• 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.

• Research in Plant Disease
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• v.21 no.4
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• pp.268-272
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• 2015

Bacterial leaf blight caused by Pseudomonas syringae pv. porri is one of the major bacterial diseases of garlic (Allium sativum). In South Korea, the disease has only been observed in garlic-growing regions of Jeju island. The spatial distribution pattern of the disease was analyzed by binary power law, in which the natural logarithm of the observed variance is regressed on the natural logarithm of the binomial variance. The estimated slope (b=1.361) of the regression was greater than 1 which meant that the diseased plants were aggregated. The sequential sampling plans were developed for estimating the mean incidence rate ($p_m$) and classifying the mean incidence as being below or above the critical incidence rate ($p_t$). These results could be used on more efficient and higher precisive sampling for bacterial blight of garlic compared to fixed sample sized sampling.

• Journal of environmental and Sanitary engineering
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• v.22 no.1 s.63
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• pp.57-66
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• 2007

Changes in the alliinase activity during the hot air drying and vacuum freeze drying of garlic samples treated as the whole, sliced and crushed state were investigated. The specific activity of alliinase in raw garlic was 8.52 units/mg protein. The activity in the whole garlic prepared by the hot air drying for 8 hrs was reduced remarkably to 5.22 units/mg protein with 61% remaining and to 4.25 units/mg protein with 50% remaining for 36 hrs. The activity in the sliced garlic prepared by the hot air drying for 36 hrs was reduced to 3.55 units/mg protein with 42% remaining and the activity in the crushed garlic prepared by the hot air drying for 36 hrs was reduced to 3.12 units/mg protein with 37% remaining. The garlic sample sliced or crushed was higher than the whole state in the efficiency of drying but was lower in the remaining activity of alliinase. The activity in the whole garlic prepared by the vacuum freeze drying for 8 hrs was reduced to 7.21 units/mg protein with 85% remaining and to 5.53 units/mg protein with 65% remaining for 36 hrs. The activity in the sliced garlic prepared by the vacuum freeze drying for 36 hrs was reduced to 4.55 units/mg protein with 53% remaining and the activity in the crushed garlic prepared by the vacuum freeze drying for 36 hrs was reduced to 4.16 units/mg protein with 49% remaining. The remaining activity of alliinase in the garlic samples prepared by the vacuum freeze drying was higher than the remaining activity in the garlic samples prepared by the hot air drying.

• Journal of Sasang Constitutional Medicine
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• v.22 no.2
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• pp.28-36
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• 2010

1. Objectives: This paper was written to understand the origin, changes and the constructive principles of Jeokbaekhaogwanjung-tang(Chibaihewu-tang; 赤白何烏寬中湯). 2. Methods: Jeokbaekhaogwanjung-tang and other related prescriptions were analyzed in terms of pathology, based on "Donguibogam(東醫寶鑑)", "Donguisusebowon Chobongwon(東醫壽世保元 草本卷)", "Donguisusebowon Gabobon(東醫壽世保元 甲午本)", "Donguisusebowon Sinchukbon(東醫壽世保元 辛丑本)" and "Donguisasangsinpyeon(東醫四象新編)" 3. Results: and Conclusions: 1) The origin of Jeokbaekhaogwanjung-tang, which inherited the spirit of Zhang, Zhongjing(張仲景)'s Sasim-tang(Xiexin-tang; 瀉心湯), is discovered in the prescriptions for Sun-qi(順氣), that is, Gwanjung-hwan(Kuanzhong-wan; 貫衆丸) and Mokhyangsungi-san(Muxiangshunqi-san; 木香順氣散). 2) The Jeokbaekhaogwanjung-tang was derived from Gangchulpajeok-tang(Jiangzhupoji-tang; 薑朮破積湯) of "Dongyisusebowon Gabobon", where the herbal medicines, Panax ginseng(人蔘) of Sasim-tang was replaced with Cynanchum wilfordii(白何首烏) and Allium sativum(獨頭蒜) was newly used too. Thereafter, Polygonum multiflorum(赤何首烏) and Alpinia oxyphylla(益智仁) were first added in Jeokbaekhaogwanjung-tang in "Sinchukbon". 3) The Jeokbaekhaogwanjung-tang, composed of 8 herbs except for Zizyphus jujuba(大棗), treats Taeumjeung(太陰證) of Soeumin(少陰人) through warming the Stomach(溫胃) of Cynanchum wilfordii, Polygonum multiflorum, Zingiber officinale(乾薑) and Alpinia officinarum(良薑) and downbearing the Yin(降陰) of Citrus reticulata(靑皮), Citrus unshiu(陳皮), Cyperus rotundus(香附子) and Alpinia oxyphylla.

