Chemical composition of garlic fermented in red grape vinegar and kombucha
Ali Ebrahimi Pure, Seyyed Mofid Ghods, Mofidic, Freshteh Keyghobadic, Monir Ebrahimi Pure
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
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