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      저자 : Hamza Al-Waili (검색결과 1 건)
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        Effects of Heating, Storage, and Ultraviolet Exposure on Antimicrobial Activity of Garlic Juice

        Noori S. Al-Waili,Khelod Y. Saloom,M. Akmal,Thia N. Al-Waili,Ali N. Al-Waili,Hamza Al-Waili,Amjed Ali,Karem Al-Sahlani 한국식품영양과학회 2007 Journal of medicinal food Vol.10 No.1

        This study was designed to investigate the effect of heating, storage, and ultraviolet exposure on antimicrobialactivity of garlic juice and its bacteriocidal activity against common human pathogens. Antimicrobial activity of fresh garlicjuice was tested against Escherichia coli, Staphylococcus aureus, Streptococcus hemolyticusB, S. hemolyticusA, Klebsiellasp., Shigella dysenteriae, and Candida albicansusing the disc method. The dilution method was performed by addition ofgarlic juice to broth media to obtain 1100% concentrations as vol/vol or wt/vol. Garlic juice was used after 24 hours of stor-age at 4°C, heating to 100°C for 5 minutes, 10 minutes, 30 minutes, and 60 minutes, heating to 80°C for 60 minutes, and 4hours of exposure to ultraviolet light. Re-culture of specimens taken from garlic-induced negative media was performed infresh broth free of garlic juice. Results showed that all the isolates were sensitive to fresh garlic juice; the most sensitive wasC. albicans, and the least sensitive was S. hemolyticusA. Heating to 100°C for 30 and 60 minutes completely abolished theantimicrobial activity, while heating for 5 and 10 minutes, storage for 24 hours, and 4 hours of ultraviolet exposure decreasedit. Garlic juice was bactericidal at concentrations of 5% and more. Thus garlic juice has marked antimicrobial activity thatmakes it a potential agent to be tested in clinical trials. The antimicrobial activity was compromised by storage and heating;therefore it is advisable to use fresh garlic and avoid boiling it for more than 5 minutes during cooking.

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