• 한국응용과학기술학회지
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• 제33권1호
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• pp.204-212
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• 2016

This study was carried out to investigate the antioxidant activities, total phenol, and flavonoid contents of 70% methanol, 70% ethanol, and chloroform-methanol (CM, 2:1, v/v) extracts from garlic (Allium sativum L.) peels. Antioxidant activity was evaluated by DPPH (2,2-diphenyl-1-picrylhydrazyl) radical and ABTS [2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt] radical scavenging activity, ${\beta}$-carotene bleaching assay, and ferric reducing antioxidant power. Total phenol and flavonoid were in a range of 32.59-63.05 mg CAE/g, 5.26-9.22 mg QE/g, respectively. Total phenol and flavonoid were predominant with the values of $63.05{\pm}0.20mgCAE/g$ and $9.22{\pm}0.17mgQE/g$ in 70% ethanol extract. Additionally, 70% ethanol extract also displayed the strongest antioxidant activity followed by 70% methanol extract and CM extract in all assays. These results showed that garlic peel can be used as natural antioxidant in nutraceutical preparations to prevent human diseases.

• 생명과학회지
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• 제16권3호
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• pp.459-463
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• 2006

경제적인 채소류 중 향신료뿐만 아니라 약용으로서 이용 가치가 많은 마늘은 영양번식성 작물로 virus에 감염되어 있으므로, 조직배양에 의하여 마늘의 virus-free한 개체의 생산을 목적으로, 배양부위의 상위에 따른 배양효과의 차이와 호르몬 조성과 당의 농도가 조직배양의 생육 분화에 미치는 영향을 조사하였다. 또한 신초원기 유도를 위한 배양조건을 검토하였으며, 배양체의 조직학적 관찰을 행하였다. 치상부위 별로 보통엽 중하부조직이 배지조성에는 NAA 0.02 + BAP 1.0 mg/l 첨가배지가 발육과 분화에 다소 양호하였다. Shoot 분화에는 sucrose 40 g 첨가구에서 BAP의 증가에 따라 shoot형성이 다소 양호하였으며 NAA 0.02 + BAP 0.2 mg/l 첨가구에서는 가근이 유도되었다. 액체 회전 배양에서 신초원기라고 판단되는 조직이 유도되었다.

• 한국식물병리학회:학술대회논문집
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• 한국식물병리학회 1997년도 Proceedings of special lectures on Recent Research Trend of Plant Pathology
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• pp.22-25
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• 1997

• 한국식품저장유통학회:학술대회논문집
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• 한국식품저장유통학회 1998년도 춘계임시총회 및 제12차 학술발표회 진행표 및 발표논문 초록
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• pp.35-35
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• 1998

• 한국농림기상학회지
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• 제25권4호
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• pp.276-283
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• 2023

마늘(Allium sativum L.)은 한국과 많은 나라에서 다양한 음식에 사용되는 가장 중요한 채소 중 하나이다. 마늘 재배시 재배온도, 습도, 최저온도기간 및 광주기 등에 의해 생육이 달라진다. 본 연구는 지구온난화에 따른 재배온도 상승이 한지형 마늘 '의성'의 생육에 미치는 영향을 규명하기위해 온도구배하우스에서 생육을 조사하였다. 그 결과, 재배온도의 상승은 마늘의 인경지름, 인경무게 및 인편수를 감소시키는 것으로 분석되었다. 또한, 재배온도 상승은 한지형 마늘 '의성'의 불완전 추대율을 증가시켰다. 또한, 불완전 추대로 인한 마늘의 생산성 감소와 상품성 있는 마늘 생산을 감소시키는 것으로 분석되어, 온도 상승은 마늘의 인경발달에 영향을 미치는 것을 알 수 있었다. 본 연구의 결과는 재배온도 상승에 따른 한지형 마늘 '의성'의 생육을 이해하고, 작물모형을 설계하는데 기초자료로 활용될 수 있을 것으로 기대한다. 또한, 본 연구의 결과가 온난화에 따른 재배온도 상승과 마늘의 성장과의 상호작용을 이해하는데 기여할 것으로 판단된다.

