• Korean journal of food and cookery science
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• v.18 no.1
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• pp.73-80
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• 2002

The effect of sodium metabisulfite and adipic acid on the color changes of garlic juice was evaluated. The garlic(Uisung variety) juice was extracted and 1% sodium metabisulfite and 1% adipic arid were added to the garlic juice before or after concentration. Garlic juice was concentrated by heating at 90$\^{C}$, by heating using a rotary vacuum evaporator at 45$\^{C}$, or by freeze-drying at -50$\^{C}$ until the volume was reduced to 70% of the original volume. The garlic juice concentrate was kept at 4$\^{C}$ and 25$\^{C}$ for 60 days and evaluated for the color change and the relation between the additives and browning. Browning of the garlic juice concentrate containing adipic acid and sodium metabisulfite was effectively inhibited compared with the control. Inhibition effect of sodium metabisulfite on the browning of the concentrate was stronger than that of adipic acid. The addition of sodium metabisulfite afrer concentration of garlic juice was the most effective on browning inhibition in the 9$\^{C}$-heated concentrate, but the addition of sodium metabisulfite before concentration was the most effective in the 45$\^{C}$-heated concentrate and the -50$\^{C}$-freeze-dried concentrate. In the color change of the garlic juice concentrate during the storage, a and b values of the concentrate with sodium metabisulfite were lower than those of the control, which means that sodium metabisulfite inhibited the browning of the garlic juice concentrate.

• Applied Biological Chemistry
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• v.40 no.6
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• pp.514-518
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• 1997

In order to investigate the possible use of spices as natural preservatives) antimicrobial activities of garlic and ginger, representative spices, were examinated. Distilled components of garlic and ginger were also analyzed. Each extract of garlic was more suppressive on the growth of Gram negative bacteria than that of Gram positive bacteria. Extracts of garlic were showed effective suppressions on the growth of yeasts. Of the extracts of garlic, ether extract was highest among antimicrobial activities. In the case of ginger, ether extract of ginger was effective for growth inhibition of tested bacteria. Distilled components of garlic and ginger were extracted by simultaneous steam distillation extraction apparatus. The concentrates were analyzed with GC/MSD and Kovat's retention index and identified 13 components and 21 components respectively. Distilled components of garlic and ginger were full of sulfur compounds and hydrocarbons, respectively. di-2-Propenyl disulfide, methyl 2-propenyl disulfide, 2-vinyl-4H-1,3-dithiirane and 3,3'-thiobis-1-propene were major principal aroma compounds in garlic. ${\alpha}-zingibirene$, ${\beta}-phellandrene$, ${\beta}-sesquiphellandrene$ and camphene were major principal compounds in ginger.

• Korean Journal of Food Science and Technology
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• v.39 no.6
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• pp.600-607
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• 2007

In this study, attempts were made to develop a method for controlling the volatile sulfur compounds in garlic. Crude alliinase extracted from fresh garlic was applied to garlic pulp blanched far 5 min at $100^{\circ}C$, and the changes in the thiosulfinates and volatile compounds of the blanched garlic pulp reacted with the enzyme were investigated. Eight kinds of thiosulfinates from garlic were separated by HPLC, and identified by LC/MS/MS. When the alliinase was added to the blanched garlic pulp at 100, 200, 300, or 400 units, and reacted for 15 min, respectively, thiosulfinates were generated in the amounts of 37, 68, 77, and 80% of the fresh garlic content (control). Under the same conditions, we analyzed the volatile compounds, where 28 peaks were identified by GC/MSD. Of the 28 peaks, 23 were volatile sulfur compounds. The results of the analysis showed that all the volatile compounds were generated at amounts of 25, 36, 66, and 76% of the content of the control, respectively. These results indicate that the sulfur compound content of garlic can be regulated, depending upon the reaction conditions of allinase.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.6
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• pp.885-891
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• 2005

