Antimicrobial Activity and Distilled Components of Garlic(Allium sativum L.) and Ginger(Zingiber officinale Roscoe)

마늘과 생강의 항균성 및 증류성분

  • Ji, Won-Dae (Dept. of Food Science and Technology, Yeungnam University) ;
  • Jeong, Min-Seon (Dept. of Food Science and Technology, Yeungnam University) ;
  • Chung, Hyun-Chae (Dept. of Food Science and Technology, Yeungnam University) ;
  • Lee, Suk-Jeong (Dept. of Environmental Health, Yeungnam University) ;
  • Chung, Yung-Gun (Dept. of Food Science and Technology, Yeungnam University)
  • 지원대 (영남대학교 식품가공학과) ;
  • 정민선 (영남대학교 식품가공학과) ;
  • 정현채 (영남대학교 식품가공학과) ;
  • 이숙정 (영남대학교 환경보건학과) ;
  • 정영건 (영남대학교 식품가공학과)
  • Published : 1997.12.31

Abstract

In order to investigate the possible use of spices as natural preservatives) antimicrobial activities of garlic and ginger, representative spices, were examinated. Distilled components of garlic and ginger were also analyzed. Each extract of garlic was more suppressive on the growth of Gram negative bacteria than that of Gram positive bacteria. Extracts of garlic were showed effective suppressions on the growth of yeasts. Of the extracts of garlic, ether extract was highest among antimicrobial activities. In the case of ginger, ether extract of ginger was effective for growth inhibition of tested bacteria. Distilled components of garlic and ginger were extracted by simultaneous steam distillation extraction apparatus. The concentrates were analyzed with GC/MSD and Kovat's retention index and identified 13 components and 21 components respectively. Distilled components of garlic and ginger were full of sulfur compounds and hydrocarbons, respectively. di-2-Propenyl disulfide, methyl 2-propenyl disulfide, 2-vinyl-4H-1,3-dithiirane and 3,3'-thiobis-1-propene were major principal aroma compounds in garlic. ${\alpha}-zingibirene$, ${\beta}-phellandrene$, ${\beta}-sesquiphellandrene$ and camphene were major principal compounds in ginger.

Keywords

Garlic;ginger;antimicrobial activity;distilled components