Chemical composition of garlic fermented in red grape vinegar and kombucha

Abstract

Garlic (Allium sativum), was fermented by red grape vinegar and Kombucha vinegar, following which organosulfurs, non-sulfur compounds and fatty acids of each sample was analyzed using GC-MS. The chemical composition of fresh and fermented garlics was significantly different with each other; Organosulfurs, which most biological properties of garlic are attributed to them, constitute 54.92% of 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 linoleic acid have only been detected in kombucha fermented garlic. Both fermented garlics have 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