The study was carried out to find the effect of freeze drying on the volatile organic components in garlic (Allium sativum L.). The volatile organic compounds from fresh and freeze dried garlic were extracted by simultaneous steam distillation and extraction (SDE) method and identified with GC/MS analysis. A total of 42 and 32 compounds were identified in fresh and freeze-dried garlic, respectively. Sulfur containing compounds in the garlic samples were detected as the major compounds, and alcohols, aldehydes and esters were detected as minor compounds. Diallyl disulfide, diallyl trisulfide, allyl methyl disulfide and ally1 methyl trisulfide were the main sulfur compounds in fresh and freeze dried garlic. The amount of sulfur containing compounds were decreased freeze-drying but methyl propyl trisulide, 3- allylthiopropionic acid, cyclopentyl ethyl sulfide etc. were increased. The others, non- sulfur containing compounds such as ethyl acetate, ethanol, 2-propenol, 2- propenal and hexanal were increased in freeze-dried garlic. Consequently, the total amount of volatile organic compounds in garlic became lower during freeze-drying from 853.42 mg/kg to 802.21 /kg, and the composition of major components were nearly same in fresh and freeze-dried garlic.

• Korean Journal of Food Science and Technology
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• v.33 no.3
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• pp.301-306
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• 2001

An invistigation was carried out to study the effects of heat treatment of garlic and storage temperature of garlic extracts on functional properties of garlic extracts. The garlic was heated at 40, 60, 80, 100, $120^{\circ}C$ for 10 minutes and extracted with 50% ethanol. The extracts were stored at 4, 25 and $50^{\circ}C$ for 30 days, and then electron donating ability(EDA), nitrite-scavenging effects(NSE) and total thiosulfinates contents were determined. Among the functional properties, total thiosulfinates were rapidly reduced as the heating and storage temperature increased. The total thiosulfinates in the extracts were not detected for those heat-treated at 100 and $120^{\circ}C$. The EDAs were also decreased to almost half of their initial level by heat treatment of garlic at higher temperature than $80^{\circ}C$ while NSE was decreased a little. As the storage temperature increased, EDA and thiosulfinate contents decreased. Particularly the thiosulfinates were ditected none after 11 days of storage at $25^{\circ}C$ and $50^{\circ}C$. Therefore, mild heat treatment of garlic at lower temperature than $60^{\circ}C$ and storage at refrigerated condition are recommendable for preparation and storage of garlic extracts.

• Journal of agriculture & life science
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• v.46 no.2
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• pp.139-149
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• 2012

Black garlic and Gaeddongssuk (Artemisia annua L.) were extracted using central composite design by response surface methodology (RSM) in 11 conditions (A~K) with $110{\sim}130^{\circ}C$ and 2~4 hr, and then each extracts were monitored for the total phenol, flavonoid contents and antioxidant activities. The optimum extraction conditions for black garlic and Gaeddongssuk are selected 3 conditions ($130^{\circ}C$, 4 hr; $120^{\circ}C$, 3 hr; $130^{\circ}C$, 3 hr) and 1 condition ($120^{\circ}C$, 3 hr), respectively. They were mixed according to the following ratio; 1:0.5, 1:1, 1:1.5 and 1:2 (black garlic: Gaeddongssuk extract, w/w), and then these composites were tested to the total phenol, flavonoid contents and antioxidant activities. Antioxidant activities of black garlic and Gaeddongssuk extracts by $120^{\circ}C$, 3 hr condition were higher. And the optimal mixture ratio of black garlic and Gaeddongssuk was 1:1.5 (w/w).

• Food Science of Animal Resources
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• v.32 no.1
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• pp.1-5
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• 2012

