• Journal of the East Asian Society of Dietary Life
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• v.20 no.6
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• pp.916-922
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• 2010

The quality characteristics and antioxidant activities were evaluated for jams containing fructooligosaccharide (FTO) and FTOS (sucrose 50%+FTO 50%) substituted for sucrose. The endpoint of jam preparation was determined to be sweetness of $64^{\circ}Brix$. Moisture contents differed among the treatments, whereas acidity did not. Reducing sugar content and viscosity were highest in the FTO (0.144%, 126,800 cP), and the lowest in control (0.074%, 101,600 cP). Lightness (L value), redness (a value), and yellowness (b value) values of the Hunter color system were highest in the FTO sample. Hardness and springiness of textural properties were the highest in the FTO sample as well. Antioxidant activities were the highest in the FTO sample with the lowest $IC_50$ values (42.3 mg/g for DPPH and 22.4 mg/g for hydroxyl radical scavenging activities). Total phenolic content was the highest in the FTO sample among all treatments. The overall acceptance score of black garlic jam containing FTO was the highest. Based on these results, it is suggested that FTO was appropriate for achieving good qualities such as antioxidative activity in black garlic jam.

• Monthly Duck's Village
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• s.86
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• pp.82-84
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• 2010

• Food Science and Preservation
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• v.19 no.4
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• pp.577-585
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• 2012

This study was conducted to establish the extraction conditions for the optimization of the biological activities of black garlic using the response surface methodology (RSM). The extraction conditions were based on the central composite design, with 15 kinds of variations in the extraction temperature (50-$90^{\circ}C$ ), extraction time (3-15 hrs), and ethanol concentration (0-100%). The total phenol, flavonoids, thiosulfinate contents, and anti-oxidant activity of black garlic extract were significantly higher at the J condition ($90^{\circ}C$ for 9 hrs with a 50% ethanol concentration). In this condition, the biological activities such as DPPH radical scavenging (66.10%), ABTS radical scavenging activity (75.02%), and reducing power by of FRAP (375.4 ${\mu}M/mL$) were excellent. Overall, the extraction conditions for the optimized biological activities of black garlic via RSM were expected to be at $89.68^{\circ}C$ for 9.79 hrs with a 55.72% ethanol concentration. The actual values were 96.4-114.8% of the predicted values.

• Korean journal of food and cookery science
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• v.24 no.5
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• pp.645-651
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• 2008

The antioxidant activity of shared fresh, steamed, and black garlic on soybean oil was assessed at levels of 0, 5, 10, 20, 0 g/100 g, respectively, and these samples were stored for 28 days at $60^{\circ}C$. The color of the oil was increased during torage. The anisidine value was increased dramatically at 14 days of storage, after which it continually increased. The cid values of the samples to which fresh and steamed garlic were added did not differ significantly, but were increased n proportion to the sample concentration after 14 days of storage in the samples to which black garlic was added. The peroxide value was lower in the samples to which shred garlic was added, as compared to the samples to which ${\alpha}$ -tocopherol and BHT were added. Garlic had an inhibitory effect on peroxides when the sample volume was larger. The TBA value was increased during storage and was inhibited with larger volumes of added shred garlic. After 28 days of storage, the TBA volumes of all samples were lower than those of the controls (335.63), with the exception of the sample to which 5 g/100 g of steamed garlic was added, particular, the shred garlics evidenced more profound antioxidant activity in the 40 g/100 g added samples than in the sample to which 0.02% BHT was added.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.4
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• pp.577-586
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• 2013

