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Comparison of Antimicrobial Activities of The Garlic Extracts Prepared with Various Organic Solvents  

Oh, Chang-Yong (Department of Food Science and Technology, Chung-Ang University)
Hong, Eui-Bong (Department of Food Science and Technology, Chung-Ang University)
Yoon, Kwang-Ro (Department of Food Science and Technology, Chung-Ang University)
Lee, Young-Chun (Department of Food Science and Technology, Chung-Ang University)
Kim, Keun-Sung (Department of Food Science and Technology, Chung-Ang University)
Publication Information
Food Engineering Progress / v.6, no.3, 2002 , pp. 248-255 More about this Journal
Abstract
Various garlic exσacts were prepared using nine different organic solvents with a range of polarity index (PI) values from 0.0 to 6.6 in order to determine an extraction pattern of antimicrobial activities from garlic for each organic solvent. According to the measurements of antimicrobial activities of whole garlic extracts (WGEs) and crushed garlic extracts (CGEs) against several, selected bacteria, yeasts and molds, the antimicrobial activities of WGEs were a little bit less than or almost the same as those of CGEs. The garlic extracts showed stronger antimicrobial activities against the Gram positive bacterial strains than against the Gram negative, and against the fungal than against the bacterial. In addition, the antimicrobial activities were the best extracted from garlic when methylene chloride with a PI value of 3.4 was used to prepare the garlic extracts.
Keywords
antimicrobial activity; garlic extract; organic solvent;
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Times Cited By KSCI : 1  (Citation Analysis)
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