The Impact of Allicin Contents on Microbiological Counts in Stored Garlic Cloves and Dried Garlic Sheets.

The analysis revealed that the peak area percentages for diallyl sulfide, diallyl disulfide, and diallyl trisulfide were determined to be 5.67%, 87.99%, and 6.34% respectively, based on the standard allicin concentration. Upon comparing fresh gloved garlic samples with dried garlic sheet samples, the analysis indicated that the peak area percentages of all the components, namely diallyl sulfide, allyl methyl disulfide, diallyl disulphide, and diallyl tetrasulfide, were significantly elevated. Nevertheless, the comparison of dried garlic sheet samples and fresh garlic glove samples revealed a significant increase in the peak area % of dimethyl trisulfide, allyl methyl trisulfide, diallyl trisulfide, and propenyl disulfide compounds. The results also showed that dried garlic sheet samples had a higher concentration of allicin compared to fresh garlic clove samples. This is because the dried samples did not contain any yeast, molds, salmonella SPP, staphylococcus aureus, escherichia cloi, bacillus cereus, or total bacterial counts. All the samples were dried and stored at room temperature for a period of 12 months. Conversely, allicin, the primary sulfur compound found in dried garlic sheets, possesses antibacterial and antifungal activities.