Allixin accumulation with long-term storage of garlic.
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.
Kodera
Yukihiro
Y
Healthcare Institute, Wakunaga Pharmaceutical Co., Ltd., Japan. kodera_y@wakunaga.co.jp
Ayabe
Masanori
M
Ogasawara
Kozue
K
Yoshida
Susumu
S
Hayashi
Norihiro
N
Ono
Kazuhisa
K
D002851:Chromatography, High Pressure Liquid; D005519:Food Preservation; D005737:Garlic / Q000378:metabolism*; D009682:Magnetic Resonance Spectroscopy; D011753:Pyrones / Q000737:chemistry / Q000302:isolation & purification / Q000378:metabolism*
D011753:Pyrones; C070727:allixin