• The Korean Journal of Food And Nutrition
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• v.33 no.1
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• pp.17-26
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• 2020

This study was conducted to evaluate the functionality of fermented black garlic extracts under various conditions. Black garlic powder was prepared by aging for 0~72 hours at 80℃ depending on relative humidity (RH). It showed the highest antioxidant effects among the samples; the total antioxidant activity of black garlic powders at RH 75%, 84%, and 90% for 72 hours was increased 31.9 times, 28.2 times, and 22.6 times compared with that of the fresh garlic powder, respectively. Also, the alliin content was gradually decreased. S-ally-L-cysteine and S-ethyl-cysteine levels were increased; the highest values were 495.9 ㎍/g and 1,769.7 ㎍/g after aging for 72 hours at RH 75%. Aspartate transaminase (AST) and alanine transaminase (ALT) levels were increased following high fat diet feeding, but the rise was obviously reduced by administration of black garlic extract. The total cholesterol, LDL/VLDL-cholesterol, and triglyceride contents in serum were significantly lower in methionine and choline deficient (MCD) diet treatment groups than in the positive control group. The concentration was increased following the intake of black garlic and fermented black garlic extracts. Therefore, black garlic extracts could be an ideal material as a dietary supplement in healthy functional foods to improve the effects on fatty liver.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.7
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• pp.983-992
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• 2015

This study investigated the quality characteristics and biological activities, such as antioxidant, whitening, anti-diabetes, and anti-inflammatory activities, of yellow garlic, by simplify processing time and manufacturing process compared with black garlic. Extracts were prepared various ratios of water and ethanol solvent [water : ethanol (v/v)=100:0, 70:30, 50:50, 30:70, 0:100] from yellow garlic. Alliin content of yellow garlic showed no difference compared with fresh garlic, whereas S-allyl cysteine content of yellow garlic was higher than that of fresh garlic. Alliin content of yellow garlic extracts increased in an ethanol concentration-dependent manner. Total phenol and flavonoid contents were highest in 100% ethanol extract. DPPH and ABTS radical scavenging abilities did not show significant differences among 0~70% ethanol extracts, whereas 100% ethanol extract showed the highest contents of 93.45% and 91.46%, respectively. Tyrosinase and ${\alpha}$-glucosidase inhibitory activities were also highest in 100% ethanol extract, but did not show significant differences among the extract solvents. Water and ethanol extracts from yellow garlic showed anti-inflammatory effects by modulating production of NO and cytokines at a concentration of $100{\mu}g/mL$. We suggest that yellow garlic has antioxidant, whitening, anti-diabetes, and anti-inflammatory activities and can be used as a functional material similar to black garlic.

• Journal of the Korean Society of Food Science and Nutrition
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• v.12 no.2
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• pp.176-187
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• 1983

Volatile flavor components of garlic and factors which influence on its flavors were reviewed. Growth, storage and processing conditions influence on the flavor intensity of garlic. To intensify garlic flavors, it is desirable that sufficient sulfate nutrition be supplied to the soil of growing garlic and that the suggested proportions of mineral composition and water content be considered. And to maintain the flavor intensity of post harvested garlic, flavor losses taken place during over inter storage mainly due to respiration, sprout and decay, have to be minimized. Among the various storage methods, combination method of post harvest hot-air drying and low temperature ($0^{\circ}C$), low humidity (RH 70-75%) is useful. The flavor of processed garlic is very much decreased as compared with that of fresh, and the decreasing rate of flavors depends on processing method. The synthetic garlic flavors were obtained by three types based on intermediate thiosulfinate, S-alk(en) yl-$\small{L}$-cyteine sulfoxlde-alliinase fission products and $\small{L}$-5-alk (en)yl thiomethylhydantoin ${\pm}$ S-oxides. These synthetic garlic flavors may be promised to be applied to food additives.

• Korean Journal of Food Science and Technology
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• v.43 no.5
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• pp.553-557
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• 2011

Garlic specific organic compounds were separated and purified using a recycling preparative high-performance liquid chromatography (HPLC) from blanched garlic cloves. Identification of the compounds involved comparing the previously reported HPLC retention times as well as other identification methods including $^1H$- and $^{13}C$-nuclear magnetic resonance and liquid chromatography-mass spectrometry. The yields of garlic specific organic compounds were 12.2, 42.5, 1.6, 1.2, and 4.8% on wet weight basis of garlic for alliin(S-allyl-L-cysteine sulfoxide), isoalliin(S-1-propenyl-L-cysteine sulfoxide), ${\gamma}$-glutamyl-S-allylcysteine, ${\gamma}$-glutamyl-S-1-propenylcysteine and ${\gamma}$-glutamyl-phenylalanine, respectively. All the compounds, except for ${\gamma}$-glutamylphenylalanine, contained sulfur.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.11
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• pp.1672-1681
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• 2015

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.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.3
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• pp.342-347
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• 2013

