Chemical composition of garlic fermented in red grape vinegar and kombucha
Garlic (Allium sativum), was fermented by red grape vinegar and Kombucha vinegar, following which organosulfurs, non-sulfur compounds and fatty acids of each sample was analyzed using GC-MS. The chemical composition of fresh and fermented garlics was significantly different with each other; Organosu...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2017-07-01
|
| Series: | Journal of Functional Foods |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1756464617302670 |
| _version_ | 1818563930023264256 |
|---|---|
| author | Ali Ebrahimi Pure Seyyed Mofid Ghods Mofidi Freshteh Keyghobadi Monir Ebrahimi Pure |
| author_facet | Ali Ebrahimi Pure Seyyed Mofid Ghods Mofidi Freshteh Keyghobadi Monir Ebrahimi Pure |
| author_sort | Ali Ebrahimi Pure |
| collection | DOAJ |
| description | Garlic (Allium sativum), was fermented by red grape vinegar and Kombucha vinegar, following which organosulfurs, non-sulfur compounds and fatty acids of each sample was analyzed using GC-MS. The chemical composition of fresh and fermented garlics was significantly different with each other; Organosulfurs, which most biological properties of garlic are attributed to them, constitute 54.92% of chemical composition of fresh garlic, 24.1% of kombucha fermented garlic and 7.65% of vinegar fermented garlic. Low molecular compounds were found to be more in kombucha fermented garlic than two other samples. Linoleic acid and alpha linoleic acid have only been detected in kombucha fermented garlic. Both fermented garlics have their own special characteristics but kombucha vinegar showed to be a more suitable fermenting medium than red grape vinegar, giving a fine fermented garlic product. |
| first_indexed | 2024-12-14T01:22:45Z |
| format | Article |
| id | doaj.art-a7df2b0490a74e3186adcfef1580d328 |
| institution | Directory Open Access Journal |
| issn | 1756-4646 |
| language | English |
| last_indexed | 2024-12-14T01:22:45Z |
| publishDate | 2017-07-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Journal of Functional Foods |
| spelling | doaj.art-a7df2b0490a74e3186adcfef1580d3282022-12-21T23:22:19ZengElsevierJournal of Functional Foods1756-46462017-07-0134347355Chemical composition of garlic fermented in red grape vinegar and kombuchaAli Ebrahimi Pure0Seyyed Mofid Ghods Mofidi1Freshteh Keyghobadi2Monir Ebrahimi Pure3Young Researchers and Elite Club, Azadshahr Branch, Islamic Azad University, Azadshahr, Iran; Pharmaceutical Sciences Research Center, Pharmaceutical Sciences Branch, Islamic Azad University, IAUPS, Tehran, Iran; Corresponding author at: Pharmaceutical Sciences Research Center, Pharmaceutical Sciences Branch, Islamic Azad University, IAUPS, Tehran, Iran.Food and Drug Department, Golestan University of Medical Sciences, Gorgan, IranFood and Drug Department, Golestan University of Medical Sciences, Gorgan, IranDepartment of Chemistry, Faculty of Science, Golestan University, Gorgan, IranGarlic (Allium sativum), was fermented by red grape vinegar and Kombucha vinegar, following which organosulfurs, non-sulfur compounds and fatty acids of each sample was analyzed using GC-MS. The chemical composition of fresh and fermented garlics was significantly different with each other; Organosulfurs, which most biological properties of garlic are attributed to them, constitute 54.92% of chemical composition of fresh garlic, 24.1% of kombucha fermented garlic and 7.65% of vinegar fermented garlic. Low molecular compounds were found to be more in kombucha fermented garlic than two other samples. Linoleic acid and alpha linoleic acid have only been detected in kombucha fermented garlic. Both fermented garlics have their own special characteristics but kombucha vinegar showed to be a more suitable fermenting medium than red grape vinegar, giving a fine fermented garlic product.http://www.sciencedirect.com/science/article/pii/S1756464617302670Fermented garlicKombuchaVinegarOrganosulfurFermentation |
| spellingShingle | Ali Ebrahimi Pure Seyyed Mofid Ghods Mofidi Freshteh Keyghobadi Monir Ebrahimi Pure Chemical composition of garlic fermented in red grape vinegar and kombucha Journal of Functional Foods Fermented garlic Kombucha Vinegar Organosulfur Fermentation |
| title | Chemical composition of garlic fermented in red grape vinegar and kombucha |
| title_full | Chemical composition of garlic fermented in red grape vinegar and kombucha |
| title_fullStr | Chemical composition of garlic fermented in red grape vinegar and kombucha |
| title_full_unstemmed | Chemical composition of garlic fermented in red grape vinegar and kombucha |
| title_short | Chemical composition of garlic fermented in red grape vinegar and kombucha |
| title_sort | chemical composition of garlic fermented in red grape vinegar and kombucha |
| topic | Fermented garlic Kombucha Vinegar Organosulfur Fermentation |
| url | http://www.sciencedirect.com/science/article/pii/S1756464617302670 |
| work_keys_str_mv | AT aliebrahimipure chemicalcompositionofgarlicfermentedinredgrapevinegarandkombucha AT seyyedmofidghodsmofidi chemicalcompositionofgarlicfermentedinredgrapevinegarandkombucha AT freshtehkeyghobadi chemicalcompositionofgarlicfermentedinredgrapevinegarandkombucha AT monirebrahimipure chemicalcompositionofgarlicfermentedinredgrapevinegarandkombucha |