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http://dx.doi.org/10.3746/jkfn.2015.44.11.1672

Analysis of Active Components of Giant Black Garlic  

Kim, Dam (Department of Food and Nutrition, Chungnam National University)
Kim, Kyoung-Hee (Department of Food and Nutrition, Chungnam National University)
Yook, Hong-Sun (Department of Food and Nutrition, Chungnam National University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.44, no.11, 2015 , pp. 1672-1681 More about this Journal
Abstract
Garlic has been consumed for a long time as a food in Korea. Among commercial garlic products, aged black garlic is known to contain bioactive ingredients. Giant garlic is large garlic with a mild and sweet flavor. However, there have been few studies on the bioactive effects of giant garlic. This study analyzed valid substances of giant black garlic (GBG), giant fresh garlic (GFG), normal black garlic (NBG), and normal fresh garlic (NFG). Moisture content of GBG decreased in comparison with that of GFG. Ash, crude protein, crude lipid, total pyruvate, S-allylcysteine, and S-allylmercaptocysteine contents were the highest in GBG. The pH values of GBG, GFG, NBG, and NFG were 3.77, 5.97, 3.94, and 6.10, respectively. Acidity of GBG was higher than that of GFG. Total sugar content of GBG increased while reducing sugar content was the same as that of GFG. Composition of amino acids except for histidine, lysine, and arginine in GBG was higher than that of GFG, and free amino acids excluding arginine, cysteine, lysine, phosphoethanolamine, and urea were higher than those of GFG. In minerals, Cu, Fe, and Mg contents were higher than those of GFG.
Keywords
giant black garlic; active components; proximate composition; pyruvate; sulfur compounds;
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