• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.2
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• pp.188-194
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• 2009

Antioxidant compounds and activities of raw and cooked (blanching, pan-frying, soy sauce pickle, Kochugang pickle) domestic garlic stems were investigated. The contents of chlorophyll, carotenoid, vitamin C, phenolic compounds and allicin in raw and cooked garlic stems were measured. Various cooking process increased significantly chlorophyll and $\beta$-carotene contents of garlic stem, but decreased vitamin C, phenolic compounds and allicin contents (p<0.05). Antioxidant activities of methanol extracts from raw and cooked garlic stem such as electronic donating ability (EDA), superoxide dismutase (SOD)-like activity and nitrite scavenging ability (NSA) were compared. The antioxidant activities were found to have lowered in the order of raw> pan-frying> blanching> garlic stem soy sauce pickle> garlic stem Kochujang pickle. Antioxidant activities of cooked garlic stems were more than 65% of cooked garlic bulbs.

• Journal of agriculture & life science
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• v.46 no.4
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• pp.129-139
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• 2012

This study was carried out to evaluate the chemical properties and functional characteristics, such as general composition and bioactivity compounds contents of fresh and blanched (at $95^{\circ}C$, for 5min) garlic shoot from Namhae. Also, evaluated antioxidant and antimicrobial activities of water and ethanol extract of fresh and blanched garlic shoot. The moisture content of fresh garlic steam was $ 85.14{\pm}0.35%$, crude protein and crude lipid were $0.79{\pm}0.26%$ and $2.96{\pm}0.03%$ respectively. Vitamin C content was higher in fresh garlic shoot ($7.07{\pm}0.84mg/100g$) than blanched. Total phenol and total chlorophyll contents were respectively $16.93{\pm}1.17mM/g$ and $6.70{\pm}0.46mg/g$ in fresh garlic shoot. Allicin content of blanched garlic shoot was $128.63{\pm}1.59mM/g$. This content was 1.82 times higher than the fresh garlic shoot. Total pyruvate content was higher in fresh garlic shoot ($24.63{\pm}1.59mM/g$), but thiosulfinate was higher in fresh garlic shoot. Total flavonoide was the highest in water extract of blanched garlic shoot ($3.67{\pm}0.00mM/g$). ABTS radical scavenging activity of water extract form blanched garlic shoot was $85.09{\pm}0.28%$, which was higher than the other extracts. NO radical scavenging activity of ethanol extract from blanched garlic shoot was significantly higher than the extracts from fresh garlic shoot. Antibacterial activity to S. aureus, S. enterica, B. cereus and E. coli was only indicated in water extract of fresh garlic shoot.

• Food Science of Animal Resources
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• v.30 no.2
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• pp.291-297
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• 2010

This study was carried out to investigate antioxidative and antimicrobial activities of ethanol extracted garlic stem and red cabbage, and their application to pork patties during refrigerated storage. Total phenolic compounds of ethanol extracted garlic stem and red cabbage were 3.13 g/100 g and 3.99 g/100 g, respectively. 1,1'-diphenyl-2-picryhdrazyl (DPPH) radical scavenging activity of garlic stem extracts increased up to 0.05%. Iron chelating activities of both garlic stem and red cabbage increased up to 0.5%, and red cabbage up to the concentration of 1% had similar iron chelating activity to those of EDTA. Pork patties containing garlic stem had higher Hunter L and b values, (p<0.05), whereas those with red cabbage had highest Hunter a values, resulting in similar value to those of control (p>0.05). Thiobarbituric acid reactive substances (TBARS) of pork patties with garlic stem were lower than those of the control (p<0.05). In addition, antioxidantive activities of pork patties with red cabbage were higher than those with garlic stem. No differences in microbial contents were observed between the control and treatments. In conclusion, garlic stem and red cabbage extracts might be used as natural antioxidants to be used in the manufacture of functional meat products.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.8
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• pp.972-978
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• 2008

