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

국내 산지별 마늘의 향기성분 및 항균활성

  • Received : 2010.11.02
  • Accepted : 2011.03.04
  • Published : 2011.04.30

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

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