Q1. Which compound in garlic contributes to its antimicrobial property?
- (a) Allicin
- (b) Ascorbic acid
- (c) Curcumin
- (d) Eugenol
Answer & solution
Answer: (a) Allicin
Allicin is the organosulphur compound released when a garlic clove is crushed.
It gives garlic both its pungent smell and its antibacterial and antifungal action.
Revision note — Active compounds in common foods
• Garlic (Allium sativum) stores a stable, odourless compound called alliin; crushing releases the enzyme alliinase, which converts it into allicin within seconds.
• Allicin is unstable and breaks down on heating, which is why raw crushed garlic is the form credited with antimicrobial value; it was first isolated by Chester J. Cavallito in 1944.
• Ascorbic acid is vitamin C, found in amla, guava and citrus fruits; its deficiency causes scurvy. It is an antioxidant, not garlic's antimicrobial agent.
• Curcumin is the yellow pigment of turmeric (Curcuma longa), valued as an anti-inflammatory; Lakadong turmeric of Meghalaya is prized for its high curcumin content.
• Eugenol is the chief compound of clove oil, used as a dental analgesic and in the laboratory as an olfactory indicator.
• Other pairs worth memorising: capsaicin (chilli), piperine (black pepper), cinnamaldehyde (cinnamon), allyl isothiocyanate (mustard), lycopene (tomato), zingiberene (ginger).
Do not mix these up
• Alliin vs allicin — alliin is the odourless compound stored inside the intact clove; allicin appears only when the clove is crushed or cut.
• Allicin vs capsaicin — allicin is the pungency of garlic; capsaicin is the compound that makes chillies hot.
Also asked from this topic: the compound giving garlic its sharp taste and smell (allicin); the state whose Lakadong turmeric is high in curcumin (Meghalaya); clove oil's lab use (olfactory indicator).