• The Korean Journal of Mycology
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• v.25 no.4 s.83
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• pp.268-275
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• 1997

High prices of raw materials used as media for the mushroom cultivation increased the cost of commercial production of oyster mushroom (Pleurotus ostreatus). In this study, garlic peels (Allium sativum f. pekinese) as an agricultural by-product were investigated to replace the saw dust for the bottle cultivation of oyster mushroom. Mycelial growth of oyster mushroom were examined by the extracts made from the sawdust, rice bran and garlic peels. The mycelial growth was very poor in the agar media containing the extracts of sawdust or garlic peels, but was good when those of the rice bran were added. In the polypropylene bottle experiment, the sawdust medium which ammended with minerals vitamin was essential for the production of the mushroom fruitbodies. The rice bran was considered to stimulate the mycelial growth, but not the development of basidiocarps. The garlic peel was not a factor to stimulate the production of mushroom fruitbodies, but a raw material ammended with the rice bran produced much amounts of mushroom. In this work, garlic peels ($10{\sim}70%$ v/v) added to the mixture of sawdust and rice bran (4 : 1, v/v) was considered to help the productions of mushroom fruitbodies. Based on the result, the replacement of expensive saw dust with inexpensive garlic peels was a good example to reduce production cost of the bottle cultivation of mushroom.

• Korean journal of applied entomology
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• v.37 no.1
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• pp.65-71
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• 1998

Survey was conducted on the kinds and densities of pests associated with stored garlic collected from farms of major garlic production areas from 1994 to 1995 in Korea. Aceria tulipae, Rhizoglyphus sp., Ditylenchus dipsaci, and Tyrophagus putrescentiae were frequently detected with high densities and Tarsonemus bilobatus and Aphelenchus avenue showed relatively low detection rates and densities. Detection rate of A. tulipue was 38% in 1994, but the rate was 65% in 1995. Number of the mite ranged from 1 to 4,500 per scale. Detection rate of Rhizoglyphus sp. was 63% in 1994, but the rate was 13% in 1995 and average number of the mite ranged from 1 to 135 per scale in 1994. Garlics damaged by Rhizoglyphus sp. showed decaying symptom. T~rophagusp utrescentiae was detected from 22 farms among 32 farms surveyed in 1994 and from 21 farms among 39 farms surveyed in 1995. However, number of the mite on garlic scale was relatively lower than the other mites and its damages on stored garlic was not determined.

• Korean journal of applied entomology
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• v.37 no.1
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• pp.81-89
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• 1998

In a survey on the pests of stored garlic, an unrecorded gall mite in Korea was found to damage on garlic surface making stripe feeding injuries. The mite was identified as Aceria tulipae (Keifer) 1938, based on the morphological characteristics. Light microscopic and SEM observations on garlics fed by A. tulipae revealed that there was no gall formation by feeding but there was only surface damage symptom. The damaged garlic surface showed symptom of losing gloss in the early stage and the feeding traces under dissecting microscope. Brown stripes appeared in the middle stage of damage and the whole scale turned to dark brown and shrank in the later stage. When the mite infested garlics were fumigated with 3 g/m3 aluminium phosphide for 72 hours in airtight plastic boxes (1 m x 1 m x 1 m), the mortalities of mite were over 90% for Namdo garlics.

