• Biomolecules & Therapeutics
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• v.11 no.1
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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.

• Journal of the Korean Applied Science and Technology
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• v.24 no.3
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• pp.301-308
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• 2007

From the experiment result on pharmacetical characteristics and analysis of Garlic extract, some conclusions were obtained as follows. From the results on extract experiment of Garlic, extraction ratio was about 6.0%, and after dried with dry oven from Garlic extract, it obtained about 50%-Garlic extract of solid state. From results on antimicrobial experiment of Garlic extract, number of staphylococcus and fungus in microbe decreased more and more according to time passage. This phenomenon showed that Garlic extract keeps antimicrobial effect. From results on antioxidation experiment of Garlic extract, DPPH scavenging activity of free radical showed that Garlic extract appears more remarkable reduction ability than reference samples. This phenomenon means that antioxidation of Garlic extract appears higher than Vitamin-C and BHA. From results on instrument analysis, inorganic components of K, Na, Ca, Si, Mg, Zn etcs from Garlic extract were detected with ICP/OES and the fatty and aromatic components of trimethyl sulfide, diallyl disulfide, diallyl trisulfide, 2-mercaptobenzothiazole etcs from Garlic extract were detected with GC/MS.

• Journal of Korean Ophthalmic Optics Society
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• v.14 no.3
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• pp.95-102
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• 2009

Purpose: The purpose of this study is to investigate antimicrobial activity of ally derivative of garlic against eye diseases, and to get basic data for an application development of the derivative, as a natural preservative, to multi-purpose solution (MPS). Methods: Antimicrobial activity of allyl derivative of garlic, diallyl sulfide (DAS), against Pseudomonas aeruginosa (P. aeruginosa) and Staphyloccus aereus (S. aereus) was determined. After DAS treatment in MPS of no microbial activity, its growth inhibition effect to bacteria was also determined. Results: DAS concentrations of $IC_{50}$ against P. aeruginosa and S. aereus were found when both bacteria were treated with DAS concentration of 0.25% and 0.64%, respectively. At MPS test, a product from Company A did not show any effects against both bacteria, but one from Company B showed antimicrobial activity against both bacteria. Antimicrobial activity test of the product from Company B in MPS did not showed any significant difference on both gram-negative and gram-positive bacteria. For a trial application of antimicrobial activity of DAS as a natural preservative, DAS was added to MPS of Company A which did not show any antimicrobial activity at treated concentration. Addition of DAS into MPS of Company A resulted in antimicrobial activity of DAS, which suggested a possible application of DAS as a germicide for contact lenses. Conclusions: This study showed allyl derivative of garlic has antimicrobial activity against both P. aeruginosa and against S. aereus, but more effects on P. aeruginosa. The result suggests that allyl derivative derived from garlic can be developed to a preservative of MPS as a natural substance.

• Food Science and Preservation
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• v.12 no.2
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• pp.161-165
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• 2005

The content of general components such as moisture, crude ash, protein and crude fat were not different among the samples, but the content of crude protein in the fresh garlic was higher (in fresh garlic) than that of heat-treated garlic. Eighteen amino acids were analysed from the fresh garlic. The content of arginine was the highest in the fresh garlic. The amount of free amino acids was less than that of total amino acids, but their compositions were similar. Among minerals, the content of K was much higher than those of Mg, Ca and Na. The volatile compounds from the garlic extracts were identified by GC/MS. The composition of diallyl disulfides was very high among the volatile compounds, which were decreased in heat-treated ones.

• Korean Journal of Food Science and Technology
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• v.36 no.1
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• pp.123-128
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• 2004

Effects of jeotkal (salted-fermented seafoods) addition on acid production, growth of lactic acid bacteria, sensory properties, and volatile odor components of kimchi were investigated. Changes in pH and acidity of kimchi added with myulchi-aekjeot, kanari-aekjeot, and aekche-Jukjeot were similar to, whereas those of saeu-jeot sample on 0, 2, and 4 days of ripening were slightly different, those of control sample. Changes in pH and acidity of jogae-jeot sample during whole ripening period were markedly different from those of other samples. Numbers of lactic acid bacteria of all samples on 0 and 4 days were $1.8-2.6{\times}10^{5}\;and\;1.0-2.5{\times}10^{9}\;CFU/mL$, respectively. Overall acceptability and taste of kimchi added with jeotkal except jogae-jeot were higher than those of control sample, with saeu-jeot-added kimchi showing the highest scores. Eight volatile odor components were identified in 6-day-ripened kimchi samples, and those of saeu-jeot sample were slightly higher than those of other samples. Diallyl sulfide and methyl propyl disulfide were produced in 6-day-ripened samples. Ethanol, methyl allyl sulfide, and dimethyl disulfide concentrations increased, whereas that of allyl mercaptan decreased in 6-day-ripened samples compared to unripened ones.

