Palavras-chave
antibacterial property
organosulfur compounds
gas and liquid chromatography – mass spectrometry
thermal fermentation process
Como Citar
Resumo
O alho preto é um derivado do alho que oferece ainda mais benefícios à saúde. Durante a fermentação, várias reações químicas alteram a composição química do alho. Neste estudo, o perfil de compostos organossulfurados do alho preto foi analisado por meio de GC-MS e LC-MS, e sua atividade antibacteriana também foi testada. Na fase inicial, o alho foi fermentado a uma temperatura constante de 60 °C por 24 dias. A análise por GC-MS revelou quatro compostos organossulfurados. Por sua vez, a análise por LC-MS detectou 16 compostos organossulfurados distintos e suas quantidades em cada estágio de fermentação. Um composto organossulfurado foi detectado de forma consistente na análise por LC-MS em todos os estágios de fermentação. A atividade antibacteriana foi testada utilizando o método de difusão em disco de papel contra as bactérias S. aureus e E. coli. Os resultados da pesquisa mostraram que o alho preto mais eficaz na eliminação de bactérias foi aquele fermentado por 18 dias. Isso ficou evidente pelo diâmetro maior e mais estável das zonas de inibição.Referências
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