Antioxidant compounds and activities were investigated for both northern (Uiseong) and southern ecotype (Namhae) domestic garlic stems. The contents of chlorophyll, carotenoid, vitamin C, phenolic compounds and allicin in garlic stems were measured. Antioxidant activities of methanol and ethanol extracts of garlic stems were compared determining lipid peroxidation on the linoleic acid system, electronic donating ability (EDA), superoxide dismutase (SOD)-like activity and nitrite scavenging ability (NSA). The amounts of chlorophyll, carotenoid, phenolic compounds and allicin in northern ecotype were significantly higher, but vitamin C content was lower than those of southern ecotype garlic stems. The allicin contents of garlic stems and garlic bulbs were $26.1{\pm}1.0{\sim}28.2{\pm}0.9$ and $33.2{\pm}0.7{\sim}33.5{\pm}0.8\;mg%$, respectively. All antioxidant activities were higher in methanol extracts of garlic stems than in ethanol extracts and were higher with northern ecotype than those with southern ecotype extract. The SOD-like activity of garlic stem extract was higher than that of garlic bulbs while EDA, lipid peroxidation and NDA of garlic stem extracts were lower than those of garlic bulbs. Antioxidant activities of garlic stems were more than 50% of garlic bulbs.

• Food Science and Preservation
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• v.23 no.3
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• pp.310-318
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• 2016

This study was performed to investigate changes in the quality characteristics and chemical compounds in garlic shoots by blanching for different time (0, 0.5, 1, 2, 3, and 4 min). The color (L, a, and b values), texture profile (hardness, springiness, chewiness, gumminess, and cohesiveness), total vitamin C, total sugar, total polyphenol and flavonoid, chlorophyll a and b contents, total pyruvate and thiosulfinate contents of the blanched garlic shoots were examined. As the blanching time increased, the L and b values decreased, while the a value increased. Hardness, chewiness, springiness and gumminess of the blanched shoots were significantly lowered with the increasing blanching time. Vitamin C content of raw garlic shoot was 1.62 mg/100 g while that of the blanched garlic shoots was 0.16~0.24 mg/100 g, implying vitamin C loss into blanching water and destruction by heat. The total sugar and polyphenol contents were fluctuated during blanching, but over 75% of their initial levels were retained under all blanching conditions. The total flavonoid contents increased as the blanching time increased. The chlorophyll a content did not show significant change with blanching time, but the chlorophyll b content significantly decreased. These results suggest that blanching for 2 min could be the best for retaining beneficial compounds and desirable quality of garlic shoot.

• Korean journal of applied entomology
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• v.18 no.2 s.39
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• pp.89-100
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• 1979