• Applied Biological Chemistry
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• v.44 no.1
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• pp.12-19
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• 2001

The major volatiles from Allium species were found to be sulfide compounds and the ratio of sulfide to volatiles was 66.1% in garlic, 66.1% in scallion, 62.3% in green onion, 39.2% in onion, and 4.2% in chive. Trace of cyclooctasulfur was found to be present among the volatiles. The most oviposition of 17.2% occurred at diallyl sulfide and the least of 0.8% at acetylthiophene whereas the most oviposition of 43.3% occurred at ethyl alcohol if concentration was 100%. Among the organic solvents used for dilution, ethyl alcohol received the highest 52.5% of oviposition and ether the lowest of 5.9%. Furfuryl mercaptan which is also one of the volatiles, received 46.9% of oviposition. For oviposition site, D. antiqua preferred sulfides at near 1%, ethyl alcohol at high, and other volatiles at various concentrations. At 100% concentration, most volatiles except dimethyl disulfide and ethyl alcohol received less oviposition than the control which was watered sand with no volatiles added.

• Proceedings of the PSK Conference
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• 2003.04a
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• pp.185.2-185.2
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• 2003

Effects of diallyl sulfide (DAS), a component of garlic, on thioacetamide-induced hepatotoxicity were investigated in male ICR mice. When mice treated subcutaneously with 100, 200 and 400 mg/kg of DAS in corn oil for three consecutive days, the activity of cytochrome P450 (P450) 2E1-selective p-nitrophenol hydroxylase was dose-dependently suppressed. In addition, the activities of P450 2B-selective benzyloxyresorufin O-debenzylase and pentoxyresorufin O-depentylase were dose-dependently induced by the treatment with DAS. (omitted)

• Journal of the Korean Society of Food Culture
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• v.28 no.1
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• pp.99-106
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• 2013

The effects of stevioside-containing sweetener (SCS) on kimchi quality were evaluated by investigating acid production, growth of lactic acid bacteria, sensory properties, and several volatile odor component (VOC)s of SCS-added kimchi. The concentrations of SCS added to kimchi instead of 1% white sugar were 0.165, 0.33, 0.66, and 1.32% (w/w). The pH of kimchi with higher amounts of added SCS generally increased, and the acidity of kimchi with higher amounts of added SCS generally decreased. Addition of higher amounts of SCS generally inhibited the growth of lactic acid bacteria in kimchi. Scores of overall acceptability for 0.33 or 0.66% SCS-added kimchi were significantly higher than those for other samples (p<0.05), whereas those for 1.32% SCS-added kimchi were significantly lower than those for other samples (p<0.05). The optimum concentration of SCS added to kimchi appears to be 0.33%. Among major VOCs identified in kimchi, the concentrations of seven components including ethanol generally decreased with addition of higher amounts of SCS, whereas that of diallyl disulfide was not changed markedly. The major VOCs contributing to desirable sensory properties of kimchi were likely dimethyl disulfide and diallyl sulfide.

• Food Science and Preservation
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• v.16 no.6
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• pp.929-937
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• 2009

We identified volatile organic compounds in Korean Allium species. Volatile organic components in three Korean Allium species, dried garlic, dried onion, and dried Welsh onion, were extracted using a simultaneous distillation and extraction (SDE) method and identified by GC/MS analysis. The numbers of volatile compounds were 48, 32, and 33 in the three species, respectively. In dried onion, the major compounds were dipropyl trisulfide, methyl propyl trisulfide, and propanethiol. (Z), (E)-propenyl propyl trisulfide, methyl propyl trisulfide, and dipropyl trisulfide were detected at high levels in Welsh onion. In dried garlic, presence of the allyl group identified characteristic volatile organosulfur compounds including diallyl disulfide and diallyl trisulfide. Qualitative and quantitative analysis of volatile compounds in three Korean Allium species showed that sulfur-containing compounds were dominant, and allyl groups derived from (+)-S-(2-propenyl)-L-cysteine sulfoxide (ALLYL CSO, alliin) were more abundant in dried garlic, than in other materials.

• The Korean Journal of Food And Nutrition
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• v.19 no.2
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• pp.219-226
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• 2006

This study was carried out to optimize the extraction conditions of oleoresin from garlic and to investigate its physicochemical changes during storage at $4^{\circ}C\;and\;25^{\circ}C$. Ethanol was used as solvent for extraction of oleoresin from garlic. On the basis of yield and thiosulfinate contents, the optimum mixing ratio of garlic to ethanol, extraction temperature, time, and number of extraction repeats were found to be 1 to 2(w/v), $30^{\circ}C$, 3 hours, and three extraction repeats, respectively. The yield and thiosulfinate contents of garlic oleoresin under the above condition were 14.52% and $209.93{\mu}mol/g$, respectively. Five volatile sulfide compounds were identified by GC/MS of garlic oleoresin, i.e., diallyl disulfide, methyl allyl trisulfide, 3,4-dihydro-3-vinyl-1,2-dithiin, 2-vinyl-4H-1,3-dithiin and diallyl trisulfide. After 30 days of storage at $4^{\circ}C$, the thiosulfinate content of garlic oleoresin was $32.37{\mu}mol/g$, while there was no detectable amount of thiosulfinate in the oleoresin stored at $25^{\circ}C$. Brown color and turbidity increased significantly during the storage of garlic oleoresin at $25^{\circ}C$ as compared to storage at $4^{\circ}C$, while relatively little change in acidity was observed in the oleoresin regardless of storage temperature.