Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Antimicrobial Activity of Alk(en)yl Sulfides Found in Essential Oils of Garlic and Onion

Kim, Jay-Wook;Huh, Jung-Eun;Kyung, Suk-Hun;Kyung, Kyu-Hang

  • Published : 20040400
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Abstract

Alk(en)yl sulfides derived from S-alk(en)yl-L-cysteine sulfoxides in garlic and onion were chemically synthesized, and their antimicrobial activities were determined. Both garlic oil (GO) and onion oil (OO) showed equal antimicrobial activities, with minimum inhibitory concentrations of 25 and 100 ppm against Candida utilis ATCC42416 and Staphylococcus aureus B31, respectively. Number of carbons in alk(en)yl group and sulfur atoms in molecules influenced antimicrobial activity of sulfides. Sulfides with single sulfur atom were not antimicrobial, and sulfides with three or four sulfur atoms were highly inhibitory against growths of C. utilis ATCC42416 and S. aureus B31. Dimethyl trisulfide was inhibitory against yeast growth, but not to bacterium growth, whereas opposite was observed for dipropyl trisulfide and dipropyl tetrasulfide. Antimicrobial activities of GO and OO appeared to be determined by the concentrations of individual constituent sulfides.

Keywords

References

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