DOI: 10.36347/sajb.2017.v05i07.009

Pages: 519-524

Migration of volatile components from crushed garlic (allium sativum) into water packaged in polyethylene terephthalates (sachet water) was studied by extracting the analyte from the water into a liquid solvent phase (liquid-liquid extraction) followed by gas chromatography mass spectroscopic analysis. The bottled and sachet water were stored with the garlic in an air tight container at an average temperature of 30ºC. After two days of storage the sample was taken for analysis. The result showed the presence of fifty three (53) different components which includes phthalates, citrate esters, saturated hydrocarbons, siloxanes, amides and other water soluble volatile compounds from garlic. The control result showed only nitrogen. It was concluded that the volatile components of the garlic may have aided the degradation of the polyethylene terephthalate thereby leaching different organic compounds into the water and thus may pose harmful health hazards to consumers of such products.