This study investigated black garlic and mugwort extracts have anti-stress activity. The antioxidant activities of extracts from black garlic (BEP), mugwort (MEP), and three mixtures (MPA, 95:5; MPB, 90:10; MPC, 85:15, w/w% for BEP and MEP, respectively) were tested in vitro. DPPH and ABTS radical scavenging activities for the mixtures (MPA, MPB and MPC) were significantly elevated in a dose-dependent manner by the amount of mugwort extract. A restraint stress was imposed on six groups of Sprague-Dawley rats supplemented with an AIN-93 diet (RSC) or one of five kinds of hot water extract drinks containing (black garlic, RS1; mugwort, RS2; and mixtures of black garlic : mugwort at 95:5, RS3; 90:10, RS4, and a mixture of black garlic : mugwort : apple extract : xylitol=90.25:4.75:2:3, RS5; v/v%) for 4 weeks. The normal group was fed with the AIN-93 diet and not exposed to restraint stress. Food intake was higher in the group fed with garlic extract (RS1), while the body weight gain and food efficiency ratio did not significantly change. The total serum cholesterol content in the RS1 and RS2 groups was significantly lower than the RSC group (control), and the RS5 group was not significantly different compared to the RS3 group. The serum triglyceride content was significantly higher RS3~RS5 groups than RS1 and RS2 groups. In terms of HDL-C and LDL-C contents, AI and CRF in the serum were not significantly different between RS3 and RS5 groups. AST and ALP activities of RS1~RS5 groups were significantly lower than the RSC group. The liver total lipid and cholesterol contents of RS1~RS5 groups were significantly lower than RSC group, and triglyceride content was significantly lower in the RS1 group. Glycogen in the liver tissue was significantly higher in the RS2 and RS3 group compared to the RSC group. These results show that the intake of a mixture of black garlic and mugwort extracts may be effective in the alleviation of hyperlipidemia caused by restraint stress.

• Food Science and Preservation
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• v.21 no.2
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• pp.193-198
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• 2014

The quality and antioxidative characteristics of drinks prepared with different mixing ratios of black garlic and Oenanthe javanica DC., BD-1 (black garlic only), BD-2 (black garlic:Oenanthe javanica DC.=2:1), BD-3 (black garlic:Oenanthe javanica DC.=1:1), and BD-4 (black garlic:Oenanthe javanica DC.=1:2), were studied. The pH increased with the increasing concentration of Oenanthe javanica DC. extract in all the tested drinks, but the sugar contents decreased. The total polyphenol contents of the drinks were 28.48 ${\mu}g/mL$ (BD-1), 41.91 ${\mu}g/mL$ (BD-2), 42.36 ${\mu}g/mL$ (BD-3), and 46.96 ${\mu}g/mL$ (BD-4). The SOD-like activity was highest for BD-4 (18.60%), followed by BD-3 (15.53%), BD-2 (12.53%), and BD-1 (10.27%). The thiobarbituric acid reactive substances (TBARS) was highest for BD-4 (52.51%), followed by BD-3 (45.70%), BD-2 (39.44%), and BD-1 (28.72%). The ferrous ion chelating activity increased with the increasing concentration of Oenanthe javanica DC extract, and BD-4 showed the best activities among all the tested drinks. The water-soluble vitamin content (vitamins B1, B2, B6, and C) of BD-4 (1197.77 ${\mu}g/mL$) was higher than those of the other drinks (BD-1, 213.02 ${\mu}g/mL$; BD-2, 477.87 ${\mu}g/mL$; BD-3, 914.72 ${\mu}g/mL$), and the vitamin C (806.21 ${\mu}g/mL$) content of the water-soluble vitamins at BD-4 was higher than those of vitamins B1 (68.04 ${\mu}g/mL$), B2 (312.51 ${\mu}g/mL$), and B6 (11.01 ${\mu}g/mL$). BD-4 showed the best score in the sensory evaluations, such as in the evaluation of the color, flavor, taste, and overall acceptability.

• Korean journal of food and cookery science
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• v.30 no.4
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• pp.444-453
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• 2014

In this paper, we made sausages which included 1% black garlic extracts at $15^{\circ}Bx$ mixed with 0.3% dried powders of Curcuma longa L. (ST1), Opuntia ficus-indica var. saboten (ST2), Asparagus ocinals L. (ST3) and Aloe vera (ST4), respectively, and evaluated the quality of the sausage by instrumental analysis and sensory evaluation. The sausages were stored at $8^{\circ}C$ for 4 weeks. In terms of color intensity, ST2 provided the highest lightness (L) and redness (a), while the yellowness (b) was the highest in ST3. In the initial duration, the control group of sausage showed the highest texture measurement. ST4 had the lowest pH level (highest acidity). These outcomes decreased as the storage time became longer. In the initial storage duration, the ST4 had the highest total sugar content ($17.64{\pm}0.92mg/100g$), and this increased with longer storage duration. Since the contents of TBARS for the proposed sausages had been incremented, the initial contents were generally lower than those of the control sausages. The ABTS radical scavenging activity was performed as $89.11{\pm}0.66{\sim}99.22{\pm}0.09%$ at the $1000{\mu}g/mL$ level during the initial day of storage. To conclude, the sausages supplemented the black garlic with the proposed dried powders have a high chance of being a suitable commercial product for both customs and marketing eld.