• Preventive Nutrition and Food Science
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• v.13 no.4
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• pp.327-333
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• 2008

To develop a functional juice using garlic (Allium sativum L.), heated garlic juice was investigated using a central composite design set with variables of treatment temperature (110, 115, 120, 125, and $130^{\circ}C$) and time (1, 2, 3, 4, and 5 hr) using high temperature and pressure treatment apparatuses. Total soluble solid, total acidity, reducing sugar, total pholyphenol contents, electron donating activity (EDA), and ascorbic acid equivalent antioxidant capacity (AEAC) in heated garlic juice were increased with increasing heating temperature and time. The highest total soluble solid content was $17.81\;^{\circ}brix$ at $123.10^{\circ}C$ for 1.10 hr. The highest total acidity was 1.43% at $127.35^{\circ}C$ for 4.35 hr. The highest reducing sugar content was 86.67 mg/mL at $119.90^{\circ}C$ for 4.35 hr. The highest total polyphenol content was 8.42 mg/mL at $127.75^{\circ}C$ for 4.26 hr. The highest EDA and AEAC were 60.09%, and 7.40 mg AA eq/mL at $127.85^{\circ}C$ for 4.23 hr, and $128.10^{\circ}C$ for 4.18 hr, respectively.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.53 no.5
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• pp.694-698
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• 2020

The consumption of Gwamegi, a semi-dried saury Cololabis saira, and its vegetable sides has increased owing to its availability online. Therefore, this study investigated the microbial contamination levels in Gwamegi and its accompanying vegetable sides bought online by measuring total viable bacteria, coliforms, Escherichia coli, Staphylococcus aureus and fungi. The total viable bacteria ranged from 3-5 log CFU/g. The fungi in Gwamegi and garlic were 3.4 and 3.9 log CFU/g, respectively. The positive rate of bacterial contamination was 100% (2-3 log CFU/g) in Gwamegi, cabbage Brassica rapa subsp. pekinensis, and green chili Capsicum annuum, whereas the contamination positive rate was 80% and 60% (< 2 log CFU/g) in chives Allium ascalonicum L. and garlic A. sativum L., respectively. The positive rates of E. coli were 0%, 20%, 60%, and 40% in Gwamegi, green chili, cabbage, and chives, respectively. The contamination levels of E. coli were 1-2 log CFU/g. S. aureus was detected at < 1 log CFU/g in all raw materials. The data on microbial contamination levels may be used for microbial risk assessment of Gwamegi and vegetables for controlling the level of microbial contamination and securing microbiological safety.

• Journal of Life Science
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• v.19 no.1
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• pp.138-146
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• 2009

Garlic (Allium sativum) are an agronomically important genus because of their sulfur flavour components. The majority of the volatiles flavour principles are generated through the enzymatic hydrolysis of the non-volatile organosulfur compounds. However, these compounds may be possible sources of new novel bioacuve and therapeutic principles. Garlic has strong antioxidant activity, and epidemiological studies support the fad that diets rich of garlic may prevent some of the chronic diseases. The health cares of garlic likely arise from a wide variety of components, which may work synergistically. The chemical changes of garlic composition makes it plausible that a variation in processing can lead to acquisition of differential chemical compositions of garlic products. Especially highly unstable allicin can easily disappear during processing and are quickly transformed into a various organosulfur compounds. Various supplements of garlic, particularly aged garlic extract (AGE), are known to possess a promising antioxidant potential and are effective in prevention of chronic diseases because of the bioactive constituents. Although all of active ingredients of AGE are not elucidated, water-soluble components of AGE, including S-allylcysteine, S-allylmercaptane, steroid saponins, tetrahydro-${\beta}$-carboline derivatives, and fructosyl-arginine, appears to be associated with the pharmacological effects of AGE. Consequently, the allicin free garlic components such as S-allylcysteine, S-allylmercaptane, steroid saponins, tetrahydro-${\beta}$-carboline derivatives, and fructosyl-arginine can be applicable to standardization of the quality of commercial garlic products. This review provides an insight into garlic's biomarkers and presents evidence that they may either prevent or delay chronic disease associated with aging.