In this study, we investigated changes in the organosulfur compounds of garlic (by fermentation with lactic acid bacteria) and the effects of these fermented garlic extracts on alcohol-induced cytotoxicity in CYP2E1-transfected HepG2 cells. Lactobacillus plantarum has the highest growth rate in a garlic medium and the S-allyl-L-cysteine (SAC) in fermented garlic extracts with Lactobacillus plantarum and Pediococcus pentosaceus were significantly higher compared to other lactic acid bacteria strains (p<0.05). The SAC, S-ethyl cysteine (SEC) and S-methyl cysteine (SMC) in garlic extracts were all increased by fermentation with lactic acid bacteria. However, alliin in the fermented garlic extracts with lactic acid bacteria strains was lower than the original garlic extract and the contents of cycloalliin in the garlic extracts did not change with fermentation (p<0.05). The electron donating ability of the fermented garlic extracts increased with dose. The electron donating ability of the fermented garlic extract with L. plantarum and P. pentosaceus was over 90% efficient at 5 mg/g. The fermented garlic extracts (with lactic acid bacteria) and garlic extract were not influenced, up to $100{\mu}g/mL$, in CYPE1-transfected HepG2 cells. The CYPE1-transfected HepG2 cell viabilities were 92.60% and 92.23% when treated with both alcohol (200 mM) and fermented garlic extract ($100{\mu}g/mL$) with lactic acid bacteria respectively, for 6 days.

• The Korean Journal of Food And Nutrition
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• v.28 no.5
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• pp.745-751
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• 2015

This study was performed to investigate the quality characteristics such as pH, total acidity, browning index, 5-hydroxymethylfurfural (5-HMF), fructose, S-allyl-L-cysteine (SAC), total polyphenol, and DPPH radical scavenging activity of aged garlic at different aging temperatures and periods. Aging temperature and period had a significant (p<0.05) effect on the quality characteristics of garlic. The pH in aged garlic significantly (p<0.05) decreased with increasing aging temperatures and periods, while the total acidity, browning index, and 5-HMF levels increased. The 5-HMF levels in garlic aged at 60 and $70^{\circ}C$ increased from 0.08~3.30 and from 0.05~106.07 mg/100 g, respectively. The fructose content in garlic aged at $60^{\circ}C$ gradually increased from 0.77 to 14.57%, while that of garlic aged at $70^{\circ}C$ increased from 1.07 to 19.75% until day 30, after which it decreased. The SAC level in raw garlic was 47.09 mg/100 g. The SAC contents of aged garlic differed significantly according to aging temperature and period. The SAC levels in garlic aged at $60^{\circ}C$ and $70^{\circ}C$ were in the range of 15.28~100.5 and 12.41~85.55 mg/100 g, respectively. The total polyphenol contents of garlic aged at $60^{\circ}C$ and $70^{\circ}C$ were 6.01 and 6.67 fold higher, respectively, than those in raw garlic. The DPPH radical scavenging activity of aged garlic also showed a tendency to increase during aging.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.5
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• pp.655-660
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• 2012

The purpose of this study is to evaluate pungency-related factors of field garlic (FG) and rice paddy garlic (RG) from Youncheon province. Allicin, alliin, and S-allyl-L-cysteine (SAC) contents were analyzed by HPLC. In addition, activities of alliinase, GTPase (${\gamma}$-glutamyltranspeptidase), and pyruvate content of garlic were measured. The moisture content of RG (65.86%) was higher than that of FG (63.34%). However, crude lipid, crude protein, crude ash, and carbohydrate contents of RG were lower than those of FG. The alliin contents of FG and RG were 8.97 and 8.22 mg/g, respectively. The allicin content of FG (2.83 mg/g) was higher than that of RG (2.22 mg/g). Further, SAC content of FG (1.74 mg/g) was higher than that of RG (0.104 mg/g). Alliinase activities of FG and RG were similar, whereas the GTPase activity of FG was higher than that of RG. These results show that the stronger pungency of FG is due to the higher amount of alliin and SAC as well as the higher activity of GTPase compared to RG.

• Food Science and Preservation
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• v.24 no.3
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• pp.446-454
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• 2017

Garlic (Allium sativum L.) and traditional herb has several functional properties and strong biological activities, making it useful as a functional food material. We investigated the antioxidant and anti-inflammatory activity of mixed compounds from red garlic and supplementary materials, including ginger (Zingiber officinale Roscoe), doraji (Platycodon grandiflorum), quince (Chaenomeles sinensis), citrus peel (Citri Pericarpium), and mint (Mentha arvensis). The extracts were prepared with water (W) and ethanol (E) at $70^{\circ}C$ (W-70, E-70) and $95^{\circ}C$ (W-95, E-95) for 3 h. The total content of phenolic compounds was the highest in E-70 (608.60 mg/100 g). Alliin, one of the active ingredients in red garlic, was contained at 1.18-1.29 mg/g and 0.81-0.85 mg/g in water and ethanol extract, respectively. Another active ingredient of red garlic, S-allyl-cysteine (SAC) had higher content in the water extract than in the ethanol extracts. DPPH radical scavenging activity was higher in E-70 (15.96-73.65%) at $313-5,000{\mu}g/mL$. ABTS radical scavenging activity was also higher in E-70 (5.71-77.19%) than in the others. The ROS production rate showed the same tendency as the NO production, with more efficacy in E-95. The expression level of iNOS and $IL-1{\beta}$ was decreased in the E-95 significantly at the concentration of $1,000{\mu}g/mL$ compared to the lipopolysaccharide (LPS) treated group. Based on the above results, the antioxidative and anti-inflammatory activities of the extracts of red garlic and supplementary materials were expressed by different useful substances. The contents of these useful substances were different according to the extraction solvent and temperature.