[ $\lceil$ ]한국산 명나방과(Pyralidae)에 관하여는 이미 필자(1976)에 의하여 언급된바와 같이 1889년 영국인 곤충학자 J.H. Leech가 처음으로 9종의 신종을 발표한데 이어 현재까지 300여종이 기록되어 왔다. 그러나 이들의 기록이 여러종류의 발표문에 산재해 있는 상태로 체계적인 정리가 이루어진바 없으며 학명뿐아니라 우리말 이름조차 갖가지로 쓰여지고 있어 곤충명 사용에 혼란이 야기되고 있는 실정이다. 이에 필자는 현재까지 발표되었던 종들을 조사하여 최근의 분류체계에 따라 학명 및 그들의 동의어(Synonym)를 정리함과 아울러 우리말 이름도 먼저 명명된 이름이나 또는 현재 많이 사용되고 있는 이름을 택하여 통일화하고 ( )안에 그 이명을 표시하였다. Evergestiinae(새들명나방아과, 신칭)은 현재까지는 주로 Pyraustinae(들명나방아과)에 포함되는 족(Tribe)으로 취급되어 왔으나 최근의 분류체계에 따라 독립된 아과로 취급하였다. 이들에 대해서는 Leech에 이어 일본인 Shibuya(1927년에 의하여 13종, 박세욱등 (1958, 1969)에 의하여 27종이 새로 기록되는등 1968년에 출판된 한국 동물명집 곤충편에는 94종이 수록되었다. 최근 필자(1976)에 의하여 우리나라 미기록종으로 발표된 24종과 기타 국내외의 문헌을 통한 기록의 근거를 기초로 작성된 이 목록에는 Evergestiinae에 1속 3종, Pyraustinae에 53속 123종이 포함되었으며 학명이 불분명하거나 채집의 근거가 불확실한 4종은 후미에 별도로 기재하였다. 분포란의 괄호안에 명시된 채집지는 필자에 의하여 채집 확인된 종들로서 그들의 표본은 농업기술연구소 곤충연구담당관실 표본실에 소장되어 있다. 다른 아과에 관하여는 정리가 완료되는대로 추후 발표할 예정이다.nemella hengsungica, Aphelenchoides besseyi 등으로 2아목 7과 11종이었다.는 내연가공한 옷생산에 사용되지 않는 것이 타당하겠다. 주아의 즙액에 의해서도 C. amaranticolor에 기계적 전염이 되었다. 7. C. amaranticolor 상에 계통분리된 마늘 모자이크 바이러스의 내열성은 $65^{\circ}-70^{\circ}C$, 희석한계는 $10^{-}2-10^{-3}$, 그리고 보존한계는 2 일이었다. 8. 마늘 모자이크 바이러스의 순화는 2회의 분획원심과 Sephadex gel filtration에 의해서 가능했다. 9. 전자현미경하에서 관찰한 마늘 모자이크 바이러스는 길이 1200-1225mu 폭 10-12mu의 사상이었다. 10. 혈청학적 미량침강 반응법에 의해 마늘잎에서뿐만 아니라 인편과 주아에서도 마늘 모자이크 바이러스의 검정이 가능했다. 11. 우리나라 5개 지방에서 수집한 마늘 종구 150개와 주아 30개에 대해 혈청학적방법으로 마늘 모자이크 바이러스의 감염률을 조사한 결과 $100\%$의 감염률을 보였다. 12. 마늘 모자이크 바이러스와 크기가 근사한 Potato Virus X. Potato virus Y, Potato virus S, Potato virus M 등과의 혈청학적 유연관계를 조사한 바, 마늘 모자이크 바이러스는 이들과 구별되는 다른 바이러스라고 생각된다. 13. 마늘의 모자이크 감염주에서 단일계통으로 분리하여 본 실험에 사용한 바이러스는 마늘의 바이러스 무감염주를 얻을 수가 없기 때문에 직접 마늘잎에 접종해서 모자이크톤의 병원이라는 것을 확인할 수 없었지만, 검정식물상의 반응, 혈청학적반응, 전자현미경적 관찰등의 간접적인 조사 결과로 미루어 미인록의 마늘모자이크 바이러스라고 생각된다

• Food Science and Preservation
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• v.21 no.3
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• pp.321-327
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• 2014

This paper introduces the physicochemical characteristics of garlic shoots investigated in the 8 areas of Namhae, Gohyeon-myeon (GHM), Nam-myeon (NM), Samdong-myeon (SDM), Namhae-eup (NHE), Seo-myeon (SM), Seolcheon-myeon (SCM), Idong-myeon (IDM) and Changsoen-myeon (CSM). The moisture was $80.15{\pm}0.37{\sim}83.87{\pm}0.15g/100g$. The crude protein and lipid were $1.59{\pm}0.02{\sim}2.25{\pm}0.09g/100g$ and $0.35{\pm}0.01{\sim}0.48{\pm}0.03g/100g$, respectively. Ash was $0.65{\pm}0.03{\sim}0.71{\pm}0.03g/100g$. In addition, the total levels of phenol and flavonoid were searched as $33.02{\pm}1.78{\sim}58.41{\pm}1.08mg/100g$ and $11.60{\pm}3.36{\sim}23.95{\pm}2.04mg/100g$, respectively. The garlic shoots in IDM, where the highest total chlorophyll level detected as $170.58{\pm}1.04{\mu}g/g$ and in CSM, where the lowest total chlorophyll level investigated as $116.65{\pm}0.00{\mu}g/g$, were unveiled. The mineral elements (S, Ca, Fe, K, Mg, Na, Mn and Zn) were analyzed by ICP-OES, and K was the most highly contained mineral with $7257.0{\pm}87.9{\sim}10070.0{\pm}9.7mg/kg$. Significant feature of garlic shoots in IDM and NHE was that the total amounts of mineral were relatively higher than other regions as 21,143.5 mg/kg and 20,581.2 mg/kg, respectively. The cultivating regions were revealed as the one of important matters with the level of allicin ($78.03{\pm}6.15{\sim}203.43{\pm}18.47mg/kg$). In particular, the level of allicin of garlic raised in SDM ($203.43{\pm}18.47mg/kg$) was approximately 2.2~2.6 times higher than those in CSM ($92.86{\pm}8.70mg/kg$) and SCM ($78.03{\pm}6.15mg/kg$). The sulfur compounds content of diallyl trisulde was remarkably higher, especially the garlic shoots in IDM with $830.62{\pm}14.69{\sim}1281.10{\pm}27.71mg/kg$.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.1
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• pp.116-122
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• 2012

