The chemistry of garlic (Allium sativum L.)

Summary

• 1. An investigation of the chemical composition, and the nitrogen partition in the nitrogen complex of the garlic (Allium sativum) has been carried out.

• 2. Exhaustive extraction with water removes 80% of the total nitrogen of which 67% is in the non-protein form, largely made up of compounds precipitable by phosphotungstic acid in 5% sulphuric acid.

• 3. The non-protein nitrogen extract has been fractioned for nitrogen distribution. Arginine, cystine, tyrosine and tryptophane have been determined independently. These results point out the existence of some type of compounds decomposing under the influence of alkali with the liberation of ammonia.

• 4. Garlic contains appreciable amounts of most of the important amino acids, its richness in lysine and histidine suggests that it may be of value in nutrition.