Changes in Volatile Sulfur Compounds of Garlic under Short-term Storage Conditions

단기간 저장조건을 달리한 마늘의 휘발성 함황화합물의 변화

  • 배현주 (숙명여자대학교 식품영양학과) ;
  • 전희정 (숙명여자대학교 식품영양학과)
  • Published : 2003.02.01

Abstract

This study was performed to find the changes in volatile sulfur compounds of garlic under various storage conditions. The volatile sulfur compounds of garlic were identified with GC and GC/MS. Analysis on the detected volatile sulfur compound of garlic which is known to have medical effect was performed while storing for two days at room temperature and for 1, 3 and 7 days at 4$^{\circ}C$ and -18$^{\circ}C$, respectively. The results of the study were summarized as follows : Total amount of 7 volatile sulfur compounds was the highest in the sample stored at room temperature for one hour. During the storage of 1, 3 and 7 days at -18$^{\circ}C$, chopped garlic contained more of volatile sulfur compounds than under any other storage conditions and the amounts of 7 volatile sulfur compounds increased gradually during the storage of chopped garlic.

References

  1. Sivam, GP : Protection against Helicobacter pylori and other bacterial infections by garlic. J. Nutr., 131(3):1106, 2001
  2. Tsao, SM and Yin, MC : In vitro activity of garlic oil and four diallyl sulphides against antibiotic-resistant Pseudomonas aeruginosa and Klebsiella pneumoniae. J. Antimicrob. Chemother., 47(5):665, 2001 https://doi.org/10.1093/jac/47.5.665
  3. Avato, P, Tursil, E, Vitali, C, Miccolis, V and Candido, V : Allylsulfide constituents of garlic volatile oil as antirnicrobial agents. Phytomedicine, 7(3):239, 2000 https://doi.org/10.1016/S0944-7113(00)80010-0
  4. Chen, GW, Chung, JG, Ho, HC and Lin, JG : Effects of the garlic compounds diallyl sulphide and diallyl disulphide on arylamine N-acetyltransferase activity in Klebsiella pneumoniae. J. Appl. Toxicol., 19(2):75, 1999 https://doi.org/10.1002/(SICI)1099-1263(199903/04)19:2<75::AID-JAT552>3.0.CO;2-P
  5. Pinto, JT and Rivlin, RS : Antiproliferative effects of allium derivatives from garlic. J. Nutr., 131(3):1058, 2001
  6. Chung, JG : Effects of garlic components diallyl sulfide and diallyl disulfide on arylamine N-acetyltransferase activity in human bladder tumor cells. Drug Chem. Toxicol., 22(2):343, 1999 https://doi.org/10.3109/01480549909017839
  7. Shenoy, NR : Inhibitionary effect of diet related sulphydryl compounds in the formation of carcinogenic nitrosamine. Cancer Lett., 31:227, 1992 https://doi.org/10.1016/0304-3835(86)90142-4
  8. Singh, SV, Pan, SS, Srivastava, SK, Xia, H, Hu, X, Zaren, HA and Orchard, JL : Differential induction of NAD(P)H : quinone oxidoreductase by anticarcinogenic organosulfides from garlic. Biochem. Biophys. Res. Commun., 27(3):917, 1998
  9. Ahrnan, K : Historical perspective on garlic and cardiovascular disease. J. Nutr., 131(3):977, 2001
  10. Rahman, K and Billington, D : Dietary supplementation with aged garlic extract inhibits ADP-induced platelet aggregation in humans. J. Nutr., 130(11):2662, 2000
  11. Chun, HJ and Paik, JE : Effect of Heat Treatment of Garlic Added Diet on the Blood of Spontaneously Hypertension Rat. J. Korean Soc. Food Sci. Nutr., 26(1): 103, 1997