Volatile flavor compounds derived from four black garlic extracts purchased in a local market were analyzed for the purpose of quality assessment. A total of 68 compounds was detected in samples using solid phase microextraction (SPME)/GC/MSD, and they were mainly sulfur-containing compounds, including three unknown compounds (21), aldehydes (10), furans (7), alcohols (6), aromatic compounds (7), ketones (4), acids (4), nitrogen-containing compounds (3), esters (2), and miscellaneous compounds (4). 2,6-Dimethyl-4-heptanone having a fruity-sweet odor was the most abundant in all of the samples. Six sulfur-containing compounds including allyl sulfide, 4-methyl-1,2,4-thiazole, 1,3,5-trithiane, unknown I (RI 1564), unknown II (RI 1565), and unknown III (RI 1613) were detected in all of the samples and appeared to contribute to the garlic-like odor. Particularly, three aldehydes (3-methylbutanal, benzaldehyde, phenylacetaldehyde), four furans (furfural, 2-acetylfuran, 5-methyl-2-furfural, furfural alcohol), and others (2,6-dimethylpyrazine, acetic acid) formed through a Maillard reaction during garlic aging were detected in all of the samples, and they contributed to the characteristic burnt, sweet, and sour flavors of black garlic extracts.

• Journal of Life Science
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• v.16 no.2 s.75
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• pp.253-258
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• 2006

Garlic is a perennial herb primarily distributed throughout the world. These plants are regarded as a medically and agricultural important crop in the world. The genetic relationships between cultivated and wild species were investigated at the population levels by constructing tree based on ISSR (inter-simple sequence repeats) markers. In addition, ISSR analysis was also conducted to estimate genetic diversity and population structure of these species. Three wild garlic populations in Korea were found to have more alleles per locus (mean 1.672 vs. 1.510) higher percent polymorphic locus (67.2 vs. 51.0), and higher diversity (0.250 vs. 0.198) than three cultivated populations. The cultivated and wild species in Korea are well separated from each other at phylogenetic trees. Although there is not direct evidence that A. victorialis is an ancestor of Korean A. sativum, there is a possibility that cultivated A. sativum in Korea has evolved from wild A. victorialis in Korea. Populations of A. victorialis may be useful in germ-plasm classification and evolutionary process.

• Journal of Life Science
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• v.9 no.6
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• pp.671-676
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• 1999

RAPD analysis using random primers were tried to evaluate the genetic variation and diversity of the nine garlic cultivars including two foreign varieties. Thirty-two primers out of 70 primers screened were used to amplify genomic DNA of garlic cultivars using polymerase chain reaction(PCR). Among a total of 151 bands amplified by 32 primers, 125 polymorphic bands were subjected to analysis for genetic relationship of garlic cultivars. The estimated size of amplified PCR products were in the range of 932 to 4,060 base pairs. Nine garlic cultivars were classified into two groups, such as group I corresponded to Changnyung and Hungary cultivars, and group II, Namdo, Sandong from China, Yecheon, Euiseong, Youngweol, Danyang, Jeongsun cultivars, with the genetic distance value of 0.271. The major ecological types of garlics, so called southern and northern types, was grouped in the genetic distance value of 0.200. The results presented in this study suggest that RAPD analysis are likely to be useful for identification of cultivars and evaluation of genetic origin in garlics.