• Biomolecules & Therapeutics
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• 제11권1호
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• pp.8-32
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• 2003

Garlic(Allium sativum L.) is one of the oldest cultivated plants and has been used throughout the world as food supplement and folk medicine for thousands of years. In modem times a number of garlic derived products are introduced on the market as health food supplement in ever growing scale. In 1844 German chemist Wertheim investigated the garlic first time chemically and thereafter many kinds of organosulfur compounds were isolated and their biological activities were elucidated scientifically. The main biological activities are antibacterial, antifungal, antithrombotic, cholesterol-lowering, antineoplastic and hepatoprotective activities. Chemical works as well as therapeutic and preventive effects of garlic are reviewed.

• 한국식품저장유통학회지
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• 제5권2호
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• pp.191-197
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• 1998

Garlic is an important condimental vegetable which has many minerals and numerous organic sulfur compounds. Owing to these components, garlic has many medicinal properties and physiological activities on human health. It can lower sect lipid levels and reduce the severity of cholesterol-induced atherosclerosis. And it appeals to protect against mutagenic and carcinogenic effects. Today's our eating habit is concentrated on the physiological function in floods rather than their taste or mutagenic. To improve garlic's value as a flood or a vegetable, further scientific researches about its volatile and nonvolatile sulfur compounds through the biochemical approach are needed. In addition to that, both areas that the development of garlic-processed goods and utilization of garlic as materials for medicine must be actively studied.

• 한국식품저장유통학회지
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• 제5권2호
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• pp.111-117
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• 1998

Biochemical property changes of garlic during various storages and marketing after storage were investigated. Content of enzymatic pyruvic acid increased by room and low temperature storage but decreased by CA and MA storage. Fructan contents decreased rapidly by low temperature storage, but restrained decrement by CA and MA storage. Free sugar increased during storage, but did slowly by room temperature storage. Green pigment development was observed when garlics stored for 90days at low temperature were processed into crushed form. This discoloration was small for garlics stored in CA and MA, and never occurred for room temperature stored garlics. When marketed after storage, content of enzymatic pyruvic acid decreased in garlic stored in room and low temperature storage, but increased in garlics which decreased during CA and MA storage. Fructan contents deceased but free sugar contents continuously increased with marketing period. Green pigment development decreased in crushed garlic after 30days at room temperature marketing, but increased in low temperature marketing with marketing time progress.

• 한국환경보건학회지
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• 제10권2호
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• pp.89-97
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• 1984

The possible effects of garlic (Aliium sativurn L.) extract on growth and aflatoxin production by Aspergillus parasiticus R- 716 were investigated. Various solvent extracts of garlic strongly inhibited growth and sporulation by Aspergillus parasiticus R-716, and effective solvents used for extraction of garlic were chloroform, benzene, and water-chloroform. The growth and aflatoxin production decreased with the increase in extract concentration, and extract equivalent 1.5g of raw garlic weight in 25ml SLS medium completely inhibited, and at a level of 1.25g garlic, total aflatoxin was reduced 64% (472 ${\mu}g$/25ml) of that produced in the control (1, 352 ${\mu}g$/25 ml). During cultivation inhibitory rate of growth was reduced from 89.1% to 40% and aflatoxin $B_2$, $G_1$ production increased with the laps of time. Especially garlic extract appeared to have a stimulatory effect on lipid accumulation on the contrary aflatoxin production.

• Journal of Microbiology and Biotechnology
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• 제12권2호
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• pp.331-335
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• 2002

Aqueous extracts of garlic (Allium sativum) preparation were prepared after the samples were exposed to various heat treatments. A quantitative assessment of antimicrobial activities was carried out by determining the minimum inhibitory and microbicidal concentrations (MICs and MMCs) of the various extracts against some selected bacteria and fungi. The antimicrobial activity of garlic decreased as the heating temperature increased. This fact implies that alliinase may be the most critical rate-determinant to produce the activity when garlic is heated.