Identification of Antibacterial Compounds in Black Garlic against Salmonella typhimurium using HPLC-Fingerprinting and Chemometrics

Identifikasi Senyawa Antibakteri Bawang Hitam terhadap Salmonella Typhimurium menggunakan Sidik Jari HPLC dan Kemometrik

  • M. Farras Abiyyuddin Department of Food Science and Technology, IPB University, Bogor, Indonesia
  • Winiati P Rahayu Department of Food Science and Technology, IPB University, Bogor, Indonesia http://orcid.org/0000-0002-9908-531X
  • Nancy Dewi Yuliana Department of Food Science and Technology, IPB University, Bogor, Indonesia http://orcid.org/0000-0003-0249-3753
  • Abdul Aziz Setiawan Department of Pharmaceutical Technology and Natural Material, University of Muhammadiyah A.R. Fachruddin, Tangerang, Indonesia
  • Ririn Anggraeni Department of Food Science and Technology, IPB University, Bogor, Indonesia
  • Edy Marwanta National Research and Innovation Agency (BRIN), Bogor, Indonesia
  • Ahmad Marasabessy National Research and Innovation Agency (BRIN), Bogor, Indonesia
DOI: https://doi.org/10.20884/1.jm.2025.20.1.11378

Abstract

ABSTRACT. Black garlic is an aged product derived from fresh garlic and exhibits potential antibacterial properties. This study aims to identify the antibacterial compounds in black garlic against Salmonella typhimurium using HPLC fingerprinting and chemometrics. The antibacterial activity of the n-hexane fraction, methanol fraction, and water fraction were analyzed using the well diffusion method. Only the water fraction exhibited an inhibitory zone against S. typhimurium of 11.96 ± 1.86 mm. The chemical profile of each fraction, analyzed by HPLC-MWD, was correlated with antibacterial activity data using Orthogonal Projection to Latent Structure. A retention interval of 2.50 – 2.99 and 2.00 – 2.49 minutes of the water fraction at a wavelength of 214 nm demonstrated a correlation with antibacterial activity. The peaks identified in HPLC-MWD at a retention interval of 2.50 – 2.99 and 2.00 – 2.49 minutes exhibited a similar pattern to the peaks appearing at a retention time of 1.12 and 1.06 minutes on the UHPLC-Q-Orbitrap-HRMS chromatogram. The resultant peak in the UHPLC-Q-Orbitrap-HRMS analysis of the water fraction indicated that it was attributed to S-allyl cysteine and S-allyl mercaptocysteine.


 


Keywords: black garlic, metabolomics, S-allyl cysteine, S-allyl mercapto cysteine

Published
2025-03-21
How to Cite
ABIYYUDDIN, M. Farras et al. Identification of Antibacterial Compounds in Black Garlic against Salmonella typhimurium using HPLC-Fingerprinting and Chemometrics. Molekul, [S.l.], v. 20, n. 1, p. 63-72, mar. 2025. ISSN 2503-0310. Available at: <https://jos.unsoed.ac.id/index.php/jm/article/view/11378>. Date accessed: 03 nov. 2025. doi: https://doi.org/10.20884/1.jm.2025.20.1.11378.
Citation Formats
Issue
Vol 20 No 1 (2025)
Section
Articles

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