• Journal of agriculture & life science
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• v.45 no.2
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• pp.103-114
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• 2011

Physicochemical characteristics of garlic collected from the different growing regions were analyzed to provide basic data for preparing nutritional composition of garlic. Moisture of garlics on cultivars from growing on China was $71.53{\pm}0.34%$ that significantly higher than domestic garlics ($59.37{\pm}0.63$-$66.92{\pm}0.72%$). Total phenol contents were $12.69{\pm}0.18$-$22.02{\pm}0.27mg/100g$, total flavonoids contents were $12.69{\pm}0.18$-$22.02{\pm}0.27mg/100g$. Total thiosulfinate and pyruvate contents were $96.28{\pm}2.55$-$150.81{\pm}0.09mg/100g$ and $132.87{\pm}0.45$-$161.37{\pm}1.58mg/100g$. Sucrose, glucose and fructose were detected from garlics, sucrose content average errors about 2-4 times due to cultivated area. Namhae garlic has the highest fructose contents than other province cultivated. 8 kinds of organic acids 11 kinds of mineral and 17 kinds of composition amino acids were detected in garlics. 5 kinds of free amino acids such as proline, alanine, tyrosine, phenylalanine and arginine were detected in all garlic samples.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.3
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• pp.357-365
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• 2011

This study was conducted to compare biological activity of browning compounds from fresh, red and black garlic. Water soluble browning compounds were separated from fresh, red and black garlic by dialysis membrane. Antioxidation and other biological activities of freeze dried inner and outer parts from garlics were compared. pH of fresh and red garlic dialysis solutions were higher in inner part of membrane, but black garlic dialysis solution showed reverse tendency. Browning intensities of all tested samples were higher in outer part of dialysis solutions. In inner part dialysis solutions, contents of total phenol compounds were the lowest in red garlic while their contents were the highest in black garlic and thereafter, were the highest in inner part of dialysis solution made from red garlic. Flavonoids content was the highest in inner part of red garlic dialysis solution. Total pyruvate content was higher in outer part of fresh and red garlic dialysis solution which showed the opposite results in black garlic. Total thiosulfate content was the highest in black garlic, red garlic and fresh garlic in order. Antioxidant activities have some similarities among garlic products. DPPH radical scavenging activity was higher in inner part of fresh and black garlic and outer part of red garlic. Tyrosinase inhibition activity was higher in browning compounds of red garlic than fresh and black garlic. $\alpha$-glucosidase inhibition activity of tested samples were higher in inner part of dialysis solution than outer part, and showed higher activity in red garlic than fresh garlic at low sample concentrations.

• Korean Journal of Food Science and Technology
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• v.33 no.5
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• pp.507-513
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• 2001

An effective extraction methods of a garlic were investigated in order to improve the functional properties of the extracts. The solid yield, electron donating ability (EDA), nitrite-scavenging effects (NSE), peroxide value (POV) and total thiosulfinates contents of garlic extracts were determined. In order to improve the functional properties of extracts prepared with several organic solvents and acids, concentration and pH adjustment of the selected solvent and addition of acids and salts to solvents were also examined. Among the solvents tested, the methanol and ethanol extracts were found to be the most effective on the base of functionality and solid yields. The highest EDA, NSE and thiosulfinate value were obtained with 50% ethanol. The pH control of solvent and addition of citric acid, NaCl and phosphates to 50% ethanol did not affect on the functionality of the extracts. Therefore the optimal solvent for the best functional properties of garlic extract was 50% ethanol.