146-151
24 Kim CB, Kim CY, Park M, Lee DH, Choi J (2000) Effect of chemical properties of cultivation soils on the plant growth and quality of garlic. Korean J Soil Sci Fert, 33, 333-339
25 Lee YK, Sin HM, Woo KS, Hwang IG, Kang TS, Jeong HS (2008) The relationship between functional quality of garlic and soil composition. Korean J Food Sci Technol, 40, 31-35
26 Kim YA (2005) Effects of Lycium chinense powders on the quality characteristics of yellow layer cake. J Korean Soc Food Sci Nutr, 34, 403-407   DOI
27 Jo JS (1990) Food materials. Gijeunyungusa, Seoul, p 154-155
28 Jo JE, Lee SK (2008) Current research status of postharvest technology of garlic (Allium sativum L.). Kor J Hort Sci Technol, 26, 350-356
29 Hwang JM, Lee BY (1990) Effect of temperature and humidity conditions on rooting and sprouting of garlic. J Kor Soc Hort Sci, 31, 15-21
30 Nam SS, Choi IH, Choi HS, Kim CH, Bae SK, Bang JK (2005) Chracteristics of new variety `Saengol' of southern type garlic. Kor J Hort Sci Technol, 23, 409-412
31 Lee WS (1974) Studies on dormancy of korean local garlics. Kor J Hort Sci Technol, 15, 119-141
32 Horie T, Awazu S, Itakura Y, Fuwa T (1992) Identified diallyl polysulfides from an aged garlic extract which products the membranes from lipid peroxidation. Planta Med, 58, 468-469   DOI   ScienceOn
33 Nuttakaan L, Viboon R, Nantaya C, Janusz MG (2006) Quantitative evaluation of the antioxidant properties of garlic and shallot preparation. J Nutr, 22, 266-274   DOI   ScienceOn
34 AL-Delaimy KS, Ali SH (1970) Antibacterial action of vegetable extracts on the growth of pathogenic bacterial. J Sci Food Agric, 21, 110   DOI
35 Kyung KH (2006) Growth inhibitory activity of sulfur compounds of garlic against pathogenic microorganisms. J Food Hyg Safety, 21, 145-152
36 Buckingham J (1994) Dictionary of natural products. Champman & Hall. London, Vol 9, p 5344
37 Kim YD, Kim KM, Hur CK, Kim ES, Cho IK, Kim KJ (2004) Antimicrobial activity of garlic extracts according to different cooking methods. Korean J Food Preserv, 11, 400-404
38 Cavallito CJ, Bailey JH (1944) Allicin, the antibacterial principle of allium sativum. I. Isolation, physical properties, and antibacterial action. J Am Chem Soc, 66, 1950-1956   DOI
39 Stoll A, Seebeck E (1951) Chemical investigation of alliin, the specific principle of garlic. Adv Enzymol, 11, 377-400
40 Yoon IS (2009) Sensitivity test on the food poisoning bacteria of the garlic extract. KoCon, 9, 339-349
41 Sheo HJ (1999) The antibacterial action of garlic, onion, ginger and red pepper juice. J Korean Soc Food Sci Nutr, 28, 94-99
42 Kamanna VS, Chandrasekhara N (1983) Biochemical and physiological effects of garlic (Allium sativum Linn.). J Sci Industrial Res, 42, 353-359
43 Choi HK (2001) A study on the antibacterial activity of garlic against Escherichia coli O157. KAPAE, 14, 159-167
44 Focke M, Feld A Lichtenthaler K (1990) Allicin, a naturally occurring antibiotic from garlic, specifically inhibits acetyl-CoA synthetase. FEBS Letters, 261, 106-108   DOI   ScienceOn
45 Shin JH, Ju JC, Kwen OC, Yang SM, Lee SJ, Sung NJ (2004) Physicochemical and physiological activities of garlic from different area. Korean J Food Nutr, 17, 237-245
46 Sendl A, Schliack M, Loser R, Stanislaus F, Wagner H (1992) Inhibition of cholesterol synthesis in vitro by extracts and isolated compounds prepared from garlic and wild garlic. Atherosclerosis, 94, 79-85   DOI   ScienceOn