Super-Food Black Garlic - Breath of Birth

  • Jin-ichi Sasaki Hirosaki University of Health and Welfare, Junior College, 2-5 Ogimachi Hirosaki 036-8104, Japan.
  • Hamasuke Hamano Genki Co., Ltd., 2-1 Kihoku-Cho Kitamura-Gun Mie 519-3402, Japan.
Keywords: Black garlic volatile (odor), chemical constituents, bacteria killing potency, plant-released odor

Abstract

When making black garlic, lots of pungent gas was released from fresh garlic during processing of fresh garlic but no chemical constituents of gas was reported until now. Gas Chromatography was applied to clarify compounds included to keep health condition of workers. Three major constituents such as ammonia (17%), sulfide group (17%) and aldehyde group (66%) were identified in pungent gas. Bioactivity of garlic derived gas (volatile) was conducted against bacteria P. aerugionosa, B. natto, enterohemorrhgagic E. coli O157, MRSA and C. albicans. Antibacteria activity of garlic was the strongest to compared with reference samples of garlic, onion, horse radish, dokudami (Houttuyhia cordata), rubbed sage, whole clove and cinnamon by the petri dish cultivation method. Bacteria killing mechanisms of Thujopsis dolabrata (Hiba tree) oil and formalin chemical presented different appearance by scanning electron microscopic analysis, suggesting that bacteria killing actions are various depending on types of gas (volatile).

Published
2020-03-20
How to Cite
Sasaki, J.- ichi, & Hamano, H. (2020). Super-Food Black Garlic - Breath of Birth. Current Strategies in Biotechnology and Bioresource Technology Vol. 1, 84-91. Retrieved from https://stm1.bookpi.org/index.php/csbbt-v1/article/view/1125
Issue
Current Strategies in Biotechnology and Bioresource Technology Vol. 1
Section
Chapters