Related Experiment Videos
Allixin accumulation with long-term storage of garlic
Yukihiro Kodera1, Masanori Ayabe, Kozue Ogasawara
1Healthcare Institute, Wakunaga Pharmaceutical Co., Ltd., Japan. kodera_y@wakunaga.co.jp
Chemical & Pharmaceutical Bulletin
|March 26, 2002
Abstract:
Extremely high accumulation of allxiin, a phytoalexin derived from garlic, was observed in necrotic tissue areas after long-term storage. The allixin produced recrystallized on the surface of the garlic clove. The amount of allixin produced in raw garlic with necrotic tissue areas was 1400 ng/mg wet garlic, which exceeds the minimum exhibitory concentration of allixin. After approximately 2 years of storage, amount of allixin accumulated reached slightly less than 1% of the dry weight of garlic cloves.