This work was supported by a grant (R01–2002–000–00115–00–2002) from the Basic Research Program of the Korea Science & Engineering Foundation.
Antiyeast Activity of Heated Garlic in the Absence of Alliinase Enzyme Action
Article first published online: 20 JUL 2006
Journal of Food Science
Volume 68, Issue 5, pages 1766–1770, June 2003
How to Cite
Kim, J.W. and Kyung, K.H. (2003), Antiyeast Activity of Heated Garlic in the Absence of Alliinase Enzyme Action. Journal of Food Science, 68: 1766–1770. doi: 10.1111/j.1365-2621.2003.tb12326.x
- Issue published online: 20 JUL 2006
- Article first published online: 20 JUL 2006
- MS20020677 Submitted 11/27/02, Revised 2/3/03, Accepted 2/17/02, Received 2/24/03
- heated garlic;
- antiyeast activity;
- allyl isothiocyanate;
Garlic heated to 121 °C was found to strongly inhibit the growth of yeasts, but not that of bacteria. The potency and stability of the antiyeast activity of heated garlic were compared with those of fresh garlic, garlic oil, and allyl isothiocyanate. The inhibitory activity of heated garlic was stable, and the minimum inhibitory concentration did not change for up to 30 d at 37 °C. The antiyeast activity of heated garlic was not influenced by pH. Alliin heated in distilled water showed an antiyeast activity pattern similar to that of heated garlic, suggesting that the compound(s) thermally generated from alliin are the principal antiyeast compound(s) of heated garlic. The antiyeast activity was increased as time of heating increased up to 45 min at 121 °C, and the activity did not change when garlic was further heated for up to 120 min.