Extraction of different garlic varieties (A. sativum L.) – determination of organosulfur compounds and microbiological activity
2018
Bajac, Jelena | Nikolovski, Branislava (https://orcid.org/0000-0002-0753-3155) | Kocić-Tanackov, Sunčica (https://orcid.org/0000-0002-9120-6033) | Tomšik, Alena (https://orcid.org/0000-0001-9762-5389) | Mandić, Anamarija (https://orcid.org/0000-0002-5492-7237) | Gvozdanović-Varga, Jelica (https://orcid.org/0000-0002-5582-1514) | Vlajić, Slobodan (https://orcid.org/0000-0002-4729-0194) | Vujanović, Milena | Radojković, Marija (https://orcid.org/0000-0002-1858-8979)
Water and ethanol garlic extracts were prepared for encapsulation into double emulsion carriers. For extracts preparation three varieties of garlic were used: NSPBL-70, Labud and Bosut. Determination of organosulfur compounds was done by HPLC-DAD method. Results indicated the differences in sulphur compounds concentrations depending on garlic variety and solvent used for extraction. Dominant sulfur compound in water garlic extract was allicin (AC), with concentrations from 42.74 to 50.79 µg/ml, depending on garlic variety, where extract of Labud had the highest AC concentration. Other investigated sulfur compounds were allyl sulfide (AS), diallyl disulfide (DADS) and methanethiosulfonic acid S-methyl ester (MMTS). AC was also dominant sulfur compounds in ethanol garlic extract, but in significantly lower concentrations than in water garlic extract (4.39 - 4.56 µg/ml). Extraction with ethanol showed small differences in sulfur compounds composition between extracts obtained from different varieties of garlic. AC content in lyophilized aqueous garlic extract was 12.35 ng/mg, while lyophilized ethanol garlic extract had about ten times smaller concentration of AC (1.05 ng/mg), but higher concentration of MMTS. Antibacterial activity of garlic extracts on growth of Staphylococcus aureus and Escherichia coli were determined using micro-dilution method. Microbiological activity of extracts was dependent on the garlic variety and extraction solvent. Labud water garlic extract had shown the smallest minimum inhibitory concentration, for both examined bacteria strains, which may be linked with highest AC concentration. The effect of ethanol garlic extract on the growth of E. coli does not depend on the variety of garlic, which is in accordance with small differences in the sulfur compounds composition, while for growth inhibition of S. aureus, the best result showed NSPBL-70 ethanol extract.
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