The objective of this study was to examine the effects of a combined treatment regarding antimicrobial food ingredients and high pressure processing (HP) on the inactivation efficiency of Escherichia coli and Listeria monocytogenes inoculated into ground pork. Ethanol extracted from garlic, leeks, onions, and ginger powder was prepared. Half of the prepared powder was irradiated at 5 kGy to see the effect of pasteurization before addition. The prepared food ingredients were added into radiation-sterilized ground pork (1%, w/w), and inoculated with E. coli and L. monocytogenes. The samples were vacuum-packed and applied with HP at 0.1 (control), 300, 450, and 600 MPa. Microbial log reduction increased with the increase of pressure up to 600 MPa. With minor exceptions, overall efficiency of HP treatment with regards to inactivation of pathogens increased. Inoculated microorganisms showed approximately 7-8 Log reductions by 600 MPa, except for L. monocytogenes treated with garlic (5.7 Log reductions). The E. coli reduction in ground pork mixed with ethanol extracted garlic showed the highest efficiency (1.86) compared to leeks (1.25-1.31), onions (1.17-1.44), and ginger (1.50-1.82) when treated at an HP of 450 MPa. There was no evidence for the advantage of pasteurization concerning the food ingredients before addition of antimicrobial food ingredients and HP. Results demonstrate that the combination of antimicrobial food ingredients and HP treatment may help improve the efficiency of sterilization in meat systems.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.12
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• pp.1637-1642
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• 2007

The objectives of this study were to compare the aroma characteristics and antioxidant activity of raw and heated garlic ($130^{\circ}C$, 2 hr) from different cultivation areas (Danyang, Seosan, Uiseong Namhae, Namdo, Daeseo and China). The volatile compounds were extracted by simultaneous steam distillation extraction and identified with gas chromatography/mass spectrometer. The major volatile compounds of raw garlic were sulfur compounds such as diallyl disulfide, methyl-2-propenyl trisulfide, di-2-propenyl trisulfide etc. After heating, the major volatile compounds were allyl mercaptan, methyl pyrazine, 2,2-dimethyl-1,3-dithiane, 2-propenyl propyl disulfide, allyl methyl sulfide, allyl alcohol, and allyl sulfide etc. The DPPH radical scavenging activity (EDA, %) of volatile compounds from raw garlic and heated garlic was increased in a dose-dependent manner. The antioxidant activities (EDA, %) of volatile compounds from raw garlic cultivated in Danyang, Namhae and China were 20.07, 34.62, and 9.71% respectively. After heating, these values were increased to 79.90, 93.59, and 77.26% respectively. Results showed that heat treatment significantly enhanced the antioxidant activities (EDA, %) of the garlic.

• Journal of the Korean Society of Food Science and Nutrition
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• v.20 no.1
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• pp.1-4
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• 1991

This is study was conducted to find out the effect of various plant hormones on the growth of garlic callus and to determine the effects of sulfur and nitrogen on the formation of alliin. The following results were obtained. The callus was grown effectively on the basal Linsmainer and skoog medium supplemented with 10-6M of kinetin and 2, 4-dichlorophenoxyacetic acid. When alliin produced by callus were extracted and identified by PPC allin appeared to have Rf value 0.21 in PPC which was exactly same as standard and it gave a deep red colar by Grot's reagent. The highest amount of alliin which is produced in callus culture was 270mg per 100g of dry weight in the basal Linsmaier and Skoog medium supplemented with 100% of NO3 as a nitrogen source.

• Journal of Food Hygiene and Safety
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• v.29 no.3
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• pp.211-216
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• 2014

Bacillus cereus was isolated in 155 of 4,318 food samples from 2012 to 2013. Of the isolates, 140 isolates were performed antimicrobial disk test against garlic, cinnamon, ginger, and green tea extracted at two different temperature, $25^{\circ}C$ and $70^{\circ}C$. The isolates from Powdered Red Pepper showed frequently to 48.65%, and followed by Agriculture Products (31.08%) and Kimchi (25.61%). The isolation rate of Cooked Foods in the Restaurant supposed to causing food poison was 1.17%. Analysis of antimicrobial activity showed that $25^{\circ}C$ garlic extract, $25^{\circ}C$ green tea extract, and $70^{\circ}C$ green tea extract resisted against all 140 isolates and the others resisted against some isolates. Antimicrobial activity was depended on the temperature; garlic > green tea > cinnamon in $25^{\circ}C$ and green tea > garlic > cinnamon in $70^{\circ}C$. The correlation analysis of each extracts showed that geen tea extract was different significantly with garlic and cinnamon extracting in $25^{\circ}C$ and with only garlic extracting in $70^{\circ}C$ at p < 0.05.