Volatile constituents, physicochemical properties and antibacterial activity of black and fresh garlic (Allium sativum L.)

• DOI: 10.55905/oelv22n11-090
• Publication Date: 2024-11-12T14:53:46Z
• Authors: Kelly Santos Cost...; Rafael Aparecido ...; Valner Henrique d...; Elisa Norberto Fe...; Carlos Henrique G...; Mariana Brentini; Francisco José To...; Sérgio Antônio Le...; Luís Carlos Scalo...; Fernanda Barbosa ...

Black garlic is produced from fresh by heat treatment at a controlled temperature and humidity for certain period of time. The processing conditions are responsible series changes in the plant material that culminate alteration its physicochemical bioactive properties. This study evaluated properties black garlic, as well chemical composition antibacterial activity their essential oils. Regarding parameters evaluated, there was significant difference all parameters, showing bulbs had lower pH, water activity, L* b* higher values ash, acidity proteins. characterization oils two batches (FG1 FG2) (BG1 BG2) carried out using gas chromatography-mass spectrometry chromatography-flame ionization detector. In case oil, diallyl disulfide trisulfide represented more than 70% evaluated. For oils, 4-methyl-1,2,3-trithiolane 5-methyl-1,2,3,4-tetrathiolane were main components. Both have been shown to be rich organosulfur compounds. As antimicrobial oil showed greater inhibitory bactericidal potential against Staphylococcus aureus, Escherichia coli Pseudomonas aeruginosa compared garlic. promising microbiological control food bacteria those