Determination of S-Allyl-L-cystein, Diallyl Disulfide, and Total Amino Acids of Black Garlic after Spontaneous Short-term Fermentation
![]() |
Kim, Mun-Su
(Dept. of Food Science and Technology, Chung-Ang University)
Kim, Min-Ju (Dept. of Food Science and Technology, Chung-Ang University) Bang, Woo-Suk (Dept. of Food and Nutrition, Yeungnam University) Kim, Keun-Sung (Dept. of Food Science and Technology, Chung-Ang University) Park, Sung-Soo (Cheju Traditional Food Institute, Cheju Halla University) |
1 | Block E. 1992. The chemistry of garlic and onions. Sci Am 252: 114-119. |
2 | Amagase H, Petesch BL, Matsuura H, Kasuga S, Itakura Y. 2001. Intake of garlic and its bioactive components. J Nutr 131: 955S-962S. DOI |
3 |
Lancaster JE, Shaw ML. 1989. |
4 | Yu TH, Wu CM. 1989. Stability of allicin in garlic juice. J Food Sci 54: 977-981. DOI |
5 | Melino S, Sabelli R, Paci M. 2011. Allyl sulfur compounds and cellular detoxification system: effects and perspectives in cancer therapy. Amino Acids 41: 103-112. DOI |
6 | Lawson LD. 1998. Garlic; a review of its medicinal effects and indicated active compounds. In Phytomedicines of Europe; Chemistry and Biological Activity. American Chemical Society, Washington, DC, USA. Vol 691, p 176-209. |
7 | Jang EK, Seo JH, Lee SP. 2008. Physiological activity and antioxidantive effects of aged black garlic extract. Korea J Food Sci 40: 443-448. |
8 | Block E, Naganathan S, Putman D, Zhao ST. 1992. Allium chemistry: HPLC analysis of thiosulfinates from onion, garlic, wild garlic (Ramsoms), leek, scallion, shallot, elephant (great headed) garlic, chive, and Chinese chive. Uniguely high allyl to methyl ratios in some garlic samples. J Agric Food Chem 40: 2418-2430. DOI |
9 | Block E. 1992. The organosulfur chemistry of the genus allium-implications for the organic chemistry of sulfur. Angew Chem Int Ed Engl 31: 1135-1178. DOI |
10 | Rosen RT, Hiserodt RD, Fukuda EK, Ruiz RJ, Zhou Z, Lech J, Rosen SL, Hartman TG. 2001. Determination of allcin, S-allylcysteine and volatile metabolites of garlic in breath, plasma or simulated gastric fluids. J Nutr 131: 968S-971S. DOI |
11 | Mutsch-Eckner M, Sticher O, Meier B. 1992. Reversed phase high performance liquid chromatography of S-alk(en)yl-L-cysteine derivatives in Allium sativum including the determination of (+)-S-allyl-L-cystene sulfoxid, r-L-glutamyl-S-allyl-L-cysteine and r-L-glutamyl-S-(trans-1-propenyl)-L-cyteine. J Chromatogr 625: 183-190. DOI ScienceOn |
12 | Sato E, Kohno M, Hamano H, Niwano Y. 2006. Increased antioxidative potency of garlic by spontaneous short term fermentation. Plant Foods Hum Nutr 61: 157-160. DOI |
13 | Wan X, Polyakova Y, Row KH. 2007. Determination of diallyl disulfide in garlic by reversed-phase high performance liquid chromatography. Anal Sci Technol 20: 442-447. |
14 | Iberl B, Winkler G, Knobloch K. 1990. Products of allicin transformation; ajoenes and dithiins, characterization and their determination by HPLC. Planta Med 56: 202-211. DOI |
![]() |