  12. Borek, C : Antioxidant health effects of aged garlic extract. J. Nutr., 131(3):1010, 2001
  13. Fanelli, SL, Castro, GD, de Toranzo, EG and Castro, JA : Mechanisms of the preventive properties of some garlic components in the carbon tetrachlonde-promoted oxidative stress. Diallyl sulfide; diallyl disufide; allyl mercaptan and allyl methyl sulfide. Res. Commun. Mol. Pathol. Pharmacol., 102(2):163, 1998
  14. Shin, DB, Seog, HM, Kim, JH and Lee, YC : Flavor Composition of Garlic from Different Area. Korean J. Food Sci. Technol., 31(2):293, 1999
  15. Boelens, M, de Valois, PJ, Wobben, HJ and van der Gen,A : Volatile flavor compounds from onions. J. Agric. FoodChem., 19:984, 1971 https://doi.org/10.1021/jf60177a031
  16. Carson, JF : Chemistry and biological properties of onions and garlic, Food Review International, 3:71, 1987 https://doi.org/10.1080/87559128709540808
  17. Brodnitz, MH, Pascale, JV and Derslice, LV : Flavor components of garlic extract. J. Agric. Food Chem., 19:273, 1971 https://doi.org/10.1021/jf60174a007
  18. Bae, HJ and Chun HG : Changes in Volatile Sulfur Compounds of Garlic under Various Cooking Conditions. Korean J. Soc. Food Cookery Sci., 18(3):365, 2002
  19. Yu, TH, Wu, CM and Lion, YC : Volatile sulfur compounds from garlic. J. Agric. Food Chem., 37:725, 1989 https://doi.org/10.1021/jf00087a032
  20. Chi, MS, Koh, ET and Srewart, TJ : Effect of garlic on lipid metabolism in rats fed cholesterol or lard. J. Nutr., 112:241, 1982
  21. Sendl, A, Schliack, M, Loser, R, Stanislaus, F and Wagner, H : Inhibition of cholesterol synthesis in vitro by extracts and isolated compounds prepared from garlic and wild garlic. Atherosclerosis, 94(1):79, 1992 https://doi.org/10.1016/0021-9150(92)90190-R
  22. Ariga, T, Osihira, S and Tamada, T : Platelet aggregation inhibit or in garlic. Lancet, 1:150, 1981
  23. Apitz-Castro, R, Cabrera. S and Cruz, MR : Lipid lowering effect on allicin on long term feeding to normal rats. Experientia, 15(5):468, 1974
  24. Kim, MR and Mo EK : Volatile sulfur compounds in pickled garlic. Korean J. Soc. Food Cookery Sci.,11(2): 133, 1995
  25. Koo, BS, Ahn, MS and Lee KY : Changes of Volatile Flavor Components in Garlic-Seasoning Oil. Korean J. Food Sci. Technol., 26(5):520, 1994
  26. Bae, HJ and Chun HG : Survey on garlic Utilization Practice of Industry Foodservice-general characteristics and seasonings utilization-. Korean J. Soc. Food Cookery Sci., 17(4):380, 2001
  27. A.O.A.C. : Official Methods of Analysis, 13th ed, Association of Official Analytical Chemists, Washington D.C, 359, 1980
  28. National Rural Living Science Institute, R.D.A, Food Composition table, 6th Revision, 2001
  29. Saghir, AR, Mann, LK, Bernhard, RA and Jacobsen, JA : Determination of aliphatic mono- and di-sulfides in allium by gas chromatography and their distribution in the common food species. Pro. Am. Soc. Hort. Sci 84:386, 1964 https://doi.org/10.1126/science.84.2183.386
  30. Freeman, GG and Whenham, RT : Changes in onion flavors components resulting from some post-harvest process. J.Sci. Food Agric., 25:499, 1974 https://doi.org/10.1002/jsfa.2740250509
  31. Shin, DB, Lee, YC and Kim, JH : Changes in Quality of Garlic during Frozen Storage, Korean J. Food Sci. Technol., 32(1):102, 2000