Chemical composition of garlic fermented in red grape vinegar and kombucha

Authors:
Ali Ebrahimi Pure, Seyyed Mofid Ghods, Mofidic, Freshteh Keyghobadic, Monir Ebrahimi Pure

Abstract:
Garlic (Allium sativum), was fermented by red grape vinegar and Kombucha vinegar, following which organosulfurs, non-sulfur compounds and fatty acids of each sample were analyzed using GC-MS. The chemical composition of fresh and fermented garlic was significantly different from each other; Organosulfurs, which most biological properties of garlic are attributed to them, constitute 54.92% of the 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-linolenic acid have only been detected in kombucha fermented garlic. Both fermented garlic has 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.

Keywords: fermented garlic, kombucha, vinegar, organosulfur, fermentation



Country: Iran

Citation: Journal of Functional Foods, Volume 34, July 2017, Pages 347-355, ISSN 1756-4646

Study Mailing Address:
Pharmaceutical Sciences Research Center, Pharmaceutical Sciences Branch, Islamic Azad University, IAUPS, Tehran, Iran.

Date Updated: March 6, 2020