• Journal of Life Science
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• v.20 no.4
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• pp.528-534
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• 2010

Garlic (Allium sativum) has been well-known as a folk remedy for a variety of ailments since ancient times, and it is well documented that enhanced garlic consumption leads to a decrease in incidences of cancer. Tight junctions (TJs) are critical structures for the maintenance of cellular polarity, acting as paracellular permeability barriers and playing an essential role in regulating the diffusion of fluid, electrolytes and macromolecules through the paracellular pathway. Matrix metalloproteinases (MMPs) have been implicated as possible mediators of invasiveness and metastasis in some cancers. In this study, we investigated the potential effects of water extract of aged black garlic (ABG) on the correlation between tightening of TJs and anti-invasive activity in human gastric carcinoma AGS cells. The inhibitory effects of ABG on cell motility and invasiveness were found to be associated with increased tightness of TJs, which was demonstrated by an increase in transepithelial electrical resistance. Additionally, the activities of MMP-2 and -9 in AGS cells were inhibited by treatment with ABG, and this was also correlated with a decrease in the expression of their mRNA and proteins. Furthermore, RT-PCR and immunoblotting results indicated that ABG repressed the levels of the claudin proteins, major components of TJs that play a key role in the control and selectivity of paracellular transport. In conclusion, these results suggest that ABG treatment may inhibit tumor metastasis and invasion, and therefore may act as a dietary source to decrease the risk of developing cancer.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.7
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• pp.933-940
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• 2010

To confirm antioxidant activity of black garlic, methanol extract of black garlic was fractioned by hexane, chloroform, ethyl acetate, buthanol and water. Antioxidant activities of solvent fractions were assayed in 100, 250, 500 and $1,000\;{\mu}g/mL$ concentrations. The contents of total phenol and flavonoids were significantly higher 5.5~11.6 times in chloroform, ethyl acetate and hexane fraction than other fractions. Antioxidant activities of solvent fractions were increased by higher sample concentrations and their activities were significantly higher in chloroform and ethyl acetate fractions than others. DPPH radical scavenging activity was over 50% in $1,000\;{\mu}g/mL$ concentration, except butanol and water fraction. In the same concentration, reducing power was also significantly lower in butanol and water fraction. ABTS radical scavenging activity was higher in hexane, chloroform and ethyl acetate fractions and was over 70% at $1,000\;{\mu}g/mL$ concentration. In $1,000\;{\mu}g/mL$ concentration, the range of hydroxy radical scavenging activity was 50.27~81.02% and SOD-like ability was 26.73~47.64%. Antioxidant activity in linoleic acid reaction system was significantly higher when storage time was longer and sample concentration was higher in non-polar solvent fractions. Nitrite scavenging activity was relatively higher than antioxidant activity and the activity in $100\;{\mu}g/mL$ concentration was over than 50%, except butanol fraction.

• Journal of Applied Biological Chemistry
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• v.56 no.2
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• pp.113-117
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• 2013

Ten major residual biogenic amines including toxic histamine and tyramine were investigated in the plant-based minor Korean fermented food. From the analyses of pickled vegetables, fermented vegetable extracts, fermented tea, black garlic and herbal rice wines, more than 100 mg/kg of histamine were found in pickled soy leaf and pickled mulberry leaf, and also over 1,000 mg/kg of total biogenic amines were found in pickled soy leaf. No sample was found over in black garlic, fermented tea, fermented vegetable extracts and herbal rice wine, less than 100 mg/kg of histamine and/or 1,000 mg/kg of total biogenic amines were observed. Interestingly, all the tested rice wines were found to be over 100 mg/kg of agmatine residue.